Creamy Blender Tomato Soup

Roasted veggies and tomatoes are added to the vitamix with seasonings and broth to create an easy, filling, and healthy tomato soup with minimal clean up! Dairy-free, vegan, oil-free, gluten-free.

Creamy Blender Tomato Souphttps://youtu.be/oP7CMn1UAT4Roasted veggies and plum tomatoes are added to the vitamix with seasonings and broth to create an easy, filling, and healthy tomato soup with minimal clean up! Dairy-free, vegan, oil-free, gluten-free.

Creamy Blender Tomato Soup

Yield: 4

Author: Courtney Crary- Not Like Mama

prep time: 45 Mcook time: 5 Mtotal time: 50 M

Roasted veggies and tomatoes are added to the vitamix with seasonings and broth to create an easy, filling, and healthy tomato soup with minimal clean up! Dairy-free, vegan, oil-free, gluten-free.

ingredients:

1 6oz tomato paste, low-sodium
1 yellow onion, chopped
1 bulb garlic
2 lbs plum tomatoes
1/2 tsp fennel seed
1 tsp basil, dried
1/4 tsp oregano, dried
1/4 tsp garlic powder
1 tsp paprika
1 Tbsp white mellow miso paste
1/4 cup nutritional yeast
1/4 cup red wine vinegar
4 cups vegetable broth, low-sodium
salt, to taste
freshly ground black pepper, to taste
fresh basil, for garnish
red chili flakes, for garnish

instructions:

How to cook Creamy Blender Tomato Soup

Preheat the oven to 400 degrees F.
Prepare the garlic for roasting by chopping off the very top section, then wrapping it in tinfoil, cut side up.
Prepare the tomatoes for roasting by cutting them in half.
On a baking sheet lined with non-stick silicone mats or parchment paper, add the tomato halves, onion, and garlic. Sprinkle with salt and pepper, then roast for about 45-60 minutes or until the onions are translucent and the tomatoes have begun to caramelize (the onions and garlic will cook much faster than the tomatoes).
Once the veggies have roasted, add them to the Vitamix (you’ll need to squeeze the garlic flesh out of the cloves- careful, it’s hot!) with the remaining ingredients (except the garnishes). Blend on the “soup” setting.
Taste and add salt as needed.
Serve with fresh basil, freshly cracked pepper, and some chili flakes. Enjoy with a side salad and a slice of whole wheat bread.
Please see the recipe notes for a stove top version of this recipe!

Calories

148.34

Fat (grams)

1.82

Sat. Fat (grams)

0.29

Carbs (grams)

28.69

Fiber (grams)

8.03

Net carbs

20.66

Sugar (grams)

14.18

Protein (grams)

9.22

Sodium (milligrams)

498.77

Cholesterol (grams)

0.16

Did you make this recipe?

Tag @notlikemama on instagram and hashtag it #notlikemama

Created using The Recipes Generator

About the recipe:

There’s a special, snuggly place in my heart for tomato soup. In College, I would buy the *fancy* boxed kind and add sauteed onions, garlic, fresh basil, and GOBS of cream and Parmesan. Something about eating soup out of a box rather than a can made it seem gourmet, and adding in those extra ingredients made it feel homemade.

Nowadays, I have nothing against boxed soups (although they can be really high in sodium), but it’s always nice to be able to make something from scratch. You know exactly what ingredients were used and you can season it just to your liking. Though I’ve been making soup for my whole life, for some reason I always assumed that tomato soup was the kind of this you buy- not the kind of thing you make. SILLY ME. Turns out, it’s very easy.

If you have a high powered blender that can friction cook things (like a vitamix), this recipe is very straight forward. Just roast the veggies and tomatoes, then add them to the blender with all the other ingredients (except the fresh basil and red pepper flakes). Select the ‘hot soups’ function on the vitamix and let ‘er rip! Within about 5 minutes, you will have a creamy, hot soup.

If YOU DON’T HAVE A BLENDER capable of such magic, that’s okay! Do you have a regular blender? Or an immersion blender? Great!

RECIPE NOTES:

If you have a regular blender, transfer all the ingredients (except the garnishes) to your blender. Blend on the highest setting for a few minutes, until the soup is pureed to your desired texture, then transfer to a saucepan. Bring the soup to a simmer and add salt to taste, then serve with garnishes.

If you have an immersion blender, add the roasted veggies, tomatoes, and the remaining ingredients (except the garnishes) to a saucepan and bring to a simmer. Once the soup is heated through, use your immersion blender to create a puree. Add salt to taste, then serve with garnishes.

One more note if you’re not using a high speed blender: crush the fennel before adding it to the soup! If you don’t crush the fennel, you run the risk of biting into an intact fennel seed and releasing a cloud of licorice-flavored oil. To crush, add the fennel to a ziplock bag, then bash with a rolling pin. Really get the rage out. Having experienced this release, add it to your soup and move on.