This easy roasted cherry tomato soup recipe is rich and loaded with flavor. Cherry tomatoes, garlic, and shallots roasted until blistered and fragrant. Blended with their own juices and a little stock, a touch a cream for richness, and a handful of spices. Roasting the garlic with the tomato’s gives it a sweetness and makes it less bitter, it’s the best part of this soup.
Tools I used for this simple soup recipe:
- USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
- Cuisinart Immersion Blender – this makes blending soups so easy, no need to do batches in a blender.
- Wooden Spoons – perfect for sautéing and mixing
Highlights of the creamy tomato soup:
- One-pot recipe
- Great way to use up fresh cherry tomatoes and summer tomatoes
- Creaminess can be customized
- Freezer friendly recipe
- Simple ingredients
- Perfect to serve with a grilled cheese sandwiches
- Healthy tomato soup recipe
Blistered cherry tomatoes, shallots, and garlic get blended into a smooth creamy soup.
If you like this easy roasted cherry tomato soup recipe, you’ll love these other easy soup recipes…
Roasted Red Pepper & Tomato Soup
Roasted Tomato Soup with Basil Oil and Herb Croutons
Grocery store list & Substitutions for the cherry tomato soup:
- Cherry tomatoes (could substitute grape tomatoes or heirloom tomatoes)
- Shallots (could substitute white onion, yellow onion, or red onion)
- Garlic cloves
- Olive oil
- Kosher salt
- Fresh cracked black pepper
- Unsalted butter
- Heavy cream (could substitute whole milk or 2% milk, or a plant-based milk)
- Red pepper flakes
- Parmesan cheese or cheese croutons, if desired for topping
- Fresh chives
- Fresh basil
- Optional, vegetable broth or chicken stock
This creamy roasted tomato soup is perfect for tomato season!
What can I do with to many cherry tomaotoes?
This roasted cherry tomato soup is a great use for excess tomatoes! You could also make an easy marinara sauce or pizza sauce.
Do you need to peel cherry tomatoes for soup?
No, you do not! The skin blisters nice while roasted and adds extra flavor, if you want a silky smooth soup, you will want to peel the tomatoes
How can I add flavor to tomato soup?
You can add extra flavor to the soup by mixing in heavy cream or milk, seasoning heavily with salt & pepper, toasting red pepper flakes or other spices before blending, and by incorporating ingredients like roasted garlic or onions. Topping with homemade herb oil, fresh herbs, or grated parmesan cheese is also a good way to add extra flavor.
I love to make a quick herb oil, like chive oil to drizzle over my soup for extra flavor.
Instructions:
For the cherry tomato soup:
- Preheat oven to 400 degrees F. On a large baking tray, toss the tomatoes, shallot, and garlic in olive oil, salt, and pepper. Roast for 30-35 minutes until blistered and fragrant.
- Heat butter in a large Dutch oven or large pot over medium-high heat. Once warm, add in the roasted shallots and garlic. Season with salt and pepper, sauté for 2-3 minutes.
- Place cherry tomatoes plus any juice from roasting. Add in the heavy cream or milk, stir to combine. Blend using an immersion stick blender or a table top blender. Blend the roasted tomatoes until smooth. Bring to a simmer over medium heat, heat for 5-10 minutes to reduce slightly.
For the chive oil:
- In a small saucepan heat water over high heat until boiling. Add in the bundle of chives, simmer for 20-30 seconds. Remove and transfer to a bowl full of ice water.
- In the base of a blender combine the chives and olive oil. Pulse for 30-60 seconds. Strain, reserving the oil. Transfer to an airtight container*
- Serve soup topped with fresh chive oil and fresh herbs. Store any leftover soup in an airtight container in the fridge for 4-5 days.
Notes:
*Any unused chive oil will keep for up to 2 weeks in the fridge.
* Serve with grilled cheese if desired, top with a little olive oil, chive oil or crème fraiche, and fresh herbs.
*You can freeze this soup – simply let cool completely, transfer to freezer-safe containers, label, and freeze for up to 4 months.
Easy Roasted Cherry Tomato Soup
Equipment
- Immersion blender or food processor
Ingredients
For the cherry tomato soup:
- 4 pints Cherry or grape tomatoes
- 3-4 Shallot, peeled
- 5-6 cloved Garlic, peeled
- 3 tbsp Olive oil
- 2 tbsp Unsalted butter
- Salt and pepper, to taste
- 3/4 cup Heavy cream or milk
For the chive oil:
- 1 Bundle, fresh chives
- 1/2 cup Olive oil
- Fresh basil or chives for garnish
Instructions
For the cherry tomato soup:
- Preheat oven to 400 degrees F. On a large baking sheet, toss the tomatoes, shallot, and garlic in olive oil, salt, and pepper. Roast for 30-35 minutes until blistered and fragrant.
- Heat butter in a large Dutch over over medium-high heat. Once warm, add in the roasted shallots and garlic. Season with salt and pepper, sauté for 2-3 minutes.
- Add in the cherry tomatoes plus any juice from roasting. Add in the heavy cream or milk, stir to combine. Blend using an immersion blender or a table top blender. Blend until smooth and return to the pot. Bring to a simmer over medium-high heat, heat for 5-10 minutes to reduce slightly.
For the chive oil:
- In a small saucepan heat water over high heat until boiling. Add in the bundle of chives, simmer for 20-30 seconds. Remove and transfer to a bowl full of ice water.
- In the base of a blender combine the chives and olive oil. Pulse for 30-60 seconds. Strain, reserving the oil. Transfer to an airtight container*
- Serve soup topped with fresh chive oil and fresh herbs. Store any leftover soup in an airtight container in the fridge for 4-5 days.
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @theheartylife on Instagram and hashtag it #theheartylife.
