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.

Two white bowls filled with Roasted Cherry Tomato Soup with torn bread to the side.

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. ♡ ♡ ♡

A baking sheet with roasted tomatoes, onions and a wooden spoon.

Tips & Tricks For This Roasted Tomato Soup

  1. 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.
  2. 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.
  3. 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.
  4. 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.

A white bowl filled with Cherry Tomato Soup with a hunk of bread to the side.

Additional Soup Recipes You Might Enjoy:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

A creamy, healthy and homemade roasted cherry tomato soup! Serve topped with fresh basil and plenty of crusty bread!

Roasted Cherry Tomato Soup

Yield: 2 to 4 servings (about 4 cups)
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

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.


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


For the tomatoes:

  1. Preheat the oven to 400ºF.
  2. 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.
  3. Bake for about 30 minutes, stirring halfway through, until the tomatoes have shriveled and started to char.
  4. Remove from the oven and let cool for about 5 minutes.

For the soup:

  1. 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.
  2. 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.
  3. Serve topped with plenty of fresh basil and bread on the side for dipping!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount 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.