Roasted cherry tomato soup bursting with natural sweetness, garlic, and basil. This easy soup recipe is perfect for any season!
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Roasted Cherry Tomato Soup That Tastes Like Summer in a Bowl
There’s something magical about cherry tomatoes when they hit the oven. They go from sweet to sweeter, slightly caramelized, and bursting with flavor in just 45 minutes. This cherry tomato soup recipe builds on that magic, blending oven-roasted tomatoes with garlic, onion, and potatoes for a silky, rich soup that tastes like summer and comfort food all at once.
It’s perfect for those late summer harvests when cherry tomatoes are overflowing in baskets, or any time you’re craving something delicious and fresh without the fuss. This is roasted cherry tomato soup at its best—simple, hearty, and deeply flavorful. I love topping each bowl with a sprinkle of Parmesan cheese, a handful of crunchy croutons, and a few fresh basil leaves.
Ingredients and Estimated Cost:
Here is a list of the ingredients you will need for the recipe, along with their importance to the recipe and some simple substitutions.
- 2 lbs Cherry tomatoes: These are the star of the soup. After roasting in the oven, their naturally sweet and tangy taste deepens. You can substitute grape tomatoes.
- 1 yellow onion: Yellow onions have a naturally sweet taste. A white onion can be used as a substitute; however, it will not add as much sweetness as the yellow onion.
- 5 garlic cloves: Garlic adds a savory warmth to the soup. I prefer fresh, but you can substitute one teaspoon of garlic powder.
- 2 Yukon gold potatoes: These add a creaminess to the soup without using dairy and help thicken it.
- 2 tablespoons olive oil: Helps the vegetables roast. You can use avocado or vegetable oil instead.
- 3 cups vegetable broth: This is the base of the soup. You can use chicken broth if you are not concerned about keeping it plant-based.
- 10-12 Basil leaves: Adds a fresh brightness to the soup’s flavor.
- 1 teaspoon Thyme: Thyme has an earthy taste, adding to the savory flavor of the soup.
- ½ teaspoon red pepper flakes: Adds a touch of heat to balance the sweetness of the tomatoes.
- 1 teaspoon salt: Salt enhances the overall flavor of the dish.
- 1 teaspoon pepper: Adds a little kick to the taste of the soup.
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Cherry Tomato Soup
Roast cherry tomatoes, onion, garlic, and potato. Blend with broth, basil, and seasonings. Heat until warm and serve with garnishes. Let me show you how:
- Roast the vegetables – Preheat the oven to 425°F and spray a rimmed baking sheet with non-stick spray. Arrange the cherry tomatoes, chopped onion, garlic cloves, and potatoes on the sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 to 25 minutes until the potatoes are fork-tender.
- Blend the soup – Transfer the roasted vegetables to a blender. Add the broth, basil leaves, thyme, red pepper flakes, and a bit more salt and pepper. Blend until completely smooth (hold the lid firmly to avoid it popping off from the heat).
- Warm it up – Pour the soup into a large saucepan and heat over medium-high heat for about 5 to 8 minutes until hot.
- Garnish and serve – Ladle into bowls and top with shredded Parmesan, croutons, and chopped basil.
Essential Recipe Tips
Blend in batches if needed – Hot liquid expands, so don’t overfill your blender.
Don’t skip the roasting – It concentrates the flavors and adds a caramelized depth that raw tomatoes just can’t match.
Taste and adjust before serving – Depending on your tomatoes, you may want a pinch more salt or a splash of lemon juice for brightness.
Sheet Pan Cherry Tomato Soup
Recipe Cost 10.04 Serving Cost 2.51
Recipe Cost $ 10.04 Serving Cost $ 2.51Ingredients
FOR THE SOUP:
- 2 lbs cherry tomatoes
- 1 yellow onion large chopped
- 5 garlic cloves peeled
- 2 Yukon gold potatoes peeled and large chopped
- 2 Tablespoons olive oil
- 3 cups vegetable broth
- 10-12 fresh basil leaves
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes
- 1 teaspoon salt
- 1 teaspoon pepper
GARNISHES:
- Parmesan cheese
- Croutons
- Fresh chopped basil
Instructions
- Preheat the oven to 425°F and spray a rimmed baking sheet with non-stick spray.
- Place the tomatoes, onion, garlic, and potatoes on the sheet pan and drizzle with olive oil and sprinkle with salt and pepper.
- Roast for 20-25 minutes, until the potatoes are tender.
- Transfer the roasted veggies, chicken broth, basil, thyme, red pepper flakes, salt, and pepper in a blender.
- Hold the top on tight and blend until everything is puréed.
- Pour the soup into a large saucepan and heat on medium-high heat for 5-8 minutes until the soup is warmed through.
- Remove the soup from the stovetop and garnish with Parmesan cheese, croutons, and basil.
- Serve and enjoy!
Notes
Equipment
Nutrition
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Cherry Tomato Soup Recipe FAQs
You do not need to peel the potatoes. They will blend easily and add extra nutrition to the soup.
Yes, you can make this soup beforehand and store it in the refrigerator, in an airtight container, for up to four days.
As the recipe is written, it is gluten-free and vegan.
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