Here is a bright and tasty roasted cherry tomato soup made with fresh cherry tomatoes and a few simple ingredients.
This homemade tomato soup soup can be whizzed up with minimal prep time and mess making it a perfect option when you're short on time and craving a warm and delicious meal.
With soup season approaching, this recipe is one to reach for. Thanks to the sweet roasted cherry tomatoes and fresh basil, this cherry tomato soup recipe is creamy and well-balanced.
Unlike my Canned Tomato Soup recipe, this one one uses only fresh tomatoes. The ingredients get roasted to bring out the natural sweetness of the tomatoes and onion. Finally, they get blended up with creamy coconut milk and seasonings.
If you love healthy and bright soup recipes, try my Broccoli Pea Soup, Vegetarian Laksa, Pumpkin Tomato Soup or this Ratatouille Soup.
Why you'll love this recipe
- Healthy and wholesome: Made with nutritious tomatoes as its base, this healthy soup bursts with vitamins and minerals. Tomatoes are also full of antioxidants to support a healthy immune system.
- Creamy and comforting: This cherry tomato soup becomes creamy when blended to a smooth consistency. Adding coconut milk further enhances the silkiness, creating a comforting and cozy meal.
- Budget-friendly: This recipe is made with a few cost-effective simple ingredients.
- Adaptable: This baby tomato soup is a great base that can be customized. You can adjust the seasonings, add extra vegetables, or incorporate different herbs and spices.
- Enjoy it year-round: While cherry tomatoes peak during the summer, you can still enjoy this soup year-round as they are always available in the store.
Ingredients & substitution notes
- Cherry tomatoes: Choose small, sweet, juicy tomatoes packed with flavor. Cherry or grape tomatoes are first prize. If you need an alternative, ripe Roma tomatoes will make a delicious soup, too.
- Yellow onion: These have a mild and slightly sweet flavor that adds depth to the soup's base.
- Garlic cloves: Fresh garlic gives the soup a lovely, deep taste. You can also use pre-minced garlic if that's what you have.
- Olive oil: As the ingredient list is short, use high-quality olive oil, as the flavor will shine through.
- Vegetable broth: Choose a high-quality, low-sodium vegetable broth. If you have some extra time on hand you can also use Homemade Vegetable Broth! Chicken broth is a delicious alternative to veggie.
- Unsweetened coconut milk: Acts as a creamy ingredient. Using coconut milk keeps the recipe vegan. The more fat content the coconut milk, the creamier your soup will be. Use thick, unsweetened oats or almond milk as a substitute.
- Fresh basil: For a fragrant, herbal, and slightly peppery taste. If you can't access fresh basil, use a pinch of dried basil or dried Italian herbs instead.
See recipe card for quantities.
How to make a cherry tomato soup
STEP 1: Preheat the oven to 400F (200C). Line a baking tray with parchment paper. Add the cherry tomatoes, chopped onion, salt, and olive oil and toss together until everything is coated.
STEP 2: Add the garlic to the sheet pan with their skins on.
STEP 3: Roast the tomato mix for 40 minutes on the middle rack until the tomatoes are soft and charred.
STEP 4: Remove the tray from the oven and let the veggies cool down slightly. Peel the garlic and add it together with the contents of the tray to a high-speed blender. Add in the coconut milk, veggie broth, and fresh basil.
STEP 6: Blend everything until smooth. You can also do this in a pot or deep jug with an immersion or stick blender. Taste and adjust the seasoning. If the soup is too thick, thin it with extra coconut milk or broth.
STEP 7 (optional): Toast some slices of bread in the oven with olive oil and seasoning. This is an optional step.
Top tips
- Use a strainer: For a smoother soup, consider straining after blending as the best way to sieve it.
- Sweeten the tomatoes: If your tomatoes are too tart, sprinkle over some brown sugar before roasting them to balance the acidity of the tomatoes.
- To deepen the color: If your tomatoes are pale, add in a little tomato paste to deepen the color and taste.
- Use ripe, fresh ingredients: For the best flavor possible. And also make sure to use ripe tomatoes.
- Use a high-quality vegetable (or chicken) stock: with minimal additives.
- Blending hot liquids: If you're using a regular blender instead of an immersion one, first check if it's suitable for mixing hot liquids. Fill the blender ⅓rd full to avoid issues caused by heat expansion. This will also prevent spillage and mess.
- Spice it up: I love to add a hint of chili.
- Add toppings: Check out my ideas below.
Topping ideas
- Croutons: Lightly toast cubes of bread with some olive oil. Season them with nutritional yeast for a cheesy flavor. To keep it gluten-free, try this Crispy Quinoa instead!
- Fresh herbs: This soup goes well with most herbs: parsley, basil, thyme, and parsley are all delicious.
- A little olive oil: Add a drizzle of high-quality olive oil over the top.
- Nuts & seeds: Toast a few pine nuts or chopped slivered almonds as examples.
- Drizzle coconut milk or cream: For extra creaminess and a pretty presentation.
- Spices & seasonings: Black pepper, red pepper flakes, or chili flakes are good options.
- Roasted veggies: Cut them up small and roast them off.
- Cheese: Crumbled feta, parmesan cheese, goat cheese for extra flavor. Choose plant-based options if you want to keep the meal vegan.
- White beans: These add a lovely creamy veggie protein option to the recipe.
Variations
- Dairy-free/ vegan: This recipe is naturally dairy-free and vegan already!
