25+ Delicious Immersion Blender Tomato Soup Recipes for Every Palate

When the weather turns chilly or you’re in need of a comforting meal, nothing warms the soul quite like a steaming bowl of tomato soup.

It’s a classic dish that brings back nostalgic memories, but with the advancement of kitchen tools, creating your own tomato soup has never been easier.

Enter the immersion blender—a versatile gadget that simplifies the process, allowing you to blend ingredients right in the pot for minimal cleanup.

In this article, we’ve gathered 25+ irresistible immersion blender tomato soup recipes that cater to every taste.

Whether you prefer a classic tomato bisque, a hearty vegetable-packed version, or something with a spicy twist, you’ll find the perfect recipe to suit your cravings.

Not only are these soups quick to prepare, but they’re also packed with flavor and nutrition, making them ideal for busy weeknights or cozy weekends.

Let’s dive into this collection of scrumptious recipes that will surely become staples in your kitchen!

25+ Delicious Immersion Blender Tomato Soup Recipes for Every Palate

With these 25+ immersion blender tomato soup recipes, you’re equipped with a plethora of options to suit any occasion or mood.

Each recipe highlights the delicious versatility of tomatoes and showcases the ease of using an immersion blender.

From comforting classics to innovative variations, these soups offer a delightful way to enjoy this timeless dish.

So grab your immersion blender, gather your ingredients, and get ready to enjoy a bowl of warm, homemade tomato soup that’s sure to impress your family and friends.

Classic Tomato Basil Soup

This classic tomato basil soup is a comforting, hearty dish that embodies the essence of home cooking. With ripe tomatoes and fragrant basil, this recipe is not only simple to prepare but also incredibly satisfying. The immersion blender transforms the chunky mixture into a smooth, velvety soup in no time, making it a perfect choice for busy weeknights or cozy weekends.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cans (14.5 ounces each) diced tomatoes (or 6 cups fresh tomatoes, peeled and chopped)
• 2 cups vegetable broth
• 1 teaspoon sugar (optional, to balance acidity)
• Salt and pepper, to taste
• 1 cup fresh basil leaves
• 1 teaspoon dried oregano
• ½ cup heavy cream (optional)

Instructions:

1. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for another 1-2 minutes, until fragrant.
2. Add Tomatoes: Stir in the diced tomatoes, vegetable broth, sugar, salt, pepper, basil leaves, and oregano. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
3. Blend: Remove the pot from the heat. Using the immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
4. Finish: If desired, stir in the heavy cream for a richer flavor and heat through. Adjust seasoning with salt and pepper as needed.
5. Serve: Ladle the soup into bowls and garnish with additional basil leaves or a drizzle of olive oil.

This classic tomato basil soup is sure to become a staple in your kitchen. It offers a perfect balance of flavors that can be enjoyed on its own or paired with a crusty bread or grilled cheese sandwich. The freshness of the basil elevates the dish, making it a delightful choice for any season. Plus, the immersion blender makes the process quick and easy, allowing you to enjoy a homemade soup without a lot of fuss.

Creamy Tomato and Red Pepper Soup

This creamy tomato and red pepper soup brings a delightful twist to the classic recipe by adding roasted red peppers, which infuse the soup with a sweet, smoky flavor. The immersion blender works its magic to create a rich, creamy texture, making this soup perfect for serving as an elegant starter or a satisfying meal. It’s an ideal dish for those chilly days when you want something warm and comforting.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 red bell peppers, roasted and peeled (or 1 jar of roasted red peppers)
• 3 cloves garlic, minced
• 2 cans (14.5 ounces each) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon smoked paprika
• ½ teaspoon chili flakes (optional)
• Salt and pepper, to taste
• ½ cup cream or coconut milk (for a dairy-free version)
• Fresh parsley or basil, for garnish

Instructions:

1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it’s soft, about 5 minutes. Add the roasted red peppers and garlic, cooking for another 2-3 minutes.
2. Combine Ingredients: Stir in the diced tomatoes, vegetable broth, smoked paprika, chili flakes, salt, and pepper. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes.
3. Blend: Remove from heat and blend the soup using the immersion blender until smooth and creamy.
4. Add Cream: Stir in the cream or coconut milk, adjusting seasoning if necessary. Heat through gently.
5. Serve: Ladle into bowls and garnish with chopped parsley or basil.

