Creamy Roasted Cherry Tomatoes

This creamy roasted cherry tomato soup transforms sweet summer tomatoes into a velvety, luxurious bowl that tastes like pure sunshine. The roasting process intensifies the natural sweetness of cherry tomatoes while adding a subtle smokiness that regular tomato soup simply can't match.

This soup became my absolute go-to when I discovered how roasting completely transforms the humble cherry tomato. My family now requests it weekly, even my youngest who normally picks tomatoes out of everything.

Ingredients

• 2 1/4 lbs cherry tomatoes the star of the show, choose ripe ones for best flavor
• 1/4 cup extra virgin olive oil helps caramelize the tomatoes, use good quality for best results
• 4 cloves garlic adds depth without overpowering the tomatoes
• 1/4 cup fresh basil leaves brightens the soup with herbal notes
• 3/4 tsp salt enhances all the flavors, adjust to your taste
• Freshly ground pepper adds subtle warmth
• 1/4 cup heavy cream creates the silky texture that makes this soup special
• 1 cup heated vegetable broth thins the soup to perfect consistency

Step-by-Step Instructions

Preheat the Oven

Set your oven to 425°F. This high temperature will help caramelize the tomatoes quickly and develop their natural sweetness without drying them out completely.

Prepare the Tomatoes

Place cherry tomatoes and garlic cloves in a baking dish. Drizzle with olive oil and toss gently until everything is well coated. The oil prevents sticking and helps conduct heat evenly around each tomato.

Roast to Perfection

Bake for 35 minutes until tomatoes are burst, wrinkled, and slightly charred in spots. The garlic should be soft and golden. Let cool for 10 minutes before handling to prevent steam burns and allow flavors to settle.

Blend the Soup

Transfer the roasted tomatoes, garlic, and all the flavorful oil from the baking dish into a blender. Add heated broth, basil leaves, salt, pepper, and cream. Blend on low speed gradually increasing until completely smooth, about 30 to 60 seconds.

The first time I made this soup, I accidentally let the tomatoes roast a bit longer than intended. That happy accident revealed the magic of those extra caramelized edges, which created an incredible depth of flavor I now deliberately seek when making this recipe.

Straining Options

Many traditional tomato soup recipes call for straining out tomato skins, but I find this unnecessary with cherry tomatoes. Their skins are thinner and blend more smoothly than larger varieties. However, if you prefer an ultra-silky texture, strain the blended tomatoes through a fine-mesh sieve before adding the cream and broth. This extra step will remove any tiny bits of skin but will also remove some of the roasted flavor compounds that cling to those pieces.

Make It Ahead

This soup actually improves with time as the flavors meld together. Make it up to three days ahead and refrigerate in an airtight container. When reheating, do so gently over medium-low heat, stirring occasionally to prevent scorching. If the soup seems too thick after refrigeration, add a splash of broth or water to reach your desired consistency.

Serving Suggestions

Transform this soup from a starter to a complete meal by getting creative with toppings and accompaniments. Try adding a swirl of pesto, a dollop of ricotta, or some toasted pine nuts for texture contrast. For a heartier meal, serve alongside a grilled cheese sandwich made with sharp cheddar and sourdough bread. The tangy cheese and crusty bread provide the perfect complement to the sweet, creamy soup.

Seasonal Adaptations

During peak summer months, this soup showcases the intense flavor of garden-fresh cherry tomatoes. In winter months, good-quality greenhouse cherry tomatoes still work wonderfully, though you might want to roast them an extra 5 minutes to concentrate their flavor further. You can also add a pinch of sugar if your winter tomatoes lack sweetness, though I find the roasting process usually eliminates this need.

Common Recipe Questions

→ Can I use regular tomatoes instead of cherry tomatoes?

Yes, you can substitute regular tomatoes, but they may require a longer roasting time. Cherry tomatoes are preferred for their natural sweetness and higher flesh-to-skin ratio, which creates a smoother final texture. If using regular tomatoes, consider removing the seeds before roasting.

→ Is it necessary to strain the soup?

Straining is optional and depends on your texture preference. For a completely smooth soup, strain after blending the roasted tomatoes but before adding the cream and other ingredients. If you enjoy a more rustic texture with bits of tomato skin, you can skip the straining step.

→ Can I make this dairy-free?

Absolutely! You can substitute the heavy cream with full-fat coconut milk or cashew cream for a dairy-free alternative that still provides richness. For a lighter option, you could also use additional vegetable broth and a tablespoon of olive oil to maintain the silky texture.

→ How can I enhance the flavor if my tomatoes aren't very sweet?

If your tomatoes lack sweetness, you can add 1/2 teaspoon of honey or a pinch of sugar during the blending process. Another option is to add a roasted red bell pepper to the mix, which contributes natural sweetness. Roasting the tomatoes longer can also help caramelize their natural sugars.

→ What can I serve with this soup?

This soup pairs beautifully with grilled cheese sandwiches, crusty artisan bread, or garlic crostini. For a lighter meal, serve with a simple green salad dressed with balsamic vinaigrette. You can also top the soup with homemade croutons, a swirl of pesto, or a sprinkle of grated Parmesan cheese.

→ Can I freeze this soup?

Yes, this soup freezes well for up to 3 months. For best results, freeze it before adding the cream, then add fresh cream when reheating. Allow the soup to cool completely before transferring to freezer-safe containers, leaving some headspace for expansion during freezing.