25+ Easy and Healthy Cherry Tomato Soup Recipes You’ll Love

Cherry tomatoes are a delightful addition to any soup, bringing vibrant color, natural sweetness, and a burst of flavor with every bite.

Whether you’re craving a simple, light soup for a warm day or a rich, hearty dish for colder weather, cherry tomato soups are versatile and easy to make.

In this blog article, we’ll explore 25+ creative and mouth-watering cherry tomato soup recipes that will elevate your culinary repertoire and leave you craving more.

From classic roasted tomato soups to unique flavor combinations featuring vegetables, herbs, and spices, these recipes are perfect for anyone looking to enjoy the wholesome goodness of tomatoes in a comforting bowl of soup.

25+ Easy and Healthy Cherry Tomato Soup Recipes You’ll Love

Cherry tomato soup is the perfect dish for any time of the year, offering a range of flavor profiles that can be tailored to your preferences.

Whether you choose to roast the tomatoes for a smoky depth, blend in seasonal vegetables for added texture, or infuse herbs and spices for a more aromatic experience, these 25+ cherry tomato soup recipes have something for everyone.

Easy to prepare, packed with nutrients, and utterly delicious, these soups are sure to become regulars in your kitchen.

So, the next time you’re in the mood for a hearty, flavorful bowl of soup, reach for these cherry tomato recipes and enjoy a taste of summer all year round!

Roasted Cherry Tomato Basil Soup

A vibrant and comforting cherry tomato basil soup, perfect for a light lunch or dinner. Roasting the tomatoes brings out their natural sweetness, while fresh basil and garlic add a wonderful aroma and depth to this classic soup.

Ingredients:

• 2 lbs cherry tomatoes, halved
• 4 cloves garlic, peeled
• 1 medium onion, chopped
• 2 tbsp olive oil
• Salt and pepper, to taste
• 4 cups vegetable broth
• 1 cup fresh basil leaves, plus extra for garnish
• 1 tsp sugar (optional, to taste)

Instructions:

1. Preheat your oven to 400°F (200°C). Arrange the cherry tomatoes, garlic, and onion on a baking sheet. Drizzle with olive oil and season with salt and pepper.
2. Roast the tomatoes and garlic for about 25 minutes, until they are tender and lightly charred.
3. Transfer the roasted mixture to a large pot. Add vegetable broth and bring to a simmer over medium heat.
4. Stir in fresh basil leaves and simmer for 10 more minutes to blend the flavors.
5. Use an immersion blender to purée the soup until smooth, or transfer it in batches to a blender.
6. Adjust salt and pepper to taste, and add sugar if needed to balance acidity.
7. Ladle into bowls and garnish with fresh basil leaves.

This roasted cherry tomato soup is a wonderfully balanced dish that highlights the natural sweetness of the tomatoes and the aromatic freshness of basil. Roasting enhances the depth of flavor, creating a rich and satisfying soup with a vibrant color. Pair it with crusty bread for a wholesome meal that feels like a warm embrace.

Creamy Cherry Tomato and Carrot Soup

A creamy twist on the classic tomato soup, this version combines cherry tomatoes with carrots for added sweetness and creaminess. Perfect for cozy days when you’re craving a comforting, velvety soup.

Ingredients:

• 1 lb cherry tomatoes, halved
• 2 large carrots, peeled and chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 3 cups vegetable broth
• 1/2 cup heavy cream or coconut milk (for dairy-free)
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and carrots, and sauté for 5–7 minutes until softened.
2. Add cherry tomatoes and cook for another 5 minutes, allowing them to release their juices.
3. Pour in vegetable broth, season with salt and pepper, and bring to a boil. Reduce heat and let simmer for 20 minutes, or until the carrots are tender.
4. Use an immersion blender or transfer to a blender to purée the soup until smooth.
5. Stir in the heavy cream or coconut milk, adjusting seasoning if needed.
6. Serve in bowls and garnish with fresh parsley.

This creamy cherry tomato and carrot soup delivers a luscious texture and delightful depth of flavor. The carrots add a subtle sweetness, perfectly balancing the natural acidity of the tomatoes. The creaminess makes each spoonful indulgent, providing a sense of warmth and satisfaction that’s perfect for any season.

