Can I use canned tomatoes instead of fresh cherry tomatoes?

I have made this exact recipe using canned tomatoes and been satisfied with the results. I still like to take the time to roast off the tomatoes to get a little char (just drain the tomatoes before roasting).

Can you freeze fresh cherry tomatoes?

Absolutely. As it turns out, the bite-sized fruits couldn't be easier to pop in the freezer, so you can enjoy the taste of summer all year long. Just remember that freezing changes tomatoes' texture, so it's best to eat frozen tomatoes cooked into a sauce or soup, rather than fresh.

Can I use grape tomatoes?

Can I tell you a secret? Cherry tomatoes are consistently sweeter than grape tomatoes, which is why I prefer them in this soup...and almost everywhere else. Another key difference is that cherry tomatoes have a much thinner skin than grape tomatoes, which also lends to a better soup experience. That said, if it came down to grape tomato soup or no tomato soup, I'd be slurping down some grape tomato soup ASAP.

Can I make this soup vegan?

You sure can! Just use plant-based milk in place of the cream, and vegan Parmesan and pesto (or skip the pesto and just use fresh basil).

What should I serve with this tomato soup recipe?

The World's Best Grilled Cheese and Tomato Sandwich is my favorite companion for this tomato soup. If you're skipping the sandwich, get your carbs through Spicy Italian Soup Crackers , homemade croutons or Garlic Bread Baguette .

What can I use in place of pesto?

You can use about 1/4 cup of julienned fresh basil in the soup, along with an extra few tablespoons of Parmesan.

Can I substitute onion for shallots?

You sure can. Use about 1/2 of a large, roughly chopped onion instead of the shallots and roast on the baking tray with a little olive oil, as outlined in the instructions.

How to store homemade tomato soup?

To store, transfer your cherry tomato soup recipe to an airtight container and store in the refrigerator for up to 3 days. This is a great recipe for batch cooking and freezing, as well. Just choose freezer-safe containers to maintain freshness.

Roasted Cherry Tomato Soup Recipe

Ingredients

Scale

3 pints cherry tomatoes

3 shallots, peeled and halved

1 head garlic, halved

1 cup vegetable broth

1/4 cup heavy cream, plus more for garnish

1/4 cup extra virgin olive oil

1/4 cup basil pesto, plus more for garnish

3 tablespoons Parmesan cheese, plus more for garnish

1/2 teaspoon red pepper flakes

Sea salt and black pepper

Fresh basil leaves, optional, for garnish

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Instructions

Preheat oven to 400℉. Arrange 3 pints of cherry tomatoes, 3 shallots (peeled and halved) and a head of garlic, halved, in a single layer on a baking tray or roasting pan. (You only need 1/2 of the head for this recipe, but I roast both halves and use the other in anything else I'm cooking that day). Drizzle with 1/4 cup olive oil, a good pinch of salt, pepper and red pepper flakes. Transfer the large baking sheet of veggies into the oven and bake until tomatoes are nicely charred and garlic is tender, about 25 minutes.
In a Dutch oven, heat your cup of vegetable stock. Once vegetables have finished roasting, add the tomatoes and shallots to the pot, and squeeze one half of the softened roasted garlic cloves out of their skins and into the soup mixture. Heat thoroughly.
Add in 1/4 cup of pesto. Use an immersion blender (or transfer to a large food processor) to blend the veggies into a soup. Remove from heat. Add 3 tablespoons of Parmesan and 1/4 cup of cream and stir to combine. Taste and adjust seasoning,
Serve in soup bowls topped with an additional drizzle of heavy cream, pesto and Parmesan.

Notes

Using this many fresh ingredients presents seasoning variables, depending on the acidity of the tomatoes, the sharpness of the shallots, and the salt level in your pesto. Tasting and adjusting the seasoning level will be important to ensure the final product is perfect for your palate.

I like to serve this soup as a thick bisque consistency, so I only use 1 cup of vegetable stock. If you're looking for a thinner consistency, something sipp-able, perhaps, heat two cups of broth and add in more until you reach the desired consistency.

Prep Time: 10
Cook Time: 40
Category: Soup
Method: Oven and Stove Top
Cuisine: American