Autumn Roasted Cherry Tomato Basil Soup is made with oven-roasted cherry tomatoes, garlic, smoked paprika, fresh basil, and vegetable broth blended into a flavorful homemade soup. Roasting enhances the tomatoes’ natural sweetness, while balsamic vinegar adds depth to every spoonful.
This simple soup uses fresh ingredients and a roasting method that brings out a richer tomato flavor. Serve it for lunch, dinner, or alongside toasted bread for an easy homemade meal.
Why This Recipe Works So Well
- Roasting Enhances Flavor: Roasting cherry tomatoes concentrates their sweetness and creates a deeper tomato taste.
- Simple Ingredients: Uses fresh produce and pantry staples to create a flavorful soup.
- Easy One-Pot Finish: After roasting, everything comes together in one saucepan.
- Fresh Herb Flavor: Basil adds a bright finish that balances the roasted tomatoes.
- Customizable Recipe: Adjust the seasoning or add your favorite toppings.
- Great for Meal Prep: The soup stores well and can be reheated throughout the week.
Ingredient Notes & Helpful Substitutions
- Cherry Tomatoes: Choose ripe, sweet tomatoes for the best flavor. Grape tomatoes can also be used.
- Smoked Paprika: Adds a mild smoky flavor. Regular paprika can be substituted if needed.
- Fresh Basil: Fresh basil provides the best flavor, but dried basil can work in a pinch.
- Balsamic Vinegar: Adds acidity and balances the sweetness of roasted tomatoes.
- Honey: Optional, but it can enhance the natural sweetness of the tomatoes.
- Vegetable Broth: Use low-sodium broth to better control the seasoning.
Chef’s Tip: Save any juices and roasted bits from the baking sheet. They contain concentrated tomato flavor and add more depth when blended into the soup.
Autumn Roasted Cherry Tomato Basil Soup Recipe
Autumn Roasted Cherry Tomato Basil Soup combines roasted cherry tomatoes, garlic, smoked paprika, basil, and vegetable broth blended into a flavorful soup. This easy recipe highlights the natural sweetness of tomatoes with fresh herb notes.
Equipment
- Baking sheet
- Blender (or immersion blender)
- Cooking pot or saucepan
- Chef's knife
- Cutting Board
- Measuring cups and spoons
Ingredients
- 2 pounds cherry tomatoes preferably ripe and sweet
- 1 teaspoon smoked paprika adds a smoky depth
- 2 cloves garlic minced
- 2 tablespoons olive oil for roasting and sautéing
- 1 bunch fresh basil roughly chopped, divided
- 1 tablespoon honey optional, for sweetness
- 1 tablespoon balsamic vinegar adds depth and brightness
- 4 cups vegetable broth for thinning the soup
- to taste salt and pepper
Instructions
- Preheat your oven to 400°F (200°C). Spread the cherry tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with smoked paprika. Toss gently to coat the tomatoes evenly.
- Roast the tomatoes in the oven until they are blistered and starting to char slightly, about 25-30 minutes. The skins will crack and release their aroma, turning deep red and fragrant.
- While the tomatoes are roasting, heat a tablespoon of olive oil in a large saucepan over medium heat. Add the minced garlic and sauté until golden and fragrant, about 1 minute.
- Add the roasted cherry tomatoes to the saucepan, including any juices and charred bits for extra flavor. Stir to combine and cook for a minute to meld the flavors.
- Add the honey, balsamic vinegar, and half of the chopped basil to the saucepan. Stir well, then pour in the vegetable broth. Bring to a gentle simmer, and cook for 10 minutes, stirring occasionally.
- Remove the soup from heat and blend until smooth using an immersion blender directly in the pot, or transfer to a blender in batches. Blend until the mixture is silky and vibrant red.
- Taste and season with salt and pepper as needed. Stir in the remaining chopped basil for a fresh, herbal finish.
Nutrition Information
| Nutrient | Per Serving |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 22 g |
| Protein | 4 g |
| Fat | 7 g |
| Fiber | 5 g |
| Sugar | 12 g |
| Sodium | 430 mg |
Cooking Tips for Better Results
- Use Ripe Tomatoes: Sweeter tomatoes create a more flavorful soup.
- Do Not Skip Roasting: Roasting develops deeper flavor than cooking tomatoes directly in liquid.
- Blend Carefully: Let steam escape when blending hot soup in a regular blender.
- Adjust Thickness: Add more broth for a thinner soup or simmer longer for a thicker texture.
- Balance Flavors: Add extra balsamic vinegar if the soup tastes too sweet.
- Add Basil at the End: Fresh basil keeps its flavor when added after blending.
Creative Ways to Use Leftover Soup
- Pasta Sauce: Use the soup as a tomato sauce for pasta dishes.
- Grilled Cheese Pairing: Serve with grilled cheese sandwiches for a classic combination.
- Bruschetta Topping: Reduce the soup slightly and spoon over toasted bread.
- Rice Bowl Sauce: Use it over cooked grains and roasted vegetables.
- Soup Base: Add cooked pasta, beans, or vegetables to create a new meal.
- Freeze Portions: Store individual servings for quick lunches.
More Fall Recipes To Try
- Roasted Pumpkin Soup
- Slow Cooker Tortellini Soup
- Roasted Butternut Squash Soup
- Butternut Squash and Ginger Soup
- Roasted Fennel and Pumpkin Autumn Soup
Storage Guide
| Method | Storage Time | Instructions |
|---|---|---|
| Refrigerator Storage | Up to 4 days | Store cooled soup in an airtight container. |
| Freezer Storage | Up to 3 months | Freeze in freezer-safe containers and thaw before reheating. |
| Reheating | As needed | Warm gently on the stove until heated through. |
| Meal Prep | Up to 3 days ahead | Prepare the soup ahead and store refrigerated. |
| Freshness Tip | Before Serving | Add fresh basil after reheating for the best flavor. |
Frequently Asked Questions
hi there,
The Freshman Cook started as a place to keep track of recipes I wanted to make again. Somewhere along the way, it grew into a collection of meals that friends requested, desserts that disappeared too quickly, and weeknight dinners that made life a little easier.
know more
