30-Minute Roasted Cherry Tomato Soup
A creamy, flavorful roasted cherry tomato soup that’s naturally vegan, gluten-free, and ready in just 30 minutes. Perfect for a light lunch or dinner, this fiber-rich, plant-based soup is low in saturated fat yet satisfying and easy to make. Garnish with fresh basil, coconut yogurt, or croutons for a beautiful, wholesome meal.
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.
