Roasted Cherry Tomato Soup
Creamy, healthy and easy, this homemade roasted cherry tomato soup is fantastic all year long! And is seriously delicious served with plenty of crusty bread and fresh basil. Dairy free, gluten free and vegan.
Fresh cherry tomatoes! Gosh, they are just so darn good right now.
The stockpile at my house certainly proves it. I just can’t help myself when I’m at the grocery store. I mean, the pints with all the different colors? Impossible to resist.
But since one can only eat so many tomatoes raw, I’ve taken to getting creative with them in other dishes.
So maybe you have a garden surplus? Or you just have a little problem like me going overboard at the store? Either way – let’s put those babies to good use with this roasted cherry tomato soup.
We start by roasting some cherry tomatoes with a little onion and garlic. I dare you to resist popping one into your mouth after roasting – I swear, they are like candy!
Anyway, getting sidetracked here, we then puree the mixture in a blender with a touch of broth, some spices and a little bit of creamy dreamy coconut milk.
We pop the soup on the stove for a few minutes to warm up and let the flavors meld.
And then, we eat! With plenty of basil and bread please. The soup is almost bisque-like, but in a healthy sort of way. ♡ ♡ ♡
Tips & Tricks For This Roasted Tomato Soup
- If you are making this when tomatoes are not in season, don’t worry. The roasting really brings them to life and draws out their awesome flavor. It will still be fabulously delicious.
- You could certainly add more or less broth to taste to get the soup to the exact consistency you like. We think the thickness is perfect as written, but feel free to play around.
- If your can of coconut milk is separated: I like to add the contents to a small saucepan and heat on the stove over medium until just combined and no longer separated (it doesn’t need to be warm or hot). Then measure out what you need for the soup and save the rest for smoothies.
- Adjust the heat as needed when you are warming the soup on the stove. I usually start with it on medium-low and turn down to low as it heats (to avoid it bubbling and splattering everywhere).
Healthy, creamy, homemade tomato soup. It’s just the best!
PS – Looking for a version of this soup that uses canned tomatoes? Then be sure to check out this Dairy Free Tomato Soup. It’s super similar in flavor and texture (and also vegan & gluten free!) but uses all pantry staples.
Additional Soup Recipes You Might Enjoy:
- Dairy Free Corn Chowder
- Vegan Zuppa Toscana
- Mexican Minestrone Soup
- Turmeric Quinoa Vegetable Soup
- Sweet Potato Corn Chowder
Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Roasted Cherry Tomato Soup
Creamy, healthy and easy, this homemade roasted cherry tomato soup is fantastic all year long! And is seriously delicious served with plenty of crusty bread and fresh basil. Dairy free, gluten free and vegan.
Ingredients
For the tomatoes:
- 1 medium onion, sliced
- 2 pints cherry tomatoes
- 2 cloves garlic
- 2 tablespoons olive oil
- ¼ teaspoon fine sea salt
- ¼ teaspoon pepper
For the soup:
- 1 cup low sodium vegetable broth
- 1 tablespoon tomato paste
- ½ teaspoon dried oregano
- ½ cup canned full-fat coconut milk
- ¼ teaspoon fine sea salt
- plenty of chopped fresh basil, for serving
- your favorite bread (or croutons!), for serving
Instructions
For the tomatoes:
- Preheat the oven to 400ºF.
- Add the onion, tomatoes and garlic (leave the cloves whole!) to a large rimmed baking sheet. Drizzle with the olive oil, then sprinkle with the salt and pepper. Toss to coat and spread in an even layer.
- Bake for about 30 minutes, stirring halfway through, until the tomatoes have shriveled and started to char.
- Remove from the oven and let cool for about 5 minutes.
For the soup:
- Add the roasted veggie mixture to a blender, along with the broth, tomato paste, oregano, coconut milk and salt. Process until smooth. Transfer the mixture to a medium saucepan.
- Set the pan over medium low / low heat and cook for about 10 minutes, stirring occasionally, until warmed through and the flavors have had a chance to meld. Taste and season with additional salt / pepper as needed.
- Serve topped with plenty of fresh basil and bread on the side for dipping!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 218Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 320mgCarbohydrates: 12gFiber: 3gSugar: 6gProtein: 3g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.
This soup is like a tomato garden inside your mouth! I omitted the coconut milk because I wanted nothing between me and those luscious tomatoes, and it was A-MA-ZINGGGGGG.
haha I love this! So happy to hear you enjoyed!
This recipe is so delicious, thank you
So happy to hear it! Thank you for letting me know Cheryl!
Have you ever make this with larger tomato’s? If so how many? Do you still roast or just peel? LOVE the cherry version but have so many large ones now too!
