Roasted Cherry Tomato Soup

A bowl of cherry tomato soup garnished with parmesan cheese, basil, and cracked black pepper.

This easy recipe for cherry tomato soup is fresh, flavorful, and surprisingly simple! Made with just a handful of ingredients.

Course Soup

Cuisine American, Italian

Prep Time 10

Cook Time 40

Total Time 50

Servings cups

Calories 261

Author Dorothy Bigelow

Ingredients

2 pints cherry tomatoes about 4 ⅓ cups
1 small red onion quartered
10 cloves garlic peeled
¼ cup extra virgin olive oil
1 ½ teaspoon salt (more to taste) flaky salt recommended
Freshly cracked pepper to taste (generous)
1 cup low-sodium chicken broth or vegetable broth
⅓ cup heavy cream
⅓ cup chopped fresh basil leaves
Grated parmesan cheese for garnish (optional)

Instructions

Preheat the oven to 425ºF (218ºC) and wash and dry your cherry tomatoes thoroughly.
Place the tomatoes in a medium baking dish (9x9” or 7.5x10.5”) or a Dutch oven.
Drizzle in the olive oil, and season with the salt (1 ½ teaspoons) and pepper (to taste). Toss well to coat.
Place the quartered onion and peeled garlic cloves evenly throughout the dish, wedging them under the tomatoes.
Roast in the preheated oven for 35 minutes, or until the skins begin to blister. If desired, switch the oven to “broil” for 2-3 minutes for added flavor - but watch it closely to ensure it does not burn!
Remove from the oven and transfer the vegetables (and liquid) to a deep saucepan or heatproof bowl. Blend until smooth with an immersion blender.
Note: If you don’t have an immersion blender, cool the vegetables to room temperature, then blend until smooth in a food processor or blender.
Add the broth and heavy cream to the blended tomato mixture, and stir well. Heat over medium heat until warmed through, about 3-4 minutes.
Stir in the fresh basil, then taste and adjust the salt and pepper as needed.
Serve and enjoy! Try it garnished with a generous grating of parmigiano reggiano or pecorino romano.

Notes

Storage: Transfer leftovers to an airtight container and store in the refrigerator for up to 5 days. Heat before serving.

Freezing: Chill the soup, then transfer to freezer-safe containers (or something like Souper Cubes). Freeze for up to 3 months. Reheat either from frozen, or after thawing - your choice.

Vegan or Dairy Free: Substitute the broth for vegetable broth and omit the heavy cream. If you still want a creamy texture, try canned coconut milk or blended white beans.

One pot: If you have a Dutch oven, the tomatoes can be roasted in it, then blended, and finally warmed as a soup along with the broth and heavy cream. It makes for a much easier clean up!

Doubling or tripling: This recipe makes a small batch (4 cups). If you want leftovers for freezing or have a larger family, you can double or triple the recipe. Use a 9x13" (23 x 33 cm) to accommodate the larger amount - or a deep rimmed baking sheet.

No immersion blender? Cool the roasted vegetables, then transfer to a blender or food processor and blend until smooth. Hot liquids don't pair well with these appliances - so it's recommended to cool things down first. Alternatively, you could use a food mill with a "coarse" blade attachment.

Nutrition