This creamy tomato and red pepper soup is not only delicious but also visually appealing with its vibrant color. The addition of roasted red peppers adds a unique flavor profile that pairs beautifully with the tomatoes, while the creaminess provides a luxurious mouthfeel. Whether you enjoy it as a starter or a main course, this soup is perfect for impressing guests or treating yourself to a comforting meal. The ease of using an immersion blender ensures that you’ll spend less time cleaning up and more time savoring every spoonful.

Spicy Tomato and Lentil Soup

This spicy tomato and lentil soup is a hearty and nutritious option, perfect for those who love a little kick in their meals. The combination of tomatoes, lentils, and spices creates a filling dish that is rich in flavor and texture. Using an immersion blender allows for easy blending, turning this wholesome soup into a creamy delight without sacrificing its chunky nature.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, chopped
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 can (14.5 ounces) diced tomatoes
• 1 cup dried red lentils, rinsed
• 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lemon wedges, for serving

Instructions:

1. Sauté Base: In a large pot, heat olive oil over medium heat. Add the diced onion and carrots, sautéing until softened, about 5-7 minutes. Add the minced garlic and spices, cooking for an additional 1-2 minutes until fragrant.
2. Add Lentils and Tomatoes: Stir in the diced tomatoes, rinsed lentils, and vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender.
3. Blend: Remove from heat and blend the soup with the immersion blender to your desired consistency. You can keep it chunky or blend it completely smooth.
4. Season: Taste and adjust seasoning with salt and pepper as needed.
5. Serve: Ladle the soup into bowls, garnish with fresh cilantro, and serve with lemon wedges on the side.

This spicy tomato and lentil soup is a fantastic way to incorporate more plant-based protein into your diet while enjoying a burst of flavor. The spices add warmth and depth, making this dish a perfect comfort food for chilly evenings. Whether served as a main course or a hearty appetizer, it’s sure to be a crowd-pleaser. The immersion blender not only simplifies the preparation but also makes it easy to achieve the perfect texture, ensuring that each bowl is deliciously satisfying. Enjoy it with a side of crusty bread or a simple salad for a complete meal!

Roasted Garlic Tomato Soup

This roasted garlic tomato soup takes the classic flavor profile to new heights by incorporating the rich, caramelized notes of roasted garlic. The combination of fresh tomatoes and garlic creates a savory depth that is both comforting and sophisticated. With the immersion blender, you can achieve a smooth and creamy texture, making this soup perfect for a cozy dinner or a special occasion.

Ingredients:

• 2 heads of garlic
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cans (14.5 ounces each) diced tomatoes (or 6 cups fresh tomatoes, peeled and chopped)
• 2 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• ½ cup heavy cream or coconut milk (optional)
• Fresh basil or parsley, for garnish

Instructions:

1. Roast Garlic: Preheat your oven to 400°F (200°C). Slice the tops off the garlic heads, drizzle with olive oil, and wrap in aluminum foil. Roast for about 30-35 minutes until soft and golden. Allow to cool slightly, then squeeze the cloves out of their skins.
2. Sauté Onion: In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Combine Ingredients: Stir in the diced tomatoes, vegetable broth, roasted garlic cloves, thyme, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes.
4. Blend: Remove from heat and use the immersion blender to puree the soup until smooth. If desired, stir in the heavy cream or coconut milk for added richness.
5. Serve: Ladle into bowls and garnish with fresh basil or parsley.

This roasted garlic tomato soup elevates a traditional favorite with the sweet, deep flavors of roasted garlic. It’s a comforting and delicious option for any meal, whether enjoyed on a chilly evening or served at a dinner party. The immersion blender not only makes blending easy but also ensures that the soup maintains its luscious texture. Pair this soup with a grilled cheese sandwich or a simple side salad for a complete, satisfying meal.

