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Is anyone else ready for soup season? Fall is creeping in, and while we're still juggling busy schedules, the idea of a warm, comforting bowl of soup after a long day sounds like a dream, right? Enter this easy Roasted Blender Tomato Soup recipe—perfect for using up those gorgeous, garden-fresh tomatoes you’ve been growing (or bought at the market because garden life is #goals).
This recipe is simple, delicious, and will make your kitchen smell like you’ve been cooking for hours (but let’s be real—you've got other things to do). Whether you’re cozied up with a good book or wrangling the kids, this soup will make you feel like you’ve got fall together. And the best part? It's ready in under an hour thanks to your household blender!
Let’s dive into this delicious, creamy, cozy goodness of this roasted blender tomato soup that’ll make you question why you ever bought store-bought soup in the first place.
Ingredients:
- 2 lbs of garden-fresh tomatoes (Roma or vine-ripe work best), halved
- 1 medium shallot, chopped
- 4 cloves garlic, peeled
- 3 tablespoon olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon balsamic vinegar
- ½ cup fresh basil, chopped (plus extra for garnish)
Instructions:
- Preheat your oven to 325°F (because we’re roasting our tomatoes to bring out all that delicious flavor).
- Toss the halved tomatoes, chopped shallot, and garlic cloves onto a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and give it a good mix. Roast for about 30-35 minutes, until the tomatoes are soft and caramelized.
- While that magic is happening in the oven, take a moment to sip some coffee (or wine—no judgment here), light a fall candle, and feel all the autumn vibes!
- Transfer the roasted tomatoes, shallow and garlic to your household blender.
- Blend it all up! You can use an immersion blender directly in the pot or carefully transfer the soup to a regular blender (in batches) and blend until smooth.
- Stir in the balsamic vinegar and basil, letting all the flavors combine. For that extra level of coziness, add in the heavy cream and stir until silky.
- Serve hot with a sprinkle of fresh basil on top and a side of crusty bread (because carbs are life).
- After the soup cools, store leftovers in freezer safe containers for up to one month.
Enjoy the Warmth
This roasted tomato soup is a hug in a bowl—perfect for those cooler fall nights when you just want something warm, fresh, and easy. It’s packed with flavor, incredibly comforting, and the perfect way to make use of those end-of-summer tomatoes. Plus, you can easily double the batch and freeze some for later (future you will thank you).
Looking to lock in those fall vibes checkout my Pumpkin Protein Donuts, Apple Butternut Squash Soup or Homemade Cinnamon Vanilla Granola.
So, grab your favorite cozy blanket, and let’s cheers to the start of soup season! 🍅✨
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Roasted Blender Tomato Soup
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This roasted tomato soup is super easy and all it takes is a little time and a trust household blender! Get ready for soup season and try this recipe today!
Ingredients
- 12 medium Tomatoes
- 1 bulb Garlic
- 1 Shallot, peeled and diced
- ¼ cup Olive Oil
- 2 tablespoons Balsamic Vinegar
- 1 tablespoon Salt & Pepper
- 1 handful Basil
Get Recipe Ingredients
Instructions
- Preheat oven to 325°F
- Wash and dry the tomatoes place in a lightly oiled baking dish
- Chop garlic and shallot place in baking dish with tomatoes
- Drizzle oil and balsamic vinegar then sprinkle salt and pepper mixture onto tomatoes
- Bake at 325°F for 30 minutes
- Remove tomatoes from oven, then let cool for 5 minutes and place in blender, blend until smooth
- Serve immediately, sprinkle basil on top with your favorite bread!
Notes
Storage: Can be frozen in containers once cooled for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Lunch
