Want a truly quick and easy tomato soup recipe with fresh tomatoes? This healthy method is faster than you think!

Alright, let me tell you what I did the other day. Had a pile of fresh tomatoes sitting around, looking all red and ready. Didn’t want them to go to waste, so I figured, why not try making some soup? Something quick, you know?

Getting the Stuff Ready

First off, I grabbed those tomatoes, maybe six or seven decent-sized ones. Rinsed them off. Then I hunted down an onion and a few cloves of garlic from the pantry. Basic stuff, really.

Took out my trusty cutting board and knife. Didn’t get fancy with the chopping. Just gave the onion a rough chop. Minced the garlic – smashed it first, makes it easier. For the tomatoes, I just cut them into quarters mostly. Some smaller ones I halved. No need to peel or anything for this easy version, that’s the beauty of it.

Cooking Time

Got my big pot out, the one I use for everything. Put it on the stove, medium heat. Poured in a glug of olive oil. Once it shimmered a bit, I tossed in the chopped onion. Stirred that around for maybe 5 minutes until it got soft and kinda see-through.

Then, in went the garlic. Stirred that for like, thirty seconds? Just until you can really smell it. Gotta be quick so it doesn’t burn.

Okay, next was the main event: dumped all those chopped tomatoes into the pot. Stirred it all together with the onions and garlic. Added a good pinch of salt and some black pepper right then. I also tossed in a sprig of fresh thyme I had, just because.

Let that bubble away for a bit, maybe 10 minutes? The tomatoes started breaking down, getting all juicy and saucy. The whole kitchen started smelling like proper tomato soup.

After the tomatoes softened up nicely, I poured in some vegetable broth. Didn’t really measure, just enough to cover everything by about an inch, maybe? Brought it back up to a simmer, then turned the heat down low, popped a lid on (slightly askew), and let it cook gently for another 15 minutes or so. Just letting all those flavors mingle.

Making it Soupy

Alright, soup’s cooked. Turned off the heat. Pulled out that sprig of thyme. Now, the blending part. I used my immersion blender, the stick kind. Super easy. Just stuck it right into the pot and whizzed away until it looked smooth enough for me. Took a minute or two. If you don’t have one, you could carefully ladle it into a regular blender, but man, stick blenders are less mess.

Final Touches

Gave it a taste. Needed a tiny bit more salt. Sometimes I add a splash of cream or milk at the end to make it richer, but this time I just left it as is. Felt like keeping it simple.

And that was it, really. Ladled my quick homemade tomato soup into a bowl. It looked good, nice and red. Tasted fresh, way better than that stuff from a can. Used up my tomatoes, got a nice warm bowl of soup out of it. Pretty successful, I’d say. Simple, straightforward, and tasted like real tomatoes.