My tomatoes in the garden are finally starting to turn red and I was able to manage about 20 tomatoes for my first crop! I was really craving some Tomato Soup and I found this Blender recipe for tomato soup.
Guys, this soup recipe couldn’t be easier, and I LOVE finding easy recipes. This is going to be my go to recipe for Tomato Soup from now on. Slice the tomatoes and cut the onions. Place them on a sheet tray with some parchment paper. I like to use parchment paper for easy clean up. Bake the tomatoes and onions at 400 degrees for 30 minutes until the become nice and golden brown. Then pop them in the blender and add some basil and blend. Instant homemade soup without all the fuss and sodium.
This recipe is also great for controlling the amount of sodium that goes into it. Those canned soups have so much of that in them and this one has 77 mg per serving! Only 3 Smart Points per serving!
Easy 5-Ingredient Tomato & Basil Blender Soup
- Yield: 4 1x
Ingredients
- 8–10 tomatoes, halved
- 2 medium onions, quartered
- 4 cloves garlic
- 2 Tbsp olive oil
- ⅓ cup sliced fresh basil
- salt and pepper, to taste
Instructions
- Place halved tomatoes, quartered onions, and garlic cloves into a large bowl.
- Add oil and season well with salt and pepper. Stir well to coat.
- Pour the vegetables onto a baking tray and roast at 400 degrees for 30 minutes.
- Remove tray from oven let cool for 5 minutes.
- Place roasted vegetables in blender along with sliced basil and blend until smooth.
- Add salt and pepper as necessary.
- Heat soup on the stove, if necessary.
- Serve!
- Serving Size: 1 cup
Notes
myWW points: Blue Points: 2; Green Points: 2; Purple Points: 2
Make this 0 points by omitting the olive oil and using cooking spray instead.
Nutrition
- Serving Size: 1
- Calories: 92
- Sugar: 2
- Fat: 9
- Saturated Fat: 1
- Carbohydrates: 4
- Fiber: 1
- Protein: 1
Recipe adapted from One Good Thing by Jilee
Laura Mizner says
This soup is so delicious. I’m making it again today. Just wonderful.
★★★★★
Kate says
I made this for lunch today. I have the 48oz pitcher so I cut the recipe in half and it was just right. I was amazed how light and fluffy the soup came out. Also used the no salt seasoning from Costco when I roasted the veggies.
I’m making this for a friend on Saturday that has food restrictions so it’s fantastic that dairy is optional.
★★★★
Patti says
I would love to make this for my large family but wary of multiplying the ingredients times 6. A soup recipe for 1 was rather surprising. Did you use Roma tomatoes? Looks amazing!
Jenna says
Glad you and your family likes it!
Lynn says
This soup is outstanding. I roasted my veffies for about 45 minutes so they’d be bursting with flavor. I also added three roasted red peppers from a jar packed in oil and flipped on the vitamix. I added about a cup of water to thin it down a bit, as this comes out really thick. So, so good. Thank you for this wonderful recipe. It’ll be a family favorite.
Jenna says
LOL thanks I didn’t even realize that but the recipe instructions were correct.
Barb says
You’ll need to correct the time for the roasting of the tomato & onion mixture. 400 degrees for 400 minutes?
Kim says
I made this soup for lunch today. It was so easy and soooo good! I agree a little parmesan or asiago cheese to top it off. Yum 🙂
Jenna says
I just made this soup, so easy and delicious. I garnished it with a little fresh Asiago cheese and fresh basil. This is a keeper.