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Home » Recipes » Soups and Stews

Simple Cherry Tomato Soup

Last Modified: Jun 26, 2024. Originally Published: Oct 21, 2023 by Janessa.

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Made with a handful of simple ingredients, this cherry tomato soup recipe is the best way to use up your ripe tomatoes. A grilled cheese sandwich's best friend, enjoy it for a light lunch or easy dinner.

Jump to:
  • The Ingredients
  • The Method
  • Leftovers and Storage
  • Make It Your Own
  • Serving Ideas
  • And if you liked this recipe...
  • Recipe Card
  • Comments
Spoon taking a scoop from a bowl of tomato soup.

May to October is undoubtedly my favorite time of year. Partly because it is summer. And partly because it is tomato season.

And when there is an abundance of juicy tomatoes and I can't eat them all right off the vine, this soup is one of the first things that I make. (Eggs in Purgatory is another).

Using just a few fresh ingredients, the sweet flavor of the fresh tomatoes truly shines through (as it does in this Sautéed Cherry Tomato Pasta). It is proof that a great recipe doesn't need to be complicated.

The Ingredients

Ingredients for cherry tomato soup.
  • Cherry Tomatoes- 4 cups of grape tomatoes or chopped fresh large garden tomatoes will also work. Or you can use 1 28 oz (796 mL) can of undrained diced or whole tomatoes.
    • TIP: If you have an abundance of ripe cherry tomatoes in the summer, wash and dry thoroughly and then simply throw them in the freezer. Take them out and use to make this recipe throughout the winter- no need to thaw. (Or make a batch of Cherry Tomato Jam).
  • Yellow Onions
  • Olive Oil- Avocado oil or another neutral cooking oil will work.
  • Garlic
  • Water
  • Sea Salt
  • Black Pepper

The Method

1. Sauté onions. Heat the oil in a large pot over medium-low heat and add the chopped onion, salt and pepper. Stirring occasionally, cook until the onions are soft and caramelized, about 20-30 minutes.

Onions in a large pot.

Stir in the minced garlic cloves for 1 minute until fragrant.

Garlic added to a pot with onions.

2. Deglaze. Add ½ cup of water and stir to deglaze any onion bits from the bottom of the pan.

Water deglazing the bottom of a pot of caramelized onions.

3. Simmer. Add the remaining water and tomatoes and increase to a medium-high heat to bring the mixture to a simmer. Cook for 20-30 minutes until the tomatoes are very soft. They should easily burst with the pressure of the spoon when stirring.

Cherry tomatoes added to a pot with water.

4. Puree. Remove the pot from heat and use an immersion blender to blend until fully smooth.

Immersion blender pureeing a pot of homemade soup.

Alternatively, if you don't have a blender, you can puree in batches in a blender or a large food processor. Only fill halfway full or less and be very careful blending hot liquids. You could also allow the soup to cool a bit before and then rewarm on the stovetop after.

5. Enjoy! Serve hot.

Leftovers and Storage

To Store: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

To Reheat: Reheat in the microwave or on the stovetop over medium heat.

Make It Your Own

  • Creamy Tomato Soup- Stir a splash of heavy cream into your bowl.
  • Add Italian Herbs- Add 2 teaspoon of dried Italian Seasoning or a combination of herbs such as basil, parsley, thyme and oregano.
  • Make it Spicy- Omit the black pepper and add 1 teaspoon of paprika and ⅛ teaspoon of ground cayenne pepper (or more depending on your preferences).
Hand dipping a grilled cheese into a bowl of tomato soup.

Serving Ideas

Try topping your hot soup with some:

  • Crispy Roasted Chickpeas
  • Homemade Croutons
  • Grated Parmesan Cheese
  • Chopped Fresh Herbs such as fresh basil or parsley

And for a delicious soup and sandwich pairing, try it alongside a Turkey Pesto Sandwich or a Chimichurri Chicken Sandwich.

For more ideas, check out this list of 37 Perfect Sides to Serve with Tomato Soup (Plus Toppings!).

Two bowls of cherry tomato soup.
What can I do with too many fresh cherry tomatoes?

Make this soup! Or freeze your extra summer tomatoes and use them to make this recipe throughout the winter. Just add them as you would fresh- no need to thaw.

LET ME PLAN YOUR DINNERS! Join my email list and receive My FREE Meal Plan (Including Grocery List!) as a gift>>>

And if you liked this recipe...

...you might also like these other simple soups!

  • Borscht
  • Potato Soup
  • Pumpkin Chicken Rice Soup
  • Pot Pie Soup
  • Tomato Basil Chicken and Rice Skillet

Recipe Card

Bowl of cherry tomato soup with a spoon.

