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Two white bowls atop a wooden surface filled with creamy cherry tomato soup, garnished with fresh cracked pepper, basil and cheese. The bowls are surrounded by fresh basil, parmesan cheese block, and toasted bread roll.
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Easy Roasted Cherry Tomato Soup

This easy and quick homemade tomato and basil soup is a classic. It's filled with fresh ingredients - cherry tomatoes, garlic, caramelized onions, basil, and coconut cream for that extra creaminess we all love!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 4
Course dinner
Cuisine American
Keyword easy, Fall, quick, 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!