Guys, let’s talk about soup.
Cool weather has finally decided to make an appearance this week. I say “finally” because dressing for summer weather is the greatest wardrobe struggle I have; pulling out the sweaters, scarves, and boots gives me so much joy. It’s also fantastic to make warm dishes without sweating a bucket over the stove (which I have done once this summer, and I will never do again, no matter how cravings beg me).
Soup is amazing. Soup is like a cozy blanket for your insides. I also currently have a sinus cold, so soup is the culinary world’s way of saying, “There, there, you’re gonna be okay.”
This soup, originally created by Averie Cooks, is a simple way to put together a delicious, creamy soup that’s versatile in flavor. The base is made for experimentation with flavors. My personal favorite is adding some onion powder and dried basil, but experiment and figure out what flavorings make you happiest. Also, you should definitely make grilled cheese sandwiches; paired with this soup, it’s a match made in heaven.
But enough talk. Here’s the recipe.
Blender Tomato Soup
Source: Averie Cooks
- 2 14.5-ounce can of diced tomatoes*
- 2 carrots, peeled and trimmed (or 10 baby carrots)
- 2 tablespoons olive oil
- 3/4 teaspoon Old Bay Seasoning**
- Salt and pepper, to taste
- Optional variations, to taste:
- fresh or roasted red peppers
- chili powder
- cayenne pepper
- onion/onion powder
- garlic/garlic powder
- fresh or dried herbs
- 1/2 to 2/3 cup cream or milk
Add tomatoes, carrots, olive oil, Old Bay, salt, pepper, and whatever variation ingredients you like to a blender canister and blend until completely smooth.
Once blended, add the cream or milk until you reach the consistency and flavor you want.
To heat, pour the mixture into a saucepan over medium heat and stir occasionally until heated through.*** Serve immediately, garnished with cheese, sour cream, herbs, or croutons.
Tips & Tricks
*There’s a variety of diced tomatoes that I love to use for this soup that has roasted garlic mixed in. I imagine that fire-roasted tomatoes would also be amazing. Try a couple different varieties to find what you like best.
**If Old Bay seasoning isn’t so much your thing, you can reduce it down to a 1/2 teaspoon.
***I have a Vitamix blender. It’s spectacular. If you’re a blending fiend, I highly recommend getting one of these bad boys. You can use the Hot Soup function to blend and heat the soup in one go (how rad is that?) before adding the cream/milk. If not, a regular blender is certainly up to the task, but you’ll need to keep a careful eye on it to make sure everything gets blended smoothly. Be sure to chop up the carrots into smaller pieces. If you need to, pause the blending and give the mixture a stir to make sure that everything is blended smoothly.