- Oil-free: Skip olive oil if you prefer.
- Low-fat: skip olive oil and substitute the coconut milk with more veggie broth.
- No coconut milk: If you don't like the taste of coconut milk, sub with cashew cream or soy cream.
- Air-fryer: Instead of roasting your tomatoes in the oven you could use the air fryer instead. I highly recommend this recipe for Air Fryer Roasted Tomatoes.
Equipment
- Large pot: to reheat the soup
- Blender: To blend the soup you could use a regular (high-speed) blender or blend the soup in a saucepan using an immersion blender. Alternatively, you could use a large food processor but the soup probably won't become as smooth.
- Baking tray lined with parchment paper
Pairing
These are my favorite dishes to serve with this cherry tomato soup:
- Grilled cheese sandwich or my Guacamole Sandwich
- Garlic bread, Yogurt-Free Naan or my No-Milk Cornbread
- Bagels: such as my Avocado Bagels
- Crusty baguette or ciabatta
- Salads
- Savory Tarts
- Roasted Veggies
- Mini quiches
Storage
- To store: Store the soup for up to 2 days in the fridge in an airtight container. You will first need to let it cool down to room temperature and then pack it into either a glass jar or your preferred container.
- To freeze: This soup can be frozen for up to 3 months. It's a good option to portion and freeze for an easy grab, thaw, and heat meal. You might need to blend the soup again before heating and serving. Use freezer-safe containers for this.
FAQ
Do I need to peel the cherry tomatoes?
No. If you prefer a smoother soup, strain the recipe after blending it.
Can I mix cherry tomatoes with regular fresh tomatoes?
Yes, definitely. Roma tomatoes are a great option. Just ensure the tomatoes you select are a deep red color.
Can I use dried herbs instead of fresh?
Use an Italian dried herbs mix for a concentrated, herby taste.
Can I use canned tomatoes?
I don't recommend it in this case, but you can check out my Canned Tomato Soup Recipe.
More simple soups
Looking for other recipes like this? Try these:
📖 Recipe
Cherry Tomato Soup (Quick + Easy)
This easy-going cherry tomato soup has the best flavor and is super simple to make. It's a great recipe and meal option for a mid-week meal and will make the loveliest light lunch.
If you love this recipe as much as we do, click on the 5-stars below!
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Servings: as main or 4 as an appetizer
Equipment
- 1 baking sheet + parchment paper
- 1 high-speed or immersion blender
- 1 saucepan
Ingredients
- 2 lb (1 kg) cherry tomatoes cleaned
- 1 yellow onion chopped
- 4 garlic cloves (skin on, top chopped off)
- 2 tablespoon extra virgin olive oil to drizzle *optional, see notes
- ¼ cup (55 ml) vegetable broth
- ½ cup (80 g) unsweetened coconut milk (optional, see notes)
- 1 small handful of fresh basil *or 1 teaspoon Italian mixed herbs
- 1 teaspoon salt
You can find detailed step-by step-photos above the recipe card.
Instructions
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper. Add cherry tomatoes, chopped onion, salt and olive oil and toss until the veggies are evenly coated.2 lb cherry tomatoes, 1 yellow onion, 1 teaspoon salt, 2 tablespoon extra virgin olive oil to drizzle
- Add the garlic. Transfer to the oven and roast for 40 minutes on the middle rack or until the tomatoes are soft and slightly charred.4 garlic cloves (skin on, top chopped off)
- Remove veggies from the oven and allow to cool slightly. Peel the garlic and add it together with the roasted tomatoes and onion (and their released liquid) to a high-speed blender. Add the coconut milk, vegetable broth and fresh basil and blend until smooth. Alternatively, you could add the ingredients to a small saucepan and blend with an immersion blender.¼ cup vegetable broth, ½ cup unsweetened coconut milk (optional, see notes), 1 small handful of fresh basil
- Serve immediately or if the soup isn't hot enough anymore, transfer the blended soup to a small saucepan and bring to a gentle simmer.
- Taste and adjust seasoning. If the soup is too thick, add a splash of broth or coconut milk. If your veggie broth wasn't salted you might need to add more salt.
- Optional Toasted Bread Step: I like to brush a couple of slices of white bread (sourdough or ciabatta) with olive oil and add it to the veggies in the oven for the last 10 minutes.
- Top with black pepper and fresh basil and serve with crusty bread on the side.
Video
Notes
- Coconut milk: I used unsweetened full-fat. The higher the fat content of your coconut milk, the creamier the soup will be. If you don't like the taste of coconut milk, sub with cashew cream or soy cream.
- Use a strainer: For a smoother soup, consider straining after blending as the best way to sieve it.
- Use ripe, fresh ingredients: For the best flavor possible. Also make sure to use ripe tomatoes.
- Use a high-quality vegetable (or chicken) stock: with minimal additives.
- Blending hot liquids: If you're using a regular blender instead of an immersion one, first check if it's suitable for mixing hot liquids. Fill the blender ⅓rd full to avoid issues caused by heat expansion. This will also prevent spillage and mess.
- Oil-free: Skip olive oil if you prefer.
- Low-fat: skip olive oil and use light coconut milk or substitute the coconut milk with more veggie broth.
Nutrition
Serving: 1. | Calories: 251kcal | Carbohydrates: 19g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 817mg | Potassium: 835mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1497IU | Vitamin C: 74mg | Calcium: 57mg | Iron: 3mg
All nutritional information is based on third-party calculations and should be considered estimates.
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