easy-roasted-cherry-tomato-soup

Easy Roasted Cherry Tomato Soup

A simple summer recipe, this roasted cherry tomato soup is packed with flavour and comes together in 30 minutes with just 7 ingredients and fresh herbs! Naturally vegan and dairy free.

A white bowl of tomato soup with cherry tomatoes decorated with croutons, basil and chili flakes. A spoon sits in the bowl, and a bowl of croutons, some fresh basil leaves and some cherry tomatoes sit nearby.

Got too many tomatoes this time of year? This roasted cherry tomato soup is for you.

I couldn’t believe how easy this soup was when I made it: a handful of simple ingredients and less than 30 minutes will give you THE most savory and delicious soup. Truly the best tomato soup I’ve tried and perfect for lunch or dinner.

And who says it has to be complicated? Just roast cherry tomatoes, onion and garlic in a little olive oil then blend with vegetable broth and basil, and you’ve got one delicious summer meal.

Perfect served with crusty bread, a delicious high protein sandwich or your favourite side dish!

And if you’re tempted not to the roast the vegetables and just blend them straight away – don’t! Roasting the tomatoes, onion and garlic brings out their natural flavor and will give you a really creamy roasted tomato soup.

Trust me, it’s worth a little time in the oven to level up the flavor in this recipe!

A white bowl of cherry tomato soup decorated with croutons, basil and chili flakes. A bowl of croutons, some basil and some cherry tomatoes sit nearby.

What to serve with tomato soup

This vegan tomato soup is delicious on its own as a light lunch, but you can also serve it with any of the following:

Main ingredients

Ingredients for cherry tomato soup, including cherry tomatoes, onion pieces, basil and olive oil.

Cherry tomatoes – I use cherry tomatoes or grape tomatoes instead of regular tomatoes as they have natural sweetness. Ideally, buy when they’re in season (tomato season is roughly July to late September) as they’ll taste much better!

Use the most flavorful fresh tomatoes you can get as these are the star ingredient that will form the base of the soup. I love getting them from my local farmers market.

Onion and garlic – Add rich flavor to this cherry tomato soup recipe. Roasting them makes SUCH a difference – the garlic caramelizes and the onion has a slightly sweet flavor.

Basil – Really enhances the flavor of this homemade tomato soup recipe. Use fresh basil ideally for maximum flavour (there’s something about basil and tomatoes that taste so good together). If using dried, use 1 tablespoon only.

Vegetable broth – You can use ready made broth or vegetable stock cubes (I dissolve one stock cube in 2 cups boiled water). If using a low sodium variety, you’ll likely want to add a little more salt.

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How to make homemade tomato soup

Preheat the oven to 350℉/175℃.

Slice onion roughly into 8 pieces (by slicing in half and then quartering each half) and add onion, 2lb cherry tomatoes and 4 cloves of garlic to a large sheet pan (divide between 2 pans if you need more space). Drizzle with 1 tablespoon olive oil.

Roast in hot oven for 20 minutes until tomatoes have burst and onion is soft. Allow to cool slightly for a few minutes.

Squeeze garlic cloves out of their skins, and add to high-powered blender along with roasted tomatoes and onions, 2½ cups vegetable broth/stock, ½ cup fresh basil leaves, 1 teaspoon sea salt and ¼ teaspoon black pepper (you can also use an immersion or stick blender).

Blend hot soup until smooth, adjust seasoning and reheat if desired. Serve in bowls and optionally decorate with basil leaves, a swirl of coconut yogurt, red pepper flakes and/or homemade croutons.

Check out my step-by-step guide on how to make this homemade tomato soup.


Expert Tips

Make it high protein – Blend a can of rinsed white beans (I like cannellini) into the soup to add protein and make it creamier. Be sure to add a little extra salt if you do this as the beans will soak up a lot of flavour.

Don’t scrimp on roasting! Don’t be tempted to skip roasting your veggies – it adds so much flavour and makes them sweeter too. You won’t regret it.

How to make tomato soup less acidic

If your tomato soup tastes too acidic, try adding a pinch (¼ teaspoon) of baking soda. Stir it into the soup and allow it to froth.

When the baking soda has finished reacting, taste the soup and add another ¼ teaspoon if it still isn’t to your liking.

This works because baking soda is alkaline and so adding it to your soup will neutralize the acidity of the tomatoes. Simple!

A white bowl of baked tomato soup decorated with croutons, basil and chili flakes.

Storage

Store this cherry tomato soup in an airtight container in the fridge for up to 5 days.

It can also be frozen up to one month in freezer-safe containers.

FAQs

What other herbs can I add to tomato soup?

I personally think this roast cherry tomato soup is perfect as it is, but if you want to add more flavor try adding a pinch of any of the following herbs: rosemary, oregano, thyme, marjoram or Italian seasoning.

How can I make this into vegan cream of tomato soup?

Make this into vegan cream of tomato soup by stirring ½-¾ cup of full fat coconut milk into the soup. This is a great way to get a creamy tomato soup without using heavy cream. The ultimate comfort food. And I promise it won’t taste of coconut!

More meals with 8 ingredients or less

A white bowl of cherry tomato soup decorated with croutons, basil and red pepper flakes.
Print

Easy Roasted Cherry Tomato Soup

A simple summer recipe for easy dinners, this roasted cherry tomato soup is packed with flavour and comes together in 30 minutes! Naturally vegan and dairy free.
Course Main Course, Soup
Cuisine gluten-free, healthy, Italian, Mediterranean, vegan, vegetarian
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Calories 172kcal
Author Elizabeth Emery

Equipment

  • 1 Blender (can also use immersion blender)

Ingredients

  • 1 large yellow onion
  • 2 lb fresh cherry tomatoes (about 900g)
  • 4 cloves fresh garlic (unpeeled)
  • 1 tablespoon olive oil
  • cups vegetable broth
  • ½ loosely packed cup fresh basil leaves, plus extra to decorate
  • 1 teaspoon salt
  • ¼ teaspoon pepper

To decorate (optional)

  • Coconut yogurt
  • Croutons

Instructions

  • Preheat oven to 350℉/175℃.
  • Slice onion roughly into 8 pieces and add onion, 2lb cherry tomatoes and 4 cloves garlic to large rimmed baking sheet (use 2 sheets if you need more space). Drizzle with 1 tablespoon olive oil.
  • Roast in oven for 25 minutes until tomatoes have burst and onion is soft. Allow to cool slightly for a few minutes.
  • Squeeze garlic cloves out of their skins, and add to blender with roasted onions and tomatoes, 2½ cups vegetable broth, ½ cup fresh basil leaves, 1 teaspoon salt and ¼ teaspoon pepper.
  • Blend until you have a creamy soup, adjust seasoning and reheat if desired. Serve in bowls decorated with basil leaves, a swirl of coconut yogurt and croutons.

Notes

Basil – Use fresh basil for max flavour. If using dried, use 1 tablespoon.
Vegetable broth – Use ready made broth or stock cubes (I dissolve one stock cube in 2 cups boiled water). If using low sodium stock, add more salt to the soup.
High protein option – Blend a can of white beans into the soup for protein. Add a little extra salt if you do this.
Store leftover soup in the fridge up to 5 days.

Nutrition

Calories: 172kcal | Carbohydrates: 29.5g | Protein: 23.2g | Fat: 4.1g | Saturated Fat: 0.6g | Sodium: 1234mg | Potassium: 646mg | Fiber: 8.7g | Sugar: 17.1g | Calcium: 173mg | Iron: 3mg

If you’ve tried this easy roasted tomato soup recipe, please leave a comment or tip for others below. I’d love to know how you’ve made it your own!

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