Tomato Coconut Curry Soup

This tomato coconut curry soup offers an exotic twist on the classic tomato soup, combining the sweetness of coconut milk with the bold flavors of curry spices. The immersion blender helps create a creamy, luxurious soup that is both comforting and exciting to the palate. This recipe is perfect for those looking to spice up their soup repertoire while enjoying the wholesome goodness of tomatoes.

Ingredients:

• 2 tablespoons coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 can (14.5 ounces) diced tomatoes
• 2 cups vegetable broth
• 1 can (14 ounces) coconut milk
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Sauté Aromatics: In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes. Add the curry powder and cumin, cooking until fragrant, about 1 minute.
2. Combine Ingredients: Stir in the diced tomatoes and vegetable broth, bringing the mixture to a boil. Reduce the heat and let it simmer for 15-20 minutes.
3. Blend: Remove from heat and blend the soup with the immersion blender until smooth. Stir in the coconut milk and adjust seasoning with salt and pepper as needed. Heat through gently.
4. Serve: Ladle into bowls and garnish with fresh cilantro. Serve with lime wedges on the side.

This tomato coconut curry soup is a vibrant and flavorful dish that transports your taste buds to a tropical paradise. The blend of spices and creamy coconut milk creates a unique taste experience, making it a fantastic option for a quick weeknight dinner or an impressive dish for entertaining. The immersion blender ensures a silky smooth texture, allowing all the flavors to meld beautifully. Serve it with naan bread or over rice for a hearty meal that’s both comforting and satisfying.

Mediterranean Tomato Feta Soup

This Mediterranean tomato feta soup brings the flavors of the Mediterranean to your bowl, with the tanginess of feta cheese complementing the sweetness of tomatoes. The immersion blender makes it easy to blend the ingredients into a creamy, luscious soup that’s packed with flavor. This recipe is perfect for those looking for a fresh and light soup that still feels hearty and satisfying.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cans (14.5 ounces each) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 1 cup crumbled feta cheese
• Fresh parsley or basil, for garnish

Instructions:

1. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes.
2. Combine Ingredients: Add the diced tomatoes, vegetable broth, oregano, basil, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes.
3. Blend: Remove from heat and use the immersion blender to puree the soup until smooth. Stir in the crumbled feta cheese until well combined.
4. Serve: Ladle the soup into bowls and garnish with fresh parsley or basil.

This Mediterranean tomato feta soup is a delightful and flavorful dish that captures the essence of the Mediterranean. The combination of tangy feta and aromatic herbs creates a wonderful depth of flavor, making it an excellent choice for lunch or dinner. The immersion blender simplifies the preparation, ensuring a smooth and creamy texture without the need for extensive cooking techniques. Serve this soup with crusty bread or a simple salad for a complete and satisfying meal that is sure to impress.

Tomato and Vegetable Minestrone Soup

This tomato and vegetable minestrone soup is a hearty, colorful dish that combines the rich flavors of tomatoes with a variety of fresh vegetables and pasta. The immersion blender helps to blend the soup into a comforting, cohesive texture while still maintaining some chunky vegetables for added substance. It’s a nutritious option perfect for any time of year, offering a satisfying and wholesome meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 zucchini, diced
• 1 can (14.5 ounces) diced tomatoes
• 4 cups vegetable broth
• 1 cup cooked pasta (small shapes like ditalini or elbow)
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 cup spinach or kale, chopped
• Grated Parmesan cheese, for serving (optional)
• Fresh basil, for garnish

Instructions:

1. Sauté Base Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute.
2. Add Remaining Ingredients: Add the diced zucchini, diced tomatoes, vegetable broth, oregano, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes.
3. Blend: Remove from heat. Using the immersion blender, blend the soup until it reaches your desired consistency, keeping some chunks for texture.
4. Finish: Stir in the cooked pasta and chopped spinach or kale. Allow it to heat through for a few minutes.
5. Serve: Ladle into bowls and garnish with grated Parmesan cheese and fresh basil.