Great question. I haven’t ever tried it myself but I think it should work just fine. I would still roast (I’d slice them into fairly thick slices first) and then proceed. I’d probably try to go by weight – so somewhere near the weight equivalent of the 2 pints of cherry tomatoes!
I have made this recipe several times and basically we love it BUT however many times I blend the mixture I cannot get rid of bits of skin and so with the lovely texture and taste of the soup in your mouth, you get a few bits of skin which almost makes you retch.I am so disappointed.How can this be resolved. I blended it eight times on a mixture of fast and very fast.Rated it 3 star because actually it is not very nice with the bits that make you retch. Otherwise it would get 5 stars.
Hey Gret – I’ve never had anyone else complain about the texture of skins so it’s hard to say (and I’ve never found this to be a problem myself). I mean, you could try peeling the skins but there’s nothing else you can really do about them since roasting the tomatoes is already the best method for softening them up so you don’t notice them…
Have you ever thought to run it through a sieve after blending???? Seems like it would work don’t you think?
wow, the coconut milk really gave it this nice richness that I wasn’t expecting. Even the kids liked it!
So glad to hear it!!
I highly recommend this soup! I followed recipe exactly and will be adding this recipe to my favorites!
So happy to hear this Gwen!
Super easy to make since I don’t have to skin anything, and it was fun looking at those yummy vegetables roasting in the oven. I could have probably roasted them longer for a more roasted taste (my tomatoes released a lot of liquid), but it turned out great. I used an immersion blender to chop everything and smooth it out. It was a little sweet because I didn’t have tomato paste so I added some pizza sauce which is similar, and pepper and basil when serving, and it turned out great. So easy and fresh tasting. Thanks so much!
So happy to hear you enjoyed it Kathleen! Thanks for sharing your changes and letting me know 🙂
My garden is BURSTING with tomatoes, aromas, cherry, beefsteak and heirloom. I have already made salsa and spaghetti sauce. I would LOVE to make this soup and be able to can it.
In my experience, some kind of acid (lemon juice) is needed to keep it safe and fresh. Does anyone know if this recipe can be canned (jarred) for food storage?
Hey Colleen! I unfortunately have zero experience with canning – sorry I can’t help out with your question!
What is a “pint” in cups?
According to a quick google search, it’s about 2 cups per pint. I’ve never measured it out myself though so I’m not 100% sure.
Made tonight with fresh grown cherry tomatoes. I used chicken broth instead of vegetable broth. And omitted the tomato paste. Was delicious! Especially with my homemade soda bread! Thanks for recipe!
I’m so happy to hear this! Thanks so much for taking the time to let me know. Sounds delicious with the homemade soda bread!
How much heavy cream should I use if I want to use instead of the coconut milk??
Hey Jazmine – I would just use the same amount!
We have just had this for tea amazig
So happy to hear you enjoyed it! Thanks for letting me know!
Can I use any other type of cream if I dont have coconut milk?
Hey Christina! Yes, heavy cream, half & half or even whole milk should work just fine here.
Can you tell me the calories per portion please.
Hi Ian – I plugged the ingredients into a recipe calculator and it says it’s about 150 calories per 1 cup serving (there’s about 4 cups total). Just keep in mind this can vary a bit by the brand of ingredients, etc. Hope that helps.
Has anyone made freezer portions of this soup? I’m making for a friend with cancer and want to freeze portions for him.
Hey Sue! Yes, it freezes well. 🙂
Just made this with some withering cherry tomatoes and it is very tasty! And easy! Will definitely be making this again! I used coconut oil instead of the olive oil. Thank you!
So happy to hear you enjoyed it! Thanks so much for taking the time to let me know 🙂
Just tried this recipe and I cannot say enough good things about it. Rich and hearty, I served it with home made crusty cheese bread.
Hey Robin – I’m so happy to hear it! Thanks for taking the time to let me know! And that bread sounds delicious 🙂
Divine Flavors! Easy to make, my family hoovered it up, Lovely 🙂
I’m so happy to hear it! Thanks so much for letting me know Amanda!
love this recipe!!! made some delicious cherry tomato soup last year based on this recipe and was so happy to have found this recipe again for this years batch of backyard tomatoes! 🙂 yum!
So happy to hear this Emily! Thanks so much for letting me know! 🙂
Hi Ashley. I’m so happy to find your blog and this recipe on Pinterest. Just want to personally thank you and let you know that I featured this recipe on my blog in my “10 Food Processor Soup Recipes (No Cooking Skills Required)” post.
Please let me know if I missed something or if you want to change and add information about your blog and project.
Xoxo,
Tessah
Using fresh cherry tomatoes makes this totally acceptable for now, plus I could literally eat soup any time of the year…So beautiful and vibrant!
