Cherry Tomato Soup Recipe
Here's an easy & light lunch or dinner! This Cherry Tomato Soup Recipe is bursting with fresh ingredients and flavors.
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.
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.
Tomato soup always likes a sandwich, and good old grilled cheese is always a winner.
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.
Can I make this soup in advance?
Sure can. It will keep well in the refrigerator in an airtight container for 3-4 days.
Can I add different garnishes to this soup?
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.
Can I use other varieties of tomatoes instead of cherry?
Yes! Use almost any variety of ripe tomatoes, but avoid Roma tomatoes or grape tomatoes which tend to be less juicy.
Cherry Tomato Soup Recipe
Easy & light, this Cherry Tomato Soup Recipe is bursting with fresh flavors
Course: Soup
Total Time: 50 minutes
Servings: 4
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.