How do I store and freeze roasted cherry tomato soup?

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.

What should I serve with roasted tomato soup?

In terms of toppings, homemade sourdough croutons , coconut milk, cream, fresh chopped herbs, parmesan, feta, pepitas, and pesto are all tasty ideas. As for sides, grilled cheese sandwiches (great for dunking), everything seasoning avocado toast , kale Caesar salad with roasted chickpeas , a simple quinoa salad , or even peach blueberry salad with goat cheese would be delicious.

Can you make roasted tomato soup without broth?

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!

Fresh Roasted Cherry Tomato Soup

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

Units Scale

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
1/2 teaspoon salt + 1/4 teaspoon, divided
1/4 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

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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 1/4 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