This nourishing roasted cherry tomato soup tastes so incredibly fresh and comforting! Roasting fresh tomatoes (cherry or any kind) makes for an easy, flavor-packed soup that pairs will with toast, grilled cheese, or a simple salad. Plus, it's freezer-friendly so you can enjoy summer tomatoes in winter!
Holy tomato, this fresh roasted cherry tomato soup is SO GOOD that I've devoured it multiple times per week recently, and I'm so excited for you to try it. Especially when we get a few cooler days in August and September in Wisconsin, a light yet warming tomato soup hits the spot while still allowing us to savor summer flavors (save the tomato peach gazpacho for the hot days).
This soup is a bit like making my garlic roasted tomatoes but with a couple extra veggies that we'll blend together, simmer briefly, then ladle into bowls with all the toppings. So if you're looking to get an effortless yet nourishing dinner recipe on the table (and maybe even use up a bounty of tomatoes...) this incredible roasted cherry tomato soup is for you!
P.S. This is also a freezer-friendly soup, so in the doldrums of winter when you've forgotten what a real tomato tastes like, you can pull out a freezer container of your fresh cherry tomato soup from summer and live again.
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What You'll Need
- Fresh cherry tomatoes - Feel free to use other types of fresh tomatoes or combine a few different kinds. In the batch pictured below, I used mostly cherry tomatoes and a few Campari tomatoes. If you have a garden, this soup is an excellent way to use up a lot of tomatoes at once!
- Carrot - Helps to balance out the acidity of the tomatoes.
- Herbs of choice - I love using basil, cilantro, parsley, or thyme.
Buying Tomatoes
If you have an abundance of garden tomatoes, this recipe is perfect for you! But if you're buying from the grocery store, you'll want to pick the tomatoes at look the best (and for me, I'm often looking for most affordable).
You'll want 4-4.5 pounds total (or more, if you're scaling up the recipe), so that could look like four 16-ounce packs of tomatoes on the vine, or 5-6 pints (12 ounces) of cherry tomatoes, several pounds of Romas, or a combination. If I'm out of garden or local tomatoes, I'll go to Trader Joe's and get some cherry, some Campari, and some tomatoes on the vine.
Step-by-Step Instructions
- Step 1: Preheat your oven to 400 degrees. Add your tomatoes, chopped onion, sliced carrot, and peeled garlic cloves to a large sheet pan, and drizzle olive oil, salt, and pepper. Stir with a spoon or your hands to get everything all coated and seasoned.
- Step 2: Transfer the sheet pan to the oven and roast the veggies for 40 minutes, until the tomatoes look burst and collapsed, and onion and carrots are nicely browned. Your house will smell incredible!
- Step 3: Remove veggies from the oven and allow to cool for about 5 minutes. Carefully transfer the veggies and any juices released during cooking to a medium-large pot, then add water or broth and herbs. Using an immersion blender, blend the soup to your desired consistency (I tend to like mine smooth). Alternatively, blend everything together in a regular blender first, and then transfer to the pot.
- Step 4: Bring the soup to a boil, then reduce to a simmer. Cover and allow it to simmer on low for 10-15 more minutes. If you're making the whole batch creamy, stir in ¼-1 cup of coconut milk or cream to the pot. Ladle the soup into bowls and top - I used fresh corn, feta, and cilantro.
Top flavor tip: use the pan juices! When you roast tomatoes, they release a LOT of juice which means a LOT of flavor that we simply cannot let go to waste! After you've transferred the veggies to your pot or blender, I recommend carefully pouring the sheet pan juices in as well. Think of it as making your own flavorful veggie broth!
Tera's Sustainability Tip
- Can you find local tomatoes? If you have access to local tomatoes through a farmers market or your own backyard, they truly are the best tomatoes! If you have some that aren't quite ripe, allow them to ripen on your counter until they're vivid in color yet still firm.
Variations
- Make it creamy - At the end of simmering the soup, stir in ¼ to 1 cup of heavy cream, coconut milk, or half and half, depending on how creamy you'd like the batch.
