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Easy Roasted Cherry Tomato Soup Recipe

Seasonal Soups

Roasted cherry tomato soup

Welcome back to part 2 of my fresh tomato soup series! Today’s recipe is for an easy roasted cherry tomato soup. It’s not too much of a departure from part 1 for a basic tomato soup recipe (though parts 3 through 6 will be VERY different) but I wanted to feature a recipe that exclusively uses fresh cherry tomatoes.

Because right now, from late summer into early fall, there’s so many growing in such abundance that it’s nice to learn ways to use them beyond just, well, you know, putting them on salads.

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Soup is a much more economical way to use them! And you can freeze soup for those long winter months.

Salads not so much.

I also wanted to make a roasted cherry tomato soup recipe that features my absolute favorite type of cherry tomato.

Sungold cherry tomatoes.

cherry tomatoes for roasted cherry tomato soup

Those bright golden orange beauties are bursting with a sweet juiciness that makes them a natural fit for tomato soup recipes. And when you roast them, that delicious sweetness deepens even further.

In late summer they’re so bountiful that a thriving patch will have just as many falling to the ground as ripening on the vine. And they just keep coming and coming and coming, for weeks on end, sometimes even well into October.

If you’ve ever grown them in a garden you know what I’m talking about.

When and Where to Find Cherry Tomatoes

farmers market cherry tomates

Supermarkets should be your last resort. Those tiny little pint-sized containers in supermarkets won’t nearly make enough! They also may not be as sweet and ripe as locally grown organic ones.

Also, cherry tomatoes are not as conducive to canning as other types of tomatoes. By “canning” I don’t mean home preserving but rather the tinned tomatoes you’ll find in supermarkets.

This is why a roasted cherry tomato soup is fairly unique. You have to make it when they’re in season.

I recommend finding a good local pick-your-own organic farm where you can load up. I’m lucky that my local veggie CSA has this option. Of course, growing them yourself is the best option. Otherwise, local farmers’ markets and farm stands are good options too.

This time of year, almost everyone is selling them!

More Fresh Tomato Soup Recipes

Part 1 – A Basic Tomato Soup
Part 3 – Thai Tomato Soup
Part 4 – Indian Tomato Soup
Part 5 – Japanese Tomato Noodle Soup
Part 6 – Burmese Tomato Fish Curry

Roasted Cherry Tomato Soup Ingredients

  • 4 Tablespoons olive oil
  • 2 quarts cherry tomatoes
  • 1 onion
  • 6 cloves garlic
  • 4 cups chicken broth
  • Fresh herbs of your choice – basil, thyme, oregano, parsley, sage, etc.
  • Heavy cream or creme fraiche, optional
  • Sea salt and fresh ground black pepper, to taste

Kitchen Tools You’ll Need

How to Make a Roasted Cherry Tomato Soup

Step 1: Roast the cherry tomatoes, onion, and garlic

For a 4-person serving you’ll need 2 quarts of sungold cherry tomatoes. Double up those amounts if needed. And by the way, you don’t have to use sungolds. Use any type of cherry tomato you want. There are many varieties in many shapes, sizes, and colors.

Lay the tomatoes out in a roasting pan (you’ll probably need two) and add the onion and garlic cloves. Drizzle with olive oil and sprinkle with salt and freshly ground black pepper.

Roast at 400 degrees for about 40 minutes until browned but not charred.

Now just a note about roasting the tomatoes in your oven.

I used two roasting pans because two quarts of cherry tomatoes didn’t fit in one pan. I set one on the top rack and one on the bottom rack in the oven.

Here’s the pan from the top rack…

roasted tomatoes, onions and garlic for roasted cherry tomato soup

That was after 40 minutes. They browned nicely but in retrospect, I would’ve let them go a tad longer. The tomatoes in the other pan roasted at a much faster rate. This can easily happen when you’re roasting things in your oven on different racks at the same time. The heat distribution is not always evenly distributed.

I removed the tomatoes from the bottom rack after about 30 minutes because they were much more browned. You can see evidence of this in the cover pic (at the top of the post) of the three soups. The soup on the upper right was made from the deeper roasted tomatoes and thus has a slightly darker color. As a result, it had a deeper, more satisfying flavor.

