Appetizers & Snacks, Soups

Tomato Soup

  • Prep 10 mins
  • Total 1h 35 mins
  • Easy
  • Serves 6

This delicious and creamy tomato soup is such a classic. Roasted plum tomatoes, garlic and onions give this soup so much flavor and body. Pair this with a grilled cheese, or a crusty baguette to dip and you are all set for a cozy fall dinner.


  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 3 pounds plum tomatoes, cut in quarters
  • 2 yellow onions, peeled, roughly chopped
  • 5 cloves garlic, peeled
  • 1/4 cup canola oil
  • kosher salt, as desired
  • ground black pepper, as desired
  • 1 can (28 ounces) whole plum tomatoes
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1 tablespoon granulated sugar
  • 4 cups vegetable broth
  • 1 1/4 cups half-and-half
  • 1 cup Parmesan cheese, grated
  • 2 cups croutons of choice, for garnish


  • Baking Sheet
  • Aluminum Foil
  • Large Bowl
  • Large Pot
  • Ladle
  • Step 1

    Preheat the oven to 425°F. Line a baking sheet with aluminum foil and set aside.

  • Step 2

    In a large bowl, toss the tomatoes, onion, and garlic in, oil, salt, and pepper until evenly coated. Transfer the tomato mixture to the prepared baking sheet in a single layer, then place in the oven and roast for 45 minutes.

  • Step 3

    When cooking is complete, remove the baking sheet from the oven and transfer the ingredients to a large pot. Add the canned tomatoes, crushed red pepper flakes, dried thyme, dried basil, sugar, and broth to the pot.

  • Step 4

    Assemble the immersion blender attachment on the power base. Submerge the blender head in the mixture.

  • Step 5

    Press and hold the power button to blend for about 2 minutes or until the desired consistency is achieved. Use an up-and-down motion while blending. Make sure to tilt the blade away from your body and stop any time the vents of the blender head are no longer submerged.

  • Step 6

    Place the pot on the stove over high heat. Bring the soup to a boil, then reduce heat to a simmer and cook uncovered, about 40 minutes.

  • Step 7

    After 40 minutes, add the half-and-half and whisk by hand until combined.

  • Step 8

    When cooking is complete, ladle the soup into bowls and top with grated Parmesan cheese and croutons.