There is something truly comforting and vibrant about a bowl of Cherry Tomato Soup (Quick + Easy) Recipe that feels like a warm hug in a bowl. This soup brings together the natural sweetness of roasted cherry tomatoes and the fragrant punch of fresh basil, all whipped up in no time at all. It’s perfect for when you want something nourishing yet fuss-free, delivering bright flavors and a silky texture that will have you reaching for seconds before you know it.
Ingredients You’ll Need
Getting this Cherry Tomato Soup (Quick + Easy) Recipe on the table is all about a handful of simple, fresh ingredients that each play a special role in building a rich and balanced flavor. From the juicy burst of cherry tomatoes to the creamy hint of coconut milk, every ingredient counts toward turning this soup into a memorable meal.
- 2 lb (1 kg) cherry tomatoes cleaned: These are the star of the dish, providing natural sweetness and vibrant color.
- 1 yellow onion chopped: Adds a mild, savory base that deepens as it roasts with the tomatoes.
- 4 garlic cloves (skin on, top chopped off): Roasting garlic in the skin mellows its sharpness and adds a subtle sweetness.
- 2 tablespoon extra virgin olive oil to drizzle (optional): Helps with roasting and adds a luxurious finish to the soup’s texture.
- ¼ cup (55 ml) vegetable broth: Keeps the soup light while adding a savory depth of flavor.
- ½ cup (80 g) unsweetened coconut milk (optional): Gives the soup a creamy consistency and a gentle, exotic richness if you choose to include it.
- 1 small handful of fresh basil or 1 teaspoon Italian mixed herbs: Fresh basil adds brightness, while Italian herbs bring subtle earthiness.
- 1 teaspoon salt: Essential for bringing out and balancing the natural sweetness and acidity of the tomatoes.
How to Make Cherry Tomato Soup (Quick + Easy) Recipe
Step 1: Roast the Vegetables
Begin by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. Toss your cherry tomatoes, chopped onion, salt, and olive oil together until they’re evenly coated — this ensures every piece roasts to perfect sweetness and slight caramelization. Nestle in the garlic cloves with their skins on for mellow, roasted garlic flavor. Pop everything into the oven on the middle rack and roast for about 40 minutes until the tomatoes are soft and just beginning to char. This roasting brings out intense flavor, elevating the soup beyond anything canned can deliver.
Step 2: Blend the Soup Until Smooth
Once the roasted veggies are cooled slightly, peel the garlic from its skin and add it along with the tomatoes, onions, and their juices into a high-speed blender. Pour in the vegetable broth, coconut milk (if using), and fresh basil, then blend until beautifully smooth and creamy. If you don’t have a blender, no worries — an immersion blender in a saucepan works just as wonderfully. This step transforms the rustic roasted veggies into an incredibly velvety soup.
Step 3: Adjust and Warm the Soup
Taste your blended soup and adjust the seasoning if needed. If it’s too thick, a splash more broth or coconut milk can thin it to your liking. If your broth wasn’t salted, a pinch more salt will brighten things up beautifully. Transfer the soup back to a saucepan and gently warm it through until it’s just simmering — this will bring all those flavors together and make your kitchen smell irresistible.
How to Serve Cherry Tomato Soup (Quick + Easy) Recipe
Garnishes
Garnishing your Cherry Tomato Soup (Quick + Easy) Recipe adds a splash of color and texture that turns a simple soup into a stunning presentation. A few fresh basil leaves scattered on top instantly add a pop of green and fragrance. A drizzle of extra virgin olive oil or a crack of fresh black pepper adds layers of flavor and visual appeal. For a little more indulgence, a sprinkle of toasted pine nuts or a dollop of crème fraîche are excellent choices.
Side Dishes
Since this soup is light yet satisfying, pairing it with crunchy, warm bread is a no-brainer. Think crusty ciabatta, sourdough, or even some toasted baguette slices brushed with olive oil and sprinkled with garlic — perfect for dipping. A fresh side salad or a slice of grilled cheese can also make this quick soup into a complete and fulfilling meal, perfect for lunch or a simple dinner.
Creative Ways to Present
Serve this Cherry Tomato Soup (Quick + Easy) Recipe in charming little bowls or rustic mugs for a casual feel. For a special occasion, consider serving it in hollowed-out mini bread bowls for a fun and cozy touch. You can even swirl in a bit of pesto or cream just before serving for a burst of color that wows your guests. Little touches like these make this simple soup feel extra special.
Make Ahead and Storage
Storing Leftovers
Leftover Cherry Tomato Soup (Quick + Easy) Recipe keeps beautifully in the fridge for up to 3 days if stored in an airtight container. Its flavors actually meld together and deepen over time, making leftovers just as delicious as when freshly made. Simply give it a good stir before reheating.
