Description
A quick and smooth tomato soup made easily with an immersion blender.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 (14.5 oz) cans diced tomatoes, undrained
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Pour in diced tomatoes and vegetable broth. Bring the mixture to a simmer.
- Reduce heat to low, cover, and cook for 15 minutes.
- Remove the pot from the heat. Insert the immersion blender into the soup. Blend until completely smooth.
- Stir in the heavy cream, salt, and pepper. Heat gently until warmed through, but do not boil.
- Serve immediately.
Notes
- For a richer flavor, roast the tomatoes before adding them to the pot.
- If you do not have heavy cream, use milk, but the soup will be thinner.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 10
- Sodium: 650
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 4
- Protein: 5
- Cholesterol: 45
Keywords: immersion blender, tomato soup, creamy soup, quick soup, vegetable soup