This roasted cherry tomato soup is simple, flavorful, and made without cream. Roasting the tomatoes brings out their natural sweetness and depth, balanced by sautéed onion, carrot, and a splash of soy sauce. Garlic croutons add crunch, while basil oil and yogurt give a fresh, creamy finish. It’s a practical, low-effort way to use up extra tomatoes and makes a light but satisfying meal.
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Why Make Cherry Tomato Soup?
This one’s been on repeat lately because I had a batch of cherry tomatoes that were starting to go soft, and I didn’t want to waste them. Roasting them brought out way more flavor than I expected, and the soup came together with almost no effort. It’s become my go-to for busy weekdays—quick to throw together, super comforting, and Ollie actually eats it without complaints, which feels like a small miracle. I’ve even started making extra just to freeze for those nights when cooking feels like a stretch. Bonus: it makes the kitchen smell amazing!!
If you liked the depth of flavor in this roasted cherry tomato soup, the Creamy Roasted Tomato & Basil Soup offers a similar base with the added freshness of basil. For a more filling option, the Healthy Instant Noodle Soup brings comforting warmth and vibrant spices that satisfy. Or try the Yellow Split Pea Soup with Basil Pesto for a hearty, protein-packed meal with a fresh herby twist. Each recipe is simple to prepare and uses everyday ingredients to deliver big, balanced flavors.
Why You’ll Love This Recipe
- Great for meal prep – it keeps well in the fridge for a few days and reheats smoothly.
- Full of rich, roasted flavor without needing cream or complicated steps.
- Light but satisfying – made with simple ingredients like cherry tomatoes, onion, carrot, garlic, and vegetable stock.
- Easy to customize – swap in olive oil for basil oil, skip the yogurt if needed, or use whatever bread you have for croutons.
- Once the tomatoes are in the oven, most of the work is done—everything else comes together fast.
- Doesn’t call for anything fancy—just basic ingredients you probably already have on hand.
Ingredients You’ll Need
The full ingredient amounts are listed in the recipe card at the bottom of the post, but here’s a quick rundown of what you’ll need to grab:
- Cherry Tomatoes
- Garlic
- Olive Oil
- Salt
- Black Pepper
- Yellow Onion
- Carrot
- Soy Sauce
- Vegetable Stock
- Croutons
- Basil Oil
- Vegan Yogurt
- A splash of plant-based milk or water (to thin the yogurt)
Instructions
Follow along with this step-by-step guide to make your Cherry Tomato Soup with Croutons, Basil Oil & Yogurt. You’ll find all the exact times, temperatures, and measurements in the recipe card below.
Step One: Start by tossing the cherry tomatoes and unpeeled garlic with olive oil, salt, and pepper on a baking tray. Roast until blistered and lightly browned—this is where most of the flavor comes from.
Step Two: While the tomatoes are roasting, get your soup base going. Heat a little olive oil in a large pot and add your finely chopped onion and grated carrot. Cook them down until they’re soft and sweet—they’ll help round out the flavor of the soup.
Step Three: Add the roasted tomatoes and their juices to the blender. Blend until smooth.
Step Four: Add the blended tomato mixture to the pan and bring the blended soup to a gentle simmer. Give it a taste and adjust the seasoning if needed.
Step Five: Ladle the soup into bowls, drizzle with basil oil, and swirl in some thinned-out yogurt for contrast. Scatter over the crunchy croutons, and you’re ready to dig in.
Storage
To keep your Cherry Tomato Soup tasting fresh and flavorful, here are a few simple storage tips to keep in mind.
- Refrigerator: This soup keeps well in an airtight container in the fridge for up to 3 days. It may thicken slightly as it sits, so just add a splash of water or stock when reheating to loosen it up.
- Freezer: You can freeze the soup (without toppings) for up to 1 week. Let it cool completely before transferring to a container. Thaw overnight in the fridge or reheat gently on the stove.
- Reheating: Warm on the stovetop over low heat or microwave in short bursts, stirring in between. Add extra liquid as needed to bring it back to a smooth consistency.
- Toppings: Store croutons in an airtight container at room temp—they’ll go soggy in the fridge. Basil oil and yogurt can be kept in the fridge, but add them fresh when serving for the best texture.
Expert Tips
Let the roasted tomatoes cool slightly before blending to prevent steam pressure and keep things safe and smooth.
FAQ
You can, but the flavor won’t be the same. Roasting fresh cherry tomatoes gives you that sweet, rich depth you just won’t get from a can. If you have to use canned, go with whole peeled and roast them with a pinch of sugar.
Nope. A regular blender works fine—just let the soup cool a little first so you don’t end up with hot soup all over the kitchen (been there).
Totally. It adds a nice creamy contrast, but the soup holds up on its own. You could also use a splash of coconut milk if you want something richer.
About a week in the fridge. It thickens as it sits, so just add a splash of water or stock when you reheat it.
Serving Suggestions and More Recipes
This soup’s super versatile, so you’ve got options. I usually serve it with thick slices of sourdough—either toasted or slathered in vegan butter because it’s perfect for dipping. If you want extra protein, toss some white beans or cooked lentils into the soup before blending. It also pairs really well with a simple green salad or something sharp and tangy, like a little pickled onion or herby slaw on the side. And if you’re serving a crowd, double the croutons—trust me, they disappear fast!
This cherry tomato soup is such a cozy, feel-good meal that’s surprisingly simple to make but packed with flavor. I’d love to hear how it turns out for you—drop a comment below or share your tweaks and favorites! And if you whip it up, don’t forget to tag me on Instagram @glowdiaries___ so I can see your delicious bowls. Can’t wait to see what you cook!
Cherry Tomato Soup
Ingredients
Roasted Tomatoes:
- 1.2 kg cherry tomatoes
- 6 pcs garlic cloves unpeeled
- 2 tbsp olive oil
- 1 tsp salt
- ¼ tsp black pepper
Soup Base:
- 1 tbsp olive oil
- 1 small yellow onion finely diced
- 1 small carrot finely grated
- 1–2 tsp soy sauce
- 4 cups vegetable stock
Toppings:
- Croutons
- Basil oil
- 1 tbsp Natural yogurt thinned with milk or water (1 tsp)
Quick Croutons Ingredients:
- 2–3 thick slices of bread cubed
- 1½ tbsp olive oil
- Pinch of salt
Instructions
- Make the quick croutons first.
- Preheat oven to 200°C fan (220°C conventional / 425°F). Spread cherry tomatoes and unpeeled garlic cloves on a large baking tray. Drizzle with olive oil, sprinkle with salt and pepper, and toss gently. Roast for 40–45 minutes until blistered and slightly browned at the edges.
- Heat olive oil in a large pot over medium heat. Add onion and grated carrot. Cook for 5–7 minutes, stirring occasionally, until soft.
- Transfer roasted tomatoes and juices into the pot. Squeeze garlic from skins and add. Pour in vegetable stock and soy sauce.
- Blend until smooth using a stick blender. If using a closed blender, let the mixture cool slightly first.
- Bring to a gentle simmer for 10 minutes. Adjust seasoning to taste.
- Ladle into bowls. Drizzle with basil oil and a swirl of thinned vegan yogurt. Scatter with croutons.
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