A simple summer recipe, this roasted cherry tomato soup is packed with flavour and comes together in 30 minutes with just 7 ingredients and fresh herbs! Naturally vegan and dairy free.
Got too many tomatoes this time of year? This roasted cherry tomato soup is for you.
I couldn't believe how easy this soup was when I made it: a handful of simple ingredients and less than 30 minutes will give you THE most savory and delicious soup. Truly the best tomato soup I've tried and perfect for lunch or dinner.
And who says it has to be complicated? Just roast cherry tomatoes, onion and garlic in a little olive oil then blend with vegetable broth and basil, and you've got one delicious summer meal.
Perfect served with crusty bread, a delicious high protein sandwich or your favourite side dish!
And if you're tempted not to the roast the vegetables and just blend them straight away - don't! Roasting the tomatoes, onion and garlic brings out their natural flavor and will give you a really creamy roasted tomato soup.
Trust me, it's worth a little time in the oven to level up the flavor in this recipe!
What to serve with tomato soup
This vegan tomato soup is delicious on its own as a light lunch, but you can also serve it with any of the following:
- Fresh crusty bread (sourdough is my favourite)
- Grilled cheese sandwiches
- Croutons
- A high protein sandwich to make it extra filling
- A caprese salad
- a vegan cheese board
- Vegan parmesan cheese
Main ingredients
Cherry tomatoes - I use cherry tomatoes or grape tomatoes instead of regular tomatoes as they have natural sweetness. Ideally, buy when they're in season (tomato season is roughly July to late September) as they'll taste much better!
Use the most flavorful fresh tomatoes you can get as these are the star ingredient that will form the base of the soup. I love getting them from my local farmers market.
Onion and garlic - Add rich flavor to this cherry tomato soup recipe. Roasting them makes SUCH a difference - the garlic caramelizes and the onion has a slightly sweet flavor.
Basil - Really enhances the flavor of this homemade tomato soup recipe. Use fresh basil ideally for maximum flavour (there's something about basil and tomatoes that taste so good together). If using dried, use 1 tablespoon only.
Vegetable broth - You can use ready made broth or vegetable stock cubes (I dissolve one stock cube in 2 cups boiled water). If using a low sodium variety, you'll likely want to add a little more salt.
How to make homemade tomato soup
Preheat the oven to 350℉/175℃.
Slice onion roughly into 8 pieces (by slicing in half and then quartering each half) and add onion, 2lb cherry tomatoes and 4 cloves of garlic to a large sheet pan (divide between 2 pans if you need more space). Drizzle with 1 tablespoon olive oil.
Roast in hot oven for 20 minutes until tomatoes have burst and onion is soft. Allow to cool slightly for a few minutes.
Squeeze garlic cloves out of their skins, and add to high-powered blender along with roasted tomatoes and onions, 2½ cups vegetable broth/stock, ½ cup fresh basil leaves, 1 teaspoon sea salt and ¼ teaspoon black pepper (you can also use an immersion or stick blender).
Blend hot soup until smooth, adjust seasoning and reheat if desired. Serve in bowls and optionally decorate with basil leaves, a swirl of coconut yogurt, red pepper flakes and/or homemade croutons.
Check out my step-by-step guide on how to make this homemade tomato soup.
Expert Tips
Make it high protein - Blend a can of rinsed white beans (I like cannellini) into the soup to add protein and make it creamier. Be sure to add a little extra salt if you do this as the beans will soak up a lot of flavour.
Don't scrimp on roasting! Don't be tempted to skip roasting your veggies - it adds so much flavour and makes them sweeter too. You won't regret it.
How to make tomato soup less acidic
If your tomato soup tastes too acidic, try adding a pinch (¼ teaspoon) of baking soda. Stir it into the soup and allow it to froth.
When the baking soda has finished reacting, taste the soup and add another ¼ teaspoon if it still isn't to your liking.
This works because baking soda is alkaline and so adding it to your soup will neutralize the acidity of the tomatoes. Simple!
Storage
Store this cherry tomato soup in an airtight container in the fridge for up to 5 days.
It can also be frozen up to one month in freezer-safe containers.
FAQs
I personally think this roast cherry tomato soup is perfect as it is, but if you want to add more flavor try adding a pinch of any of the following herbs: rosemary, oregano, thyme, marjoram or Italian seasoning.
Make this into vegan cream of tomato soup by stirring ½-¾ cup of full fat coconut milk into the soup. This is a great way to get a creamy tomato soup without using heavy cream. The ultimate comfort food. And I promise it won't taste of coconut!
