Quick Homemade Tomato Soup for Two - Just 4 Ingredients

Got tomatoes? Got 10 minutes? Cook up some homemade tomato soup using fresh tomatoes. 

 When it's cold out there you will love this simple, comforting, and easy to make soup that uses just 4 healthy ingredients. 

Tomato soup brings back memories from my childhood when I would eat a grilled cheese sandwich and a bowl of tomato soup for lunch. 

In those days, my mom opened a can of commercially made Campbell's tomato soup, added water, heated it up, and we all loved it. It was part of a frugal meal that felt filling, warming, and comforting. 

Today, I'm making my homemade version of tomato soup that I can make in 10 minutes! I like to think it's a little healthier with less sugar, additives, salt, and no toxic metals from the aluminum can than canned soup. 

This is a perfect last minute soup to make when you get home from work and want something nourishing, low calorie and low carb. Or make it in the morning before you start your day and just warm it up for dinner. Add protein such as cooked chickpeas or tofu for a quick complete meal.

 

I know I've been sharing a lot of soup recipes lately but it is soup season and truthfully I am a soup lover and soup enthusiast always trying to find easier ways to enjoy homemade soup.

What did I do? 2 quick easy steps

I simply blended (in the blender) quartered tomatoes, sliced onions, garlic or garlic powder until totally blended (about 1 minute). I then poured the liquid mixture into a saucepan, heated it for 6 minutes and then added 2 cups of vegetable broth and continued to heat for 2 more minutes. 

This is the basic soup recipe. 

I enjoy it simple and basic, but from here it's up to you to let your imagination go wild and use your own creativity to add seasonings or toppings to the soup!! 

Consider cumin, turmeric, chopped hot peppers, freshly chopped basil or parsley, diced cucumber, cooked rice, quinoa, rice noodles, chickpeas, tofu , zucchini spirals, etc. 

One time I added a medley of chopped cucumber and red and yellow pepper as a garnish and another time added cooked rice before serving. 

Is tomato soup a comfort food for you? 

Do you like making soup?

Author of the Blog: Judee Algazi

Prep Time: 3 minutes

Cook Time: 7 minutes

Serves: 2 Cozy bowls of soup

Ingredients: 

4 medium Roma tomatoes, washed and quartered

1/2 medium raw onion, peeled and sliced

1 clove of garlic, chopped or 1/2 teaspoon of garlic powder

1/4 cup of water

2 cups of vegetable broth. 

Optional: seasoning such as cumin, black or hot pepper or 

garnishes such as parsley, chopped cucumber or chopped red onions, chopped red or yellow peppers. 

Directions: 

Place tomatoes, onion, water, and garlic in the blender. Blend for about 1 minute until vegetables are smooth and become a liquid. Pour the liquid mixture into a saucepan and heat for about 5 minutes. Add vegetable broth and continue to cook for 2 more minutes until soup is hot. Add optional seasonings and or optional garnish if desired. Serve hot.

My Notes: 

1. All recipes on this blog have been in the past and still are gluten free

2. All recipes since 2020 are vegan and oil-free (as opposed to my previous vegetarian recipes )

3. All recipes are kosher-parve since 2020 

4. Best tomato soup 

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Open Faced Sandwich with Roasted Veggies- Quick Lunch Idea

Looking for a quick but healthy lunch idea? Open faced sandwiches hit the spot!
 I had some leftover roasted vegetables from the roasted vegetable tray I made for company last night ,so I decided to make myself a treat for lunch. 

Creamy Roasted Tomato and Avocado Soup

There is nothing that I like better than a piping hot bowl of homemade soup. I find it soothing, tasty, and satisfying. Truthfully, this little bowl of roasted tomato and avocado soup packs a lot of super nutrition with vitamins, minerals, and antioxidants. And because it is liquid, it is easily digested and absorbed. Since this soup can be made in advance and stored for 3 days in the refrigerator, you can easily add a cup to your lunch or a bowl to your dinner.

 Making your own real food recipes ( as opposed to processed packaged food) is a health booster and can make you feel better and more energetic in the long run.

Excellent Nutrition

This creamy soup is not only gluten free, it is also vegan like many of my recipes, making it allergy friendly to serve to just about any guest. Although it tastes rich and creamy, the creaminess comes from the addition of an avocado ( not cream) after the soup is cooked. If you are not a fan of avocado, the soup is absolutely delicious without the avocado; however, the avocado adds some heart healthy fat and some added nutritional value.

Did you know that an avocado provides more potassium than a banana, is high in fiber, and that the fat in the avocado helps your body absorb the important fat soluble vitamins ( Vit E, D, K, A) from the salad and vegetables that you eat with it? This is really important if you have digestive issues because it helps keep your immunity up, your bones strong,  and your blood sugar stable. If someone needs to eat better- add vegetable soup to his/her diet. It's also a low calorie filler upper!

Fast and Easy-  5 ingredients- 2 steps

With our without the avocado, you will love this soup. It is easy to make and has only 5 ingredients: Cherry or grape tomatoes, fresh garlic, sliced white onions, vegetable broth, red or yellow pepper, and an optional avocado.

