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  • Writer's pictureCaroline Healy

Homemade Tomato Soup (GF, VO)

Soup season! And this girl was craving dunking a grilled cheese into a bowl of hot tomato soup. So we did, and it was magical. This is a “set it and forget it” kinda recipe (minus the blending and the grilled cheese making). It was simple and so delicious. Perfect for a weeknight dinner this Fall, and I have a feeling your kids will love it too. Here are the deets...


  • Extra-virgin olive oil

  • 1.5 lbs (about 650 grams) of tomatoes of your choice

  • 1 yellow onion, roughly chopped

  • 1 whole garlic head, halved across

  • 1 bunch basil

  • 3/4 tsp dried thyme

  • Dash of chili powder

  • Sea salt and pepper

  • 1/3 cup non-dairy milk, heavy cream, or whole milk

  • 1/2 cup vegetable stock or bone broth, plus more as needed


  • Heat the oven to 480°F

  • Drizzle some olive oil into a baking dish. Add in the onion, garlic, basil, and tomatoes. Drizzle more olive oil on top, plus a big sprinkle of salt and pepper, and dash of thyme. Bake for 30 to 35 minutes, until the tomatoes are slightly browned around edges.

  • Let cool for 5 to 10 minutes. Add all ingredients to a blender, along with the milk and vegetable stock. Add in the chili powder. Cover and blend everything until smooth. Taste and adjust the salt, pepper, and spices if needed.

  • Best served with a grilled cheese sandwich 😋

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