5 Ingredient Roasted Cherry Tomato Soup {Small Batch}
This post contains affiliate links, which means I may receive a commission for purchases made through the links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure.
Made with just a handful of simple ingredients, this roasted cherry tomato soup is as easy as it is delicious! It’s the perfect way to enjoy an abundance of cherry tomatoes, which add a delicious sweetness that takes tomato soup to a whole different level!
As an avid gardener, I absolutely love figuring out what to do with “too many” cherry tomatoes or too much basil. I started roasting tomatoes to make soup last year and could not believe how incredibly easy and flavorful it is.
Since roasting concentrates the flavor of the tomatoes, the soup is always so rich and creamy! But roasted cherry tomato soup may be the very best as these tiny tomatoes are naturally sweet and add a layer of sweetness that balances the acidity of the tomatoes. It may be simple, but I think this is the best tomato soup!
What is roasted cherry tomato soup?
This roasted cherry tomato soup is a fun spin on the tomato soup you already know and love. It’s made by roasting down fresh cherry tomatoes until they are wrinkly and partially dried out. This concentrates the flavor while letting the watery tomato juice evaporate away. The sweet roasted cherry tomatoes are intensely flavored, perfect for adding to soup!
To make the soup, you’ll blend with roasted tomatoes with stock, strain out any peels or seeds, and let them simmer on the stove to bring all the flavors together. It’s a slightly sweet spin on regular tomato soup and such a cozy comfort food to enjoy at the beginning of fall!
Why you’ll love this easy roasted cherry tomato soup recipe
Equipment
To make this delicious soup, you need a few common supplies you probably already have on hand.
- Half sheet tray
- Silicone liner or parchment paper
- Medium saucepan
- Fine mesh strainer
- Immersion blender*
If you don’t have a stick blender, you can also use a regular blender or food processor.
Ingredients
- Fresh cherry tomatoes: I used 4 half pints of cherry tomatoes (approximately 2 lbs and two full pints). Estimate one pint of tomatoes per bowl of soup.
- Olive oil: Choose extra virgin olive oil. We prefer to get the freshly pressed oil at Costco when possible.
- Fresh garlic: You’ll need a few raw garlic cloves. No need to peel them – we’ll deal with that part later! Feel free to use just 1-2 cloves or add a whole wheat of garlic!
- Chicken broth: Use your favorite chicken stock, vegetable broth, or diluted bouillon paste.
- Kosher salt: This will draw out the flavors in the juicy tomatoes as they roast and make sure your soup has tons of flavor.
How to Make Roasted Cherry Tomato Soup with Fresh Tomatoes
- Preheat oven to 400 degrees F.
- Rinse and dry off the cherry tomatoes. Remove the stems and spread them in a single layer on your prepared baking sheet.
- Drizzle with olive oil, salt, and fresh garlic cloves.
- Roast the tomatoes for 30 minutes to an hour or until the tomatoes have burst open and their excess liquid begins to evaporate.
- Add the roasted tomatoes to a blender with chicken stock. Blend until smooth and creamy.
- Set the strainer over the pot and strain out the skins and seeds. You may need to stir the soup to help it strain all the way. Season with additional salt or black pepper if needed.
- Warm the soup over medium heat for 10-15 minutes then serve with a little olive oil and fresh basil!
Pro Tip: Freeze for later!
No time to make soup right now? Just roast the tomatoes and store them in a freezer-safe bag or jar. When you’re ready, thaw them out and follow the rest of the steps. So easy!
Storing
Store leftover soup in an airtight container, like a mason jar. Refrigerate for 4-5 days. This soup also freezes really well in freezer-safe containers! I prefer to use wide mouth pint mason jars and leave at least an inch headspace. If using regular-mouth jars, do not fill above the shoulders of the jar. Let the soup chill in the fridge for several hours before moving to the freezer. Check the jars for cracking to remove any messes.
Tips & Variations
- This recipe makes enough soup for about 2 servings, hence why it’s a “small batch.” You can easily double the batch and roast two trays of tomatoes at once!
- Since cherry tomatoes can be so pricey, feel free to use half regular tomatoes and half cherries. This will also reduce the sweetness from the cherries, too.
- I use this exact same recipe and method to make creamy tomato soup out of regular tomatoes from the garden! It’s great with heirlooms but especially lovely with Roma tomatoes.
- Feel free to use grape tomatoes instead.
- To keep a reddish color, it’s best not to use any purple or green cherry tomatoes. I picked those out of my pints from the farmers market.