Spicy Cherry Tomato and Red Pepper Soup

This bold cherry tomato and red pepper soup brings a spicy kick that pairs beautifully with the natural sweetness of the tomatoes. It’s an exciting twist for those who love a bit of heat in their meals.

Ingredients:

• 1 lb cherry tomatoes, halved
• 1 large red bell pepper, chopped
• 1 small red chili, deseeded and minced (adjust to taste)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 3 cups vegetable broth
• 1 tsp smoked paprika
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion, garlic, and chili, and sauté for 5 minutes until fragrant.
2. Add cherry tomatoes and red bell pepper, cooking for another 5–7 minutes until they soften.
3. Pour in the vegetable broth, season with salt, pepper, and smoked paprika, and bring to a boil. Reduce heat and simmer for 20 minutes.
4. Use an immersion blender or transfer to a blender to purée the soup until smooth.
5. Taste and adjust seasoning, if needed.
6. Serve hot and garnish with fresh cilantro.

With its fiery flavor and smooth texture, this spicy cherry tomato and red pepper soup is ideal for those who enjoy a bold, warming dish. The addition of red pepper and smoked paprika elevates the dish with a hint of smokiness and depth, while the spice brings a satisfying warmth. It’s a comforting and invigorating option that adds a touch of adventure to any meal.

Herbed Cherry Tomato and Lentil Soup

This hearty cherry tomato and lentil soup is packed with protein and flavor, making it a nourishing option for a light yet filling meal. The herbs and tomatoes give it a bright, fresh taste, while the lentils add texture and substance.

Ingredients:

• 1 lb cherry tomatoes, halved
• 1 cup red lentils, rinsed and drained
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 4 cups vegetable broth
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until soft and fragrant, about 5 minutes.
2. Add the cherry tomatoes and cook for another 5 minutes, letting them soften and release their juices.
3. Stir in the lentils, thyme, rosemary, salt, and pepper. Pour in the vegetable broth and bring to a boil.
4. Reduce heat to low, cover, and simmer for 20–25 minutes, until the lentils are soft and the flavors have melded together.
5. Use an immersion blender to purée the soup slightly, leaving some texture, or blend just a portion for a creamy texture with visible lentil pieces.
6. Adjust seasoning if needed and garnish with fresh parsley before serving.

This herbed cherry tomato and lentil soup is a beautiful blend of rustic flavors. The herbs complement the tanginess of the tomatoes, while the lentils make each spoonful satisfying. It’s a balanced dish that brings warmth and comfort while remaining light and vibrant, ideal for a nourishing lunch or dinner.

Cherry Tomato and White Bean Soup

A wholesome and protein-packed soup, cherry tomatoes meet white beans in this flavorful blend. It’s a Mediterranean-inspired dish, enhanced with rosemary, thyme, and garlic for a comforting, aromatic experience.

Ingredients:

• 1 lb cherry tomatoes, halved
• 1 can (15 oz) white beans, drained and rinsed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp dried rosemary
• 1/2 tsp dried thyme
• 4 cups vegetable broth
• Fresh basil or parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion and garlic for about 5 minutes until soft and fragrant.
2. Add cherry tomatoes and cook for another 5 minutes, allowing them to soften.
3. Stir in the white beans, rosemary, thyme, salt, and pepper. Pour in the vegetable broth and bring to a gentle simmer.
4. Let the soup cook for 15–20 minutes, allowing the flavors to blend.
5. Use an immersion blender to blend half of the soup, creating a creamy texture while keeping some whole beans intact.
6. Adjust seasoning to taste, and garnish with fresh basil or parsley.

This cherry tomato and white bean soup combines the earthy taste of beans with the acidity of tomatoes, creating a balanced and hearty meal. The herbs infuse it with a subtle Mediterranean flavor, while the beans give the soup a creamy consistency. It’s a robust yet light dish that feels both hearty and refreshing.

Cherry Tomato and Coconut Milk Soup

This creamy and exotic cherry tomato soup gets a unique twist with coconut milk. Its slightly sweet and nutty flavor balances the tartness of the tomatoes, creating a rich, velvety soup with a tropical flair.

