You know when you buy a huge basket of cherry tomatoes at the market because they're too pretty to resistโฆ and then you blink, and they're still sitting there two days later? Yeah, I've been there. That's exactly how this creamy roasted cherry tomato soup came to life, and honestly, it might be one of the best impulsive recipe wins I've had in a while.
Roasting those little gems brings out all the sweetness, and when you blend them with golden onions, soft roasted garlic, and a splash of cream? Pure heaven. It's cozy, it's light, and it's just what I want with a grilled cheese on a rainy day. Or sunny day. Or any day, really. If you love this, you'll definitely want to check out my Roasted Red Pepper Bisque or this Garden Vegetable Soup for more easy veggie-forward meals.
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The ingredients
You will need these simple ingredients you can easily find at the grocery store to make this Creamy Roasted Cherry Tomato Soup.
Cherry tomatoes - Use the super ripe ones for max sweetness. Roasting makes them magical.
Garlic cloves - Roasted garlic = mellow, rich flavor. No sharpness here.
Yellow onion - Sliced and roasted for that sweet, caramelized depth.
Olive oil - Just enough to coat everything for the roast.
Salt + pepper - Taste as you go!
Chicken broth or veggie broth - Your call. I use whatever's open in the fridge.
Fresh basil - Tossed in at the end to keep that bright, fresh flavor.
Half and half - Adds creaminess without making it heavy. You can swap in coconut milk or skip it for dairy-free.
How to make this Roasted Cherry Tomato Soup; step by step
Preheat the oven to 400ยฐF.
Line a baking sheet and scatter on the cherry tomatoes, onion slices, and garlic cloves.
Drizzle with olive oil.
Toss everything gently with your hands. Add salt and pepper, then spread it all into a single layer.
Roast for 20-25 minutes.
You're looking for burst tomatoes and soft, golden onion and garlic. Your kitchen will smell amazing.
Transfer to a blender or pot.
Blend everything until smooth. If using a regular blender, do it in batches and vent for steam.
Pour into a pot and add broth.
Simmer on medium-low for about 10 minutes to let everything mingle.
Add chopped basil.
Stir it in and simmer for 5 more minutes. Don't cook it too long or the basil loses its kick.
Finish with half and half.
Pour in and stir until just combined. Don't boil once the cream is in!
Taste and adjust.
Add more salt or pepper if it needs a little something.
Serve warm.
Top with fresh basil, Parmesan, or even a drizzle of cream. And don't forget the crusty bread!
Tips for Success
- Roast the tomatoes until they're popping and slightly charred, that caramelization gives depth.
- If using a countertop blender, work in batches and leave the lid slightly ajar for steam.
- Don't overcook the basil. Stir it in at the very end so it stays vibrant.
- Want it extra creamy? Blend in a little more half and half or even cream cheese!
Variations
- Dairy-Free: Use coconut milk or a splash of oat cream.
- Spicy: Add a pinch of red pepper flakes before blending.
- More Protein: Stir in cooked white beans or a scoop of unflavored Greek yogurt.
- Chunky Style: Only blend half the mixture and mix the rest in for texture.
Serving Ideas
- With a grilled cheese, classic and never wrong.
- Poured over quinoa or couscous for a heartier bowl.
- As a starter before pasta night or a cozy weekend roast.
- Served cold on a hot summer day for a twist on gazpacho!
Storage Tips
- Fridge: Keeps well in a sealed container for up to 4 days.
- Freezer: Freeze in mason jars or flat in freezer bags (just leave room for expansion!).
- Reheat: Gently on the stovetop. Add a splash of broth if it thickens too much.
FAQ
Can I make this soup in advance?
Definitely. Roasted Cherry Tomato Soup can be made in advance and refrigerated for a few days. Just be sure to store it in an airtight container to maintain its freshness. You can also freeze it for longer storage.
Can I use dried basil instead of fresh?
While fresh basil offers a vibrant aroma and flavor, you can use dried basil as a substitute. Keep in mind that dried herbs are more concentrated, so use about โ of the amount of fresh basil called for in the recipe.
How can I adjust the thickness of the soup?
If your soup turns out thicker than you'd like, you can adjust the consistency by adding a bit of chicken or vegetable stock. Add it gradually while stirring until you reach your desired thickness.
Cherry Tomato Soup
Equipment
- Sheet pan
- Blender or immersion blender
- Large pot or Dutch oven
- Knife and cutting board
- Wooden spoon
Ingredients
- 10 cups fresh cherry tomatoes
- 5 cloves garlic peeled
- 1 yellow onion sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 cups chicken or vegetable broth
- ยฝ cup fresh basil leaves chopped
- ยผ cup half and half
Instructions
- Preheat oven to 400ยฐF. Line a baking sheet with parchment.
- Add tomatoes, garlic, and onion. Drizzle with oil, season with salt and pepper, and toss to coat.
- Roast for 20-25 minutes or until tomatoes have burst and edges are caramelized.
- Transfer to a pot and blend with an immersion blender until smooth.
- Add broth and bring to a low simmer for 10 minutes.
- Stir in basil and cook 5 more minutes.
- Add half and half and stir until combined.
- Adjust seasoning if needed and serve warm with toppings of choice.
Notes
- If using a regular blender, vent the lid to let steam escape.
- Add a pinch of sugar if your tomatoes aren't very sweet.
- You can make this ahead-flavor deepens after a day in the fridge.
- For extra flavor, roast everything with a sprig of thyme.
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