Bursting with vibrant flavor, this roasted cherry tomato soup is a plant-based delight that’s both light and nourishing.
Rich in fiber and naturally low in saturated fat, it’s made with wholesome ingredients like tomatoes, garlic, and olive oil.
Quick to prepare and versatile for everyday meals, this soup is perfect for a cozy lunch, dinner, or meal prep option.
Quick & Flavorful Cherry Tomato Soup
Equipment
- 1 Dutch oven or oven-safe large skillet
- 1 oven rack (middle position)
- 1 immersion blender or standard blender
- 1 spatula or wooden spoon
- 1 fine mesh strainer (optional)
Ingredients
- 6 cups cherry tomatoes about 1 ¾ lbs
- 1 medium yellow onion chopped
- 6 whole garlic cloves peeled
- 2 tsp fresh thyme leaves
- 1 ½ tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 3 Tbsp extra-virgin olive oil
- 2 cups vegetable broth
- ¼ cup torn fresh basil leaves plus extra for garnish
Instructions
- Preheat the Oven for Roasting: Begin by preheating your oven to 425°F (220°C). Position a rack in the middle of the oven to ensure even roasting. Preheating is essential because it allows the cherry tomatoes and garlic to caramelize properly, developing a naturally sweet and rich flavor that forms the foundation of this soup.
- Prepare the Vegetables: Wash the cherry tomatoes thoroughly and remove any stems. Peel the garlic cloves and roughly chop the yellow onion. This prep work ensures even roasting and smooth blending later. The size of your onion pieces doesn’t need to be exact, but uniform chunks will help them cook evenly.
- Combine Ingredients in the Roasting Pan: In a large oven-safe skillet, Dutch oven, or braiser pan, add the cherry tomatoes, chopped onion, and whole garlic cloves. Sprinkle in the fresh thyme leaves, Italian seasoning, salt, and black pepper. Drizzle the extra-virgin olive oil over the top. Using a spatula or your hands, gently toss everything until the vegetables are evenly coated with oil and seasoning.
- Roast the Vegetables: Place the pan in the preheated oven and roast for approximately 45 minutes. Halfway through, give the vegetables a gentle stir to ensure they brown evenly. You’ll know they are ready when the tomatoes are golden, soft, and starting to burst, and the garlic cloves feel tender when pressed. Roasting intensifies the natural sweetness and creates a deep, savory flavor.
- Cool Slightly Before Blending: Once roasted, remove the pan from the oven and allow the vegetables to cool for about 5-10 minutes. Cooling slightly reduces the risk of burns when blending and helps preserve the bright flavor of the basil you’ll add next.
- Add Broth and Fresh Basil: Pour the vegetable broth into the pan with the roasted tomatoes, onions, and garlic. Add the torn fresh basil leaves. The broth will provide the liquid base for your soup, while the basil contributes a fresh, herbaceous aroma and taste that complements the roasted vegetables beautifully.
- Blend Until Smooth: Using an immersion blender, carefully puree the mixture directly in the pan until smooth. If using a standard blender, work in batches and blend the soup until creamy. Tip: When blending hot liquids, remove the center piece of the blender lid slightly and cover with a kitchen towel to prevent splattering. The result should be silky, vibrant, and uniform in texture.
- Optional Straining for Extra Smoothness: For an ultra-smooth consistency, pour the blended soup through a fine mesh strainer into a clean pot. Use a spatula to gently press the mixture through, leaving behind seeds or larger vegetable pieces. This step is optional, depending on your texture preference.
- Reheat and Adjust Seasoning: Place the blended soup back on the stove over medium-high heat and bring it to a gentle boil. Taste and adjust seasoning as needed with additional salt, pepper, or a small pinch of Italian herbs. Reheating ensures that the soup is served warm and ready for immediate enjoyment.
- Serve and Garnish: Ladle the soup into bowls and finish with fresh torn basil leaves for aroma and visual appeal. Optionally, drizzle a little extra-virgin olive oil or add a splash of your favorite plant-based cream for richness. Pair with crusty bread, roasted sandwiches, or a sprinkle of red pepper flakes for a touch of heat. Enjoy this comforting, bright, and flavorful soup immediately!
Notes
- Choose ripe cherry tomatoes for the brightest flavor; their natural sweetness intensifies during roasting.
- Use an oven-safe pan large enough to allow the tomatoes to roast without overcrowding. Crowding can trap steam, preventing caramelization.
- Feel free to adjust the herbs and seasonings to your taste. Fresh thyme and basil are ideal, but oregano or parsley can also complement the soup beautifully.
- If you prefer a creamier texture, add a splash of coconut milk or plant-based cream after blending.
- For a smoother soup, strain through a fine mesh sieve, though the soup is delicious even with a slightly rustic texture.
Chef’s Secrets: Unlock Maximum Flavor
Roasting is the key to developing deep, complex flavors in this soup.
Allow the tomatoes to brown slightly for that natural sweetness and umami richness.
Don’t rush this step—45 minutes at 425°F creates the perfect balance between caramelization and juiciness.
Using fresh herbs like basil and thyme near the end preserves their aroma.
For an extra flavor boost, gently sauté the onions and garlic for 2–3 minutes before roasting; this softens their bite and enhances the soup’s overall depth.
Serving Suggestions: Creative Ways to Enjoy
Serve this soup warm, garnished with fresh torn basil leaves and a drizzle of extra-virgin olive oil.
Add a splash of vegan cream or dairy cream for extra richness, or sprinkle with grated parmesan for a savory touch.
A pinch of red pepper flakes or Aleppo pepper adds a subtle heat.
Pair with toasted bread, grilled sandwiches, or a side salad for a wholesome meal.
For a fun twist, swirl in a dollop of homemade basil pesto or roasted garlic oil.
Storage Tips: Keep Soup Fresh Longer
Store leftovers in an airtight container in the refrigerator for 3–4 days.
To freeze, allow the soup to cool to room temperature, then transfer to a freezer-safe container or zip-top bag.
Label with the date and store flat to save space; it will keep for up to 3 months.
Thaw overnight in the refrigerator and reheat gently on the stove over medium heat.
Avoid boiling aggressively after freezing, as this can affect texture and flavor.
Frequently Asked Questions
1. Can I use regular tomatoes instead of cherry tomatoes?
Yes, you can substitute with plum or vine-ripened tomatoes, but cherry tomatoes are preferred for their sweetness and juiciness. You may need slightly more tomatoes to achieve the same flavor concentration.
2. Is this soup vegan-friendly?
Absolutely! The recipe is entirely plant-based. If desired, you can add a splash of dairy cream or parmesan at serving, but it is perfectly flavorful without.
3. Can I make this soup ahead of time?
Yes, this soup is ideal for meal prep. Make it a day in advance and store it in the refrigerator. Reheat gently on the stove for best flavor.
4. How can I make the soup spicier?
Add a pinch of red pepper flakes, Aleppo pepper, or a small dash of cayenne when blending. You can also sprinkle extra spice when serving for more heat.
5. Do I need to peel the tomatoes or garlic?
Peeling the garlic is recommended, but the tomato skins can stay on. Roasting softens the skins, and blending ensures a smooth texture. No peeling is required for convenience.