Freezing
If you’d like to save some soup for later, this recipe freezes well. Pour the cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving some room for expansion. It can be frozen for up to 3 months. When you’re ready for a quick meal, thaw overnight in the fridge before reheating.
Reheating
For the best texture and flavor, gently reheat your soup on the stovetop over low to medium heat, stirring occasionally. Avoid boiling once reheated as it can dull the fresh flavors and change the texture. You can add a splash of broth or coconut milk if it thickens too much upon standing.
FAQs
Can I use canned tomatoes instead of fresh cherry tomatoes?
While fresh cherry tomatoes provide the best natural sweetness and texture for this soup, you can use canned tomatoes in a pinch. Choose high-quality, whole peeled tomatoes, and reduce the liquid added since canned tomatoes bring their own juice.
Is it necessary to include coconut milk?
Nope! Coconut milk is optional but adds a lovely creamy richness without dairy. If you prefer, you can substitute with regular cream, a splash of milk, or skip it altogether for a lighter soup.
How long will the soup keep in the refrigerator?
Stored properly in an airtight container, this soup will stay fresh for up to 3 days. It’s best enjoyed within that time but can be frozen if you want to keep it longer.
Can I make this soup vegan?
Absolutely! This Cherry Tomato Soup (Quick + Easy) Recipe is naturally vegan, especially if you opt for the coconut milk and ensure your vegetable broth is plant-based.
What if I don’t have fresh basil?
Fresh basil adds a burst of flavor, but Italian mixed herbs or even a pinch of dried basil can be used instead. Add dried herbs sparingly as their flavor is more concentrated and less bright than fresh.
Final Thoughts
There’s nothing quite like making a homemade soup that’s bursting with fresh, vibrant flavor and comes together so quickly. This Cherry Tomato Soup (Quick + Easy) Recipe is a true keeper—perfect for a cozy lunch or a light dinner that feels indulgent without the fuss. I hope you’ll enjoy making and sharing this delightful dish as much as I do!
PrintCherry Tomato Soup (Quick + Easy) Recipe
This quick and easy Cherry Tomato Soup is bursting with vibrant flavors from roasted cherry tomatoes, garlic, and fresh basil. Perfect as a light lunch or an elegant appetizer, this soup uses simple ingredients and a straightforward roasting and blending method to create a comforting, smooth, and aromatic dish that can be enjoyed year-round.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 3 servings as a main dish or 4 servings as an appetizer
- Category: Soup
- Method: Roasting and Blending
- Cuisine: International
- Diet: Vegan
Ingredients
Vegetables
- 2 lb (1 kg) cherry tomatoes, cleaned
- 1 yellow onion, chopped
- 4 garlic cloves (skin on, top chopped off)
- 1 small handful of fresh basil (or 1 teaspoon Italian mixed herbs)
Liquids
- ¼ cup (55 ml) vegetable broth
- ½ cup (80 g) unsweetened coconut milk (optional)
- 2 tablespoon extra virgin olive oil to drizzle (optional)
Seasoning
- 1 teaspoon salt
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the cherry tomatoes, chopped onion, and salt on the sheet. Drizzle with olive oil and toss gently until the vegetables are evenly coated.
- Add Garlic and Roast: Place the garlic cloves on the prepared sheet alongside the other vegetables. Transfer the baking sheet to the middle rack of the oven and roast for 40 minutes, or until the tomatoes are soft and slightly charred.
- Cool and Blend: Remove the roasted vegetables from the oven and let them cool slightly. Peel the garlic cloves, then add the garlic, roasted tomatoes, onions, and their juices to a high-speed blender. Add the vegetable broth, optional coconut milk, and fresh basil. Blend everything until smooth. Alternatively, use an immersion blender in a saucepan.
- Heat and Adjust Seasoning: If the soup has cooled, transfer it to a saucepan and warm gently until it simmers. Taste and adjust the seasoning by adding more salt if needed. If the soup is too thick, add extra broth or coconut milk to reach desired consistency.
- Optional Toasted Bread: For added texture, brush slices of white bread such as sourdough or ciabatta with olive oil and place them on the baking sheet during the last 10 minutes of roasting.
- Serve: Ladle the soup into bowls, garnish with fresh basil and freshly ground black pepper, and serve with crusty bread on the side.
Notes
- Olive oil is optional but enhances flavor and helps with roasting.
- Unsweetened coconut milk adds creaminess and subtle sweetness but can be omitted for a lighter soup.
- If you prefer a thicker or thinner soup, adjust the amount of broth or coconut milk accordingly.
- Using fresh basil adds a bright herbal note; Italian mixed herbs can be used as an alternative if basil is unavailable.
- For a vegan option, ensure vegetable broth is free of animal-based ingredients.
- The toasted bread adds a lovely crunch and complements the smooth soup perfectly.
