Creamy Roasted Cherry Tomato Soup Recipe
This cherry tomato soup is a creamy, flavorful American classic made with roasted cherry tomatoes, shallots, garlic, and fresh herbs. The slow roasting enhances the natural sweetness of the tomatoes, while the touch of cream makes it ultra-smooth and delicious. Perfect for a comforting starter or light meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables and Herbs
- 3 pints cherry tomatoes
- 2 shallots, peeled and sliced
- 3 garlic cloves, peeled
- 5 sprigs of thyme, leaves removed
- small handful of fresh basil
Others
- 1½ tablespoons olive oil
- 1 teaspoon sugar
- ½ cup vegetable broth
- 1 tablespoon tomato paste
- ⅓ cup heavy cream
- ½ teaspoon kosher salt
Instructions
- Preheat the oven: Set your oven to 400 degrees Fahrenheit (204 degrees Celsius) so it’s ready to roast the vegetables evenly.
- Prepare the tomato mixture: In a 9×13-inch glass baking dish, combine the cherry tomatoes, sliced shallots, whole garlic cloves, olive oil, and sugar. Add the thyme leaves that have been plucked from the sprigs.
- Toss to coat: Use a large spoon to stir everything in the dish, ensuring the tomatoes and aromatics are evenly coated with the olive oil and sugar. This helps to caramelize the vegetables while roasting.
- Roast the vegetables: Place the baking dish in the oven and roast for 35 minutes until the tomatoes are soft and slightly charred for maximum flavor.
- Blend the soup base: Carefully transfer the roasted tomato mixture along with the juices from the dish into a high-speed blender. Add the vegetable broth and blend until smooth and velvety.
- Add cream and final seasonings: Incorporate the tomato paste, heavy cream, kosher salt, and fresh basil into the blender. Blend again until the mixture is silky and creamy.
- Serve or store: Pour the soup into bowls to serve immediately or let it cool before storing in the refrigerator. It keeps well for up to 4 days.
Notes
- For a vegan or dairy-free version, substitute heavy cream with coconut cream or cashew cream.
- Roasting the tomatoes intensifies their flavor and sweetness—do not skip this step.
- Adjust salt to taste depending on your broth’s sodium content.
- This soup can be served warm or chilled, making it versatile for all seasons.
