Cherry Tomato Soup

Say goodbye to boring Tomato Soup, and Hello to this Italian-inspired Cherry Tomato Soup! Roasting Cherry Tomatoes are sweeter and more flavorful compared to regular tomatoes, with Fennel providing hints of anise-like sweetness. Perfect for lunch or dinner, these aromatic flavors of the Mediterranean will have everyone asking for more.

You'll love this recipe because it's perfect for when Cherry Tomatoes are in season (they ripen all at once)! The difference in sweetness and flavor from these tomatoes will be noticeable. Easy to make, a vegetarian soup that can be easily adapted into a Vegan version. Plus there will be enough Roasted Tomato Soup for leftovers for lunch tomorrow!

Ingredients

• Cherry Tomatoes - sliced in half
• Onions and Garlic
• Carrots
• Fennel Bulb
• Vegetable Stock
• Olive Oil and Butter
• Fresh Thyme
• Lemon Juice
• Seasoning - Salt, Pepper, Sugar
• Heavy Cream (Whipping Cream)
• Parsley - for garnish
• Croutons and Parmesan Cheese - for serving

Equipment You'll Need

• 2 Baking Sheets
• Large Pot
• Peeler
• Cutting Board and Knife
• Immersion Blender (Stick Blender)
• Parchment Paper (optional: easier cleanup but may reduce browning)

How to Make Cherry Tomato Soup

1. Prepare - preheat oven to 425°F (220°C) and line baking sheet with parchment paper (optional). Spread halved Cherry Tomatoes on baking sheet and drizzle with 4 tablespoons of Olive Oil. Season with Salt and Pepper.
2. Roast Cherry Tomatoes - place in oven to roast for about 20 minutes until soft, caramelized and slightly charred. Set aside.
3. Sauté - heat 2 tablespoons of Olive Oil and Butter into a large pot over medium heat. Add chopped Onion, Garlic, Carrot and Fennel and sauté for about 8 minutes, until starts to caramelize. Mix in the Thyme and cook for 1 minute.
4. Make Soup - add Roasted Cherry Tomatoes and their juices into the pot. Pour in Vegetable Stock. Bring to a boil, reduce to simmer and cook for 15 minutes.
5. Blend - using an Immersion Blender (Stick Blender), blend until smooth.
6. Season - stir in Lemon Juice and Sugar. Taste and adjust with extra Lemon, Sugar or Salt as needed.
7. Add Cream - stir through Heavy Cream and heat for 2 minutes.
8. Serve - ladle into bowls. Garnish with fresh Parsley, Croutons, Parmesan Cheese and a drizzle of Olive Oil. Serve with bread, foccacia or Mediterranean vegetables.

Cherry Tomato Soup Variations

• Greek Tomato Soup - use fresh Oregano and crumble with Feta Cheese when serving
• Basil Tomato Soup - elevate the Italian-ness of this soup by adding freshly chopped Basil
• Vegan Tomato Soup - skip the Butter and only use Olive Oil. Substitute Heavy Cream with Coconut Milk
• Moroccan Tomato Soup - add 2 tablespoons of Harissa Paste and 1 teaspoon of Cumin, a can of Chickpeas and garnish with Cilantro

Recipe Tips and FAQs

• Firm Ripe Tomatoes - garden fresh is best, avoid over ripe or mushy tomatoes as they will be more watery
• Single Layer Roasting - this ensures even roasting and avoids steaming
• Save the Tomato Juices - this is all part of the roasted flavor goodness, carefully add it all into the pot
• Cool Tomatoes - allow hot Roasted Tomatoes to cool for at least 5 minutes before handling
• Half the Recipe - for an easy meal for 4 people without leftovers, cut recipe in half, only use 2 pounds of tomatoes (1kg).

Do I Need to Cut Cherry Tomatoes In Half?

Highly recommended. Cutting Tomatoes in half gives better caramelization, faster cooking and better flavor. Whole Tomatoes may split, releasing juices and may cook unevenly.

Do I Need To Use Parchment Paper?

Using Parchment Paper is very helpful because it makes cleanup easier. Roasting directly on an Aluminum or Steel Baking Sheet will require light oiling, and has better caramelization, but requires more work to clean up afterwards.

Do You Use The Whole Fennel?

The Fennel Bulb is the hero for flavor in this Tomato Fennel Soup. Remove any tough outer layers before thinly slicing or dicing. The Fennel Fronds are best to be saved as garnish, as the they lose their delicate flavor when cooked. The Fennel Stalks are best used for soup stock, not in the soup.

Storage and Reheating

• Fridge - allow to cool and place in an airtight container. Keep refrigerated up to 4 days
• Freezer - place cooled soup in an airtight container and freeze for up to 3 months. If prepping for future meals, only add the Heavy Cream when reheating ad frozen dairy can seperate. Defrost in the fridge overnight before reheating.
• Reheating - pour soup into a saucepan on the stove over medium heat. To heat in microwave, place in a bowl and heat for 1 minutes. Stir and heat in 30 second increments until heated.

Soup Recipes You'll Love

• Italian Minestrone
• Bread Bowl Clam Chowder
• Hearty Chicken Noodle Soup
• Chicken and Corn Chinese Soup
• Vegetarian Cabbage Soup
• Instant Pot Bone Broth
• Beef Borscht
• Finnish Salmon Soup

Tomato Soup with Cherry Tomatoes is super easy to make, perfect for tomato season, and full of nutrients. My version of an Italian Tomato Soup that everyone will love, refined in flavor, yet still rustic home cooking. Bon Appetit! Приятного аппетита!

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