- To add even more flavor, feel free to add some dried or fresh herbs, like Italian seasoning, oregano, basil, etc. It’ll be great without those, too!
- For a thicker, creamier soup, you can either add 2 ounces of cream cheese or 1/4 cup .heavy cream
- If you prefer a stronger, more robust tomato flavor, feel free to add 1-2 tablespoons of tomato paste.
- If you don’t want to make soup, you can still roast the tomatoes and freeze them for later! I love freezing them and serving them with pasta and parmesan cheese during the winter.
What to Serve with Homemade Tomato Soup
Although you can easily serve this soup as a light lunch on its own, it’s also great paired with these sides or toppings.
- Grilled cheese sandwich
- Green chile cheese scones
- Homemade croutons (make your own from leftover honey wheat sourdough)
- Air fryer cornbread
- Light garden salad
- Garlic bread
- Homemade mac and cheese
I love to serve each bowl with a sprinkle of parmesan cheese, feta, or a dollop of sour cream. It tastes amazing with a crusty hunk of bread!
FAQs
There are countless things that you can do with all of your excess cherry tomatoes. You can use them in sauces, soups, salsas, dehydrate them, freeze them, pickle them, use them on salads, serve them over pasta, scramble them up with eggs… the list is endless.
You can use either grape or cherry tomatoes for roasting. Grape tomatoes are a little larger, so they may be a bit easier to work with. I find that cherry tomatoes tend to have a stronger flavor, but they’re both delicious roasted.
No. You do not have to peel cherry tomatoes when you make soup. They are very small, so it would be quite difficult to peel them. Fortunately, once you roast them and puree them, it’s easy to strain out any leftover tomato skins or seeds with a small mesh strainer. This is a lot easier and a lot less time-consuming than peeling each individual tomato!
Related Recipes
- Jarrahdale Pumpkin Soup
- Dutch Oven Chicken Noodle Soup
- 30 Minute Butter Bean Chili
- Creamy Pasta with Ricotta and Lemon
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
Want more seasonal recipes? Subscribe for email updates or follow Milk Glass Home & Kitchen on social media. Join my Facebook Group Seasonal Slow Living to become part of the community!
Easy Roasted Cherry Tomato Soup {Small Batch}
Equipment
- Half sheet tray
- silicone liner or parchment paper
- Medium saucepan
Ingredients
- 2 lbs cherry tomatoes, washed with stems removed
- 2-3 garlic cloves
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 2 cups chicken stock
Instructions
- Preheat oven to 400 degrees F.
- Rinse and dry off the cherry tomatoes. Remove the stems and spread them in a single layer on your prepared baking sheet.
- Drizzle with olive oil, salt, and fresh garlic cloves.
- Roast the tomatoes for 30 minutes to an hour or until the tomatoes have burst open and their excess liquid begins to evaporate.
- Add the roasted tomatoes to a blender with chicken stock. Blend until smooth and creamy.
- Set the strainer over the pot and strain out the skins and seeds. You may need to stir the soup to help it strain all the way. Season with additional salt or black pepper if needed.
- Warm the soup over medium heat for 10-15 minutes, then serve with a little olive oil and fresh basil!
Notes
- This recipe makes enough soup for about 2 servings, hence why it’s a “small batch.” You can easily double the batch and roast two trays of tomatoes at once!
- Since cherry tomatoes can be so pricey, feel free to use half regular tomatoes and half cherries. This will also reduce the sweetness from the cherries, too.
- I use this exact same recipe and method to make creamy tomato soup out of regular tomatoes from the garden! It’s great with heirlooms but especially lovely with Roma tomatoes.
- Feel free to use grape tomatoes instead.
- To keep a reddish color, it’s best not to use any purple or green cherry tomatoes. I picked those out of my pints from the farmers market.
- To add even more flavor, feel free to add some dried or fresh herbs, like Italian seasoning, oregano, basil, etc. It’ll be great without those, too!
- For a thicker, creamier soup, you can either add 2 ounces of cream cheese or 1/4 cup .heavy cream
- For extra flavor, feel free to serve your bowl with a sprinkle of parmesan cheese or a dollop of sour cream.
- If you prefer a stronger, more robust tomato flavor, feel free to add 1-2 tablespoons of tomato paste.
- If you don’t want to make soup, you can still roast the tomatoes and freeze them for later! I love freezing them and serving them with pasta and parmesan cheese during the winter.
Nutrition