Me too! As long as I’m in the AC eating it during the summer! lol 🙂
Enjoy your break!! I couldn’t resist commenting at this post. Who would?! This soup looks so delicious 😀
Dying over how gorgeous and inviting this soup looks! I am obsessed with cherry tomatoes – we go through two pints a week!! Love this gorgeous soup recipe!
I know the feeling! I can’t stop buying them! Thanks Jessica!
I love roasting tomatoes too before making tomato soup too. The tomatoes added in there is a great idea. Love this soup.
Wow, this looks phenomenal! I love a good summer soup–what better way to enjoy fresh tomatoes and basil??
This looks super easy to make. The best part is I could source the tomatoes from right outside my garden!
It really is! And that sounds fantastic!
It doesn’t matter how hot it is outside – this roasted cherry tomato soup sounds amazing!
This color is fabulous!! I can almost taste it now!
oh goodness this sounds so delicious. love tomato soup.. & grilled cheese especially! thinking I need this soup real soon, but perhaps I will grill, or even smoke the tomatoes instead of roasting
Yes! Tomato soup is always perfect with grilled cheese!
Love the roasted tomatoes with all the onion and spices- this soup looks fabulous and like it has a lot of depth of flavor!
I have literally about 500 cherry tomatoes currently sitting on my counter and I think I just decided what I’m using them all in. This soup is seriously SO stunning, Ashley! Love all that basil piled on top too!
haha sounds like my counter!! Thanks Sarah!
This soup looks so vibrant and so comfy, Ashley. I love tomato soup and love cherry tomatoes too. But I have never had a soup made with cherry tomatoes, but that needs to be changed soon. This would make a nice meal for fall. Can’t wait to try this.
I am OD’ing on Heirloom tomtoes and fresh basil right now. My auntie and close friend both grow them. Seriously so freaking good. Love that you used coconut milk in the soup. Gotta try it!
They really are – I can’t stop buying them right now!
I have been ALL about the cherry tomatoes this season too!! This soup sounds so so delicious! Roasted tomatoes are literally my favorite thing ever so I’m sure I’m going to love this 🙂
Yes, tomatoes are so good right now! And it’s definitely not too hot for soup here. We had chilly weather this weekend and it felt like fall had arrived. Bring on the tomato soup! 🙂
We just picked a few pounds of cherry tomatoes this weekend with many more to pick soon so this soup is ON ON ON! I can’t wait!
Totally jealous!! 🙂
Oh I could do soup year round! I’m a roasted tomato newbie but I can imagine how amazing they make soup. Thanks for giving me an excuse to go overboard on tomatoes next time at the store. 🙂
Glad I can help! 😉
I’m cherry tomato obsessed and even though I have some in my garden it’s never enough (plus I want more colors)! I made a roasted cherry tomato sauce before and loved it, so I know I would just devour this soup…especially with basil and bread! 🙂
Roasted tomatoes and veggies…I surely can’t resist them. The soup looks scrumptious!
Haha I can never resist roasted cherry tomatoes and totally eat them like candy! Love that you added them to this soup with coconut milk! It looks SO creamy and delicious!
Roasted cherry tomatoes and coconut milk alone are simply dreamy – so, I’m betting with those spices and herbs and all – this is fantastic! I drink soup year round so this is on my soup rotation now!
Hahahaha, girrrl those pints with different colored tomatoes are FOR SURE impossible to resist!! Or maybe we both just share the same lack of self control? Nah. They are impossible. 😉 This soup looks FABULOUS!! Loving that you roasted the tomatoes, onions and garlic! SO MUCH FLAVA! I could slurp bowl after bowl of this beautiful soup! Thinking I NEED a vat of this for lunch.. with a side of grilled cheese. Cheers, chicka!
P.S. How is the weather there today?! I walked outside this AM and it’s actually REALLY NICE!! Perfect for this soup!!! <3
hahaha nahhhhh! It was GORGEOUS this morning! I took an extra long walk since I was giddy over the temp! lol
This past week has been a combination of rainy and chilly and hot and humid and those rainy days have had me craving soup! Love this summery soup idea!
Firstly, I am SO excited that we are entering soup season. That means Autumn is nearly here. YAYYYY!!
Also, we love making a similar soup to this, and it’s a really good way to use up all the tomatoes we have in our garden.
Me too!!
Yesss! And out baby tomato plant actually LIVED! We’ve been harvesting little Roma tomatoes off it everyday 😀 I’m so happy! (We kill literally every plant…even basil) Hahaha!
haha oh so do we! I can keep some herbs alive but that’s about it!
I can eat cherry tomatoes like popcorn, I just love them so much! This soup looks SO good, Ashley! I’ve never roasted tomatoes before, so I love this idea. And I love the texture of this soup, too! Just perfect!