Ingredients:

• 1 lb cherry tomatoes, halved
• 1 can (13.5 oz) coconut milk
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 3 cups vegetable broth
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, and cook until softened, about 5 minutes.
2. Add cherry tomatoes and cook for another 5 minutes, allowing the tomatoes to soften and release their juices.
3. Sprinkle in the ground coriander and cumin, stirring well to coat the tomatoes.
4. Pour in the vegetable broth and coconut milk, stirring to combine. Bring to a gentle simmer.
5. Let the soup cook for 15–20 minutes to allow the flavors to meld. Use an immersion blender to purée the soup until smooth.
6. Season with salt and pepper, adjusting to taste. Garnish with fresh cilantro.

Cherry tomato and coconut milk soup is a velvety, aromatic soup with a delightful fusion of flavors. The coconut milk adds a creamy texture and mellows out the acidity of the tomatoes, while the spices introduce a hint of warmth. This unique twist on tomato soup feels both exotic and comforting, making it a perfect choice for adventurous palates.

Tomato and Spinach Soup with Parmesan

This light yet satisfying cherry tomato and spinach soup is both refreshing and comforting. The addition of fresh spinach and a generous sprinkle of Parmesan cheese makes it a nutrient-packed option with rich flavors and texture.

Ingredients:

• 1 lb cherry tomatoes, halved
• 4 cups fresh spinach, roughly chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 4 cups vegetable broth
• 1/2 cup grated Parmesan cheese (optional, for garnish)
• Fresh basil, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté until softened and fragrant, about 5 minutes.
2. Add the cherry tomatoes and cook for another 5 minutes, allowing them to soften and release their juices.
3. Pour in the vegetable broth and bring to a simmer. Let it cook for 10 minutes to allow the flavors to develop.
4. Stir in the fresh spinach and cook for an additional 5 minutes until wilted.
5. Use an immersion blender to purée the soup until smooth, or leave it slightly chunky for added texture.
6. Season with salt and pepper, to taste.
7. Serve the soup with a generous sprinkle of Parmesan cheese and fresh basil for garnish.

This cherry tomato and spinach soup is both wholesome and comforting. The fresh spinach adds a vibrant green element and loads of vitamins, while the Parmesan introduces a salty, nutty contrast. The smooth texture and savory depth of flavor make it an ideal soup for those looking for a healthy yet indulgent option.

Spicy Cherry Tomato and Chickpea Soup

A hearty, spicy cherry tomato and chickpea soup that combines the natural sweetness of tomatoes with the richness of chickpeas. The heat from the chili adds excitement, making this a great dish for spice lovers.

Ingredients:

• 1 lb cherry tomatoes, halved
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 red chili, minced (adjust to taste)
• 1 tsp ground cumin
• 1 tsp paprika
• 2 tbsp olive oil
• Salt and pepper, to taste
• 4 cups vegetable broth
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and chili, and sauté for 5 minutes, until softened and fragrant.
2. Add the cherry tomatoes and cook for 5–7 minutes, allowing them to soften and release their juices.
3. Stir in the cumin and paprika, cooking for another minute to bring out the spices’ flavors.
4. Add the chickpeas and vegetable broth, and bring to a simmer. Cook for 15–20 minutes, allowing the flavors to meld together.
5. Use an immersion blender to purée the soup until smooth or leave it slightly chunky for added texture.
6. Season with salt and pepper to taste and garnish with fresh cilantro before serving.

This spicy cherry tomato and chickpea soup is a vibrant and fulfilling dish. The combination of tomatoes and chickpeas creates a well-balanced flavor profile, with the chili providing a nice kick that’s balanced by the earthiness of the cumin and paprika. It’s a perfect choice for those who crave something warming and spicy with a hearty texture.

Cherry Tomato and Roasted Garlic Soup

This roasted cherry tomato and garlic soup is a deep, rich, and full-bodied dish. Roasting the tomatoes and garlic brings out their sweetness and complexity, making every spoonful satisfying and comforting.

