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Autumn Tomato Soup Recipes




Happy First Day Of Fall!

The year is flying by and it’s a bittersweet feeling for me. My kids are growing up so quickly and we have a huge list of adventures that we would really love to experience with them. Knocking off Mount Rushmore from our RV Bucket list was biggie for us, but now we are needing a new goal. In my mind it’s Washington, D.C., but we will see what Ryan has to say about that.

Fall is officially the kickoff of “Soup Season” for our family. Warm, thick and savory soup is a magical meal wonder that we crave anytime, anywhere. We enjoy ladling it over rice, mixing it with crushed crackers or sometimes just right out of a mug. If I have done my homework and we are planning a trip, I will prepare a soup ahead of time and then freeze it flat in a Ziploc bag. This way I save room in our tiny freezer and then I only have to heat it up in some boiling water. Sometimes I am not so organized and I need to wing it. This is where my heavy pot or slow cooker comes in handy.

In honor of the season's arrival today, I have three tomato soup recipes to share. They are all RV friendly, though some are much easier than others. If you are hitting the cold roads this season, these soups are sure to keep you and your loved ones warm.


Three Minute Tomato Soup

Time: 5 minutes

Serves : 1


1 large ripened tomato

¾ cup of water

1 tsp consommé bullion (you can use cubes or jarred.)

1 tsp extra virgin olive oil

Ground Pepper to taste

*Parmesan cheese, garlic powder or any other desired dried herbs if on hand/desired


- Remove the stem from the tomato using a sharp knife.

- Turn the tomato over so that the bottom is facing up. Slice the tomato into quarters.

- Place the tomato into a bowl with the water, bullion and olive oil.

- Microwave for 3 minutes.

- When finished, carefully remove the skin from the bowl. Use the back of a heavy spoon to softly crush the tomato.

- Add seasonings to taste.

- Enjoy!

Simple Slow Cooker Tomato Soup

Time: 5 hours

Serves: 6-8


1 quart of chicken broth

2 28oz cans of whole peeled tomatoes

4 Tbl of butter

½ onion, chopped (optional)

2 large carrots, chopped (optional)

2 large stalks of celery, chopped (optional)

2 cloves of garlic, peeled

½ cup of heavy cream

Salt and pepper to taste


- Add chicken broth, both cans of tomatoes (juice included,) butter, vegetables (optional,) and garlic to slow cooker.

- Cook on high for 5 hours or on low for 7-8 hours.

- Use an immersion blender to blend until smooth.

- Add cream (optional.)

- Add seasonings to taste.

- Enjoy!

Roasted Tomato Soup

Time: 1 hour, 30 minutes

Serves: 4-6


4-5 cups of fresh tomatoes (If small tomatoes, halve. If larger, quarter.)

6 cloves of garlic, peeled

2 small onions, quartered

¼ to ½ cup of olive oil (depends on your liking)

3 cups of vegetable soup stock

2 bay leaves

Fresh Basil, chopped

2 Tbl sour cream (optional)

Salt and pepper to taste


- Preheat oven to 450F.

- Spread tomatoes, onions and garlic onto a lined baking sheet. Drizzle with the olive oil.

- Roast for 30-40 minutes, until caramelized.

- Remove the baking sheet from the oven and transfer into your large stock pot.

- Add the vegetable soup stock and bay leaves into the stock pot.

- Bring to a boil and then reduce the heat. Boil until the liquid has reduced by 1/3. Remove Bay Leaves.

- Use an immersion blender to blend until smooth.

- Season with basil and/or salt and pepper.

- Place soup into bowl and garnish with sour cream.

- Enjoy!

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