Simple Cherry Tomato Soup

Easy and comforting soup made with fresh cherry tomatoes. Perfect for dipping your grilled cheese sandwiches!
5 from 49 votes
Print Pin Rate
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour
Servings: 6 Servings (as a side)
Calories: 64kcal

Equipment

  • Immersion Blender

Ingredients

  • 1 tablespoon olive oil
  • 3 small yellow onions diced, about 2 cups
  • 1 teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • 4 cloves garlic minced
  • 3 cups water divided
  • 4 cups fresh cherry tomatoes
US Customary - Metric
(Prevent your screen from going dark)

Instructions

  • In a large pot, heat olive oil over medium low and add the onions, salt and pepper. Cook the onions until soft and caramelized, about 20-30 minutes, stirring occasionally. Add garlic and stir until fragrant, about 1 additional minute.
  • Add ½ cup of water and stir to deglaze. Stir in the remaining water and tomatoes.
  • Increase the heat to medium-high and bring to a simmer. Allow to cook for 20-30 minutes until the tomatoes are very soft.
  • Remove from heat and use an immersion blender to blend until smooth.
  • Serve hot.

Notes

Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in the microwave or on the stove.

Nutrition

Calories: 64kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 401mg | Potassium: 325mg | Fiber: 2g | Sugar: 5g | Vitamin A: 829IU | Vitamin C: 18mg | Calcium: 30mg | Iron: 1mg
Did you make this recipe?Let me know what you thought in the comments below!

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Comments

    5 from 49 votes (41 ratings without comment)

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  1. jennifer says

    July 26, 2022 at 9:16 am

    5 stars
    So easy and delicious!!! I came into a windfall of tomatoes, so I think I will make another batch or two and freeze!! YAY

    Reply
    • Janessa says

      July 26, 2022 at 9:47 am

      I'm glad you enjoyed this recipe, Jennifer!

      Reply
  2. Shelby says

    July 26, 2022 at 9:26 am

    5 stars
    A delicious soup and my favorite way to use up garden tomatoes!

    Reply
    • Janessa says

      July 26, 2022 at 9:48 am

      Thank you for your kind review, Shelby!

      Reply
  3. Donny says

    July 27, 2022 at 11:56 am

    5 stars
    Thanks for including the info about using canned tomatoes. I always have some sitting around that need to get used up. So I tried them in this soup and it turned out great!

    Reply
    • Janessa says

      July 27, 2022 at 12:26 pm

      I'm glad! Thank you for your kind review, Donny.

      Reply
  4. Stacey says

    July 28, 2022 at 11:55 am

    5 stars
    There is nothing more satisfying than tomato soup & grilled cheese. Beautiful recipe and I love the crispy chick-pea topping with it.

    Reply
    • Janessa says

      July 28, 2022 at 12:32 pm

      Thank you for your kind review, Stacey!

      Reply
  5. Megan says

    July 30, 2022 at 12:45 pm

    5 stars
    This is so yummy with homegrown tomatoes, paprika and the roasted chickpeas. Thanks for a delicious dinner recipe!

    Reply
    • Janessa says

      July 30, 2022 at 10:14 pm

      I'm glad you enjoyed this recipe, Megan!

      Reply
  6. nanc says

    July 31, 2022 at 10:07 am

    5 stars
    what a tasty and simple tomato soup! It goes great with a garlic toast!

    Reply
    • Janessa says

      July 31, 2022 at 10:55 pm

      I'm glad you enjoyed this recipe, Nanc!

      Reply
  7. Rachel says

    September 06, 2023 at 7:05 pm

    5 stars
    The best tomato soup I have ever had! And so easy. I replaced the water with chicken stock cause I thought it would need flavor but my goodness it is so rich and yummy it doesn’t! - it is good with chicken stock though too!
    My kids wanted more. Thankfully I have a garden full of cherry tomatoes that I didn’t know what to do with. I will be making big batches of this and freezing it. Thank you so much!

    Reply
    • Janessa says

      September 06, 2023 at 7:53 pm

      I'm so glad you enjoyed this recipe, Rachel! Thank you for your kind words!

      Reply
  8. Susan says

    October 21, 2023 at 12:02 pm

    5 stars
    I made your soup. I work with tomatoes all the time because my husband puts in way too many tomato plants (regular, heirloom, plum...roma and San Marzano, cherry). I would recommend cutting the water down from 3 to 2 cups. Also, I made one of the cups chicken stock. Came out delicious. I felt 3 cups of water was going to water the tomatoes down to much. I was right. 2 cups of fluid was perfect.

    Reply
    • Janessa says

      October 21, 2023 at 12:41 pm

      I'm glad you enjoyed this recipe, Susan! Thank you for sharing your kind review and notes on the recipe.

      Reply
Janessa

Hi, I'm Janessa and I'm passionate about sharing recipes that are made with wholesome ingredients, are quick and easy and most importantly, delicious!

More about me →

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