Perfect for a light lunch this roasted cherry tomato soup is a combination of fresh ingredients that creates an explosion of sweet and savory flavors in every spoonful. The roasting process intensifies the tomato's natural sweetness making this delicious soup a great recipe to make during tomato season.
Why you will love this recipe
The option to add half and half lends a luxurious creaminess to the soup without overpowering the tomato's natural flavors.
With a handful of ingredients and simple steps, this homemade tomato soup recipe is accessible to cooks of all levels.
Made with fresh tomatoes, garlic, onions, and basil, this soup is a celebration of summer.
You will need these simple ingredients you can easily find at the grocery store to make this Creamy Roasted Cherry Tomato Soup.
Cherry Tomatoes: Cherry tomatoes bring a burst of sweet and tangy flavors to the soup. Roasting them intensifies their natural sweetness and caramelizes their sugars, resulting in a deeper, richer taste profile.
Garlic: Roasting the garlic cloves softens their pungency, giving them a mellow and slightly sweet flavor that beautifully complements the sweetness of the tomatoes.
Yellow Onion: Onions provide a gentle, savory foundation to the soup. They add a hint of sweetness as they cook down and become translucent, balancing the acidity of the tomatoes and enhancing the overall flavor.
Extra-Virgin Olive Oil
Salt and Freshly Ground Black Pepper
Chicken Stock (or Vegetable Stock): Chicken stock brings a depth of flavor, while vegetable stock is a fantastic option for a vegetarian version, ensuring that the soup remains hearty and satisfying.
Fresh Basil Leaves: Basil is the aromatic hero that brightens up the soup and adds a refreshing herbal note. Its fragrance and flavor evoke thoughts of summer gardens and Mediterranean cuisine.
Half and Half: If you're craving a creamy, luscious texture, half and half come to the rescue. It adds a touch of indulgence without overpowering the creamy roasted tomato soup, creating a harmonious balance between richness and freshness.
How to make this Roasted Cherry Tomato Soup; step by step
Preheat your oven to 400°F. Spread the cherry tomatoes, chopped onion and peeled garlic cloves on a baking sheet in a single layer. Drizzle them with a little olive oil, sprinkle with a pinch of salt and pepper, and give everything a gentle toss. Pop into the oven for about 20-25 minutes, until they're beautifully roasted and bursting with flavor.
With an immersion blender or a regular blender blend the mixture until it's smooth.
Place in a large pot or a Dutch oven and pour chicken stock over. Allow the soup to simmer for about 10 minutes on medium-low heat, letting all the flavors meld together.
Toss in the chopped basil leaves, and let this simmer for another 5 minutes.
Pour in the half and half, and mix to combine everything.
Season it with additional salt and pepper if needed. Once you're satisfied, ladle the soup into bowls, garnish with a few fresh basil leaves, and parmesan cheese if desired Serve it up with crusty bread or your favorite crackers.
Use fresh ingredients and select ripe tomatoes for the best flavor. Look for tomatoes that are plump, brightly colored, and slightly firm to the touch.
When roasting the cherry tomatoes and garlic, keep an eye on them. Roast until the tomatoes have burst open and developed some caramelized edges. The onion and garlic should be soft and golden, not burnt. Roasting time can vary depending on your oven, so adjust as needed.
Whether you're using an immersion blender or a regular blender, blend the soup until it's velvety smooth. For a regular blender, blend in batches if necessary, and be cautious with hot liquids – leave an opening for steam to escape.
Choose a high-quality chicken or vegetable stock to enhance the soup's flavor. If using store-bought stock, low-sodium options are preferred as they give you more control over the final seasoning.
Add fresh basil leaves towards the end of the cooking process to preserve their vibrant color and aromatic essence. Overcooking basil can diminish its flavor and vibrant green color.
If opting for a creamy version, add the half and half after blending the other ingredients. Stir it gently over low heat to avoid curdling. Coconut milk or a dairy-free cream alternative can be used for a vegan twist.
Roasted Cherry Tomato and Feta Soup
Elevate the flavors of your soup by crumbling in some tangy feta cheese just before serving. The creaminess of the feta complements the roasted tomatoes and basil, adding a delightful Mediterranean flair to your dish. Finish with a drizzle of balsamic glaze for a touch of sweetness and depth.
Cherry Tomatoes: If cherry tomatoes aren't available, you can substitute them with grape tomatoes or even diced Roma tomatoes. You have so many choices when it's tomato season! Keep in mind that the flavor and sweetness may vary slightly, so adjust the seasoning accordingly.
Yellow Onion: Feel free to swap yellow onions with sweet onions or red onions. They'll add their unique flavor profiles to the soup, contributing to the overall taste experience.
Half and Half: You can easily use heavy cream or as a dairy-free alternative, full fat coconut milk or nut-based milk (like almond or cashew milk) can be used instead of half and half. Keep in mind that this will alter the flavor and creaminess slightly.
Allow your soup to cool to room temperature before storing it. Once cooled, transfer the soup to an airtight container. Roasted Cherry Tomato Soup can be stored in the refrigerator for about 3 to 4 days.
If you want to enjoy your soup beyond a few days, freezing is a great option. Ladle the cherry tomato soup recipe into individual portions or into freezer-safe containers, leaving some space at the top for expansion. Let the soup cool before freezing. The Soup can be stored in the freezer for up to 2 to 3 months. Be sure to label each container with the date for reference.
Thawing and Reheating:
To thaw the frozen soup, transfer it to the refrigerator and let it thaw overnight. When reheating, gently warm the soup over low to medium heat on the stovetop. Stir occasionally to ensure even heating. Avoid boiling the soup, as this can affect the texture and flavor
Bread and Crackers: Pair your soup with some crusty bread, garlic toast, or your preferred type of crackers. The satisfying crunch and texture of these accompaniments perfectly complement the velvety soup.
Grilled Cheese Harmony: Take your meal to the next level by serving your soup with bite-sized grilled cheese dippers. Whip up your favorite grilled cheese sandwich and slice it into strips – perfect for dunking into your velvety soup. The marriage of the rich, cheesy dippers with the tomato soup is a match made in comfort food heaven.
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.
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 ⅓ of the amount of fresh basil called for in the recipe.
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.
Creamy Roasted Cherry Tomato Soup
- 10 cups fresh cherry tomatoes
- 5 cloves garlic peeled
- 1 yellow onion sliced
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper to taste
- 2 cups chicken broth or vegetable broth for a vegetarian option
- ½ cup chopped fresh basil leaves
- ¼ cup half and half for a creamy touch
- Preheat your oven to 400°F. Spread the cherry tomatoes, chopped onion and peeled garlic cloves on a baking sheet in a single layer. Drizzle them with a little olive oil, sprinkle with a pinch of salt and pepper, and give everything a gentle toss. Pop into the oven for about 20-25 minutes, until they're beautifully roasted and bursting with flavor.
- With an immersion blender or a regular blender blend the mixture until it's smooth.
- Place the tomato. mixture in a large pot or a Dutch oven and pour chicken stock over.Allow the soup to simmer for about 10 minutes on medium-low heat, letting all the flavors meld together.
- Toss in the chopped basil leaves, and let this simmer for another 5 minutes.
- Pour in that half and half, and mix to combine everything.
- Season it with additional salt and pepper if needed. Once you're satisfied, ladle the soup into bowls, garnish with a few fresh basil leaves, and parmesan cheese if desired Serve it up with crusty bread or your favorite crackers.