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Cherry Tomato Soup

bowl of cherry tomato soup with basil and crouton garnish a top a white marble counter top

This cherry tomato soup is super simple and a great “hands-off” side for your weeknight dinner–it practically makes itself. It’s bright and flavorful with cherry tomatoes and it’s also rich, creamy, and herby from the Boursin cheese.

Pair it with a hunk of toasted french bread or a gooey grilled cheese sandwich. A classic comfort meal the whole family will enjoy.

bowl of cherry tomato soup with basil and crouton garnish a top a white marble counter top

What You’ll Need

overhead shot of ingredients for soup in glass bowls

Cherry tomatoes: Cherry tomatoes tend to be more tart and flavorful. If you live in a place that lacks quality produce during the winter like me, I find that cherry tomatoes seem to stay juicier and more flavorful throughout this period of time compared to regular tomatoes.

Onion and garlic: These aromatics give the soup great flavor.

Boursin cheese: Boursin is a brand of Gournay cheese, which could be described as a softer, milder version of goat cheese. There are different varieties, all with different flavors and combinations of herbs. I used the Boursin Garlic & Fine Herbs Spreadable Gournay Cheese.

Chicken broth: Chicken broth is used as the liquid for this cherry tomato soup recipe. You could also use vegetable broth. Or for a little more protein, try using bone broth.

Olive oil: Olive oil is used to roast the cherry tomatoes, onion, garlic, and cheese before blending. I would recommend using a light or classic olive oil.

Seasonings: Just a bit of salt and red pepper flakes give this soup the perfect amount of saltiness and heat, and help bring out the flavor.

close up of a spoonful of soup with bowl of soup in background

How to Make Cherry Tomato Soup

  1. Prep the ingredients. Dice the onion, mince the garlic, and wash the tomatoes.
  2. Roast the tomatoes, garlic, onion, and cheese. Everything gets baked until soft and tender in a 400˚F oven for about 45 minutes.
  3. Blend into a puree. With an immersion blender or a regular blender the mixture gets pureed into its soup form. It’s on the table and ready to eat in no time.
series of shots that show steps in making the soup

Notes & Tips for Cherry Tomato Soup

  • If you can’t find good quality cherry tomatoes, or would just prefer to use another type, feel free to use any variety of tomato in this recipe.
  • Try serving this cherry tomato soup with croutons, crackers, or a hunk of crusty bread. It’s also perfect when paired with a grilled cheese sandwich.
  • If you’re looking to make it into more of a meal itself, try adding any of the following: cooked pasta (such as tortellini), ground Italian sausage, cannellini or northern beans, and/or spinach.

Storage & Reheating

This soup can be stored in the refrigerator for up to five days or in the freezer for up to three months. To reheat, either microwave or warm in a sauce pan on the stove-top.

close up of cherry tomato soup with croutons garnish

Other Recipes You Might Like

Cherry Tomato Soup

This roasted cherry tomato soup with Boursin cheese is a super simple, hands-off side dish that pretty much cooks itself. It's perfect for pairing with a gooey grilled cheese sandwich or a hunk of crusty bread.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Keyword: cherry tomato, easy, simple, soup, tomato soup
Servings: 4 servings
Author: Kate Reeder


  • ¼ cup olive oil
  • 20 oz cherry tomatoes
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 5.2 oz pkg Boursin Garlic & Fine Herbs cheese
  • 2 cups chicken broth
  • ¼ tsp salt
  • ¼ tsp red pepper flakes


  • Preheat oven to 400˚F.
  • Place the cherry tomatoes, diced onion, minced garlic, salt, and red pepper flakes in an oven-safe pot, dutch oven, or baking dish.
  • Pour the olive oil over the tomatoes and other ingredients and give it a stir to coat everything evenly.
  • Place the unwrapped wheel of Boursin cheese in the center of the ingredients.
  • Place in the oven, uncovered, and bake for about 45 minutes or until tomatoes are soft and begin to burst and cheese melts and starts to turn golden brown on top.
  • Remove from oven and stir the mixture, breaking up the cheese and tomatoes.
  • If you have a regular blender, transfer this mixture to it and also add the chicken broth. Blend until smooth.
  • If you have an immersion blender, simply add the chicken broth to the mixture in the pot and blend until smooth.
  • Garnish with croutons and/or fresh basil if desired.


  1. This recipe makes about 4.5 cups of soup total, which makes ~4 portions of soup as a side dish. Feel free to double the recipe if serving as a main dish instead of a side.
  2. If you’re looking to make this soup into more of a meal itself, try adding any of the following: cooked pasta (such as tortellini), ground Italian sausage, cannellini or northern beans, and/or spinach.

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