Blending Tomato Soup: Before Or After Cooking?

Making tomato soup is a simple and quick process, and blending the soup is an optional step in the cooking procedure. Blending the soup gives it a creamy texture and mouthfeel. Blending can be done using a regular blender, an immersion blender, or a high-powered blender. The latter is especially useful as it generates heat from the friction, which can be used to cook the soup. If you don't have a blender, you can still make creamy tomato soup by mashing the soup with a potato masher and passing it through a fine-mesh sieve.

How to make tomato soup without a blender

Tomato soup is a classic comfort food, perfect for a cold day or when you're craving something hearty and delicious. While some recipes call for a blender to achieve a smooth and creamy texture, it is possible to make a tasty tomato soup without one. Here's a step-by-step guide on how to do it:

Ingredients:

• Canned tomatoes (whole, crushed, or cubed)
• Onion
• Garlic
• Olive oil
• Water or chicken broth
• Salt and pepper to taste
• Optional: heavy cream, basil, or red pepper flakes for added flavor

Instructions:

• Start by finely chopping your onion and mincing your garlic cloves. The finer you chop them, the easier it will be to achieve a smoother soup without a blender.
• Heat a generous amount of olive oil in a large saucepan over medium-low heat. You want enough oil to generously coat the bottom of the pan.
• Add the chopped onion to the pan and cook until it is soft and translucent. This should take about 5-10 minutes. Make sure to stir occasionally to prevent burning.
• Add the minced garlic to the pan and cook for an additional 30 seconds to 1 minute, stirring constantly. You'll know it's ready when your kitchen smells amazing and the garlic is golden.
• Pour in your canned tomatoes, along with their juices, and add water or chicken broth. If using water, simply fill the empty tomato cans with water to get all the tomato goodness out.
• Bring the mixture to a boil, then reduce the heat to low, and let it simmer gently for at least an hour. This step is crucial to reducing the acidity of the tomatoes and giving your soup a sweeter, more rounded flavor.
• After an hour, turn off the heat and grab a potato masher. Yes, a potato masher! This will be your secret weapon for achieving a smooth soup without a blender. Mash the tomatoes until you reach your desired consistency. If you prefer an extra-smooth soup, you can pass it through a fine-mesh sieve.
• Finally, serve your soup while it's nice and hot! It goes perfectly with a sprinkle of Parmesan cheese, some garlic croutons, or the classic pairing of a grilled cheese sandwich.

Tips and Variations:

• If you're making this soup during the summer when fresh tomatoes are in season, go ahead and use them! You'll need about 10-12 medium tomatoes (around 2 pounds). Just remember to peel them first by cutting an "X" at the bottom, blanching them in boiling water for a minute, and then transferring them to an ice bath.
• For an extra creamy soup, stir in a splash of heavy cream or sour cream after blending.
• To make it spicy, add a pinch of red pepper flakes along with the garlic.
• If you're a basil lover, add a handful of fresh basil leaves before serving for a burst of herbal flavor.
• Want to make it a meal? Cook some tortellini separately and add it to your soup just before serving.

What ingredients are needed for tomato soup

Making tomato soup is simple and straightforward, and you can adjust the ingredients to your taste. Here is a list of ingredients you will need to make a delicious tomato soup:

• Tomatoes: Fresh or canned tomatoes are the star of the show. You can use whole peeled tomatoes, crushed tomatoes, or diced tomatoes, depending on your preference. If using fresh tomatoes, you'll need about 8-10 medium-sized tomatoes or 2 pounds.
• Aromatic Vegetables: Onions, garlic, and carrots add depth of flavor to the soup. You'll need one or two medium-sized onions, chopped or quartered, and 3-6 cloves of garlic, minced. Carrots are optional but add a subtle sweetness to the soup.
• Butter: Unsalted butter is preferred, as it gives a rich and creamy texture to the soup. You can use about 4 tablespoons of butter.
• Olive Oil: Extra-virgin olive oil, along with butter, creates a rich base for the soup.
• Stock or Broth: Chicken stock or broth is commonly used, but you can also use vegetable broth or water. You'll need about 1-2 cups.
• Thickeners: To thicken the soup, you can use flour or bread. For a gluten-free option, blend the soup with a slice of bread (about 1 ounce) with the crusts removed. Alternatively, make a roux by cooking 2 tablespoons of flour with butter.
• Seasonings: Salt and pepper are essential for enhancing the flavors. You can also add dried or fresh basil, red pepper flakes, thyme, or oregano for extra flavor.
• Dairy or Cream: Heavy cream or full-fat coconut milk can be added for a creamy and indulgent soup. Alternatively, you can use milk or plant-based butter for a dairy-free option.
• Sweetener: A small amount of sugar (about 1 tablespoon) can help balance the acidity of the tomatoes.
• Cheese: Grated parmesan cheese adds a salty and savory note to the soup.

