Easy Roasted Cherry Tomato Soup {Small Batch}

bowl of soup made from roasted cherry tomatoes.

5 from 1 vote

Easy Roasted Cherry Tomato Soup {Small Batch}

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!

Prep Time:5

Cook Time:45

Total Time:50

Equipment

Half sheet tray
silicone liner or parchment paper
Medium saucepan
fine-mesh strainer
immersion blender

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

Start by adding 2 cups of broth and add more until you reached the desired consistency.

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

Course: dinner, lunch, Main Course, Soup

Cuisine: American, Italian

Keyword: cherry tomato soup, roasted tomato soup

Servings: servings

Calories: 296kcal