Easy Roasted Cherry Tomato Soup
As soon as the weather turns cloudy, wet, and chilly, I start to crave that classic red and creamy tomato basil soup. Nothing screams childhood nostalgia quite like some roasted cherry tomato soup and hot gooey grilled cheese sandwiches (I’ll share my mom’s famous grilled cheese sandwiches soon).
Now that I spend most of my time in the kitchen creating new recipes for my family, I figured it was time to create a healthy and easy version of that creamy and chunky roasted tomato soup that I hold so near and dear to my heart.
So, what’s in this Easy Roasted Cherry Tomato Soup?
- Cherry Tomatoes – You’ll need 2 pints of these. I prefer to use these sweet and juicy tomatoes because they add a little tartness to the soup.
- Garlic – This recipe calls for a whole head of garlic. YUM! There’s nothing better than walking into your kitchen and smelling delicious oven roasted garlic.
- Basil – Go for fresh basil. Basil pairs well with tomatoes because of it’s subtle sweetness and it really cuts through the tomatoes’ acidity, an ultimate pairing for tomato soup.
- EVOO – I love using a good quality organic extra virgin olive oil in this recipe.
- Yellow onion – Let’s be honest, this is a simple soup, but adding caramelized onion elevates this dish from average to fancy real quick
- Crushed red pepper flakes – Just a 1/2 teaspoon really adds a little kick to the soup.
- Coconut cream – I believe the soup is better with coconut cream, because the cream has a higher fat content than coconut milk. The fat creates that creamy tomato soup consistency we are aiming for. If you can’t find coconut cream at your local grocery store, grab full fat coconut milk and see my tips and tricks section below to learn how to extract the cream.
- Chicken bone broth – Usually, I opt for bone broth to increase the amount of nutrients and protein in my soup. It’s easy to switch out the chicken for a veggie broth to keep this soup vegan.
- Parmesan cheese – Yum! The perfect cheese to garnish your delicious tomato soup. If you are keeping this Whole30 or vegan, just omit the cheese.
How easy is this homemade soup?
When I say easy cherry tomato soup I mean it.
Peel your garlic and cut all your tomatoes in half. Then throw them on a baking pan that has a small lip and is lined with parchment paper. Toss with a generous amount of EVOO, salt, and pepper and pop those bad boys in a 400°F preheated oven for 20-25 min.
Slice up that yellow onion and add it to a large pot or Dutch oven with EVOO and caramelize: takes about 25 min on medium heat. Don’t forget to take a second to really smell all of the wonderful aromas you’re creating.
When you are done caramelizing that onion, stir in the red pepper flakes for 2 min to spice it up a bit.
**If you are using a vitamix or food processor to blend your soup, add carmelized onions to the blender. The tomatoes and garlic will get added to the blender when ready.
Next, you’ll add in your chicken bone broth (or veggie broth if keeping it vegan/vegetarian) and coconut cream to the pot with the caramelized onions and warm.
By this point, your tomatoes and garlic should be done roasting in the oven, add them to the soup pot if you are using an immersion blender and blend away, but stop just before the consistency you want. Then add in the basil and blend until your desired creamy and chunky texture is achieved. I like to keep my soup chucky, I think having a bit of texture really screams gourmet.
And that’s it! Easy, simple, quick, healthy, and homemade!
Tips and Tricks
1. Can’t find coconut cream?
No problem, take your can of full fat coconut milk (be sure not to shake it or turn it upside down) and place it in the refrigerator. This will allow the coconut milk fat (coconut cream) to separate and solidify at the top. Once chilled, open your can (don’t shake it!), and scoop that delicious coconut cream off the top.
2. Perfectly caramelized onions.
Be sure to use a yellow onion, they let off that unmistakable sweet flavor when caramelized. Thinly slice your yellow onion. Heat your EVOO over medium heat before adding the onions to the pot. Once you add your onions, continue to stir until they become translucent. Once translucent add a pinch of salt and lower the flame to medium-low for about 25 min, occasionally stirring to prevent onions from sticking. If you notice the pan starting to burn in places, add a tablespoon of water and stir.
Storage info
You can store your easy roasted cherry tomato soup in an airtight container in your refrigerator for 3-4 days. Or, you can freeze leftovers in a freezer friendly bag or container for up to 3 months. If you are placing leftovers in the fridge or freezer, let the soup cool before storing.
FAQ
Do I have to use cherry tomatoes?
No! Try using roma or plum tomatoes too. You’re the boss.
Do I have to cut my tomatoes in half?
Absolutely not! Save on time and throw your tomatoes on the baking sheet whole, you may need to bake the tomatoes for slightly longer though.
Should I remove the skins of the tomatoes?
I prefer to leave the skins on and the seeds in my tomatoes, but it really comes down to preference.
What should I serve with my Easy Roasted Cherry Tomato Soup?
- Grilled cheese brings back all the childhood nostalgia for me.
- Grab yourself a rotisserie chicken and whip up some sauteed power greens, you’ve got yourself a meal!
I hope you enjoy making and eating my easy roasted cherry tomato soup! As always, feel free to share any tips or tricks you discovered when making this soup. I’d love to learn more!
ENJOY!
Easy Roasted Cherry Tomato Soup
Ingredients
For the roasted cherry tomatoes
- 2 pints cherry tomatoes halved
- 1 head garlic peeled
- 2-3 tbsp EVOO
- salt and pepper
For the carmelized onion base
- 1 yellow onion thinly sliced
- 2 tbsp EVOO
- 2-3 pinches kosher salt
- ½ tsp crushed red pepper flakes
For the soup base
- 1½ – 2 cups chicken bone broth veggie broth works too
- ½ cup coconut cream see tips for how to get the cream
- ½ cup fresh basil leaves loosely packed
Garnishes
- fresh black pepper
- parmesan cheese
- fresh basil
- croutons
Instructions
Roasting the cherry tomatoes
- Preheat oven to 400°F. Line baking tray (that has a lip) with parchment paper. Place the halved cherry tomatoes (2 pints) and peeled garlic (1 head) onto baking tray – drizzle with EVOO (1-2 tbsp) and season with kosher salt and pepper (be fairly generous). Bake for 20-25 min.
Caramelize your onions while tomatoes are roasting
- Over medium heat, add EVOO (2 tbsp) and thinly sliced yellow onion to a large pot or dutch oven and continuously stir. Once translucent add 2-3 pinches of kosher salt and lower the flame to medium-low for about 25 min. Occasionally stir to prevent onions from sticking. If you notice the pan starting to burn in places, add a tablespoon of water and stir.
- Once onions are a deep golden brown stir in crushed red pepper flakes (½ tsp). **If you are using a vitamix or food processor to blend your soup, add carmelized onions to the blender. Then add tomatoes, garlic and basil to the blender and blend to desired consistency. You'll then add this mixture to the soup base.
For the soup base
- Add chicken bone broth (1½-2 cups) and coconut cream (½ cup) to the carmelized onions, stir to combine and warm over medium heat.
- When tomatoes are done roasting, carefully combine them with the soup base.
- Use an immersion blender and blend until you have almost achieved desired consistency.
- Add in fresh basil (½ cup loosely packed), and blend until desired consistency.
- Choose your garnishes and enjoy!