Description
This tomato vegetable blender soup is comforting, creamy, and super easy. It’s packed with vegetables (carrots, potatoes, and tomatoes) and pairs perfectly with crunchy croutons or freshly buttered bread.
Ingredients
Scale
- 2 tbsp olive oil
- 1 cup yellow onion, diced
- 2 cloves (2 tsp) garlic, minced
- 1 cup carrots, diced
- 1 cup potatoes, diced
- 1 tsp salt
- 1/2 tsp ground black pepper
- 4 cups (32 oz) fresh tomatoes, chopped (or canned diced tomatoes)
- 2 tbsp tomato paste
- 1 1/2 cups fresh basil leaves OR 1-2 tbsp dried basil (or dill)
- 1 tsp oregano
- 1/2 cup vegetable stock*
Instructions
- Heat the oil in a medium to large pot. Add onions and sauté for a couple minutes. Then add the garlic, carrots, potatoes, salt, and pepper and continue to cook until the vegetables are soft. Take off the heat. Don’t wash the pot, because you’ll put the soup back in there to heat up at the end!
- Chop up the tomatoes, if using fresh (keep the peel on).
- Add the cooked vegetables and chopped tomatoes to a blender and blend until smooth. Blend in the the tomato paste and fresh or dried herbs.
- Pour the blended soup back into the pot you used to cook the vegetables. Add in the vegetable stock and heat the soup to a low boil, then turn down to simmer for 5-10 minutes, or as long as you can stand to wait before you eat it! Like any good soup, the longer the flavours meld together the better it tastes.
- Serve warm and top with croutons, parmesan cheese, more herbs, and/or a side of bread.
Storage: Cool to room temperature (no more than one hour – place in a shallow pan/dish to cool it faster) before transferring to an airtight container and storing in the fridge for 3-5 days (less time if you choose to add cream).
Notes
*If you want this soup to be extra creamy, go ahead and replace the vegetable stock with cream or coconut milk.
Keywords: tomato vegetable blender soup