So just watch the roasting process carefully! Get the tomatoes nice and deeply browned but not charred for the best flavor.

Step 2: Puree the tomatoes, herbs, and chicken broth in a stockpot

The rest of the roasted cherry tomato soup comes together very easily. Because once you roast the tomatoes, you’re really almost done.

Now, combine the roasted tomatoes in a stockpot with chicken broth and simmer it over medium heat to medium-high heat for about five minutes. Then, just add any herbs you want, and puree it all with a hand-held immersion blender.

For the fresh herbs, I’d recommend about 1 cup of loosely packed leafy green herbs. That would be your fresh basil, sage, and parsley.

For herbs such as thyme and rosemary, I’d recommend about 4 to 5 sprigs.

Salt and pepper, to taste. That’s really it!

Optional Step 3: Make it a creamy roasted cherry tomato soup

This step is totally optional. But you can easily make this a creamy roasted tomato soup by adding heavy cream or creme fraiche.

Start with 1 cup of heavy cream. If using creme fraiche, add a little less. Stir it in well. And taste it. Slowly add more until you’re happy with the result.

I find that somewhere between 1 and 2 cups is about right.

What to Serve with Roasted Cherry Tomato Soup

  • Grilled cheese sandwiches, of course!
  • Toasted sourdough bread and butter
  • Homemade french fries or onion rings
  • Grilled tuna melt
  • Any fresh salad of your choice
  • Sauteed green beans or asparagus

Full Recipe

Roasted cherry tomato soup

Roasted Cherry Tomato Soup

Roasted cherry tomato soup is as simple as roasting cherry tomatoes with garlic and onion, adding it to a stockpot with broth and pureeing it with your choice of herbs. The roasting deepens the flavor and creates a deeply nourishing and satisfying late summer soup. 
Print Recipe Pin Recipe
CourseAppetizer, Main Course, Side Dish, Soup
CuisineAmerican
Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Servings4 servings
Calories464kcal
AuthorCraig Fear
Cost$25

Ingredients

  • 4 TBSPs olive oil
  • 2 quarts cherry tomatoes sungold, about two pounds, stemmed
  • 1 sweet onion roughly chopped
  • 6 cloves garlic peeled
  • 1 quart chicken broth
  • 1 cup fresh herbs loosely packed, your choice of basil, oregano, sage, parsley, etc.
  • 1 to 2 cups heavy cream or creme fraiche, optional
  • Sea salt and pepper, to taste

Optional Seasonings, to Taste

  • Cheese of your choice – parmesan, romano, goat, feta, etc.
  • Creme fraiche or sour cream
  • Additional fresh herbs of your choice
  • Additional salt and pepper to taste

Instructions

  • Place cherry tomatoes, onion and garlic in two roasting pans and drizzle with olive oil. Roast at 400 degrees for about 40 minutes, until thoroughly browned but not charred.
  • Add to a stock pot along with chicken broth and simmer for about 5 more minutes.
  • Add herbs of your choice in the last minute and mix well.
  • Puree until smooth with an immersion blender.
  • For a creamy version, add heavy cream or mix in creme fraiche. Start with 1 cup of heavy cream (or a generous dollop of creme fraiche) and thoroughly mix into soup and taste. Slowly add more until desired creaminess is achieved.
  • Transfer to individual bowls and add additional toppings, to taste.
  • Serve with a side of toasted sourdough bread and butter, optional.

Nutrition

Serving: 2cups (1 bowl) | Calories: 464kcal | Carbohydrates: 30g | Protein: 9g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 72mg | Sodium: 962mg | Potassium: 1330mg | Fiber: 5g | Sugar: 19g | Vitamin A: 4458IU | Vitamin C: 134mg | Calcium: 146mg | Iron: 5mg
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Easy Roasted Cherry Tomato Soup Recipe
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About the Author

Craig Fear is the creator of Fearless Eating and the author of three books, The 30-Day Heartburn Solution, Fearless Broths and Soups and The Thai Soup Secret. After years helping clients with digestive issues, Craig decided to pursue writing full-time. He intends to write many more books on broths and soups from around the world! Click here to learn more about Craig.

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