Roasted Cherry Tomato Soup is loaded with flavor from the cherry tomatoes, Italian herbs, broth, and cream. Both tasty and easy to make - since the soup is pureed, there is no need to peel or de-seed the tomatoes AND they can be roasted on the grill or in your oven. Let's make it!
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You'll ❤️ This Tomato Soup Recipe
Got tomatoes? If you'd like a more traditional version of this soup, be sure to make this Tomato and Basil Soup in your Instant Pot, slow cooker, or on the stovetop. Also, if you want another really tasty way to use cherry tomatoes, try Cherry Tomato Caprese Salad - It's full of flavor and extremely easy to make.
"Nothing beats a bowl of homemade tomato soup on a breezy cold day for me. I love this classic twist using cherry tomatoes!"
Roasted
Fresh cherry tomatoes are roasted in either your oven or on the grill in a disposable 9x13 pan on the grill! This will give SO much extra flavor to your soup as well.
Quick!
This recipe is easy to follow and is made in less than an hour! You'll get a slow-cooked all-day taste with this soup by roasting your cherry tomatoes ahead of time.
Healthy
This soup recipe is low-carb, gluten-free, vegetarian, no-added-sugar, and can be dairy free if you remove the cream and optional cheese. Very satisfying, and easily adjust the seasonings as you prefer them.
🥘 What You Will Need
Here are the ingredients you will need to make Roasted Cherry Tomato Soup:
Fresh Cherry Tomatoes - you can use any tomato of your preference.
Extra Virgin Olive Oil - or your preferred cooking oil.
Garlic - fresh minced.
Ground Black Pepper
Onion
Celery
Dried Basil - you can use fresh or dried. My rule of thumb: 1 teaspoon of dried herbs equals 1 tablespoon fresh.
Dried Oregano - use fresh or dried.
Tomato Paste
Vegetable Broth - chicken broth can also be sued.
Heavy Whipping Cream or Fat-Free Half and Half - if you are following keto, use heavy whipping cream; if you are lowering your fat, use fat-free half and half. For those that want dairy-free, use oat milk or other plant-based milk.
Optional: parmesan cheese
For exact ingredient quantities, please see the recipe card below!
🔪 How To Make
Here are the step-by-step instructions for making this cherry tomato soup recipe:
Roast
Preheat your oven to 450 degrees F. (If using the grill to roast your tomatoes, see instructions in the Notes section below).
Add the cherry tomatoes to a medium-sized bowl. Add olive oil and garlic to the bowl and toss together.
Place cherry tomatoes on a baking sheet and roast for 25 minutes, or until very tender.
Skillet
Meanwhile, in a skillet, over medium-high heat, add olive oil. Once the oil is hot, saute your onions and celery until soft.
Dutch Oven
In a dutch oven on the stove over medium-high heat, add your onions and celery, add basil, oregano, bay leaf, tomato paste, vegetable broth, and your roasted cherry tomatoes (and their juices).
Bring to a boil, then reduce your heat to LOW, cover, and gently simmer for 30 minutes.
Blend
Using a blender, puree smaller portions of soup until smooth. Add the soup back to the pot. (Alternatively, you can use an immersion blender directly in the pot)
Finish and Serve
Slowly stir the cream and add optional parmesan cheese. Continue over low heat, stirring frequently until the desired temperature is reached.
🥗 How To Serve
Here are a few ways to serve Roasted Cherry Tomato Soup:
Garnish with fresh basil or other fresh herbs of your choice. Try topping your soup with crackers or croutons.
Garnish the top with a drizzle of olive oil or cream and parmesan cheese.
Meal idea! Serve alongside Italian Baked Chicken Thighs and a fresh salad with Low Carb Keto Italian Dressing Recipe.
Comfort food: serve this soup with your favorite grilled cheese sandwich.
📖 Variations
Here are a few ways you can vary or make substitutions to this recipe:
- Use your grill to roast your tomatoes! Place tomatoes in a 13x9" disposable pan. Toss with olive oil and garlic. Grill over medium-high heat until very soft (about 15-20 minutes).
- Spice it up if you'd like! Add some red pepper flakes prior to using your immersion blender. You can also roast some jalapenos with the tomatoes and then blend them into the soup.
💭 Top Tips
- Make sure to roast your tomatoes fully. You want the skins very tender so the skins will puree in the blender easier.
- Remember to watch your heat when simmering your soup. The natural sugars in the tomatoes can easily burn to the pan or pot if your heat is set too high.
- Adjust any seasonings to taste.
❓FAQs
How To Store
To store, place into an airtight container and refrigerate for up to 3 to 4 days.
How To Reheat
Reheat in a microwave-safe dish or on the stovetop in a small pot. Heat the soup until the temperature reaches 165 degrees or more.
How To Freeze
Freeze this soup in an airtight container or in a large zip lock bag for up to 3 months
You can use them for soup, bake them into loaves of bread or on tarts, confit them, pickle them, make them into jam or a simple tomato sauce, or just simply eat them fresh! Feel free to try my Cherry Tomato Caprese Salad Recipe and utilize those tomatoes!
The answer depends upon the recipe, of course, but this cherry tomato soup recipe is keto with 7 grams net carbs, 148 calories, and 2 grams of fat. Enjoy!
✔️ More Soup Recipes
- Pizza Soup Recipe
- Roasted Red Pepper Soup
- Chicken Fajita Soup - a great way to use up bell peppers!
- Instant Pot Chicken Soup
- Crockpot Cream of Chicken and Mushroom Soup
- Instant Pot French Onion Soup (Low Carb)
- Vegetable Beef Soup
📋 Recipe
Cherry Tomato Soup
Ingredients
- 6 cups cherry tomatoes
- ¼ cup olive oil (divided)
- 2 teaspoons garlic minced
- 1 medium onion diced
- 2 ribs celery diced
- 3 cups vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- ½ tsp kosher salt
- ½ tsp ground black pepper
- ½ cup whipping cream (or fat free half and half)
- optional garnish: parmesan cheese
Instructions
- Preheat oven to 450°F. (Alternatively you can use a grill to roast the tomatoes, see instructions in the Notes section below.)
- Add cherry tomatoes to a medium sized bowl. Add olive oil and garlic and toss.
- Place cherry tomatoes on a baking sheet and roast for 25 to 30 minutes, or until very tender.
- Meanwhile, in a skillet, over medium-high add olive oil. Sauté onions and celery until soft.
- Add basil, oregano, bay leaf, tomato paste, vegetable broth, and cherry tomatoes (along with oil and juices from the pan). Bring to a boil, reduce heat to LOW, cover, and gently simmer for 30 minutes.
- Using an immersion blender directly in the dutch oven, blend soup until desired consistency is reached. (You can also process smaller portions in a blender and add back into the pot in batches.)
- Slowly stir in cream and add parmesan cheese (if using). Continue over low heat stirring frequently until desired temperature is reached.
Notes
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: Use a grill to roast the cherry tomatoes: Place tomatoes on a 13 x 9" disposable pan. Toss with olive oil and garlic. Grill over medium-high heat until very soft, about 15 to 20 minutes.
- TOP TIPS: Adjust any seasoning to taste. Parmesan cheese is optional.
- SERVING SUGGESTIONS: Garnish with fresh basil, a drizzle of olive oil or cream, and some parmesan cheese.
Nutrition
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