Here’s an easy & light lunch or dinner! This Cherry Tomato Soup Recipe is bursting with fresh ingredients and flavors.
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Why You’ll Love This Recipe
This is an easy & light recipe using fresh tomatoes that you might like to have on hand once tomato season heats up. Homemade tomato soup is so delicious, and here’s a few good reasons to make it:
- Perfect for lunches & light dinners (with some salad or a grilled cheese sandwich, of course).
- This makes the best tomato soup, and it doesn’t take all day! It’s ready to eat in under an hour.
- Make the garnish as simple or fancy as you like, it’s totally optional.
- This is a great way to use ripe tomatoes if you grow your own.
- A simple ingredient list.
- It’s filling, fresh & healthy.
Ingredients You’ll Need
For the full recipe, ingredients and instructions, just scroll on down.
- Cherry Tomatoes: On the vine or in a basket.
- Onion and Garlic Cloves: For richness and flavor.
- Vegetable Broth Bullion Cube: A favorite flavor booster.
- Olive Oil: To cook the onions and garlic, plus extra to drizzle on top.
- Heavy Cream: Just a little, use dairy-free if you’d prefer.
- Fresh Basil or Thyme: To garnish, for aroma and flavor.
- Salt & Black Pepper: Just the basics for this easy soup.
Step-By Step Instructions
While a lot of soup recipes take hours to coax out the best flavors, this is the opposite. Here’s all you do:
- Start with fresh cherry tomatoes, in a basket or on the vine. Wash them, and cut in half.
- Chop a yellow onion and a garlic clove.
- Warm some olive oil in a soup pot, add the onions and garlic, then cook till soft over medium heat.
4. Add a vegetable bullion cube and the cherry tomatoes with all their juices to the pot with the chopped onion, let this simmer on medium-high heat until the tomatoes release their liquids, around 25 minutes.
5. The tomatoes will look soft and watery, and this is good.
6. Puree the soup with an immersion blender, or in batches in a food processor or blender until smooth. Don’t blend hot soup, let it cool a bit first.
7. Return it to the pot, add salt & pepper and cream, heat it through and serve!
Tips for Garnishing
- This is one of the best soups you can make in under and hour, and one of my favorite soups of all time.
- Serve the soup with fresh cherry tomatoes sliced in half as a garnish on top.
- Add a simple yogurt sauce! In a small bowl combine a couple tablespoons plain yogurt and a tablespoon or more of water. If it’s too heavy, it’ll sink. Just add a little more water, whisk it with fork, and drizzle.
- Add a little fresh thyme or basil chopped small.
- You can sprinkle on some flaky Parmesan cheese too if you’d like.
- And don’t forget a drizzle of olive oil, it really makes a difference.
Tips for This Recipe
- If you plan to puree the soup in your food processor or blender, do so in batches and let the mixture cool before you start.
- Use plant-based cream instead of regular if you’d like.
- Use a chicken stock bullion cube if you’d like instead of vegetable.
- If you don’t have any bullion cubes and don’t want to buy any, use a couple of tablespoons of mellow miso paste instead.
- This is a great recipe to spice up if you’re so inclined. Add a half a teaspoon of red pepper flakes if you’d like.
Serving Ideas
- Tomato soup always likes a sandwich, and good old grilled cheese is always a winner. Here’s some sliders to try too.
- Try a cheese quesadilla for a change of pace, with smashed avocado and flaky salt on top.
- Or just serve it with some warm crusty bread and a little olive oil for dipping and a really good veggie side, like this fabulous version of Kale Salad?
- Why not make dessert too? This banana cake is absolutely wonderful, and makes the whole house smell great, or if you’re in the mood for cookies, try these crispy snickerdoodles.
Frequently Asked Questions
Sure can. It will keep well in the refrigerator in an airtight container for 3-4 days.
Yes, but it’s great plain, too! Try a few croutons, or a small pile of fresh basil ribbons, some flaky sea salt and olive oil for variation.
Yes! Use almost any variety of ripe tomatoes, but avoid Roma tomatoes or grape tomatoes which tend to be less juicy.
More Recipes to Try
- Chicken Sausage and Vegetable Skillet: A one dish wonder.
- Low Carb Stuffed Zucchini Boats Recipe: A great recipe to make year-round.
- Summer Pasta: My year round go-to easy pasta.
- Corn Chowder, Dairy Free: You won’t miss the dairy in this rich, delicious soup.
- Non Dairy Pumpkin Soup: Creamy and so delicious.
- Rustic Tortellini Soup: Just a great soup recipe to have on hand.
- Authentic Pasta Fagioli Recipe: Comforting and so delicious.
- Mini Eggplant Recipes: So easy, and just delicious too.
If you’ve tried this Cherry Tomato Soup Recipe, or any other recipe on Studio Delicious, please rate the recipe 5 stars and tell me how you liked it in comments below!
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Cherry Tomato Soup Recipe
Ingredients
- 2 tablespoons Olive Oil
- 1 Onion, yellow, chopped
- Garlic clove, chopped
- 3½ pounds Cherry Tomatoes, washed and sliced in half
- 1 Bullion Cube, vegetable
- ¾ teaspoon Kosher Salt (Diamond Crystal if possible)
- ¼ teaspoon Freshly ground pepper
- ¼ cup Heavy cream, or plant-based cream
- 1 cup Fresh Cherry Tomatoes, cut in half for garnish if desired
- 2 tablespoons Fresh thyme or basil leaves, for garnish if desired
- 2 tablespoons Olive oil, for garnish if desired
Instructions
- In a soup pot over medium heat, add the olive oil, onions and garlic and cook, stirring often so it doesn't burn or brown, about 7-8 minutes. Add in the cherry tomatoes with all their juice and seeds. Crumble the bullion cube up with your fingers and add it in too.
- Simmer the mixture on medium heat, stirring occasionally, until the tomatoes have released their liquid, about 25 minutes. Puree the soup using an immersion blender, or do so in batches (let the mixture cool first) in a food processor or blender. Return the pureed soup back to the pot, then add the salt, pepper and cream, and heat on medium until the soup is warmed through.
- Serve with chopped fresh cherry tomatoes, yogurt and fresh herbs, if desired. To make a quick yogurt sauce, mix a couple of tablespoons plain yogurt with a little water. If it's too heavy, it'll sink. Just add a bit more water and whisk with a fork to drizzle on top.
Notes
- If you plan to puree the soup in your food processor or blender, do so in batches and let the mixture cool down before you start.
- Use plant-based cream instead of regular if you’d like.
- Use a chicken bullion cube if you’d like instead of vegetable.
- If you don’t have any bullion cubes and don’t want to buy any, use a couple of tablespoons of mellow miso paste instead.
Nutrition
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
This post was updated with improved instructions August, 2024.
Adapted from Joy of Cooking.
Can I process this recipe with the cream? I plan to make several quarts- I have a lot of cherry tomatoes
You can definitely freeze soups with cream in them, BUT there is a chance of flavor or texture changes. I’d suggest you make the recipe but omit the cream for freezing batches,then add it back in when you defrost and re-heat the soup. Use masking or freezer tape to label the date the soup went in the freezer, with a reminder to “add a quarter cup of cream when reheating” or a similar prompt. Good luck and thanks for making the recipe! 🙂
I have made this soup using fresh cherry tomatoes from my garden. This recipe is a winner. There is going to be a lot of Cherry Tomato soup in my freezer this winter!
Thank you and so glad you like it!