Easy Roasted Cherry Tomato Soup

Ingredients

• 1 largeyellow onion
• about 900 g (2 lb)fresh cherry tomatoes
• 4 clovesfresh garlic, unpeeled
• 15 ml (1 tbsp)olive oil
• 590 ml (2½ cups)vegetable stock
• about 15 g (½ loosely packed cup), plus extra to decoratefresh basil leaves
• 5 ml (1 tsp)salt
• 1.25 ml (¼ tsp)pepper
• to tastecoconut yoghurt
• to tastecroutons

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C.

2. 2

   Prepare the tray

   Roughly cut the onion into 8 pieces. Put it on a large, rimmed baking tray with the 900 g cherry tomatoes and 4 unpeeled garlic cloves; use two trays if needed to make room. Drizzle with 15 ml olive oil.

3. 3

   Roast the vegetables

   Roast for 25 minutes, until the tomatoes have burst and the onion is soft. Leave the tray to cool for a few minutes.

4. 4

   Blend the soup

   Squeeze the garlic from its skins and put it in a blender with the roasted onion and tomatoes, 590 ml vegetable stock, ½ cup basil leaves, 5 ml salt and 1.25 ml pepper.

5. 5

   Season and serve

   Blend until creamy, then adjust the seasoning and reheat if you wish. Serve in bowls, decorated with basil leaves, a swirl of coconut yoghurt and croutons.

What is roasted cherry tomato soup?

Tomato soup is a familiar home-cooked dish found in many food traditions, with recipes that range from simple purées to more elaborate versions. This one gets its flavour from roasting cherry tomatoes, onion and garlic before blending them with stock and basil.

Cherry tomatoes become soft and burst in the oven, making them easy to blend into a smooth soup. The method keeps the ingredient list short and suits a quick dinner.

Nutrition and macros by portion

The nutrition label shows one serving as written: 172 calories, 23g protein, 30g carbs, 4g fat.

The tomatoes and onion provide most of the carbohydrates, while olive oil contributes the main fat; the stock and vegetables provide some protein. The listed nutrition is per serving, and a side salad or extra vegetables can round out the meal.

Why roast the tomatoes?

Tomatoes: spread them across the tray so they have room to soften and burst during roasting. If the tray looks crowded, divide the vegetables between two trays as directed.

Onion and garlic: roasting makes the onion soft enough to blend and mellows the garlic. Keeping the garlic in its skin helps it roast alongside the other vegetables; squeeze out the soft centre before blending.

Getting a smooth texture

Blending: add the roasted vegetables, stock, basil and seasoning to the blender, then blend until the soup looks creamy. If your blender is small, work in batches rather than filling it beyond its capacity.

Consistency: the stated amount of stock gives the soup its base texture. Blend first, then adjust the seasoning; reheat the soup after blending if needed.

Timing and doneness

Roasting: allow 25 minutes in a 175°C oven, and look for burst tomatoes and soft onion rather than relying on colour alone. Let the tray cool for a few minutes before handling the garlic and transferring the vegetables.

Finishing: blending and garnishing happen after roasting. The recipe is designed to come together in about 30 minutes, including the oven time.

Choosing toppings and sides

Garnish: fresh basil adds a fragrant finish, while coconut yoghurt brings a creamy contrast. Add both just before serving so they remain distinct on the soup.

Croutons: scatter them over the bowls at the table to keep their crunch. For a more substantial meal, serve the soup with bread or a simple salad.

Recipe notes & tips

• Use two baking trays if the tomatoes and onion do not fit in a roomy layer.
• Keep the garlic unpeeled while roasting, then squeeze the softened cloves from their skins.
• Give the vegetables a few minutes to cool before transferring them to the blender.
• Blend until the soup is creamy before deciding whether to adjust the seasoning.
• Add the basil, coconut yoghurt and croutons at serving time for a fresh finish and crunchy topping.

Variations

• Extra basil: blend in a few additional leaves for a more pronounced herbal flavour.
• More garlic: add another roasted clove if you want a stronger garlic note.
• Spicy finish: add a pinch of chilli flakes before blending.
• Chunky texture: reserve some roasted tomatoes and stir them into the blended soup.
• Dairy-free topping: use coconut yoghurt as written, or leave it off and finish with basil.

Common mistakes to avoid

• Crowded tray: the vegetables may soften without roasting evenly; divide them between two trays.
• Garlic skins in the soup: squeeze out the roasted centres and discard the skins before blending.
• Blending while too hot: hot contents can create pressure in a blender; allow the vegetables to cool slightly and follow your blender's instructions.
• Adding all the garnish too early: croutons can lose their crunch; add them just before serving.
• Skipping the seasoning check: taste after blending and adjust the salt and pepper before serving.

How to store

Cool leftovers and keep them in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan, stirring occasionally, until piping hot; add the yoghurt and croutons only when serving.

Frequently asked questions