Incredibly Easy Tomato Soup

Low angle shot of roasted tomato soup in a stockpot with a ladle.

4.75 from 8 votes

Not having to peel and seed the tomatoes makes this delicious tomato soup recipe incredibly easy to prepare. That's the Lazy Gourmet way. If your tomatoes are very flavorful you can use water instead of broth.

Course Soups and Stews

Cuisine American

Keyword easy tomato soup, tomato soup

Prep Time 15

Cook Time 45

Total Time 1

Servings Servings

Calories 387kcal

Author Robin Donovan

Ingredients

3 pounds flavorful tomatoes any kind
4 medium cloves garlic peeled
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh basil
2-3 cups chicken or vegetable broth
Freshly grated Parmesan cheese for garnish (optional)

Instructions

Preheat oven to 450°F.
Cut large tomatoes into quarters; medium tomatoes into halves; leave cherry tomatoes whole. Remove stem ends on the large and medium tomatoes.
In a large baking dish, toss tomatoes and garlic with olive oil, salt, and pepper.
Roast in preheated oven for 25 to 40 minutes (depending on tomato size), until tomatoes are very soft.
Working in batches, place tomatoes, their juices, garlic cloves, basil, and 2 cups of broth into a blender or food processor and blend until smooth. (Or, if you prefer to use an immersion blender, place the ingredients right into a large pot and blend them there.)
Pour into a large pot and bring to a simmer over medium heat.
If you like a thinner consistency, add more broth, to taste.
Taste, and add additional salt and pepper if needed.
Serve hot, with Parmesan cheese as an optional topping.

Nutrition