Warm up with a bowl of creamy tomato soup made effortlessly with an immersion blender. With fresh ingredients at your fingertips, each recipe brings its own twist, from roasted garlic to coconut milk. You’ll find plenty of comforting flavors to enjoy.
These recipes offer a quick way to savor homemade soup that feels both cozy and satisfying. Grab your immersion blender and dive into a world of delicious possibilities.
Contents
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Creamy Roasted Tomato Basil Soup
- 4 large ripe tomatoes, halved
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup vegetable broth
- 1/2 cup heavy cream
- A handful of fresh basil leaves
- Salt and pepper to taste
Instructions:
- Preheat your oven to 400°F (200°C). Place the tomato halves on a baking sheet, cut side up, and drizzle with 1 tablespoon of olive oil. Roast for about 20-25 minutes until the tomatoes are soft and slightly caramelized.
- While the tomatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes.
- Add the minced garlic to the onions and cook for another minute until fragrant.
- Once the tomatoes are roasted, add them to the pot along with the vegetable broth. Bring everything to a simmer and let it cook for about 10 minutes.
- Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
- Stir in the heavy cream and chopped basil leaves. Season with salt and pepper to taste.
- Let the soup heat through for a few more minutes, then serve hot with a sprinkle of extra basil if you like.
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Spicy Tomato and Red Pepper Soup
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- 2 cups vegetable broth
- 1 teaspoon sugar
- Salt and pepper to taste
- 1/2 cup heavy cream or coconut milk
- Fresh basil leaves for garnish (optional)
Instructions:
- Grab a large pot and heat the olive oil over medium heat.
- Toss in the chopped onion and cook until it’s soft and translucent, about 5 minutes.
- Add the minced garlic and chopped red bell pepper, cook for another 2-3 minutes.
- Pour in the crushed tomatoes, vegetable broth, and add the crushed red pepper flakes. Stir everything together.
- Bring the mixture to a simmer, then turn down the heat and let it cook for 15-20 minutes to let the flavors blend.
- Stir in the sugar, then season with salt and pepper to taste.
- Use an immersion blender or transfer the soup to a blender to puree until smooth. Be careful blending hot liquids.
- Return the soup to the pot if needed, then stir in the heavy cream or coconut milk. Warm through without boiling.
- Serve hot, garnished with fresh basil if you like.
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Creamy Tomato and Roasted Garlic Soup
- 4 large ripe tomatoes, chopped
- 1 head of garlic
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cups vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh basil leaves (optional, for garnish)
Instructions:
- Preheat your oven to 400°F (200°C). Cut the top off the garlic head to expose the cloves, then place it on a piece of foil. Drizzle with a teaspoon of olive oil, wrap it up, and roast for about 30 minutes until soft and fragrant.
- While the garlic is roasting, toss the chopped tomatoes and diced onion with a tablespoon of olive oil. Spread them out on a baking sheet and roast in the oven for 20-25 minutes until they start to caramelize.
- Once the garlic is cool enough to handle, squeeze out the roasted garlic cloves from their skins.
- In a large pot, add the roasted tomatoes, onion, and garlic. Pour in the vegetable broth and bring everything to a simmer over medium heat. Let it cook for about 10 minutes so the flavors meld.
- Use an immersion blender to blend the soup until smooth. If you don’t have one, carefully transfer the soup to a regular blender in batches and blend until smooth. Return to the pot.
- Stir in the heavy cream and season with salt and pepper. Warm the soup through on low heat for a few minutes.
- Serve hot, garnished with fresh basil leaves if you like.
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Tomato and Sweet Corn Chowder
Ingredients:
- 2 cups fresh or frozen sweet corn kernels
- 4 large ripe tomatoes, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter or olive oil
- 3 cups vegetable or chicken broth
- 1 cup heavy cream or milk
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions:
- Grab a large pot and heat the butter or olive oil over medium heat. Toss in the chopped onion and cook until it starts to soften, about 5 minutes. Add the garlic and cook for another minute.
- Throw in the chopped tomatoes and cook for 5-7 minutes until they break down a bit and become saucy.
- Pour in the broth and add the sweet corn kernels. Bring everything to a boil, then turn down the heat and let it simmer for 10-15 minutes.
- Use an immersion blender or transfer the soup to a regular blender to blend until smooth. Be careful with the hot liquid; blend in batches if needed.
- Pour the blended soup back into the pot. Stir in the cream or milk, then season with salt and pepper. Keep it on low heat until everything is warmed through.
- Serve hot, garnished with fresh basil or parsley if you like.