This tomato and vegetable minestrone soup is not only delicious but also packed with nutrients. The variety of vegetables adds vibrant color and texture, while the pasta makes it filling and satisfying. The immersion blender allows for a smooth blend, giving the soup a cozy feel without losing the integrity of the vegetables. Perfect for a family meal or to batch cook for the week, this soup is sure to be a hit with everyone at the table.

Tomato and Chickpea Soup

This tomato and chickpea soup is a protein-packed, hearty dish that is as nutritious as it is flavorful. The combination of tomatoes and chickpeas creates a rich base, while the spices bring warmth and depth to the flavor profile. The immersion blender makes it easy to achieve a creamy texture while still leaving some chickpeas whole for added texture. This recipe is perfect for a quick lunch or dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 2 cans (15 ounces each) chickpeas, rinsed and drained
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish
• Lemon wedges, for serving

Instructions:

1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Stir in the minced garlic and cook for another minute.
2. Combine Ingredients: Add the diced tomatoes, chickpeas, vegetable broth, cumin, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
3. Blend: Remove from heat. Use the immersion blender to puree the soup until smooth, leaving some chickpeas whole for texture if desired.
4. Serve: Ladle into bowls and garnish with fresh cilantro or parsley. Serve with lemon wedges on the side.

This tomato and chickpea soup is a delightful and satisfying meal that is perfect for any occasion. The chickpeas not only add protein but also create a hearty texture that complements the smooth tomato base. The immersion blender allows for quick and easy preparation, ensuring a delicious soup in no time. Enjoy it with a side of crusty bread or a simple salad for a complete and wholesome meal that is both nourishing and flavorful.

Spicy Tomato Chipotle Soup

This spicy tomato chipotle soup is a bold and flavorful twist on traditional tomato soup. The addition of chipotle peppers provides a smoky heat that pairs beautifully with the sweetness of tomatoes. The immersion blender effortlessly transforms the soup into a creamy delight, perfect for those who enjoy a bit of spice in their meals. This recipe is ideal for a quick weeknight dinner or a cozy night in.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cans (14.5 ounces each) diced tomatoes
• 2 cups vegetable broth
• 1-2 chipotle peppers in adobo sauce (adjust to taste)
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• ½ cup heavy cream or coconut milk (optional)
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Sauté Onion and Garlic: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
2. Combine Ingredients: Add the diced tomatoes, vegetable broth, chipotle peppers, cumin, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for about 15-20 minutes.
3. Blend: Remove from heat. Use the immersion blender to puree the soup until smooth. If desired, stir in the heavy cream or coconut milk for a creamier texture.
4. Serve: Ladle into bowls and garnish with fresh cilantro. Serve with lime wedges on the side.

This spicy tomato chipotle soup is a perfect choice for anyone looking to add some excitement to their soup repertoire. The smoky heat from the chipotle peppers complements the tomatoes beautifully, creating a rich and flavorful dish. The immersion blender allows for a quick blend, ensuring a smooth texture while preserving the delicious flavors. Enjoy it as a stand-alone meal or paired with grilled cheese for a comforting and satisfying dinner that will warm you from the inside out.

Tomato and Basil Risotto Soup

This tomato and basil risotto soup combines the creaminess of risotto with the comforting flavors of tomato soup, creating a unique and hearty dish. The immersion blender helps achieve a velvety texture, allowing the flavors of fresh tomatoes and basil to shine through. This soup is perfect for a comforting meal that feels indulgent yet is surprisingly easy to prepare.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 2 cans (14.5 ounces each) diced tomatoes
• 1 teaspoon dried basil (or 1/4 cup fresh basil)
• Salt and pepper, to taste
• 1/2 cup grated Parmesan cheese (optional)
• Fresh basil leaves, for garnish

Instructions:

1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
2. Add Rice: Add the Arborio rice to the pot, stirring to coat the grains with oil. Cook for about 2 minutes until the rice is slightly toasted.
3. Incorporate Tomatoes and Broth: Add the diced tomatoes, vegetable broth, dried basil, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer, stirring frequently, for about 20 minutes or until the rice is tender and creamy.
4. Blend: Remove from heat and use the immersion blender to puree the soup until smooth, if desired. Stir in the grated Parmesan cheese for added creaminess.
5. Serve: Ladle into bowls and garnish with fresh basil leaves.

