Tomato soup is a classic dish that is loved by many. It is easy to make, requires only a few ingredients, and can be served as a starter or as a main course. One way to elevate the simple tomato soup is by making it in a blender. This method not only saves time, but also creates a smooth and velvety texture that will have you craving for more.
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.
If you love soup recipes try Crock Pot Potato Soup, Wonton Soup, or my favorite Trisha Yearwood's Chicken Tortilla Soup.
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Why You Will Like This Recipe
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!
Blender soups are a great way to incorporate more vegetables into your diet. The smooth and creamy texture of the soup makes it easy to digest, and the added vegetable broth provides additional nutrients and flavor. By making the soup from scratch, you can control the amount of salt and sugar that goes into it, which is especially important for those who are watching their sodium or sugar intake.
Ingredients Needed
- Tomatoes, halved - the best type of tomatoes to use are ones that you have just started growing in your garden.
- Medium onions - yellow or white
- Garlic - Chopped fresh garlic can take some time to chop so I often always use the freshly minced garlic that comes already made in a jar.
- Olive oil - Look for olive oils that are labeled as extra virgin, cold-pressed, and unfiltered for the highest quality.
- Fresh basil - sometimes if I don't have any fresh basil I'll use either a couple tablespoons of store bought pesto.
- salt and pepper, to taste
- See the recipe card below for a full list of ingredients and measurements.
How to Make Tomato Blender Soup
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.
Variations of Tomato Blender Soup:
If you want to mix things up, try adding different herbs or spices to your soup. Basil, thyme, and oregano are all great options that pair well with tomatoes. You can also add a splash of cream or coconut milk to make the soup richer and creamier. For a heartier meal, try adding cooked rice or pasta to the soup.
Other Recipes to Try
If you tried this Tomato Blender Soup orany other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
PrintEasy 5-Ingredient Tomato & Basil Blender Soup
- Prep Time: 10min
- Cook Time: 30min
- Total Time: 45min
- Yield: 4 1x
- Category: Easy
- Method: Oven
- Cuisine: American
Description
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.
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
WW Points 2 Click here to see in recipe builder (will have to log in)
Nutrition
- Serving Size: 1
- Calories: 92
- Sugar: 2
- Fat: 9
- Saturated Fat: 1
- Carbohydrates: 4
- Fiber: 1
- Protein: 1
Toni says
OMG! I was craving tomato soup and grilled cheese sandwich so bad. This hit the spot perfectly. It was an added bonus that I didn't need to add cream. Just delicious. Adding to the fall/winter rotation. Thanks a bunch.
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.