Roasted Cherry Tomato Soup (or Sauce)

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Roasted Cherry Tomato Soup is an ideal way to use an abundance of tomatoes and can be adapted to include additional produce, proteins, and pasta. Delicious as a sauce too! 

Consider this an added value recipe. For starters, it’s an easy way to make practical, even long term, use of seasonal produce. (It freezes well.) The recipe is also a two-for-one, with lots of room for riffing. 

For starters, you may enjoy the roasted tomatoes as a luxurious sauce for pasta. That said, I frequently serve the blended mixture as a soup. Or pasta soup! Over time, I’ve found that the soup takes to many add-ins, making it a satisfying meal on its own.

Recently, I’ve been using the recipe as a sauce for a speedy eggplant, using this recipe for Crispy Baked Eggplant. Chicken Parmesan is fair game too, as are a myriad of other dishes that may be enhanced by this bright-tasting, truly exquisite tomato sauce. 

But back to the soup option. The mixture is really quite appealing by the spoonful and offers a lovely way to transition from cold tomato salads to a soul-warming soup as the nights grow colder. For the classic combo, complete the meal with a grilled cheese sandwich. Grilled cheese dippers or croutons offer an unexpected twist. (See this recipe for a visual.)

When I have one, I add a sweet red pepper to the baking sheet before roasting. Peppers roast beautifully and add another layer of complexity and natural sweetness to the savory sauce. 

On the pepper note, we grow Anaheim chili peppers in our garden every summer. I discovered that their flavor deepens and sweetens when I keep them on the vine until they become red. They are a lovely addition to this recipe, but even four or five mini sweet peppers could be used.

Jimmy Nardello peppers, which are another long, slender, red pepper with no heat, as well as varieties called “snack” or “lunchbox” peppers, which tend to be smaller than a regular bell pepper with minimal seeds and a sweet flavor, provide excellent options as well. And if you add one or two more than I suggest, the soup will still taste great. It’s that kind of recipe!

As a side note, we grow shishito peppers in our garden, and I have kept them on the vine until they turn red, just like a red bell pepper starts out green. Shishitos are easy to grow, the plant yield is high, and they taste great when green – but even better, I have discovered, when allowed to ripen until red. When I have the red ones, I add a small handful of them to the baking sheet for this soup or sauce.

As for the tomatoes, deeply red, sweet, seasonal cherry or grape tomatoes work well. As a bonus, with these bite-size varieties, there is no need to core or remove seeds, making the prep work a breeze. 

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To make the soup or sauce: Discard the herb sprigs and transfer the cooled tomato mixture to a blender or food processor. (Alternatively, you could use a deep bowl or pot and an immersion blender.) Leave the juices in the pan for now. Blend until the tomatoes are smooth, adding just enough of the pan juices to achieve your desired consistency. I tend to keep the mixture a little thicker when using as a pasta sauce. You can always thin with reserved pan juices or pasta water later.

After blending, add the balsamic vinegar and optional basil and blend another 5-10 seconds. Adjust seasonings to taste. (In my last batch, I added ½ teaspoon of salt, a few more grinds of the pepper mill, and 1/16 teaspoon cayenne pepper for good measure.) If I added a hot chili pepper to the roasting pan, I often add a teaspoon of honey to balance the flavor. If your tomatoes were especially sweet and you didn’t add anything spicy, you may enjoy another light drizzle of balsamic.

Use as you would your favorite tomato sauce or enjoy as a soup. The soup/sauce will keep in the refrigerator for about five days and freezes well. See recipe notes regarding uses for extra juices. 

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I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛

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Roasted Cherry Tomato Soup (or Sauce)

There is no need to remove the tomato skins or those of the peppers. Once cooked, everything is blended, and the result is a smooth, velvety sauce (or soup if you prefer—this recipe is flexible that way) that is brimming with flavor. 

A sprinkle of fresh basil offers a lovely but purely optional finishing touch. 

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Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Yield 6 medium-sized servings or 4 hearty servings when add-ins are used. It yields 1+ quart (~36-40oz).

