Serve your family and friends this delicious and comforting soup, made with cherry tomatoes, giving you a taste of summer even in the middle of winter. It is an easy and quick plant-based soup to make but delivers a fantastic depth of flavor – one of my favorite soups.
Love this soup? Try some of my other favorite soup recipes: Lasagna soup, Minestrone Soup, Sweet Potato Kale Coconut Curry Soup.
What makes this Cherry Tomato Soup so special?
Cherry tomatoes have a slightly different flavor than regular tomatoes. I would personally classify them as sweeter in flavor, but some may experience them as a bit more tart. Either way, I really like the flavor these cherry tomatoes bring to this soup. Cherry tomatoes are also readily available in grocery stores any time of year, making them a great choice for this comforting soup.
Health Benefits of Cherry Tomatoes:
- Provides necessary vitamins and minerals, especially vitamin A, C, E and Potassium
- Rich in antioxidants, especially Lycopene
Helpful Tips:
- Saute the onion, garlic, and crushed red pepper before adding the other ingredients
You have two options for adding the creamy element, cashews, to this soup:
- Simply cook the cashews in the soup, and blend all the ingredients at the end. It is the easiest and quickest way.
- Or blend soaked cashews with a little bit of water and add the creamer to the soup at the end of the cooking process.
- It is helpful to have a good blender for this soup. If you don’t have a good blender, use an unsweetened plant-based creamer instead of the cashews.
- Serve this soup with some deliciously seasoned croutons – click here to see my garlic crouton recipe. I love these flavorful croutons.
- If available, you may add some fresh basil to this soup; if not, use freeze-dried basil.
How to Make Cherry Tomato Soup:
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List of ingredients:
- Cherry Tomatoes
- Olive Oil
- Onion
- Garlic
- Crushed Red Pepper
- Raw Cashews
- Better-Than-Bouillon (vegetable based)
- Freeze-dried or Dried basil
- Vegetable Stock
- Salt
Saute chopped onion in a little olive oil until translucent.
Next, add garlic, crushed red pepper, and basil.
Saute for another couple of minutes.
Then add the cherry tomatoes. Continue to saute for a few minutes, frequently stirring to prevent sticking.
Add cashews, vegetable stock, and better-than-bouillon. Bring to a simmer. Let simmer for 10-15 minutes.
Pour into a good blender and blend on high until smooth.
Return to pot.
Salt to taste.
Common Questions:
Do I need a blender to make this creamy cherry tomato soup?
Yes, you do. You could also use a stick blender.
Can I use canned tomatoes to make this soup?
Yes, but the flavor will be slightly different.
How long will this soup last in the fridge?
One week.
Can I freeze this soup?
Yes, you can.
Do I need to presoak the cashews?
No, not if you simmer the cashews in the soup prior to blending them.
Is this soup plant-based and vegan?
Yes, it is!
Can this soup be made gluten-free?
Yes! Just make sure you use a gluten-free bouillon.
Can I make this soup without nuts?
Yes, just substitute the cashews for a nut-free (unsweetened) creamer.
Watch Me Make this Creamy Tomato Soup:
PrintQuick and Easy Creamy Cherry Tomato Soup
Serve your family and friends this delicious and comforting soup, made with cherry tomatoes, giving you a taste of summer even in the middle of winter. It is an easy and quick soup to make but delivers a fantastic depth of flavor – one of my favorite soups.
- Prep Time: 5-10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 3-4 1x
Ingredients
- 2 tablespoons Olive Oil
- 1 medium onion, chopped
- 4 garlic cloves, sliced
- 18 oz. Cherry Tomatoes
- 2 teaspoons Freeze-dried basil
- 1/8 teaspoon Crushed Red Pepper
- 1/4 cup raw Cashews
- 1 tablepoon Better-Than-Bouillon (vegetable based)
- 3 cups Vegetable Stock
- Salt to taste
Instructions
- Sauté chopped onion in olive oil until translucent.
- Next, add garlic, basil, and crushed red pepper.
- Sauté for another minute.
- Then add the cherry tomatoes. Continue to sauté for a few minutes, frequently stirring to prevent sticking.
- Add cashews, vegetable stock, and better-than-bouillon. Bring to a simmer. Let simmer for 10-15 minutes.
- Pour into a good blender and blend on high until smooth.
- Return to pot.
- Salt to taste.
- Serve with croutons and fresh basil if desired.
(Read my affiliate discloser here.)
Amy Wellard
hi ani I made this recipe so 40 times and it is so good my brother dose not like this recipe but my mom and dad and me love it thank you for showing me how to make this soup i loveit my name is Emily and I am 9 years old I met you before at asi we have just moved from maine I made 150 of your recipes love Emily
Chef Ani
Dearest Emily! Thank you so much for your sweet comment! I am absolutely blown away. I can’t believe you made 150 of my recipes! Thank you, thank you! I am very impressed. I am so looking forward to seeing you again. Maybe we can cook together someday. Thank you again for writing me! Sending lots of hugs your way.