A simple, deeply flavorful tomato soup made with just three main ingredients: fresh tomatoes, onion and garlic. Roasting everything in the oven intensifies the natural umami of the tomatoes and creates a smooth, creamy texture without cream, milk or broth. Completely plant-based and gluten-free.
Cut the tomatoes into large pieces and roughly chop the onion. Place them on a baking tray together with the garlic cloves.
Add the olive oil, oregano, salt and black pepper. Use your hands to gently massage everything together, making sure the tomatoes and onion are well coated with the oil and seasoning.
Roast for 35 minutes, stirring everything halfway through cooking, until the tomatoes are very soft and beginning to caramelize around the edges.
Transfer the roasted tomatoes, onion and garlic to a blender, including all the flavorful juices left on the baking tray. Blend until completely smooth and creamy.
There is no need to add broth, milk, cream or water: the roasted tomatoes provide enough liquid on their own.
Taste and adjust the salt and black pepper if necessary. Serve immediately while hot, either on its own or with your favorite toppings.
Notes
Original Content Note
This 3-ingredient tomato soup recipe is an original INUMAMI recipe, developed and tested by me. The recipe, written content, food styling and photographs featured in this post were created by me. No AI is used to develop or test recipes. All food photographs are original and owned by INUMAMI.
Nutrition Information Note
The nutritional information provided is an estimate and is calculated using standard ingredient data. Actual values may vary depending on the specific ingredients, brands, quantities and toppings used.