I have made tomato bisque with cherry tomatoes. I generally roast my tomatoes in the oven, though. The main trouble with cherry tomatos is removing the seeds- which is fiddly. So I don't. If you don't mind splitting them, go for it. If you don't, follow my lead. Coat them with the melted butter or some olive oil, toss them onto a rimmed baking sheet and roast away. When they are split and the liquid is slightly reduced, I will remove a few so there are the requisite chunky bits- and remove as many seeds from those as I can. The rest I put in the blender, seeds, skins, and all. There is flavor in the seeds and goo, so it's worth saving that. But otherwise, you will need to split the tomatoes to remove the seeds.
I have made similar tomato soups with very few ingredients. This recipe especially emphasizes the importance of ripe, fully flavored tomatoes. I suppose if the small ones are all you've got and/or you've got a lot and want to use some up, it's worth a try. The results will probably be good, but probably different. With a nod and apologies to the original poster, for more flavor you may want to supplement the cherry tomatoes with some high quality canned tomatoes or tomato paste (like Mutti, imported from Italy). Good luck and please tell us how your soup turns out!
PS I would roast the cherry tomatoes whole - you'll keep more flavor, some will split in the roasting, others will be smushed anyway (a technical term) when you blend the soup.
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This recipe especially emphasizes the importance of ripe, fully flavored tomatoes.
I suppose if the small ones are all you've got and/or you've got a lot and want to use some up, it's worth a try.
The results will probably be good, but probably different.
With a nod and apologies to the original poster, for more flavor you may want to supplement the cherry tomatoes with some high quality canned tomatoes or tomato paste (like Mutti, imported from Italy).
Good luck and please tell us how your soup turns out!