Serve your family and friends this delicious and comforting cherry tomato 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 – 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 are healthy and have a slightly different flavor than regular tomatoes. I would personally classify them as sweeter, but some may experience them as a bit more tart. Either way, I really like the taste of cherry tomatos. Cherry tomatoes are also readily available in grocery stores any time of year, making them a great choice for this comforting soup. Pair with oven roasting vegetables or make this as a standalone meal.
Health Benefits of Cherry Tomatoes:
- Provides necessary and healthy vitamins and minerals, especially vitamin A, C, E and Potassium
- Rich in antioxidants, especially Lycopene
- Saute the onion, garlic, and crushed pepper before adding the other ingredients
You have two options for adding the cream 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 cream 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:
(This homemade tomato soup post contains affiliate links)
List of ingredients:
- Cherry Tomatoes
- Olive Oil
- Crushed Red Pepper
- Raw Cashews
- Better-Than-Bouillon (vegetable based)
- Freeze-dried or Dried basil
- Vegetable Stock
Sauté chopped onion in a large pan with a little olive oil on low-medium heat until translucent. You don’t need a lot of olive oil, just enough to heat.
Next, add garlic, crushed pepper, and basil.
Saute for another couple of minutes.
Then add the cherry tomato. Continue to sauté for a few minutes, frequently stirring to prevent sticking. For soup, a lot of people like roasted cherry tomatoes; I prefer fresh cherry tomatoes as it will add a fresh flavor. Plus, you won’t need a baking sheet or oven.
Add cashews, vegetable broth, 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 Soup Questions:
Do I need a blender to make this creamy cherry tomato soup?
Yes, you do. You could also use a stick blender for this recipe, which takes up less room in the kitchen. I prefer to use a regular stand-up blender because it is more efficient. If you use a stick blender, give yourself time and make sure you move it around to ensure all the ingredients get blended. This will give the dish an even and smooth taste, rather than allowing one or two ingredients to overpower a portion to the meal. Blending is the key to a consistent flavor profile.
Can I use canned tomatoes to make this soup?
Yes, but the taste will be slightly different. I always recommend using fresh ingredients for soups, especially when it is the main ingredient in the dish. This leaves you with a stronger taste that plays well together with others.
How long will this soup last in the fridge?
This soup recipe will last up to one week in the fridge. If you intend to make the soup ahead, you can also freeze it.
Can I freeze this soup?
Yes, you can. The soup is actually rather easy to freeze and thaw. When you get ready to have it for a meal, let it thaw in the fridge for a few hours beforehand. Once it’s fully thawed, you can reheat it.
Do I need to presoak the cashews?
No, not if you simmer the cashews in the soup prior to blending them. So many recipes call for soaked cashews, but this takes a lot of time. Simmering is a convenient shortcut that saves lots of time.
Is this soup plant-based and vegan?
Yes, it is! Every ingredient in this recipe has a wonderful taste. After combining them together, you won’t believe that the soup is plant based with how creamy and rich it is.
Can this soup be made gluten-free?
Yes! This tomato soup recipe is a great gluten free soup. Just make sure you use a gluten-free bouillon. Not all bouillon contains gluten, so be sure to read the labelling carefully.
Can I make this soup without nuts?
Yes, just substitute the cashews for a nut-free (unsweetened) cream. These creamers are becoming more popular and easier to find fresh at local groceries. Just be sure to check the ingredients list to ensure that the cream is both nut-free and vegan, if you want to keep this cherry tomato soup without animal products.
Watch Me Make this Creamy Tomato Soup:Print
Quick 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
- 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
- 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.)
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
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.