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Ingredients

 

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• 2¼ – 2½ pounds cherry tomatoes (3½-4 pints)
• ¼ cup (56ml) extra virgin olive oil
• 1 red or yellow bell pepper, seeded and sliced
• ½ a medium yellow onion (or 2 good size shallots), peeled and sliced
• 4-5 garlic cloves, peeled but left whole
• 1 teaspoon kosher salt (I use Morton’s; use 1½ teaspoons if using Diamond Crystal)
• ½ teaspoon each freshly ground black pepper and sugar*
• A sprig or two each of fresh rosemary, thyme, and/or oregano (or ½ teaspoon dried oregano and a pinch or two of dried rosemary and thyme))
• To be added after roasting: 1 teaspoon (5ml) balsamic vinegar, and 1 small sprig (~10 leaves) fresh basil
• See optional additions in the notes section!

Instructions

1. Preheat the oven to 350℉.
2. Halve the tomatoes. If there are some very small ones, they can be left whole.
3. Pour the olive oil over a rimmed baking sheet or pan. (I use a quarter sheet or jelly roll pan; see tips in main post.) There should be enough oil to lightly coat the surface of the baking sheet. Add the tomatoes, pepper, onion, and garlic, and toss to coat with the oil (I use my hands) and then spread them into an even layer.
4. Sprinkle the salt, pepper, and sugar evenly over the top, and then nestle in the herbs, turning to coat with the oil.
5. Bake for 40-45 minutes or until the tomatoes are soft and broken down. There will be a good bit of flavorful juice on the bottom of the baking sheet, and I like to see a hint of browning on the top of the tomato skins.
6. Remove from the oven and let cool for a few minutes. Remove any woody stem pieces from the herbs and discard, and then carefully transfer the mixture to a blender, venting the top to avoid steam buildup. Alternatively, you could transfer to a bowl and use an immersion blender. Helpful hint: Reserve the pan juices so you can add them back when blending, as needed, to achieve a soup or sauce with your desired consistency.
7. Add the balsamic vinegar and blend until smooth. Drizzle in some of the pan juices and blend again if you'd like a thinner consistency. Add the leaves from the basil sprig and blend once more. Taste and adjust for seasonings. Prep-ahead tip: I often roast the tomatoes in advance, let them cool before blending, and then reheat when ready to serve. The flavor improves over time!
8. Storage: Refrigerate in an airtight container for 5-7 days or freeze for up to 6 months.

Notes

*This small amount of sugar makes the flavor pop without making the sauce sweet. If preferred, you may omit. 

 

For a hint of heat, add a pinch or two of cayenne pepper or red pepper flakes along with the other seasonings before baking. If you forget, simply add upon blending. Alternatively, you may roast a hot pepper of choice along with the tomatoes. Remove the stem before blending. For less heat, you can also remove some or all the seeds. 

 

This is a very flexible recipe. An extra sweet bell pepper is never a bad thing. Sometimes, I add a few mini bell peppers or a red Anaheim chili (or similarly mild pepper), stemmed seeded and cut in half or quarters depending on size. When I have them, I also add a red chili pepper or two (or a pinch or two of crushed red pepper) for a touch of heat. Feel free to do the same based on what you have on hand and if you like a hint of spiciness. I have made the soup a touch too spicy on occasion, in which case a drizzle of honey provides welcome balance! 

If you have more tomatoes and would like to cook them, you could use a half sheet pan and adjust the oil and seasonings up accordingly. The same goes for a lesser quantity of tomatoes; simply adjust down and use a smaller pan.

 

Any unused pan juices may be reserved (refrigerate for up to 5 days) and used in place of pasta cooking water to thin sauces or even to thin a thick pesto. 

 

Optional additions to soup:

• 1 (15-ounce) can cannellini or other white beans, rinsed and drained
• 2 cooked chicken breasts, chopped or shredded
• 3-4 sweet or hot Italian sausage links, cooked and sliced
• 3-4 cups cooked pasta
• sautéed, roasted, or grilled zucchini, summer squash, mushrooms, and/or eggplant
• Stir a spoonful or two of pesto into the soup after puréeing.
• Top with freshly grated Parmesan or Pecorino Romano
• Add fresh basil (leaves from a small sprig – or about 10) after the soup is blended and then give one more quick blend.

 

Have a little bit of soup left? Use it as a fancy sauce: Make a shallow pool of it on a plate and top with seared or grilled shrimp. Add seared corn and/or zucchini (grill or cook on stovetop on high to make golden) for extra oomph and then sprinkle with slivered fresh basil. Could do something similar with chicken or your favorite white fish, adding other vegetables (like roasted, grilled, or pan-seared eggplant, mushrooms, and onions) and/or cheese (like mozzarella, Parm, or Pecorino Romano), if desired. 

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