This vibrant roasted cherry tomato soup is a quick, nourishing meal that’s perfect for busy weeknights.
Bursting with fresh tomatoes, fragrant basil, and wholesome vegetables, it’s naturally vegan, gluten-free, and rich in fiber.
Low in saturated fat yet packed with plant-based goodness, this creamy soup satisfies hunger, supports digestion, and makes an ideal, light, and wholesome everyday dinner.
30-Minute Roasted Cherry Tomato Soup
Equipment
- 1 large rimmed baking sheet
- 1 Blender or immersion blender
Ingredients
- 1 large yellow onion roughly chopped
- 2 lb 900 g fresh cherry tomatoes
- 4 cloves fresh garlic unpeeled
- 1 tablespoon olive oil
- 2½ cups vegetable broth
- ½ loosely packed cup fresh basil leaves plus extra for garnish
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Optional garnishes: coconut yogurt croutons
Instructions
- Preheat and Prepare Oven: Begin by preheating your oven to 350°F (175°C). Ensure the oven rack is positioned in the center to allow even roasting. While the oven warms up, gather all your vegetables and equipment. Using a large rimmed baking sheet will help prevent spilling juices and allow tomatoes and onions to roast evenly without steaming.
- Prepare Vegetables: Take your yellow onion and slice it roughly into 8 even chunks. This ensures the onion cooks through evenly and softens nicely during roasting. Wash the cherry tomatoes thoroughly, removing any stems, and pat them dry. Keep the garlic cloves unpeeled at this stage—they will roast and become sweet, creamy, and easy to squeeze out later.
- Arrange on Baking Sheet: Spread the onion pieces, cherry tomatoes, and unpeeled garlic cloves evenly across the rimmed baking sheet. Avoid overcrowding; if necessary, use two baking sheets. Drizzle 1 tablespoon of olive oil evenly over the vegetables. Use your hands or a spatula to toss everything gently, ensuring each tomato and onion piece is lightly coated in oil. This promotes caramelization and enhances the soup’s natural sweetness.
- Roast the Vegetables: Place the baking sheet(s) in the preheated oven. Roast for 25 minutes, or until the cherry tomatoes start to burst, releasing their juices, and the onion pieces turn soft, translucent, and slightly caramelized around the edges. The garlic should become fragrant and tender, ready to blend smoothly into the soup. Occasionally peek in through the oven window, but avoid opening the oven too often to maintain heat.
- Cool Slightly Before Blending: Once roasted, carefully remove the baking sheet from the oven. Allow the vegetables to cool for 3–5 minutes. This makes handling easier and prevents the hot liquid from splashing when blended. Squeeze the roasted garlic cloves gently to remove the soft flesh from the skins—discard the skins.
- Transfer to Blender: Add the roasted onions, tomatoes, and squeezed garlic to your blender. Pour in 2½ cups of vegetable broth. Add ½ cup of fresh basil leaves, 1 teaspoon salt, and ¼ teaspoon black pepper. The fresh basil will infuse the soup with a vibrant, aromatic flavor that complements the roasted vegetables perfectly.
- Blend Until Smooth: Blend the mixture on high speed until smooth and creamy. If you prefer a slightly chunkier texture, pulse in short bursts instead. Taste carefully and adjust seasoning as needed—add a pinch more salt or pepper if desired. For a higher protein option, you can blend in a drained can of white beans at this stage.
- Reheat Gently: Pour the blended soup into a medium saucepan over low to medium heat. Warm gently, stirring occasionally to prevent sticking. Avoid boiling, as this can dull the bright tomato flavor. Once heated through, remove from heat.
- Serve and Garnish: Ladle the soup into bowls. Decorate with extra fresh basil leaves for a pop of color and fragrance. For creaminess, swirl in a spoonful of coconut yogurt. If you like added texture, sprinkle croutons on top. Serve immediately while warm for maximum flavor.
- Optional Tips for Extra Flavor: For deeper flavor, roast the vegetables with a sprinkle of smoked paprika or dried thyme.Drizzle a little high-quality olive oil over each bowl before serving for richness.For meal prep, allow soup to cool completely before storing in airtight containers in the refrigerator for up to 5 days.
Notes
- Fresh Basil Matters: Using fresh basil elevates the soup’s flavor with its bright, aromatic notes. If only dried basil is available, use 1 tablespoon and add it while blending.
- Vegetable Broth Options: Ready-made broth works perfectly. If using a low-sodium version, taste and adjust the salt after blending. You can also dissolve a vegetable stock cube in hot water.
- High-Protein Variation: For an added boost of plant-based protein, blend in a can of drained white beans. This also makes the soup extra creamy.
- Serving Size: This recipe serves 4 comfortably but scales easily for larger batches.
- Make-Ahead Tip: Soup can be stored in the fridge for up to 5 days or frozen for future meals.
Chef’s Secrets for Best Results
To maximize flavor, roast your tomatoes and onions until they develop a gentle caramelization; this brings out their natural sweetness and richness.
Don’t peel the garlic before roasting—it softens beautifully in the oven and can be squeezed straight into the blender.
Using a high-speed blender ensures a silky smooth texture, but an immersion blender works well for a slightly rustic finish.
Fresh herbs added after roasting keep the flavors vibrant and aromatic.
For extra depth, consider adding a pinch of smoked paprika or a drizzle of good-quality olive oil before serving.
Serving Suggestions for Perfect Presentation
This roasted cherry tomato soup shines when served warm and garnished thoughtfully.
A swirl of coconut yogurt or a dollop of plant-based cream adds creaminess and visual appeal.
Sprinkle crunchy croutons or toasted seeds on top for texture contrast.
Pair the soup with a slice of crusty whole-grain bread or a light salad for a complete meal.
This soup also works beautifully as a starter at dinner parties or a wholesome lunch on a busy day.
Storage Tips for Longevity and Freshness
Allow the soup to cool completely before refrigerating to prevent condensation from making it watery.
Store in airtight containers for up to 5 days in the fridge.
For longer storage, freeze in portioned containers for up to 3 months.
When reheating, warm gently over medium heat, stirring occasionally to prevent sticking, and avoid boiling to preserve flavor and texture.
Adding fresh basil or a swirl of coconut yogurt after reheating helps restore the fresh, vibrant flavor.
Frequently Asked Questions
1. Can I use other tomatoes instead of cherry tomatoes?
Yes, grape or plum tomatoes work well. Large tomatoes can also be used—just chop them into smaller pieces for even roasting and quicker cooking.
2. Is this soup suitable for meal prep?
Absolutely. It stores well in the fridge for up to 5 days and can also be frozen for up to 3 months.
Portion into individual containers for easy grab-and-go meals.
3. Can I make this soup spicier or more flavorful?
Yes! Add a pinch of chili flakes, smoked paprika, or a splash of balsamic vinegar during blending to boost flavor.
Roasting vegetables with a drizzle of oil and spices also enhances depth.
4. How can I make this soup creamier without dairy?
Blending in white beans, cashews soaked in water, or a spoonful of coconut yogurt creates a creamy texture naturally.
Avoid over-thinning with broth to maintain richness.
5. Can I use dried herbs instead of fresh basil?
While fresh basil is ideal for bright, aromatic flavor, dried basil can be used if needed.
Use about 1 tablespoon and add it while blending, though the flavor will be slightly less vibrant.
