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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Key Ingredients & Notes
- Fresh cherry tomatoes - Feel free to use other types of fresh tomatoes or combine a few different kinds. In the batch pictured here, 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.
Please see the recipe card for quantities.
Substitutions & Variations
- Tomatoes - I've made this soup many times with all kinds of tomatoes, and you can use whatever blend of tomatoes you like! Cherry tomatoes - especially Sungolds - are some of my favorite kinds, but you could also use any tomato or combination. I often combine some cherry tomatoes with Campari, Roma, or slicer tomatoes... really whatever I can find that totals about 3 to 3.5 pounds.
- Make it creamy - Creamy tomato soup is such a comforting treat! 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. Alternatively, serve the coconut milk or cream on the side so that each person can add how much they want.
- 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!
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 35-40 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 Tips
- 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. Careful not to store them in an airtight container at room temp because they can spoil quickly!
- Use up other veggies with toppings! If you have other veggies or herbs lying around that need to be used up, tomato soup is the ideal spot. There are so many options for topping tomato soup, so let's have fun and be creative, yes?? You could roast peppers with the tomatoes and blend those into the soup, or you can top with any herbs you have. I even used sweet corn kernels here! Don't forget, you can also whip up some homemade sourdough croutons if you have day-old bread too.
Tomato Soup FAQs
To store leftover tomato soup for later, 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! Simply place cooled soup in an airtight container and freeze for up to 3 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, this recipe does not require broth at all. Instead, we use the pan juices from roasting the veggies which includes many ingredients in broth anyway (onions, garlic, carrot), 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: 3 hearty bowls 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
- 3-3.5 pounds cherry tomatoes (or any fresh tomatoes)
- 1 sweet onion, peeled and diced large
- 1 carrot, scrubbed clean and sliced (about the thickness of your pinky finger)
- 2-3 whole cloves garlic, peeled
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt + ¼ teaspoon, divided
- ¼ teaspoon pepper + more for soup
- 1 cup water (or veggie broth)
- Handful of cilantro, basil, or fresh herbs
- Optional toppings: herbs, coconut milk, cream, fresh corn, feta, parmesan, pepitas, croutons
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, salt, and pepper. Gently stir with a spoon or your hands to coat the veggies, then roast at 400 degrees for 35-40 minutes. Tomatoes should look collapsed, and carrots and onions starting to get nicely browned.
- 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
- Fresh tomato soup consistency. Fresh tomatoes contain seeds and skins, and since we're roasting tomatoes and transferring directly to a blender, the soup will contain a bit of texture from the seeds. I personally don't mind, but just a heads up.
- Blending method. I love my immersion blender, but you can certainly use a standard high-speed blender for this soup! I recommend allowing the ingredients to cool on the pan for at least five minutes so they aren't piping hot when you blend. When you add the water, making sure it's a cool temperature will also help with that - it'll all get simmered in the pot anyway.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting & stovetop
- Cuisine: American
Nutrition
- Serving Size: A large bowl
- Calories: 212
- Sugar: 18.4 g
- Sodium: 644.8 mg
- Fat: 10.5 g
- Saturated Fat: 1.5 g
- Carbohydrates: 29.2 g
- Fiber: 8.1 g
- Protein: 5.6 g
- Cholesterol: 0 mg
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