Ingredients:

• 1 lb cherry tomatoes, halved
• 1 whole head of garlic, halved horizontally
• 1 medium onion, chopped
• 2 tbsp olive oil
• Salt and pepper, to taste
• 3 cups vegetable broth
• 1 tsp dried oregano
• 1/2 tsp chili flakes (optional for heat)
• Fresh thyme, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the halved cherry tomatoes and garlic (cut side up) on a baking sheet. Drizzle with olive oil and season with salt and pepper.
2. Roast in the oven for 30 minutes, until the tomatoes are soft and the garlic is golden and fragrant.
3. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
4. Add the roasted tomatoes and garlic (squeeze the roasted garlic from its skin) to the pot. Stir in the vegetable broth, oregano, and chili flakes, and bring to a simmer.
5. Let it cook for 15 minutes to allow the flavors to develop.
6. Use an immersion blender to purée the soup until smooth.
7. Adjust seasoning to taste and garnish with fresh thyme before serving.

This cherry tomato and roasted garlic soup is a rich, hearty dish that bursts with flavor. Roasting the garlic and tomatoes enhances their natural sweetness and depth, creating a complex base that pairs wonderfully with the fragrant herbs. The subtle heat from the chili flakes adds a nice contrast, making this soup perfect for a cozy meal.

Tomato and Fennel Soup

A fragrant and subtly sweet tomato and fennel soup that brings a refreshing twist to the classic tomato soup. The fennel adds a unique anise-like flavor that complements the acidity of the cherry tomatoes, creating a complex and aromatic dish.

Ingredients:

• 1 lb cherry tomatoes, halved
• 1 large fennel bulb, chopped (reserve some fronds for garnish)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1/2 tsp fennel seeds (optional for extra flavor)
• Fresh fennel fronds, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and fennel, sautéing for about 5–7 minutes until softened and fragrant.
2. Add the cherry tomatoes and cook for another 5 minutes, allowing the tomatoes to break down and release their juices.
3. Stir in the vegetable broth, thyme, fennel seeds (if using), salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 15–20 minutes.
4. Use an immersion blender or transfer the soup to a blender to purée until smooth.
5. Adjust seasoning to taste and serve with a sprinkle of fresh fennel fronds for garnish.

This tomato and fennel soup offers a unique, refreshing flavor profile that combines the sweetness of fennel with the tang of tomatoes. The aromatic notes from the fennel seeds and the herbal thyme enhance the soup’s depth, making it an elegant and comforting dish. It’s a wonderful option for anyone looking to try something new while still enjoying the warmth and comfort of a classic tomato soup.

Tomato and Potato Soup

A hearty and filling tomato and potato soup, where creamy potatoes balance the acidity of the tomatoes, creating a comforting, rustic dish. This soup is perfect for cooler days when you need something filling yet light.

Ingredients:

• 1 lb cherry tomatoes, halved
• 2 large potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 4 cups vegetable broth
• 1 tsp dried basil
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 5 minutes until softened.
2. Add the cherry tomatoes and cook for another 5–7 minutes, letting them break down and release their juices.
3. Stir in the diced potatoes, vegetable broth, basil, salt, and pepper. Bring to a boil, then reduce to a simmer and cook for 20–25 minutes, or until the potatoes are tender.
4. Use an immersion blender to purée the soup until smooth, or blend until creamy with some small potato chunks for texture.
5. Taste and adjust the seasoning, then garnish with fresh parsley before serving.

This tomato and potato soup is a rich, hearty dish that’s easy to prepare yet incredibly satisfying. The creamy texture from the potatoes balances the acidity of the tomatoes, creating a velvety smooth soup that feels indulgent without being too heavy. It’s a perfect option for a cozy, wholesome meal, especially when served with crusty bread.

Tomato and Avocado Soup

This creamy and refreshing tomato and avocado soup offers a perfect balance of creamy avocado and tangy tomatoes. It’s a great option for a light lunch or a chilled summer soup when served cold.

Ingredients:

• 1 lb cherry tomatoes, halved
• 1 ripe avocado, peeled and pitted
• 1 medium cucumber, peeled and chopped
• 1 small onion, chopped
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 cups vegetable broth
• 1/2 cup fresh cilantro, plus extra for garnish
• Juice of 1 lime

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes, until softened and fragrant.
2. Add the cherry tomatoes and cook for 5–7 minutes, allowing them to break down and release their juices.
3. Pour in the vegetable broth and bring the soup to a simmer. Let it cook for about 10 minutes.
4. Remove the pot from the heat and add the avocado, cucumber, cilantro, and lime juice.
5. Use an immersion blender to purée the soup until smooth and creamy.
6. Season with salt and pepper to taste, and serve with a garnish of fresh cilantro.

