This 3-Ingredient Tomato Soup Is The Perfect Farewell To Warm Weather

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With the cooler days of autumn comes not just the promise of Halloween around the corner, but also the bittersweet last tastes of our summer garden produce. Tomatoes are a quintessential bite of warm weather, and we think it's only fitting to say goodbye to the heat of summer with one last simple but perfect tomato soup.

We previously covered how to make tomato soup with three ingredients to produce a creamy bisque that's ideal for dipping with grilled cheese. The recipe for the tomato soup we're presenting to you today was originally published on our sister site, Tasting Table, and it's more of a veggie-forward concoction that puts one in mind of sun-warmed leaves and the bounty of the earth. Basically, you bake plump roma tomatoes, onion quarters, and garlic cloves on a sheet pan until golden and toasty, then blend the veg. 

You don't need a fancy appliance, as either an immersion (stick) blender or a countertop variety like the workhorse Black + Decker PowerCrush will get the job done just fine. Season your soup as you'd prefer, and you are good to go. Serve it with crusty bread and a fresh green salad using the nicest produce in your fridge, and you have a light, soul-warming meal that's a lovely encore to the season that just passed. Craving something a little less basic? We love to add condiments to tomato soup for a flavor boost, and this simple soup is a prime candidate for gussying up in other ways, too.

First of all, the beauty of this tomato soup is that it's tremendously adaptable to what you have on hand. If it's a bit too late in the fall for high-quality fresh tomatoes, you can use the canned variety just fine. We think the best brand of canned tomatoes comes from Italy, but feel free to use your own good judgment. Some folks like to drizzle their tomatoes, garlic, and onion with a good olive oil to really amplify the crispness and light char that they will get in the oven. If you want to take your soup to Flavortown, add sprigs of fresh herbs to the sheet pan shortly before taking it out of the oven. Rosemary, basil, or thyme are all lovely. Just don't let them burn and turn bitter.

When the soup is done, the obvious way to dress it up is with a dairy element, like heavy or sour cream. This does, of course, turn it into more of a bisque, like the other three-ingredient soup we discussed earlier. Here's a suggestion: swirl salted butter into your soup while it's piping hot. You'll get some of the richness of a milk product, but without vying for attention against the veggies, which are the star of the show. For that matter, you can bake extra veg like green peppers, cauliflower, zucchini, or carrots to amp the nutritional profile. Feel free to add stock or water to thin your soup if it's too thick.

Static Media owns and operates Foodie and Tasting Table.