This easy blender tomato soup recipe is quick to make, packed with flavour, and the ultimate dinner recipe when you're craving something warm and cozy during the cold months!
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I make this tomato soup several times during the fall season. As soon as fall weather arrives, I always crave soup, and this is one of my favorites! I love making it with a side of cheesy grilled cheese that I dip right into the soup! It's incredibly tasty, and I hope you love it too!
If you're looking for soups to keep you warm and cozy throughout the cooler months, then try this spicy Italian sausage potato soup, spicy Italian sausage and tortellini soup, turkey and vegetable soup, creamy mushroom potato soup, and easy chicken noodle soup too!
The best part about this recipe is that it's made with just a few basic ingredients. All Cup of Flour recipes are made with basic ingredients you either already probably have in your kitchen or that you can conveniently find at any grocery store! The goal for Cup of Flour is to make recipes approachable for everyone. Check out the About page to learn more about how Cup of Flour will help make cooking easier for you!
Some other recipes made with fresh tomatoes you may like is this roasted cherry tomato bruschetta, classic tomato bruschetta, fresh cherry tomato sauce pasta, cherry tomato caprese crostini, caprese skewers with salami and prosciutto caprese skewers!
Why you’ll love this recipe
- QUICK: Using a blender to make this soup makes it ready super quickly!
- COMFORT AT HOME: Tomato soup is the warm and coziest meal to eat on a cool or rainy day, and this recipe will bring you all the comfort you need at dinnertime.
- EASY: It's easy to make with simple steps. All the ingredients get thrown into a baking dish, roasted, blended in a blender, and your soup is ready!
Recipe Ingredients
- TOMATOES: Fresh tomatoes are used in this recipe and give the soup a more authentic taste than canned tomatoes. We use tomatoes on the vine, but you can use any tomato you like, such as roma or beefsteak.
- ONION: A yellow onion is used in this recipe for flavor and pairs well with the other ingredients.
- FRESH GARLIC: Fresh garlic makes the soup fragrant and complements the other ingredients.
- OLIVE OIL: Olive oil coats the vegetable mixture before going into the oven to make the veggies crispy and keep them from sticking to the baking dish.
- SALT & PEPPER: To enhance the overall flavor of the soup, a pinch of salt and a sprinkle of black pepper is added to the soup.
- SPICES FOR TOMATO SOUP: The spices in soup including oregano and paprika add a ton of flavour to the soup.
See the recipe card below for the ingredient measurements.
Step-by-Step Instructions
- Prepare: Preheat the oven to 400°F and grease a 9x13 baking dish with oil spray.
- Roast: Add the tomatoes, onions, and garlic cloves to the baking dish. Drizzle the mixture with the olive oil and sprinkle it with salt, pepper, dried oregano, and paprika. Bake it uncovered for 30 minutes.
- Blend: Let the mixture sit for 5 minutes before carefully transferring it to a blender. Remove the center cap from your blender lid and place a towel over the top, holding the towel and covering the hole while it blends for 1 minute or until smooth. This will prevent the hot soup from spraying out of the blender.
- Serve: Pour the soup into serving bowls and serve immediately.
Storage and Leftovers
Room-temperature soup should be stored in an airtight container in the fridge for up to one week or can be stored in the freezer for up to 3 months.
Expert Tips
- Let the roasted tomato mixture rest. Before you add the mixture to the blender, we recommend giving it 5 minutes to cool down and stop bubbling before transferring it to the blender.
- Blend the soup carefully. The tomato mixture will be very hot once transferred to the blender. To avoid a mess, you should puree soup in a blender by removing the center cap of the blender lid and holding a towel over the hole while it blends so the steam can carefully escape as it blends.
- Change the consistency. If you'd like the soup to be thinner, add ½ cup of water or chicken broth when blending the soup. Add more liquid until the desired consistency is reached.
Frequently Asked Questions
This recipe does not include peeling tomatoes for the soup; however, if you want an ultra-smooth tomato soup, you should consider peeling them. In this case, you can roast the tomatoes whole, and once roasted, the peels will easily fall off.
There are many ways on how to thicken tomato soup, but one of the most common is to add a few tablespoons of tomato paste.
You can add a pinch of salt or sugar.
Alternative Ingredients
- Red Chili Flakes: Add the chili flakes to the blender with the tomato mixture using ½ a teaspoon until you reach your preferred heat level.
- Red Bell Peppers: Consider roasting a couple of red bell peppers with the tomato mixture to switch up the flavor to a roasted red pepper and tomato soup that will enhance the red color and add a slightly smokey and sweet to the soup.
- Heavy Cream: For a creamier and richer tomato soup, stir in some heavy cream to the soup after it has been blended. You can also garnish the soup as an alternative for a pretty garnish.
Serving Suggestions
Serve this soup with some fresh bread slathered in butter or a side of grilled cheese and a leafy green side salad.
Print📖 Recipe
Easy Blender Tomato Soup Recipe
- Total Time: 35 minutes
- Yield: 2
- Diet: Vegan
Description
This easy blender tomato soup is full of flavour and will warm you right up during the cooler months!
Ingredients
- Tomatoes, roughly chopped: 3 pounds (about 10 medium-sized tomatoes)
- Yellow Onion, sliced: 1
- Garlic Cloves: 4
- Olive Oil: 4 tablespoons
- Salt: 1 and ½ teaspoons
- Pepper: ¼ teaspoon
- Dried Oregano: 1 teaspoon
- Paprika: ½ teaspoon
Instructions
- Prepare: Preheat the oven to 400°F and grease a 9x13 baking dish with oil spray.
- Roast: Add the tomatoes, onions, and garlic cloves to the baking dish. Drizzle the mixture with the olive oil and sprinkle it with salt, pepper, dried oregano, and paprika. Bake it uncovered for 30 minutes.
- Blend: Let the mixture sit for 5 minutes before carefully transferring it to a blender. Remove the center cap from your blender lid and place a towel over the top, holding the towel and covering the hole while it blends for 1 minute or until smooth. This will prevent the hot soup from spraying out of the blender.
- Serve: Pour the soup into serving bowls and serve immediately.
Equipment
Buy Now → Notes
When you’re handling the chili pepper, you should wash your hands thoroughly with soap and water afterward or wear latex gloves and avoid touching your eyes.
Before you add the mixture to the blender, we recommend giving it 5 minutes to cool down and stop bubbling before transferring it to the blender.
To avoid a mess, you should puree soup in a blender by removing the center cap of the blender lid and holding a towel over the hole while it blends so the steam can carefully escape as it blends and avoid splattering.
If you'd like the soup to be thinner, add ½ cup of water or chicken broth when blending the soup. Add more liquid until the desired consistency is reached..
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
Scroll up to the full blog post for recipe FAQ’s, storage information, and serving suggestions.
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