Immersion Blender Tomato Soup
Creamy and rich tomato soup made easily with an immersion blender.
10 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cans (28 oz each) whole peeled tomatoes
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1 tsp sugar
- 1 tsp dried basil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Nutrition Facts
220Calories
6gProtein
24gCarbs
12gFat
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Instructions
1
Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
2
Add minced garlic and cook for another minute until fragrant.
3
Pour in the canned tomatoes (with their juices) and vegetable broth. Stir well and bring to a simmer.
4
Add sugar, dried basil, salt, and pepper. Let the soup simmer for 15 minutes to blend the flavors.
5
Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy.
6
Stir in the heavy cream and adjust seasoning if needed. Heat gently for another 2 minutes.
7
Ladle the soup into bowls, garnish with fresh basil leaves, and serve hot.
Chef's Tips
- Fresh Tomatoes: For a fresher taste, use ripe fresh tomatoes instead of canned ones. Blanch and peel them before adding to the pot.
- Spice It Up: Add a pinch of red pepper flakes for a spicy kick.
- Dairy-Free Option: Substitute heavy cream with coconut milk for a dairy-free version.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
- Croutons: Serve with homemade croutons or a grilled cheese sandwich for a complete meal.
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