This Roasted Cherry & Heirloom Tomato Soup is my love letter to late-summer produce. There’s something magical that happens when you roast fresh cherry tomatoes until they blister, caramelize, and release their natural sweetness. This homemade tomato soup is simple, rustic, and deeply flavorful. It’s the kind of delicious soup that feels equally at home as a cozy light lunch or as the starter to a dinner party spread.
With just a handful of simple ingredients—juicy roma tomatoes, heirlooms, a whole head of garlic, onion, and red pepper—you get layers of depth that roasting alone can’t achieve. The veggies caramelize on a parchment-lined baking sheet (or use parchment paper on a large sheet pan). A swirl of heavy cream makes this a truly creamy tomato soup that feels luxurious without being heavy.
For me, the best thing about this recipe is how roasting transforms the veggies into something with a slightly sweet flavor and loads of extra flavor that can’t be faked. It’s truly the best tomato soup for soup lovers.
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💛 Why You’ll Love This Recipe
Versatile – Dunk in a grilled cheese sandwich, swirl in cream, or top with parmesan cheese and a shower of fresh herbs like fresh basil. It’s the soup that plays well with everyone.
Roasted magic – The oven does all the heavy lifting here, coaxing out that deep, jammy sweetness from your fresh tomatoes.
Minimal effort – A few pantry staples, one sheet pan, and a blender. That’s it. (Fancy who?)
Meal prep win – Pop it in an airtight container and pat yourself on the back. Tomorrow’s lunch? Already sorted.
Roasted Cherry & Heirloom Tomato Soup
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Ingredient Highlights
Black Pepper: A little kick for balance.
Fresh Cherry Tomatoes + Roma Tomatoes + Heirloom Tomatoes: Roasting gives them depth and the base of the best tomato soup.
Whole Head of Garlic + Garlic Cloves: Roasted until buttery for mellow richness.
Sweet Onion + Red Pepper: Build balance and add a hint of slightly sweet flavor.
Chicken Broth or Vegetable Broth: Use whichever you prefer. I love to use a high protein chicken broth.
Heavy Cream: Creates a silky smooth texture for this creamy tomato soup.
Fresh Basil + Fresh Herbs: Finishing touch for brightness.
Parmesan Cheese (optional): A salty, nutty topping.
💡 Pro Tip: Make a big batch and freeze it for a quick treat!
Instructions
Full recipe and instructions in the recipe card at the end of post
Step 1: Spread tomatoes, onion, pepper, and garlic on a parchment-lined pan. Drizzle with olive oil, season.
Step 2: Roast at 400°F until blistered and caramelized, about 30–35 minutes.
Step 3: Transfer veggies to a blender or bowl.
Step 4: Blend until smooth using an immersion blender or high-powered blender.
Step 5: Stir in pesto and cream. Adjust seasoning. Blend.
Step 6: Serve hot with basil, Parmesan, or a grilled cheese sandwich.
Substitutions & Variations
Vegan/Dairy-Free – Swap the heavy cream for coconut milk or cashew cream. Still cozy. Still creamy. No cows involved.
Extra Flavor – Stir in some roasted red pepper or sun-dried tomatoes if you’re feeling fancy. A little goes a long way.
Kick of Heat – Add a pinch of red pepper flakes before blending. Just enough to make you raise an eyebrow—in a good way.
Smooth or Rustic – Use a high powered blender for ultra-silky, or an immersion blender or food processor if you like it a little more farmhouse-style.
Leftover Tomato Soup – Pop it into an airtight container and stash in the fridge. It’s even better the next day. (Soup glow-up is real.)
FAQ
Use a high-powered blender or food processor. You can then strain it if you want it smoother.
Yes—swap the chicken broth for vegetable broth.
Not at all! You can omit the cream.
Use more Roma tomatoes to sub for it.
⭐️ Recipe
Roasted Cherry & Heirloom Tomato Soup
Ingredients
- 24 oz cherry tomatoes
- 4 Roma tomatoes
- 2 heirloom tomatoes
- 1 red pepper
- 1 head of garlic
- 1 sweet onion
- 3 cups chicken broth
- ¼ cup Pesto
- ⅓ cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon oregano
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
Prepare vegetables:
- You can leave cherry tomatoes whole.
- Chop Roma and heirloom tomatoes into large chunks.
- Slice the red pepper and onion into wedges.
- Slice the top off the whole head of garlic to expose the cloves and add a little olive oil to the top and wrap in parchment paper.
Roast
- Spread all vegetables onto the prepared sheet pan. Drizzle with 2–3 tablespoons of olive oil, sprinkle with paprika, garlic powder, oregano, salt, and black pepper. Toss lightly to coat. Place the garlic head cut-side down.
- Roast for 30–35 minutes, until tomatoes are blistered, onions are caramelized, and garlic cloves are soft and golden. This step develops the soup’s natural sweetness and depth of flavor.
Blend
- If using a blender or food processor, add vegetables to blender with chicken broth and pesto. Blend until smooth. Add heavy cream and blend again.
- If using an immersion blender, add vegetables to the bowl with broth and pesto. Blend and then mix in heavy cream.
Serve
- Ladle into bowls, garnish with fresh basil, a sprinkle of parmesan cheese, or a swirl of extra pesto. Pair with crusty bread or a grilled cheese sandwich for the ultimate comfort meal.
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