Roasted Tomato Soup with Stewed Cherry Tomato Garnish

Super delicious and easy-to-make roasted tomato soup with stewed cherry tomatoes.



For the soup:

  • 4 pounds ripe tomatoes

  • 1 big onion 

  • 2 garlic cloves

  • 1 ½ cups evaporated milk 

  • 2 cups chicken stock (optional) 

  • 2 tablespoons olive oil 

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1 teaspoon dried thyme

For the stewed cherry tomatoes: 

  • 2 cups cherry tomatoes

  • 2 cups olive oil 

  • 1 tablespoon dried thyme

  • 1 tablespoon dried rosemary


  1. Wash the tomatoes and add them to an oven tray or air fryer basket (lined). Peel the onion and quarter it. Add it to the tray or basket too. 

  2. Drizzle with olive oil and roast for 30 minutes at 375 F

  3. While the tomatoes and onion are roasting stew the cherry tomatoes, for this: 

  • In a small pot/saucepan add the cherry tomatoes and cover them with olive oil. 

  • Peel and crush the garlic cloves and add them to the pot. 

  • Add the herbs. 

  • Cook on super-low heat for 20 minutes. Do not mix. 

  1. Once the tomatoes and onion are roasted transfer them to a bowl and let cook for a couple of minutes. Once chilled peel them. 

  2. Add the evaporated milk and with the immersion blender process everything until you achieve a soft creamy consistency. If you want you can add a bit of the chicken stock now to make it more liquid. 

  3. Cook for 10 minutes on medium-low, taste, and season with salt, black pepper, and thyme. 

  4. Serve dressed with a few of the stewed cherry tomatoes and a drizzle of their infused oil. 


The stewed cherry tomatoes are super delicious on toast, also the olive oil used for it results in a delicious garlic and herbs infused oil, delicious for salads or any kind of soups and creams, adding lots of flavor to the final dish. Keep the stewed tomatoes and their olive oil in the fridge in a crystal jar for up to 7 days. 

The roasted tomato soup is creamy and thick with the addition of the evaporated milk, but if you would like to have it more liquid either add more evaporated milk or chicken stock. 

You can peel the tomatoes before roasting them, but I find it easier once they are roasted. 

You can store the soup in sealed containers in the fridge for up to 5 days.