- High protein, high fiber - My secret to make a higher protein tomato soup is adding red lentils! Just add ¾ - 1 cup red lentils and 1 extra cup of water or broth so that the lentils have liquid to absorb. Simmer for about 15-20 minutes, then blend into the soup for a delicious, heartier tomato soup. I do this same method in my harissa tomato soup with red lentils!
Topping Ideas
If you have other veggies or herbs lying around that need to be used up, tomato soup is fun and creative way to use them up! You could roast peppers with the tomatoes and blend those into the soup, or you can top with any herbs you have. In late summer, I love using sweet corn kernels, feta, pepitas, and fresh cilantro on mine. Don't forget, you can also whip up some homemade sourdough croutons if you have day-old bread too.
Tomato Soup FAQs
Place fully cooled soup in an airtight container and store it in the fridge for up to 7 days. You can also freeze tomato soup in an airtight container for up to 6 months. I love making a few batches of this soup to freeze so I can enjoy the taste of summer tomatoes in winter.
You sure can! While you're welcome to use broth, it's not required. Instead, we use the pan juices from roasting the veggies, plus some water to blend the soup. Seasoned with salt, pepper, and herbs, it's incredibly flavorful!
Round Out This Soup
Let's make this one a meal! Here are some favorite pairings to serve with this roasted tomato soup.
📖 Recipe
Easy Fresh Roasted Cherry Tomato Soup (No Peeling!)
- Total Time: 1 hour
- Yield: 4 1x
- Diet: Vegan
Description
This fresh roasted cherry tomato soup is a nourishing, comforting, and absolutely delicious soup late summer/early fall soup (or whenever tomatoes are in season near you)! While cherry tomatoes pack a flavorful punch, feel free to use any tomatoes. Serve for a wholesome dinner that the whole family will love.
Ingredients
- 4-4.5 pounds cherry tomatoes (or any fresh tomatoes; see notes)
- 1 sweet onion, peeled and diced large
- 2 small-medium carrots, scrubbed clean and sliced (about the thickness of your pinky finger)
- 2-3 whole cloves garlic, peeled
- 2-3 tablespoons extra virgin olive oil
- ½ teaspoon salt, divided
- ¼ teaspoon pepper + more for soup
- 1-1.5 cups water (or veggie broth)
- Handful of cilantro, basil, or fresh herbs
- Optional toppings: herbs, coconut milk, cream, fresh corn, feta, parmesan, pepitas, croutons
Get Recipe Ingredients
Instructions
- Prep & roast veggies. Preheat your oven to 400 degrees. Arrange carrots, onion, tomatoes, and garlic in an even layer on a large sheet pan, and drizzle with olive oil, ¼ teaspoon of the salt, and pepper. Gently stir with a spoon or your hands to coat the veggies, then roast at 400 degrees for 40 minutes. Tomatoes should look collapsed, and carrots and onions will have golden brown edges.
- Transfer veggies & blend. Allow the roasted veggies to cool for about five minutes, then transfer to a medium-large pot with all the pan juices. Add in cilantro or herbs of choice, the remaining ¼ teaspoon of salt, and a few shakes of black pepper. Blend with an immersion blender until smooth. Alternatively, transfer the ingredients to a blender, blend, and pour into the pot.
- Simmer soup. Bring the blended tomato soup to a boil, then reduce to a simmer over low heat. Cover and allow to simmer for another 10-15 minutes. Serve with any desired toppings or toasted sandwiches to dip!
Notes
- Tomatoes. Any fresh tomatoes work! I often use garden cherry tomatoes, but if you're buying them, choose what looks good that day. For me, that's often a mix of Campari, cherry, and tomatoes on the vine from Trader Joe's, usually sold in 12-16-ounce packs.
- Consistency. Since the roasted tomatoes go straight into the blender with their skins and seeds, the soup will have more texture than a can of Campbell's. I love it, but just a heads up!
- Blending. An immersion blender or standard high-speed blender both work. If using a standard blender, let the roasted vegetables cool for at least 5 minutes first, and use cool water when blending. The soup will get reheated in the pot.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting & stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 179
- Sugar: 16.8 g
- Sodium: 489.2 mg
- Fat: 8.1 g
- Saturated Fat: 1.2 g
- Carbohydrates: 26.3 g
- Fiber: 7.4 g
- Protein: 5.2 g
- Cholesterol: 0 mg
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