Roasted Cherry Tomato Soup
Autumn is the perfect time for this superb roasted cherry tomato soup! This creamy tomato soup is delicious, nurturing, and simple to make.
Soups often go under appreciated. I live in Canada, and if you ask me, nothing beats a nice bowl of soup on a cold day! This roasted cherry tomato soup recipe is perfect for those who love soup, but don’t want to spend hours in the kitchen.
Why You’ll Love This Recipe
- This roasted cherry tomato soup is SO EASY to make. Leave your veggies to roast while you sit back and relax.
- This recipe replicates the flavor of cream of tomato soup… except it’s fully plant-based!
- Talk about affordable! With only a few common ingredients, this recipe makes six servings.
- One of the best things about this roasted cherry tomato soup is its versatility. You can serve it as an appetizer, a main course, or a perfect companion to a vegan grilled cheese.
- If you like meal prep, this soup recipe fits the bill perfectly!
How to Make This Recipe
Start by prepping your veggies. Don’t worry, all you have to do is slice the top off your garlic and roughly chop your onion.
Line a baking sheet or roasting tin with parchment and preheat the oven to 400 F.
Spread your cherry tomatoes and onions on the baking sheet. Place the garlic in the middle. Add salt, and pepper. Time to go into the oven, for about 35 minutes. You’ll know the tomatoes are ready when they burst.
Squeeze the garlic out if its skin. Add the contents of the baking sheet into the blender, along with coconut milk and basil. Blend until smooth and adjust the flavor with extra salt and pepper if desired. Enjoy!
Hack It!
- Coconut milk is a great way to add a creamy texture to your dish. However, coconut is not the most subtle flavor. Feel free to sub with cashew cream or soy cream if you’re not a fan of coconut.
- Will this work with regular sized tomatoes? Sure thing! Be sure to quarter them before roasting.
- Feeling creative? For a wider flavor profile, try adding nutritional yeast, Italian seasoning, chilli flakes, or smoke paprika.
- This soup lasts splendidly in the fridge for up to 5 days. If you’re not likely to finish it in that time, the best thing is to divide it into servings and freeze it.
Other Recipes You’ll Love
- Vegan Broccoli Cheddar Soup
- Vegan Butternut Squash Soup
- Roasted Garlic Tomato Soup
- Vegan Tortellini Soup
- Green Goddess Soup
If you love soups as much as I do, you’ll be delighted to know that there is a whole chapter in the PlantYou Cookbook dedicated to soups and stews. As well as appealing to the soup lover in you, the book contains plenty of delicious vegan recipes, made with whole-food ingredients and oil-free.
And if you prefer a more dynamic approach to your weekly meals, how about the PlantYou Planner? This digital meal planner platform allows you to enjoy a plethora of delicious recipes and enjoy the perks of the custom shopping list. The PlantYou Planner is the perfect tool for taking control over your weekly menu!
The Recipe: Roasted Cherry Tomato Soup
Ingredients
- 2 lbs cherry tomatoes
- 1 yellow onion, roughly chopped
- 2 head garlic, top sliced off
- 2 yukon gold potato, chopped
- ½ tsp black pepper
- 1 ½ cup vegetable broth
- 1 tsp salt
- ½ cup fresh basil
Equipment
- Roasting tin
- Parchment Paper
Instructions
- Preheat the oven to 400F.
- On a parchment lined baking sheet, add the cherry tomatoes, onion, garlic, potato black pepper and salt. Allow to bake for 35 minutes, until the cherry tomatoes have burst.
- Once safe to handle, transfer all ingredients to a high speed blender along with the basil and vegetable broth. Blend until completely smooth. Taste and adjust seasonings as needed. Swirl with pesto and coconut milk as desired.
Amazing recipe!! So easy and delicious!