Name: Roasted Cherry Tomato and Red Pepper Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 4 cups of cherry tomatoes (about 650g or 2 pints); 1 yellow onion, chopped; 5 garlic cloves, peeled; 2 red bell peppers, quartered; 1 tbsp olive oil; 1/2 tsp salt; 1/4 cup heavy cream; 1 cup vegetable stock; 1/2 cup fresh basil, roughly chopped

If you are looking for a way to use up a bunch of cherry tomatoes this is a great recipe to try. I love to make this at the end of summer when my cherry tomato and red pepper plants are loaded.

This soup is sweet from the cherry tomatoes and rich from the cream. It’s so easy to make and is always a favorite.

How to Store Leftover Tomato Soup

You can store your leftover tomato soup in an airtight container in the fridge for 3-5 days. Just heat it up on the stove or in the microwave.

What to Serve with Roasted Cherry Tomato Soup

This cherry tomato soup goes great with any sandwich or salad. I love to serve it alongside this loaded Greek salad or the veggie ciabatta sandwich. A classic grilled cheese is always a good go-to as well.

Common Questions

Can you use other tomatoes?

Yes, you can. If you have other tomatoes feel free to use those. The soup will just be a little less sweet since cherry tomatoes have a sweetness to them. If you are using larger tomatoes I would cut them into smaller pieces before baking.

How do I make this soup spicy?

If you want to add some spice, feel free to add a couple of jalapeños to the baking sheet. You could also add in some red chili flakes while blending the soup.

Can this recipe be vegan?

Yes! To make this soup vegan use a plant-based cream or coconut milk instead of heavy cream.

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Roasted Cherry Tomato and Red Pepper Soup

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Servings:

Prep Time:

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Cook Time:

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Total Time:

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Print Recipe

Ingredients

4 cups of cherry tomatoes (about 650g or 2 pints)
1 yellow onion, chopped
5 garlic cloves, peeled
2 red bell peppers, quartered
1 tbsp olive oil
1/2 tsp salt
1/4 cup heavy cream
1 cup vegetable stock
1/2 cup fresh basil, roughly chopped

Directions

Preheat oven to 450° F
Line a baking sheet with parchment paper. Place the tomatoes, onion, garlic, and red pepper on the baking sheet. Drizzle with olive oil and salt. Toss so everything is nicely coated.
Place the baking sheet in the oven for 25 minutes or until tomatoes and red peppers start to brown.
Remove from the oven and let it cool slightly. Transfer the tomatoes, onion, garlic, and red pepper to a blender. Add in the heavy cream, vegetable stock, and basil. Blend to desired consistency.

Roasted Cherry Tomato and Red Pepper Soup

How to Store Leftover Tomato Soup

What to Serve with Roasted Cherry Tomato Soup