Description
Canned, whole tomatoes provide the base for this creamy soup, blended with aromatics and a swirl of heavy cream for a silky, satin-like texture.
Ingredients
Scale
- 1 28-ounce can whole, peeled tomatoes
- 1/2 cup low sodium chicken or vegetable broth, or water
- 1 tablespoon coarsely chopped shallot
- 1/2 garlic clove
- 1/4 teaspoon chopped fresh thyme
- 1/8 teaspoon chopped fresh rosemary (optional)
- 1/8 teaspoon dried oregano
- 1/2 tablespoon tomato paste
- 3/4 teaspoon sugar
- Salt and freshly ground black pepper
- 1/4 – 1/2 cup heavy cream
Instructions
- Combine: Place the tomatoes with juices, broth or water, shallot, garlic, thyme, rosemary, oregano, tomato paste and sugar in a blender.
- Season: Season the mixture with salt and pepper.
- Blend: Turn the machine on and gradually increase the speed to high, blending until completely smooth.
- Cook: In a Vitamix, blend until hot (about 6 minutes); otherwise, transfer to a pot and simmer for 10 minutes.
- Finish: Add the heavy cream and blend or simmer until warmed through.
- Adjust: Taste and season with additional salt and pepper if needed.
Notes
The soup can be refrigerated for up to 3 days. If you do not have a high-speed blender, you can use a regular blender and then simmer the soup on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1.25 cups
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 35 mg
Keywords: blender tomato soup, easy tomato soup recipe, vitamix tomato soup