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Bowl of homemade creamy tomato soup. Its a rich orange color from the variety of tomatoes used and garnished with fresh basil leaves and cracked black pepper. There is a decadent sourdough grilled cheese dunked into the soup.
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Stupid Easy Creamy Tomato Soup

This creamy homemade 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!
Course dinner, Main Course, Side Dish, Soup
Cuisine American, Soup, Spanish
Keyword Creamy, Fall, feta cheese, From Scratch, Homemade, Soup, tomato tart, Tomatoes, Warm, Winter
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people
Author Making It Midwest - Emily

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.