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Roasted cherry tomato soup in a bowl with a swirl of coconut milk and topped with fresh basil leaves.
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Cherry Tomato Soup

This is the best roasted cherry tomato soup made with simple ingredients that effortlessly transform into a flavor-packed soup. It's simple to make, nourishing and perfect as a light lunch or dinner during soup season or whenever you want a warm, cozy bowl of soup.
Course Main Course, Side Dish, Soup
Cuisine American
Diet Low Calorie, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 106kcal
Author Rachel

Ingredients

  • 2 pints cherry tomatoes
  • 2 shallots or 1 sweet onion, roughly chopped
  • 1 head garlic sliced in half
  • 1 small sweet potato sliced into ½ inch cubes
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground thyme
  • 2 cups low-sodium vegetable broth
  • ½ cup fresh basil leaves
  • canned coconut milk optional topping

Instructions

  • Preheat oven to 400°F (205°C) and line a rimmed baking tray with parchment paper.
  • Add the cherry tomatoes, shallots, garlic and sweet potato to the baking tray and spread out into a single layer. Sprinkle with salt, black pepper and thyme. Roast in the oven for 30-35 minutes, until the vegetables are soft.
    2 pints cherry tomatoes, 2 shallots, 1 head garlic, 1 small sweet potato, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon ground thyme
  • Remove pan from the oven and allow to cool until safe to handle (at least 5-10 minutes). Remove the garlic head, then transfer the remaining roasted vegetables from the pan to a high-speed blender. Alternatively, use an immersion blender and transfer everything to a large soup pot. You may need to work in batches if your blender bowl is smaller. Squeeze the garlic cloves out of the head into the blender and discard the skin. Add the broth and basil leaves to the blender. Blend until a smooth soup is formed, adding more vegetable broth or seasonings as desired.
    2 cups low-sodium vegetable broth, ½ cup fresh basil leaves
  • Divide into bowls and top with a swirl of coconut milk if desired. Enjoy!
    canned coconut milk

Notes

Leftovers: Store in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze the soup, just make sure to allow it to cool completely before storing, and leave room in the container for expansion as it freezes.

Nutrition

Calories: 106kcal | Carbohydrates: 24g | Protein: 4g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 1118mg | Potassium: 741mg | Fiber: 4g | Sugar: 10g | Vitamin A: 9540IU | Vitamin C: 55mg | Calcium: 55mg | Iron: 2mg