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Cherry Tomato Soup

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This cherry tomato soup is bright, comforting, and full of rich roasted flavor. Sweet caramelized cherry tomatoes blend into a smooth, vibrant soup that pairs perfectly with crusty bread or grilled cheese.

Ingredients

  • 2 pounds cherry tomatoes
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 3 cups vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme or fresh basil
  • 1/4 cup heavy cream (optional)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Spread the cherry tomatoes and chopped onion on a baking sheet. Drizzle with olive oil and roast for 20–25 minutes until the tomatoes burst and caramelize.
  3. In a large pot, sauté the minced garlic for about 30 seconds until fragrant.
  4. Add the roasted tomatoes and onions to the pot and pour in the vegetable broth.
  5. Stir in the salt, pepper, and thyme or basil.
  6. Simmer for 10–15 minutes to allow the flavors to blend.
  7. Use an immersion blender to puree until smooth, or carefully blend in batches using a regular blender.
  8. Stir in heavy cream if desired, adjust seasoning, and serve warm.

Notes

  • Add a pinch of red pepper flakes for gentle heat.
  • Roast a red bell pepper with the tomatoes for deeper flavor.
  • Stir in fresh basil at the end for extra brightness.
  • Skip the cream or use coconut milk for a dairy-free option.
  • Store in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://cookedbymaya.com/cherry-tomato-soup/