More meals with 8 ingredients or less
Easy Roasted Cherry Tomato Soup
Special Equipment
- 1 Blender (can also use immersion blender)
Ingredients
- 1 large yellow onion
- 2 lb fresh cherry tomatoes (about 900g)
- 4 cloves fresh garlic (unpeeled)
- 1 tablespoon olive oil
- 2½ cups vegetable broth
- ½ loosely packed cup fresh basil leaves, plus extra to decorate
- 1 teaspoon salt
- ¼ teaspoon pepper
To decorate (optional)
- Coconut yogurt
- Croutons
Instructions
- Preheat oven to 350℉/175℃.
- Slice onion roughly into 8 pieces and add onion, 2lb cherry tomatoes and 4 cloves garlic to large rimmed baking sheet (use 2 sheets if you need more space). Drizzle with 1 tablespoon olive oil.
- Roast in oven for 25 minutes until tomatoes have burst and onion is soft. Allow to cool slightly for a few minutes.
- Squeeze garlic cloves out of their skins, and add to blender with roasted onions and tomatoes, 2½ cups vegetable broth, ½ cup fresh basil leaves, 1 teaspoon salt and ¼ teaspoon pepper.
- Blend until you have a creamy soup, adjust seasoning and reheat if desired. Serve in bowls decorated with basil leaves, a swirl of coconut yogurt and croutons.
Notes
Nutritional information per serving
If you’ve tried this easy roasted tomato soup recipe, please leave a comment or tip for others below. I'd love to know how you’ve made it your own!
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JC
This was so easy -- but, so delicious! Loved it!
Elizabeth
So glad you liked it!
Juyali
The recipe was super simple, and the results were delicious. 😋. Also a nice way to use my herbs from my summer garden. Great recipe!
Elizabeth
Thanks Juyali - and I'm jealous you have basil growing in your garden. 🙂
Brenda
Great use of our garden fresh tomatoes and basil! It was great!
Elizabeth
So glad to hear it!
Swathi
Easy roasted cherry tomato soup is so delicious and creamy I loved with a slice of sourdough bread.
Elizabeth
Me too! That's my favourite way to serve it Swathi. 🙂
Kim
Hi, has anyone tried adding plant based cream to make it creamier? If so did it work? Thanks x
Elizabeth
I've done this in other soups and think it would work really well. Personally, I'd recommend using coconut milk as its naturally creamy and slightly sweet. 🙂
Dale
Have you ever served it cold?
Elizabeth
I haven't personally, but honestly don't see why it wouldn't work! I think it would be great. 🙂
Mary
I’m going to make this for supper. After the tomatoes are roasted, do I need to remove skins before blending?
Elizabeth
No, no need to remove the skins! Because you're using cherry tomatoes the skins are fairly thin and soft. 🙂
Darcy Rybczyk
Soup is foamy and has a strange after taste after I added baking soda any thoughts whst went wrong?
Elizabeth
You might have used a little too much. Did you just use the 1/4 tsp?
Michelle
What a delicious, easy soup! I am still picking millions of cherry tomatoes from my garden, and this is a fantastic way to use some of these delicious morsels. 🙂 I added more garlic because, well, garlic! Haha Thanks for this hit in my household!
Elizabeth
So happy to hear that! And yes, you can never have too much garlic in this soup. 🙂
Michelle
Perfect for a cold winter night’s easy dinner. Made garlic sourdough toast to go with it. Big hit!
Elizabeth
So glad you loved it!
Chloe Southwick
My current hyper fixation recipe since I planted two cherry tomato plants this year and am drowning in cherry tomatoes! My husband thinks it’s a bit too acidic but I haven’t tried adding baking soda like the author suggests because I think it’s great. I like adding fage Greek yogurt to up the protein and creaminess. Perfect!
Elizabeth
Love that you like it and jealous of your tomatoes! The acidity is so personal - your husband could also try stirring in a little cream or coconut milk to make his soup creamier if that helps. 🙂
Heidi
This was the perfect end to a rainy weekend! We had so many end of season cherry tomatoes to use and ended up adding the beans with a little cream. We also used chicken stock and it was absolutely perfect!
Elizabeth
Such a great way to use up those end-of-season tomatoes! And beans are a great addition.
Lori
Thank-you for this recipe. So delicious. We all loved it. Added a can of white beans. So good ! And the best-so easy!
Elizabeth
SO pleased you loved it! I'm a big fan of adding beans too. 🙂