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It’s fall, y’all, and that means tomato soup season is officially here! For all the summer haters out there, we’ve patiently awaited cooler temperatures to indulge in comforting, creamy tomato soup. Though it might not be technically fall yet, the early morning chill and crisp evenings signal that it’s time to cozy up with some delicious homemade tomato soup.
My mother-in-law recently gifted me a bounty of ripe tomatoes, and while I grow some tomatoes myself, they’re usually more about quality than quantity. With so many tomatoes on hand, I decided to whip up the easiest tomato soup recipe you can imagine. Seriously, this recipe is so simple, it’s almost laughable. The result? A creamy, rich soup that puts Campbell’s to shame!
The best part? This tomato soup comes together with minimal chopping and a quick cook time. Serve it with a creamy, crunchy grilled cheese on sourdough, and you’ve created the ultimate fall vibe. Enjoy this cozy recipe and make the most of the late tomato season!
Three Reasons You’ll Love This Stupid Easy Creamy Tomato Soup Recipe
- It’s healthy- vegetarian and can be vegan!
- Only use one kitchen tool- blender
- Tastes like end of summer early fall IN A BOWL
Serves: 4
Time: 45 min
Ingredients for Stupid Easy Creamy Tomato Soup
You can make this recipe as big or small as you’d like! These ingredient quantities will make around 4-6 servings.
Tomatoes
Onion
Garlic
Half and Half (Cream, Milk, Chicken or Vegetable Stock can be substituted)
Olive Oil
Salt
Pepper
Dried Thyme
Honey
Fresh Basil (garnish)
Instructions for Creamy Tomato Soup
- Preheat oven to 375 degrees
- Start by roughly chopping your tomatoes, onion, and garlic. I cut the onions and tomatoes into quarters, and leave the garlic gloves whole after peeling
- Line a baking sheet with parchment paper
- Add tomatoes, onions, and garlic to the baking sheet
- Drizzle the vegetables with olive oil, seasonings, and a drizzle of honey
- Bake at 375 for 35 min or until the vegetables are slightly roasted
- Once the vegetables are done baking dump them into a bowl, saucepan, or blender. I use a saucepan and emersion blender but a regular blender works great too!
- Blend until smooth.
- Add your half and half and mix. You can add stock or broth to make it thinner and more half and half to make it creamier, your preference!
- You’re done! Add basil and black pepper and a gooey grilled cheese for garnish.
Stupid Easy Creamy Tomato Soup
Equipment
- Blender or Emersion Blender
- Baking Sheet
- Oven
Ingredients
- 2 Pounds Tomatoes
- 2 Yellow Onions
- 1 Tablespoon Olive Oil
- 1 Head Garlic
- 1 Teaspoon Salt
- ¼ Teaspoon Black pepper
- ½ Teaspoon Dried Thyme
- Drizzle Honey
- ¼ Cup Half and Half Can sub for any broth or milk
Instructions
- Preheat oven to 375 degrees.
- Start by roughly chopping your tomatoes, onion, and garlic. I cut the onions and tomatoes into quarters, and leave the garlic gloves whole after peeling.
- Line a baking sheet with parchment paper.
- Add tomatoes, onions, and garlic to the lined baking sheet.
- Drizzle the vegetables with olive oil, seasonings, and a drizzle of honey.
- Bake at 375 degrees for 35 minutes or until the vegetables are roasted.
- Once the vegetables are done baking dump them into a bowl, saucepan, or blender. I use a saucepan and emersion blender but a regular blender works great too!
- Blend until smooth.
- Add your half and half and mix. You can add stock or broth to make it thinner and more half and half to make it creamier, your preference!
- You’re done! Add basil and black pepper and a gooey grilled cheese for garnish.
More Recipes and Posts to Enjoy!
Meet Emily
Hi I’m Emily! The foodie behind Making it Midwest 🙂
What you’re going to find on this mid-American food blog is well balanced recipes for any occasion but especially if that occasion is that you have no idea what to make for dinner! Check out my recipes and if you’re a fellow foodie, find me on Facebook, Instagram, and TikTok to chat all things food!
Thanks for being here 🙂
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