Quick & Flavorful Cherry Tomato Soup
A bright and tangy roasted cherry tomato soup that’s easy, plant-based, and full of flavor. Perfect for lunch, dinner, or meal prep, this fiber-rich soup blends roasted tomatoes, garlic, and fresh herbs into a smooth, satisfying dish. Serve with fresh basil or a splash of olive oil for a cozy, nourishing meal.
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.
