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Home » Recipes » Recipes » Roasted Cherry Tomato Soup

Roasted Cherry Tomato Soup

Published: Jan 4, 2021 · Modified: Apr 9, 2022 by Lynn Polito · This post may contain affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases.

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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!

A bowl of soup is topped with croutons and basil

Disclosure: As an Amazon Associate I earn a small commission from qualifying purchases, however this is at no cost to you. Read my disclosure policy here.

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 pulled out my Disney Cookbook and made a homemade tomato soup with homemade croutons. 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!

  • Instant Pot Broccoli Cheddar Soup
  • Roasted Broccoli and Cauliflower Soup
  • Instant Pot Minestrone Soup
  • Chicken and Rice Soup
  • Instant Pot Lasagna Soup
A spoon is lifting some soup out of the bowl

What makes this soup special?

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

An overhead shot of the ingredients for roasted cherry tomato soup
  • Cherry Tomatoes
  • Vegetable broth- your favorite variety or even homemade!
  • Fresh basil
  • Dried Oregano
  • Onion
  • Garlic
  • Olive Oil

Equipment You'll Need

  • Cutting Board
  • Knives
  • Dutch Oven
  • Baking Sheet
  • Immersion Blender

Step By Step Photos

The tomatoes are on a baking sheet with the garlic
Add the tomatoes and garlic to a sheet tray
The tomatoes and garlic are roasted
Roast until slightly charred
The onions and tomatoes are in the pot
Add to the onions
The vegetable broth is added to the pot
Top with vegetable broth
The roasted Cherry tomato soup is pureed
Puree until your desired consistency

How To Make Roasted Cherry Tomato Soup

  1. Preheat the oven to 400°.
  2. 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. 
  3. 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.
  4. 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.
  5. 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.
  6. Blend the soup with an immersion blender until it is the consistency you desire.
  7. 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
The roasted cherry tomato soup is in a bowl with basil in the background

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. That would be totally fine with me! 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.

Dip sourdough bread, sourdough dinner rolls, or Instant Pot dinner rolls in this soup! Serve with lots of your favorite cheese or non-dairy cheese!

Two bowls of roasted cherry tomato soup

Frequently Asked Questions About Roasted Cherry Tomato Soup

Can I make this soup with plum tomatoes?

Yes! Simply cut the tomatoes into smaller pieces and then roast them as you would the cherry tomatoes.

Can you freeze tomato soup?

Yes! 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.

What can I do with leftovers?

Leftovers will last in the refrigerator for up to 4 days. 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.

An overhead shot of the soup with a piece of basil on it

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!

And don't forget to tag me on Instagram or Facebook and share this recipe on Pinterest! Thanks for sharing this journey with me and enjoy these delicious recipes!

  • Cinnamon and Sugar Kefir Snickerdoodles
  • Kefir Cornbread
  • Baked Peach Donuts
  • Caramel Apple Cheesecake Dip
  • Instant Pot Broccoli Cheddar Soup
  • How To Make A Fruit Rainbow
Two bowls of soup with a cluster of tomatoes in the background

📖 Recipe

A bowl of soup is topped with croutons and basil

Roasted Cherry Tomato Soup

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!
5 from 1 vote
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour
Servings: 5
Calories: 132kcal
Author: Lynn Polito

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 132kcal | Carbohydrates: 13g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 774mg | Potassium: 465mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1348IU | Vitamin C: 46mg | Calcium: 31mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @LynnsWayofLife or tag #lynnswayoflife!

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Comments

  1. Camille

    September 05, 2023 at 9:27 pm

    5 stars
    Thank you for this recipe! We have so many cherry tomatoes in the garden I just had to try it. I followed everything up to the immersion blender. I then decided to strain out the seeds. I also added 2 Tbsp of tomato paste, a few dashes of Italian seasoning and about a 1/4 cup of half n half, and let that all simmer. Delish!

    Reply
    • Lynn Polito

      September 06, 2023 at 6:13 am

      I am so happy to hear that! Thanks for making my recipe!

      Reply
  2. Minette

    October 09, 2022 at 2:20 pm

    Can this recipe be canned?

    Reply
    • lynnswayoflife

      October 09, 2022 at 4:27 pm

      I would say no. I haven't canned it and I am not a canning expert, so I am unsure. You can definitely freeze it tho!

      Reply

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Hey there! I'm Lynn and I'm based just outside of Boston. I'm a wife and mom of two with a passion for cooking and creating homemade food for my family.

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