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Fresh Tomato and Herb Soup
- 4 large ripe tomatoes, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable or chicken broth
- 1/4 cup fresh basil leaves, chopped
- 1 teaspoon olive oil
- Salt and pepper to taste
- 1/4 cup cream (optional for extra creaminess)
Instructions:
- Grab a pot and heat the olive oil over medium heat. Toss in the chopped onion and cook until it starts to soften, about 3-4 minutes.
- Add the minced garlic and cook for another minute, stirring to keep it from burning.
- Throw in the chopped tomatoes and cook for 5-7 minutes, breaking them down a bit with your spoon.
- Pour in the broth and bring everything to a boil. Once boiling, turn the heat down and let it simmer for about 15 minutes.
- Use an immersion blender or transfer the soup to a blender to puree until smooth. Be careful blending hot liquids.
- Return the soup to the pot if you used a blender, and stir in the chopped basil and cream if using. Season with salt and pepper to taste.
- Keep the soup warm for a few minutes, then serve hot, garnished with extra basil if desired.
Creamy Tomato and Carrot Soup
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 large carrots, peeled and chopped
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions:
- Grab a large pot and heat the olive oil over medium heat.
- Add the chopped onion and cook until it becomes soft and translucent, about 5 minutes.
- Toss in the minced garlic and cook for another minute.
- Throw in the chopped carrots and cook for about 5 minutes, stirring occasionally.
- Pour in the vegetable broth and canned diced tomatoes (with juices). Bring everything to a boil.
- Reduce heat and let it simmer for about 20 minutes, or until the carrots are tender.
- Use an immersion blender or transfer the soup to a blender to puree until smooth.
- Pour the soup back into the pot (if needed) and stir in the heavy cream.
- Season with salt and pepper to taste.
- Keep it warm and serve hot, garnished with fresh basil or parsley if you like.
Tomato and Coconut Milk Soup
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) coconut milk
- 2 cups vegetable broth
- Salt and pepper to taste
- Fresh basil or cilantro for garnish (optional)
Instructions:
- Grab a large pot and heat the olive oil over medium heat.
- Add the chopped onion and cook until it becomes soft and translucent, about 5 minutes.
- Toss in the minced garlic and cook for another minute until fragrant.
- Pour in the diced tomatoes with their juice and stir everything together.
- Let the mixture simmer for about 10 minutes to let the flavors meld.
- Pour in the coconut milk and vegetable broth, then stir well.
- Bring the soup to a gentle boil, then reduce the heat and let it simmer for another 10 minutes.
- Season with salt and pepper to taste.
- Use an immersion blender or transfer the soup carefully to a blender and blend until smooth.
- Pour the soup back into the pot if needed and give it a quick stir.
- Serve hot, garnished with fresh basil or cilantro if you like.
Heirloom Tomato and Basil Soup
- 4 cups heirloom tomatoes, chopped
- 1 cup fresh basil leaves
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 cups vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions:
- Grab a large pot and heat the olive oil over medium heat. Add the chopped onion and cook until it starts to soften, about 3-4 minutes.
- Toss in the minced garlic and cook for another minute until fragrant.
- Add the chopped heirloom tomatoes to the pot and cook for about 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring everything to a simmer. Let it cook for 15 minutes to let the flavors meld.
- Turn off the heat and use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer the soup to a blender and blend in batches.
- Return the blended soup to the pot and stir in the heavy cream. Keep it over low heat just until it’s heated through.
- Tear the basil leaves and stir them into the soup. Season with salt and pepper to taste.
- Serve hot, maybe with a drizzle of extra cream or some crusty bread on the side.
Creamy Tomato and Lentil Soup
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup dried lentils, rinsed
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup heavy cream or coconut milk
Instructions:
- Grab a large pot and heat the olive oil over medium heat. Add the chopped onion and cook until it softens, about 5 minutes.
- Toss in the minced garlic and cook for another minute until fragrant.
- Pour in the crushed tomatoes and stir everything together. Let it simmer for 5 minutes.
- Add the rinsed lentils, vegetable broth, dried basil, and oregano. Bring the mixture to a boil.
- Lower the heat and let it simmer uncovered for about 25-30 minutes, or until the lentils are tender.
- Use an immersion blender or transfer the soup to a blender to puree until smooth. Be careful blending hot liquids.
- Return the soup to the pot if needed, then stir in the heavy cream or coconut milk. Season with salt and pepper.
- Keep it warm for a few minutes, then serve hot.
Conclusion
I hope these recipes inspire you to create comforting creamy tomato soups with your immersion blender. Grab your ingredients, blend to perfection, and enjoy!
