Description
Canned, whole tomatoes provide the base for this creamy soup. They get blended with a few aromatics and a swirl of heavy cream, which rounds out the edges and makes the soup feel like satin. You can blend and cook the soup right in a high-speed blender, but if you don’t have one, simply blend the soup in a regular blender then heat it on the stovetop.
Ingredients
Scale
- 1 28-ounce can whole, peeled tomatoes
- 1/2 cup low sodium 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
- Blend base: Place the tomatoes (with their juices), broth or water, shallot, garlic, thyme, rosemary (if using), oregano, tomato paste, and sugar in a blender. Season with salt and pepper.
- Smooth: Turn the machine on and gradually increase the speed to high. Blend until completely smooth, about 1-2 minutes.
- Cook: If using a high-speed blender, continue blending until the soup is hot and steam escapes from the lid, about 6 minutes. If using a regular blender, transfer the soup to a pot, bring to a boil, then simmer for 10 minutes.
- Finish: Add the heavy cream to the soup. If using a high-speed blender, blend for 5 seconds to warm. If using the stovetop, stir to incorporate the cream and return briefly to a simmer.
- Serve: 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, use a regular blender and finish on the stovetop. Cashew cream can be used as a non-dairy alternative to heavy cream.
- Prep Time: PT15M
- Cook Time: PT6M
- Category: Main Course
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1.25 cups
- Calories: 145 kcal
- Sugar: 9 g
- Sodium: 320 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 25 mg
Keywords: blender tomato soup, easy tomato soup recipe, vitamix tomato soup