With these ingredients, you can create a delicious and comforting bowl of tomato soup. Adjust the quantities and add your favorite herbs and spices to make it your own!

How to make tomato soup with a blender

Ingredients

• 8-10 tomatoes, halved
• 2 medium onions, quartered
• 1/3 cup sliced fresh basil
• Salt and pepper, to taste
• 1/2 cup low-sodium chicken or vegetable broth, or water
• 1 tablespoon coarsely chopped shallot
• 1/4 teaspoon chopped fresh thyme
• 1/8 teaspoon chopped fresh rosemary (optional)
• 1/8 teaspoon dried oregano
• 1/2 tablespoon tomato paste
• 1/4 - 1/2 cup heavy cream

Method

Place the halved tomatoes, quartered onions, and garlic cloves into a large bowl and add the oil. Season well with salt and pepper, and stir well to coat.

Pour the oiled and seasoned vegetables onto a baking tray and roast at 400 degrees for about 30 minutes.

Remove the tray from the oven and let it cool for a few minutes.

Place the veggies into your blender, along with the sliced basil, and blend until smooth.

If you have a Blendtec blender, use the “soup” function, which will create a perfect silky smooth texture and heat the soup. If you don't have a soup setting on your blender, pour the mixture into a pot and heat it over the stove. You can also use an immersion blender and blend the soup directly in the pot.

Once the soup is blended, add salt and pepper to taste. If your soup is too thick, you can add a little vegetable broth or water to thin it out. Serve with some crusty bread or a grilled cheese sandwich.

Storing Leftovers

You can store leftover soup in an airtight container in the fridge for up to a week. You can also freeze any leftovers. To freeze the soup, let it cool completely, then freeze it in an airtight container for up to three months. To serve, thaw the soup in the fridge overnight and reheat on the stove. You can also freeze the soup in individual servings and use the microwave to thaw and reheat them.

How to make creamy tomato soup

Ingredients:

• 4 tablespoons of unsalted butter
• 1/2 large onion, cut into large wedges
• 1 28-ounce can of tomatoes, preferably whole peeled tomatoes or crushed
• 1 1/2 cups of water, low-sodium vegetable stock, or chicken stock
• 1/2 teaspoon of fine sea salt, or more to taste
• Freshly ground black pepper
• 1/2 cup of heavy whipping cream, or to taste to combat acidity
• 1/3 cup of freshly grated parmesan cheese, plus more to serve
• 1/4 cup of chopped fresh basil, plus more to serve
• 1 tablespoon of sugar, or added to taste
• 1/2 teaspoon of black pepper, or to taste

Method:

First, melt the butter over medium heat in a Dutch oven or large saucepan. Then, add the onion wedges, water or stock, tomatoes with their juices, and 1/2 teaspoon of salt. Bring to a simmer and cook, uncovered, for about 40 minutes, stirring occasionally and adding salt and pepper as needed.

Next, blend the soup until smooth. You can use an immersion blender or a regular blender. If using a regular blender, work in smaller batches and don't fill it too high as hot soup expands. When using a regular blender, remove the lid's center insert and cover the opening with a kitchen towel while blending to prevent splatters.

Finally, season the soup with salt and pepper to taste. You can also add a splash of cream for an extra creamy soup. Serve with freshly chopped basil and parmesan cheese on top.

Tips:

• If you want to make the soup creamier, you can add more cream or use an immersion blender to blend the soup in the pot to your desired consistency.
• You can also add other ingredients like carrots, pasta, or rice to make the soup heartier.
• If you prefer a chunky soup, you can skip the blending step and proceed with adding cream and parmesan, then season to taste.
• To store leftovers, place the soup in an airtight container in the fridge for up to three days or freeze for up to three months.

What to serve with tomato soup

Tomato soup is a classic, comforting dish, but it can be a little boring on its own. Here are some ideas for side dishes and accompaniments to turn your soup into a filling meal:

Classic Combinations

• Grilled cheese sandwich or a cheese toastie
• BLT sandwich
• Bacon sandwich
• Cheese and onion sandwich
• Jacket potato with various toppings such as sour cream, crispy bacon, grated cheddar, and chopped spring onions
• French fries
• Onion rings

Dippers

• Mozzarella dippers or sticks
• Breadsticks
• Cucumber sandwich
• Parmesan crisps
• Pesto pasta salad

Salads

• Avocado salad
• Mediterranean salad
• Mixed berry spinach salad
• Shrimp ceviche
• Santa Fe salad

Crunchy, Savoury Snacks

• Homemade potato chips
• Nachos
• Crispy bacon bits
• Roasted chickpeas
• Baked parmesan broccoli
• Marmite roast potatoes

Meaty Options

• Chicken nuggets
• Italian sausages
• Beef and onion pizza

Frequently asked questions