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.)