This tomato and avocado soup is a delightful fusion of flavors, with the creamy texture of the avocado enhancing the fresh, tangy tomatoes. The cucumber adds a cool crunch, while the cilantro and lime infuse the soup with a zesty, refreshing lift. Perfect for a light and healthy meal, especially when served chilled on a warm day.

Roasted Cherry Tomato and Basil Soup

A classic pairing of roasted cherry tomatoes and fresh basil creates a rich, flavorful soup that is simple yet elegant. Roasting the tomatoes brings out their natural sweetness, while basil adds a fragrant, herbal note to the dish.

Ingredients:

• 1 lb cherry tomatoes, halved
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp dried oregano
• 4 cups vegetable broth
• 1/4 cup fresh basil, chopped (plus extra for garnish)
• 1 tbsp balsamic vinegar (optional, for depth of flavor)

Instructions:

1. Preheat your oven to 400°F (200°C). Place the cherry tomatoes on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt, pepper, and dried oregano. Roast for 20–25 minutes, until soft and caramelized.
2. In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic and cook for about 5 minutes until softened and fragrant.
3. Add the roasted tomatoes, vegetable broth, and balsamic vinegar (if using) to the pot. Stir to combine, and bring to a simmer. Let it cook for 15 minutes.
4. Use an immersion blender or transfer the soup to a blender to purée until smooth.
5. Stir in the fresh basil and adjust seasoning with salt and pepper.
6. Serve hot, garnished with extra fresh basil.

The roasted cherry tomato and basil soup is a perfect example of simplicity turning into something flavorful. Roasting the tomatoes enhances their sweetness, creating a rich and smooth soup. The addition of fresh basil at the end elevates the soup, giving it a vibrant, herbaceous finish that pairs beautifully with the richness of the roasted tomatoes. It’s a warming, comforting option for any meal.

Cherry Tomato and Zucchini Soup

This light and healthy cherry tomato and zucchini soup is a wonderful summer dish, offering a burst of freshness and color. The zucchini adds a mild sweetness and creamy texture, complementing the bright acidity of the tomatoes.

Ingredients:

• 1 lb cherry tomatoes, halved
• 2 medium zucchinis, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/2 tsp dried basil
• 4 cups vegetable broth
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for about 5 minutes until softened.
2. Add the cherry tomatoes and cook for another 5 minutes, letting them soften and release their juices.
3. Stir in the chopped zucchini, dried basil, salt, and pepper. Cook for an additional 5 minutes, allowing the zucchini to soften.
4. Pour in the vegetable broth, bring to a simmer, and cook for 15–20 minutes until the vegetables are tender.
5. Use an immersion blender or transfer the soup to a blender to purée until smooth.
6. Taste and adjust the seasoning, and garnish with fresh parsley before serving.

This cherry tomato and zucchini soup is light yet full of flavor, making it an ideal choice for a warm weather meal. The zucchini’s subtle sweetness pairs beautifully with the acidity of the tomatoes, creating a balanced and refreshing soup. The fresh parsley adds a touch of brightness, making this dish as comforting as it is nourishing.

Tomato and Carrot Soup

A sweet and savory tomato and carrot soup that combines the natural sweetness of carrots with the bright acidity of tomatoes. This vibrant, comforting soup is simple to make and perfect for a healthy, satisfying meal.

Ingredients:

• 1 lb cherry tomatoes, halved
• 2 large carrots, peeled and chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 4 cups vegetable broth
• 1 tsp ground cumin
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for about 5 minutes until softened.
2. Add the cherry tomatoes and carrots, cooking for another 5–7 minutes until the tomatoes begin to break down.
3. Stir in the cumin, salt, and pepper, then pour in the vegetable broth. Bring to a simmer and cook for 20–25 minutes, until the carrots are tender.
4. Use an immersion blender or transfer the soup to a blender to purée until smooth.
5. Taste and adjust seasoning, adding more salt or pepper if needed.
6. Serve the soup garnished with fresh cilantro.