This tomato and basil risotto soup is a delightful fusion of flavors and textures, offering a comforting dish that feels indulgent without being overly complicated. The creaminess of the risotto balances perfectly with the vibrant flavors of the tomatoes and basil. Using an immersion blender makes it easy to achieve a smooth consistency while keeping the heartiness of the rice. Serve this soup with a side of crusty bread for a truly satisfying meal that’s perfect for any occasion.

Tomato, Spinach, and Feta Soup

This tomato, spinach, and feta soup is a vibrant and nutritious option that combines the rich flavor of tomatoes with the freshness of spinach and the tanginess of feta cheese. The immersion blender makes it easy to blend the ingredients into a creamy base while still allowing for some delightful texture. This soup is perfect for a light lunch or dinner and is a great way to incorporate more greens into your diet.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cans (14.5 ounces each) diced tomatoes
• 4 cups vegetable broth
• 2 cups fresh spinach, packed
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 cup crumbled feta cheese
• Fresh basil or parsley, for garnish

Instructions:

1. Sauté Onion and Garlic: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
2. Combine Ingredients: Add the diced tomatoes, vegetable broth, spinach, oregano, salt, and pepper. Bring to a boil, then reduce the heat and simmer for about 15 minutes.
3. Blend: Remove from heat and use the immersion blender to puree the soup until smooth, leaving some spinach visible for texture. Stir in the crumbled feta cheese until well mixed.
4. Serve: Ladle into bowls and garnish with fresh basil or parsley.

This tomato, spinach, and feta soup is a light yet flavorful dish that beautifully balances the sweetness of tomatoes with the savory tang of feta. The addition of spinach not only boosts the nutritional value but also adds a lovely freshness to the soup. The immersion blender ensures a creamy texture while allowing some greens to shine through. Enjoy this soup on its own or alongside a simple salad for a wholesome meal that’s both satisfying and delicious.

Roasted Tomato and Herb Soup

This roasted tomato and herb soup elevates the classic tomato soup by enhancing the natural sweetness of tomatoes through roasting. The infusion of fresh herbs adds a layer of complexity, making this soup a flavorful option for any occasion. The immersion blender creates a smooth, velvety texture that highlights the rich flavors, perfect for serving with a grilled cheese sandwich or a slice of artisan bread.

Ingredients:

• 3 cups fresh tomatoes, halved (or 2 cans of whole tomatoes)
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

Instructions:

1. Roast Tomatoes: Preheat your oven to 400°F (200°C). Place the halved tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast in the oven for about 25-30 minutes, or until they are caramelized and tender.
2. Sauté Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Stir in the minced garlic and cook for another minute.
3. Combine Ingredients: Add the roasted tomatoes (and juices), vegetable broth, thyme, and basil. Bring to a boil, then reduce the heat and simmer for about 15 minutes.
4. Blend: Remove from heat and use the immersion blender to puree the soup until smooth. Adjust seasoning with salt and pepper as needed.
5. Serve: Ladle into bowls and garnish with fresh basil or parsley.

This roasted tomato and herb soup is a delightful twist on the classic tomato soup, bringing out the natural sweetness and depth of flavor through roasting. The infusion of fresh herbs elevates the dish, making it a perfect choice for a cozy dinner or a casual lunch. The immersion blender allows for quick and easy blending, ensuring a silky texture that complements the rich flavors. Pair this soup with a grilled cheese sandwich or a fresh salad for a complete and satisfying meal that will warm your heart.

