Easy Roasted Cherry Tomato Soup
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!
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:
- Fresh crusty bread (sourdough is my favourite)
- Grilled cheese sandwiches
- Croutons
- A high protein sandwich to make it extra filling
- A caprese salad
- a vegan cheese board
- Vegan parmesan cheese
Main ingredients
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!
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
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.
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
Easy Roasted Cherry Tomato Soup
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
- 2½ 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
Nutrition
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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