This tomato and carrot soup is a comforting, nutrient-packed option with a natural sweetness from the carrots that balances the acidity of the tomatoes. The cumin adds a warm, earthy flavor, enhancing the soup’s depth. It’s a perfect dish for a cozy meal, with the carrots and tomatoes coming together to create a rich, satisfying bowl of soup.

Tomato and Bell Pepper Soup

A vibrant and flavorful tomato and bell pepper soup that combines the natural sweetness of bell peppers with the acidity of ripe cherry tomatoes. The addition of roasted bell peppers adds depth, creating a rich and colorful soup.

Ingredients:

• 1 lb cherry tomatoes, halved
• 2 large red bell peppers, roasted and peeled
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 4 cups vegetable broth
• 1 tsp smoked paprika
• Fresh basil, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the bell peppers on a baking sheet and roast for 20–25 minutes, until the skin is charred and blistered. Let them cool, then peel off the skins and chop.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing for 5 minutes until softened.
3. Add the cherry tomatoes and roasted bell peppers, and cook for 5 minutes until the tomatoes break down.
4. Stir in the vegetable broth and smoked paprika. Bring to a simmer and cook for 15–20 minutes to allow the flavors to blend.
5. Use an immersion blender or transfer the soup to a blender to purée until smooth.
6. Adjust seasoning with salt and pepper to taste and serve garnished with fresh basil.

This tomato and bell pepper soup offers a beautifully sweet and smoky flavor profile. The roasted bell peppers add complexity, making this soup comforting and satisfying. With its vibrant red color and fresh basil garnish, it’s a lovely dish for any season and a great way to highlight bell peppers’ natural sweetness.

Tomato and Leek Soup

A refined yet simple tomato and leek soup that highlights the mild, sweet flavor of leeks, complemented by the tanginess of cherry tomatoes. This smooth, velvety soup is both elegant and nourishing, perfect for any occasion.

Ingredients:

• 1 lb cherry tomatoes, halved
• 2 medium leeks, cleaned and sliced (white and light green parts only)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 4 cups vegetable broth
• 1 tsp thyme
• Fresh thyme sprigs, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and leeks, sautéing for 5–7 minutes until softened and fragrant.
2. Add the cherry tomatoes, cooking for another 5 minutes to allow them to break down.
3. Pour in the vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15 minutes.
4. Use an immersion blender or transfer the soup to a blender to purée until smooth.
5. Adjust seasoning to taste, and serve garnished with fresh thyme sprigs.

The combination of tomatoes and leeks in this soup creates a delicate, flavorful broth that is both comforting and aromatic. The leeks add a subtle sweetness, which pairs wonderfully with the tartness of the tomatoes. This soup is perfect for those seeking a light, yet flavorful, option to enjoy with a side of crusty bread.

Tomato and Cucumber Soup

A refreshing and cooling tomato and cucumber soup, perfect for hot summer days. The cucumber adds a crisp, hydrating element, while the tomatoes bring a zesty and slightly tangy flavor. Served chilled, this soup is a great appetizer or light lunch.

Ingredients:

• 1 lb cherry tomatoes, halved
• 1 medium cucumber, peeled and chopped
• 1/2 red onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 cup vegetable broth
• 1/2 cup plain yogurt (optional, for creaminess)
• Fresh mint, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking for 5 minutes until softened.
2. Add the cherry tomatoes and cook for an additional 5 minutes, allowing the tomatoes to release their juices.
3. Stir in the cucumber and vegetable broth, then bring to a simmer for 10 minutes.
4. Remove from heat and let it cool slightly. Blend the soup until smooth using an immersion blender or regular blender.
5. For a creamier texture, stir in yogurt. Season with salt and pepper to taste.
6. Chill the soup in the refrigerator for at least 1 hour before serving. Garnish with fresh mint leaves.

This tomato and cucumber soup is light, refreshing, and full of flavor, perfect for warm weather. The coolness of the cucumber complements the tartness of the tomatoes, while the addition of yogurt gives the soup a creamy finish. Garnished with mint, this soup is ideal for a light lunch or as a starter for a summer dinner.

Note: More recipes​ are coming soon!