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Soup in white bowl, with a spoon and fresh basil on the side.

Creamy Roasted Cherry Tomato Soup

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.
5 from 13 votes
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Course: Soup
Cuisine: American
Keyword: soup, tomato
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4
Calories: 156kcal
Author: Sophie Viau

Ingredients

  • 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

Instructions

  • 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.

Notes

Tips

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 in gently over low heat to avoid curdling. Coconut milk or a dairy-free cream alternative can be used for a vegan twist.

Nutrition

Calories: 156kcal | Carbohydrates: 17g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 6mg | Sodium: 262mg | Potassium: 744mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1671IU | Vitamin C: 72mg | Calcium: 70mg | Iron: 2mg