When summer brings an abundance of sweet cherry tomatoes, this soup is pure magic. Roasting concentrates their natural sugars and develops deep, caramelized flavors that no canned tomato can match. The result is a soup that's vibrant, sweet, and intensely tomatoey—like capturing sunshine in a bowl. A splash of balsamic and fresh basil complete this celebration of summer's best.
Why This Recipe Works
Cherry tomatoes are nature's candy, and roasting makes them even sweeter. High heat causes them to blister and burst, concentrating their sugars while developing complex caramelized notes. Unlike larger tomatoes that can be watery, cherry tomatoes are packed with flavor in a small package. The roasting liquid they release becomes the base for an incredibly flavorful soup.
Choosing Cherry Tomatoes
Look for firm, brightly colored tomatoes with no soft spots. Sungold and Sweet 100 varieties are exceptionally sweet if available. A mix of red, yellow, and orange cherry tomatoes makes a beautiful soup with nuanced flavor. Even in winter, cherry tomatoes tend to have better flavor than larger supermarket varieties.
Step-by-Step Guide
Spread the tomatoes in a single layer—crowding leads to steaming instead of roasting. The tomatoes are ready when blistered, collapsed, and showing some charred spots. Don't lose any of those caramelized juices when transferring to the pot—they're liquid gold.
A touch of sugar isn't about sweetness—it balances acidity. The balsamic vinegar adds depth and complexity. Blend to your preference: completely smooth for elegance, or leave some texture for a more rustic soup. Fresh basil and mozzarella make this a caprese soup.
Serving Suggestions
Serve with crusty bread and a drizzle of your best olive oil. This soup pairs beautifully with a grilled cheese or burrata toast. For a caprese experience, top with torn fresh mozzarella and extra basil. Excellent warm or at room temperature.
Variations to Try
- Caprese soup: Top with fresh burrata and balsamic drizzle
- Roasted garlic: Add a whole head of roasted garlic when blending
- Spicy kick: Roast with whole chilies or add calabrian chili paste
- Creamy version: Swirl in mascarpone or cream
Cherry Tomato Soup
Nutrition (per serving)
Ingredients
Instructions
- Roast tomatoes. Preheat oven to 400°F. Spread cherry tomatoes on a baking sheet. Drizzle with 2 tablespoons olive oil and season with salt. Roast for 25 minutes until blistered and caramelized.
- Sauté aromatics. While tomatoes roast, heat remaining olive oil in a large pot. Add onion and cook until softened, about 5 minutes. Add garlic and red pepper flakes, cook 1 minute.
- Combine. Add roasted tomatoes (with all their juices) to the pot along with vegetable broth and sugar. Simmer for 10 minutes.
- Blend. Use an immersion blender to puree to desired consistency. Stir in balsamic vinegar and season with salt and pepper.
- Serve. Ladle into bowls. Top with fresh basil and torn mozzarella if desired.
Recipe Notes
- Don't skip the roasting step—it's what makes this soup special
- Save all the roasting juices when transferring tomatoes
- Use good quality balsamic vinegar for best results
Frequently Asked Questions
Why use cherry tomatoes for soup?
Cherry tomatoes are naturally sweeter and have a higher sugar content than larger varieties. When roasted, they become intensely flavorful and caramelize beautifully, creating a soup with exceptional depth.
Can I use grape tomatoes instead?
Yes! Grape tomatoes work just as well and are often more affordable. They're slightly more oblong but have similar sweetness and roast beautifully. Any small, sweet tomato variety works.
Why add sugar to the soup?
A small amount of sugar balances the acidity of tomatoes and enhances their natural sweetness. It's not meant to make the soup sweet—just well-rounded. You can omit it if your tomatoes are very ripe and sweet.
Should I leave the soup chunky or blend smooth?
Both options are delicious. For a rustic version, blend just half or leave some whole roasted tomatoes. For elegance, blend completely smooth. The roasted tomatoes make either version special.
What does the balsamic vinegar add?
Balsamic adds depth and a subtle sweetness that complements the roasted tomatoes. It brightens the flavor without tasting vinegary. Use good quality aged balsamic for the best results.