Tomato and Sweet Pepper Soup

This tomato and sweet pepper soup is a delightful fusion of flavors, showcasing the natural sweetness of roasted peppers combined with ripe tomatoes. The immersion blender creates a smooth, creamy texture, making this soup a perfect option for a comforting meal. It’s versatile enough to be enjoyed as a light lunch or as a starter for a dinner party, and the vibrant colors make it visually appealing.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 red bell peppers, roasted and diced (or jarred roasted peppers)
• 2 cans (14.5 ounces each) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Stir in the minced garlic and cook for another minute.
2. Combine Ingredients: Add the roasted red peppers, diced tomatoes, vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes.
3. Blend: Remove from heat and use the immersion blender to puree the soup until smooth. Adjust seasoning to taste.
4. Serve: Ladle into bowls and garnish with fresh basil.

This tomato and sweet pepper soup is not only delicious but also a beautiful addition to any meal. The natural sweetness of the roasted peppers pairs perfectly with the acidity of the tomatoes, creating a well-balanced and flavorful dish. The immersion blender makes it easy to achieve a creamy texture, ensuring a delightful mouthfeel. Enjoy this soup as a stand-alone dish or pair it with crusty bread for a complete and satisfying meal.

Creamy Tomato and Cauliflower Soup

This creamy tomato and cauliflower soup is a comforting and nutritious option that blends the classic flavors of tomato soup with the subtle nuttiness of cauliflower. The immersion blender creates a velvety texture that makes this soup rich and satisfying. It’s a perfect choice for those looking for a lighter yet creamy soup that doesn’t compromise on flavor.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 small head of cauliflower, chopped
• 2 cans (14.5 ounces each) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• ½ cup heavy cream or coconut milk (optional)
• Fresh parsley, for garnish

Instructions:

1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Stir in the minced garlic and cook for another minute.
2. Add Cauliflower: Add the chopped cauliflower to the pot and cook for an additional 5 minutes, stirring occasionally.
3. Combine Ingredients: Add the diced tomatoes, vegetable broth, oregano, salt, and pepper. Bring to a boil, then reduce the heat and simmer until the cauliflower is tender, about 15-20 minutes.
4. Blend: Remove from heat and use the immersion blender to puree the soup until smooth. If desired, stir in the heavy cream or coconut milk for added richness.
5. Serve: Ladle into bowls and garnish with fresh parsley.

This creamy tomato and cauliflower soup is a delightful twist on the classic tomato soup, providing a comforting and nourishing dish. The cauliflower adds creaminess without the need for excessive dairy, making it a healthier option. The immersion blender makes preparation quick and easy, resulting in a smooth and velvety soup. Serve it with a sprinkle of fresh parsley and some crunchy bread for a satisfying meal that’s perfect for any day of the week.

Tomato and Lentil Soup

This hearty tomato and lentil soup is packed with protein and fiber, making it a nutritious and filling meal. The combination of lentils and tomatoes creates a rich, satisfying dish that is both comforting and healthy. The immersion blender allows for a smooth texture, making it easy to enjoy, while still leaving some lentils whole for added substance.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 cans (14.5 ounces each) diced tomatoes
• 1 cup dried lentils (green or brown), rinsed
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish

Instructions:

1. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute.
2. Combine Ingredients: Add the diced tomatoes, lentils, vegetable broth, cumin, thyme, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for about 30-35 minutes, or until the lentils are tender.
3. Blend: Remove from heat. Use the immersion blender to puree the soup until smooth, if desired, leaving some lentils whole for texture.
4. Serve: Ladle into bowls and garnish with fresh cilantro or parsley.

This tomato and lentil soup is a hearty and nutritious dish that is perfect for lunch or dinner. Packed with protein and fiber, it provides a satisfying meal that is easy to make. The immersion blender allows for quick blending, ensuring a smooth consistency while still preserving some of the lentils for texture. Enjoy this soup with a piece of crusty bread or a simple salad for a complete and nourishing meal that is sure to please.

Note: More recipes are coming soon!