There’s something almost magical about a warm bowl of tomato soup. It’s the comfort of childhood nostalgia, the soothing hug on a chilly day, and the versatile base for so many culinary experiments. Today, we’re diving deep into a tomato soup recipe designed specifically for an immersion blender-perfect for anyone who loves creamy, velvety textures without the hassle of transferring hot soup to a blender. This method is simple, efficient, and transforms humble tomatoes into a rich, flavorful masterpiece. Whether you’re cooking for one, feeding a family, or impressing guests, this recipe is a guaranteed crowd-pleaser.
Tomato Soup Immersion Blender Recipe
This isn’t just any tomato soup. It’s a vibrant, aromatic, and creamy blend that celebrates the natural sweetness of ripe tomatoes, balanced with fragrant herbs and a touch of richness. The immersion blender allows you to control the texture perfectly, making it smooth, chunky, or somewhere delightfully in between. Here’s how to craft this luscious soup from scratch.
Ingredients Needed
To make about 4 servings of this dreamy soup, you’ll need:
- Fresh tomatoes – 2 pounds, preferably vine-ripened for maximum sweetness and flavor.
- Olive oil – 2 tablespoons, for sautéing and adding a subtle fruity undertone.
- Onion – 1 medium, finely chopped, adds natural sweetness and depth.
- Garlic cloves – 3, minced, for aromatic punch.
- Carrot – 1 medium, peeled and chopped, for subtle earthy sweetness.
- Celery stalk – 1, finely chopped, to round out the base flavor.
- Vegetable or chicken broth – 3 cups, the liquid foundation of the soup.
- Tomato paste – 2 tablespoons, for concentrated tomato flavor.
- Sugar – 1 teaspoon (optional, to balance acidity if needed).
- Fresh basil – a small handful, torn for aromatic freshness.
- Salt and black pepper – to taste.
- Heavy cream or coconut cream – 1/2 cup, optional, for creamy indulgence.
Cooking Instructions
Let’s walk through this step by step, ensuring every stage builds flavor and texture:
- Prep your ingredients – Chop onions, garlic, carrots, and celery. Halve your tomatoes and have your broth ready.
- Sauté the aromatics – Heat olive oil in a large pot over medium heat. Add onions, garlic, carrot, and celery. Cook for 5-7 minutes until soft and fragrant.
- Add the tomatoes – Toss in your chopped tomatoes and cook for 5 minutes, stirring occasionally. This softens them and intensifies their flavor.
- Incorporate tomato paste and broth – Stir in the tomato paste, then pour in the broth. Bring the mixture to a gentle simmer.
- Simmer to meld flavors – Reduce heat and let the soup simmer for 20-25 minutes. The vegetables should be tender, and the flavors fully married.
- Blend to perfection – Using your immersion blender, carefully puree the soup until smooth. If you like it a little chunky, blend partially.
- Season and enrich – Add salt, pepper, sugar (if using), and torn basil. For a creamy touch, stir in cream right before serving.
- Serve hot – Pair with crusty bread, a grilled cheese sandwich, or enjoy as is.
Ingredient Insights
Understanding your ingredients elevates a simple tomato soup into a truly remarkable one:
- Tomatoes: Fresh, ripe, in-season tomatoes provide natural sweetness and vibrant color. Roma or plum tomatoes are especially good for soups.
- Carrot & Celery: These vegetables are classic in a mirepoix, adding subtle sweetness and depth that balances the acidity of the tomatoes.
- Tomato Paste: Intensifies the tomato flavor, giving richness without overwhelming the palate.
- Fresh Basil: Adds a bright, herbaceous note that lifts the entire soup.
- Olive Oil vs Butter: Olive oil gives a fruity note and is lighter, while butter adds richness-choose based on your taste preference.
Expert Tips
- Simmer low and slow: A gentle simmer allows flavors to develop fully without breaking down the vegetables too harshly.
- Peeling tomatoes: Optional, but for a silkier soup, blanch and peel your tomatoes before cooking.
- Blending safety: Always immerse the blender fully and move slowly to avoid hot splashes.
- Adjust acidity: A pinch of sugar or a splash of balsamic vinegar can balance tart tomatoes beautifully.
- Storage: Keeps well in the fridge for 3-4 days or can be frozen for up to 3 months.
Recipe Variations
- Spicy Kick: Add a pinch of chili flakes or a diced jalapeño while sautéing.
- Roasted Tomato Soup: Roast your tomatoes and vegetables first for a smoky, caramelized flavor.
- Vegan Option: Use coconut cream instead of dairy cream.
- Herb Variations: Swap basil for thyme or oregano for a different flavor profile.
- Chunky Version: Blend only half the soup for a rustic, hearty texture.
Final Words
This tomato soup recipe is more than just a dish-it’s an experience. The immersion blender makes the process easy, quick, and satisfying, turning simple, fresh ingredients into a bowl of comfort. From the fragrant sautéed aromatics to the smooth, creamy texture, every spoonful tells a story of warmth and homey indulgence.
FAQs
Can I Make Tomato Soup Entirely With An Immersion Blender?
Yes, an immersion blender allows you to blend the ingredients directly in the pot, giving you a smooth and creamy tomato soup without the need for a countertop blender.
Do I Need To Peel The Tomatoes Before Making Soup?
Peeling is optional. If you prefer a very smooth soup, blanching and peeling the tomatoes is recommended, but the immersion blender can also break down unpeeled tomatoes effectively.
What Ingredients Are Essential For A Basic Tomato Soup?
The essential ingredients include fresh or canned tomatoes, onion, garlic, vegetable or chicken broth, olive oil or butter, salt, and pepper. Optional additions include cream, herbs like basil or thyme, and a pinch of sugar to balance acidity.
How Long Should I Cook The Soup Before Blending?
Simmer the soup for 20 to 30 minutes to allow the flavors to meld and the tomatoes to soften completely before using the immersion blender.
Can I Use Canned Tomatoes Instead Of Fresh Tomatoes?
Yes, canned tomatoes work well and are especially convenient when fresh tomatoes are out of season. Choose high-quality, whole or crushed canned tomatoes for the best flavor.
How Do I Prevent The Soup From Splattering While Using An Immersion Blender?
To prevent splattering, immerse the blender fully in the soup before turning it on, blend at a low speed initially, and keep the blender submerged while moving it slowly around the pot.
Can I Make This Soup Vegan Or Dairy-free?
Absolutely. Simply omit butter or cream and use olive oil or coconut milk for richness. Vegetable broth ensures the soup remains vegan.
How Long Can I Store Tomato Soup In The Refrigerator?
Tomato soup can be stored in an airtight container in the refrigerator for up to 4-5 days. Reheat gently on the stovetop to preserve its flavor.
Can I Freeze Tomato Soup Made With An Immersion Blender?
Yes, tomato soup freezes well. Allow it to cool completely, then transfer it to freezer-safe containers for up to 3 months. Thaw in the refrigerator before reheating.
Can I Add Other Vegetables To The Tomato Soup?
Yes, carrots, celery, bell peppers, or roasted red peppers can be added. Chop them small and cook until tender before blending with the immersion blender to maintain a smooth consistency.