Easy to make and full of Summer flavors, this Roasted Cherry Tomato Soup is a delicious soup to make in the Spring! You'll never go back to the canned soup after you make your own!
When it comes to tomato soup, I have never been a fan of the canned stuff. But homemade tomato soup, yes please! Homemade tomato soup was one of the first things I ever made by myself.
My mom was working and she said I could make whatever I wanted to dinner as long as we had the ingredients in the house. I made cherry tomatoes soup and it was a hit! It was also mid August, so soup probably wasn't the best thing to make. We all enjoyed it and we are still talking about it all these years later!
If you need some more soup recipes, make sure to check out these hearty, delicious, and easy soup recipes!
Why You'll Love This Roasted Cherry Tomato Soup
First, it's vegan! I am learning to make more vegan recipes as I would love to eat more plant based and make those recipes for my family. Are you interested in exploring more plant based foods as well? I'd love to know!
If you prefer chicken broth, you can easily substitute the chicken broth for the vegetable broth. I made my own vegetable broth for this recipe, which is very easy. Take some vegetable scraps and put them in a pot. Cover that with water, and add some herbs and salt. Let that cook on low for as long as you want. It could sit all day on low heat, or you can crank the heat and have it done quicker.
Also, we are using cherry tomatoes instead of the traditional plum tomatoes. I think cherry tomatoes are sweeter and give this soup a really nice depth of flavor, especially when we roast them.
Ingredients You'll Need
- Cherry Tomatoes. You'll need two pints of cherry tomatoes. Make sure they are washed. No need to cut them, we'll roast them and then puree them.
- Vegetable broth- your favorite variety or even homemade! Homemade chicken broth will work too if you don't want to make this vegan.
- Fresh basil. Dried basil will work too. In the Summer, there's usually a ton of basil in the garden and this is a great way to use some basil!
- Dried Oregano.
- Onion. One small onion is great.
- Garlic. If you don't have fresh garlic, garlic powder will work too. You'll need one teaspoon of ground garlic if you don't use fresh garlic.
- Olive Oil.
See printable recipe card for full recipe information on ingredients and quantities.
How to Make Roasted Cherry Tomato Soup
How To Serve Roasted Cherry Tomato Soup
I served this soup with a drizzle of olive oil, some homemade sourdough croutons, and a sprinkle of fresh chopped basil. You could also serve this with a grilled cheese on sourdough bread, or just serve it plain without anything fancy.
You could also add in some sour cream or crème fresh at the very end of the cooking process to make it creamier, and not vegan.
Leftovers will last in the refrigerator for up to 4 days in an airtight container. To reheat, place the soup in a microwave safe bowl or in a pot on the stove. Gently reheat for 2 minutes until hot enough.
This soup freezes perfectly! Allow the soup to cool and then pour the soup into freezer safe containers. The soup will stay in the freezer for up to 3 months. To defrost, place the soup in the refrigerator until it is defrosted.
Frequently Asked Questions About Roasted Cherry Tomato Soup
Yes! Simply cut the tomatoes into smaller pieces and then roast them as you would the cherry tomatoes.
Yes! You will not need to roast them though. Open the can of fire roasted tomatoes and add them to the Dutch oven.
Other Recipes To Try
Did you love this Roasted Cherry Tomato Soup? I'd so appreciate it if you would give this recipe a 5-star review! That will help other hungry readers find my recipes!
Roasted Cherry Tomato Soup
- 2 pints Cherry tomatoes
- 6 pieces Garlic
- 3 tablespoon Extra Virgin Olive Oil
- 1 cup Onion Chopped
- 1 tablespoon Fresh Basil Chopped
- ½ teaspoon Dried Oregano
- 4 cups Vegetable Broth
- salt and pepper to taste
- Preheat the oven to 400°.
- Wash the tomatoes and put them onto a sheet tray. Place the garlic on the sheet with the tomatoes. Coat everything in 2 tablespoons of olive oil, salt, and pepper.
- Roast the sheet tray with tomatoes and garlic for about 30 minutes until the skins of the tomatoes begin to brown and look slightly charred.
- While the tomatoes and garlic cook, heat a Dutch oven with 1 tablespoon of olive oil and add the chopped onions. Cook the onions for 15 minutes on medium heat until they are very soft and translucent. Turn off the heat until the tomatoes are done.
- Turn the stove to medium and add the tomatoes and garlic to the Dutch oven with the onions. Add the vegetable broth, chopped basil, and dried oregano. Let that cook for 10 minutes to cook all the flavors together.
- Blend the soup with an immersion blender until it is the consistency you desire.
- Once the soup is the consistency you are looking for, turn it back on the heat and let it simmer for another 10 minutes. Taste the soup and add as much salt and pepper as you prefer. Serve immediately.
- Cherry tomatoes or grape tomatoes can be used in this soup.
- If you prefer, chicken broth can be used instead of vegetable broth.
- Top with croutons, fresh basil, or sour cream if you prefer.