The cherry tomatoes, garlic, red pepper and onions are roasted on a cookie sheet and then everything is whizzed together with some vegetable juice and water. I then reheat it for 5 minutes and serve.
This soup is perfect for any season because cherry tomatoes are abundant year round, but just wait until the summer when you are gathering tons of these flavorful little red marbles from the garden or the local farmer's market.

The beauty of making this soup in the summer is that it also tastes fabulous at room temperature. So, after you blend everything in your Nutribullet or Vitamix ( it needs to be a strong blender to blend the skin), you can drink it at room temperature without re- heating it.



Time Savers, Shortcuts and Planning
1. Be prepared with the ingredients; buy them in advance ( 2 16 oz containers cherry tomatoes, 1 large white or yellow onion- sliced, 1 large red or yellow pepper sliced  - , 10 cloves fresh garlic, an avocado and vegetable broth)

2. The night before- wash and cut everything ( except the avocado)  before you go to bed the night before. Keep in a baggy in the refrigerator. Cover 2 cookie sheets with parchment paper and set aside.

3.First thing in the morning, turn oven on to 375 degrees. Place the garlic, red pepper, and cherry or grape tomatoes on one large cookie sheet and the sliced onions on the other. Spray both trays of vegetables generously with olive oil spray- ( toss around a little to coat well) or use olive oil. Roast in oven for about 40 minutes until everything is well roasted, not burned.

4. Remove from oven, place all ingredients in Vitamix and whiz until well blended. I made mine in my Nutribullet, so I had to make a few batches.

5. Store in glass Mason Jars for up to 3 days in the refrigerator. Whizz in the avocado before serving.
Heat if desired.

I used 2 packages to make 2 pounds of cherry or grape tomatoes

Before: I cut a few of the tomatoes, but no need to

After: I cooked these on two separate trays and just put them together for the photo

The tomatoes will spilt on their own

We had a few bowls before I snapped the photo - this was leftovers

How to make the soup

Author: Judee Algazi
Prep Time: 10 minutes
Cook Time: 40 minutes
Blender Time: 5 minutes
Total time : 55 minutes
Makes:  3- 4 Mason Jars

Ingredients: 
2 containers of 16 ounce cherry or grape tomatoes, washed
1 large white or yellow onion, peeled and sliced
1 red or yellow pepper ( or 10 mini multi colored peppers), cored and sliced
10 cloves fresh garlic, skins removed and halved
3 cups vegetable broth
2 cups water
optional : 1 Haas avocado

Directions: 
Preheat oven to 375 degrees
Cover 2 large cookie sheets with non chlorinated parchment paper
Place tomatoes, peppers, and garlic on the large cookie sheet
Spray well with olive oil spray until eveything is well coated or toss vegetables in olive oil
Roast in oven for about 40 minutes until eveything becomes caramelized ( not burned)
Remove from oven and allow vegetables to cool ..
Carefully add to the vitamix with the broth and water.
Add the avocado only to the amount of soup you want to eat and then reheat.
I do not like the taste of heated avocado in the stored/refrigerated soup.

My Notes: 

1. This soup freezes well. ( do not add avocado to the frozen soup batches)
2. #1030-1050

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Korean Bibimbap

This post is about my first experience with Korean Bibimbap, not the soup above; However, the soup and the bibimbap are related.

Last week, my husband and I  drove into NYC to visit my son and his girlfriend (now his wife).  We dined at restaurant called," THE SMITH MIDTOWN " at  956 SECOND AVENUE  NYC ( a must try).  

The food was exceptional and gluten free friendly. 

 I ordered the roasted tomato soup with melted cheddar cheese  and a fabulous Greek salad with a wonderful creamy lemony dressing ( one of the best I ever had). 

My husband, my son and his girlfriend all really enjoyed their choices as well; their choices were not gluten free ( the menu ) OK .... I'm getting to the Bibimbap.

On our long walk to the restaurant, my son told me about a vegetarian gluten free entree he had tried at the restaurant once before called,  Bibimbap..  I was intrigued with the name to say the least, but I thought he was making it up just to be funny.

It turned out my son wasn't joking. Bibimbap is a Korean dish that is quite popular in that American restaurant. 

 In fact, shortly after we were seated, a generous order of bibimbap whizzed by us on its way to a nearby table .

The bibimbap was a layered salad made with sushi rice, shiitake mushroom, spinach, pickled carrot, edamame, bean sprouts, a sunny up egg right in the middle. I is served with a wonderful Korean sauce.

According to Wikipedia :
Bibimbap (Korean pronunciation: [bibimbap]^[1]) is a signature Korean dish. The word literally means "mixed meal" or "mixed rice". Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste). A raw or fried egg may be added. The ingredients are stirred together thoroughly just before eating.^[2] It can be served either cold or hot.

When I went online, I found out there are many variations of Bibimbap. Sometimes it is layered, sometimes it is arranged by item in a spring form type pan, sometimes it is just mixed together. Some versions are a little more Americanized and contain shredded carrots, zucchini, and more typical American fare. I looked for some on Pinterest, there were tons of recipes. I guess a lot of people are familiar Bibimbap.

 Use Real Butter. is a blog. She has a wonderful pictorial tutorial of how to make bibimbap step by step.. If you want to make it, check out her blog because the post was entertaining and the photos and tutorials wonderful. ( for me of course, I would leave out the beef)


Have you ever had Bibimbap? Have you ever heard of Bibimbap? What's your Bibimbap story

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