Have you ever wanted an easy and delicious tomato soup but don’t have (or can’t be bothered to take out) a blender? We’ve all been there. Tomato soup can be immensely satisfying and can hit the spot on a cold day (especially when paired with a grilled cheese sandwich), but making it can sometimes seem like a bit of a pain and you don’t always want to open up a can in order to have a delicious and healthy lunch. It’s for these reasons that I’ve developed this recipe for tomato soup without a blender, without cream, and without stock.
In fact, this entire tomato soup recipe uses only five ingredients, and one of those is water. That doesn’t, however, mean that it lacks complexity or depth. Because I also call for canned tomatoes, you can also make it year-round and throw it together in about five minutes, allow it to bubble away for about an hour, and then simply dig in. It’s easy, tasty and healthy and it’s sure to become a favourite in your lunchtime rotations.
So if you’re looking for an absolutely delicious, stupidly easy tomato soup with no blender, cream or stock, then look no further (a lot like my pumpkin soup recipe). This recipe really lets all of the minimal ingredients sing and it couldn’t be easier to throw together!
How to Make Tomato Soup Without a Blender
So how do you make a smooth and delicious tomato soup recipe with no blender? Well, first we will start with the ingredients that go into this ultra-simple tomato soup recipe. As I’ve already mentioned, this recipe only requires a measly five ingredients and they are all things that you are likely to have in your own pantry!
Obviously, the most important ingredient is going to be tomatoes. I only require that you use canned tomatoes in this recipe, but I would recommend getting the highest-quality canned tomatoes that you can find. Because this is what the basis of the soup is all about, you really do need make sure that the tomatoes are very tasty.
If you’re making this in the summer months when fresh tomatoes are ripe, sweet, juicy and, most importantly, in season, then, by all means, use fresh tomatoes. I recommend using an equal weight in fresh tomatoes as you do canned (800 grams or a little less than 2 pounds).
Just keep in mind that, to make the soup smooth, you will need to peel them first. You can do this by cutting an “x” in the bottom of the tomato, blanching in boiling water for about a minute before immediately transferring to an ice bath. Then you should easily be able to slip the skins off.
Along with tomatoes, you need onions, garlic and olive oil. Again, because there are so few ingredients in this dish, I do recommend using a high-quality extra virgin olive oil that you think tastes good. This isn’t a time to use a cheap pomace oil as the soup will not turn out as well.
Also, because we’re not using a blender for this tomato soup, you are going to want to chop your onions and garlic as fine as possible. Make sure to get a very fine dice on your onion, and I actually use a rasp-style grater for the garlic.
Once you’ve prepped your ingredients, it’s time to head to the stovetop.
Over medium-low heat in a large saucepan, heat your olive oil until shimmering. Add your diced onion and a generous pinch of salt and cook, stirring occasionally, until the onion has softened and turned translucent, about five to ten minutes. Then, add your garlic and cook, stirring constantly, until it is very fragrant, about thirty seconds to one minute.
Now, pour in your cans of tomatoes and a bit of water. I fill the cans up with water to both rinse them out in order to get all of the tomatoes out of the cans and not to waste a thing. As I’ve mentioned, this is a tomato soup without stock and you don’t need it to make the soup absolutely delicious, however, feel free to use an equal amount of vegetable stock if you wish in lieu of the water.
Now, all you have to do is bring the mixture up to a boil, reduce to a simmer, cover and allow to gently bubble away for at least an hour, tasting every so often to adjust for seasoning. You do need to cook this for a bit just to ensure that the tomatoes lose some of their acidity and gain a bit of sweetness.
After an hour has passed, it’s time to turn off the heat and puree your tomato soup. How do you puree tomatoes without a blender, you may ask? Well, all you’re going to need is a potato masher. Go ahead and take a masher to your soup, mashing until you reach your desired consistency.
I, personally, like to have just a bit of texture to the tomato soup, but if you want a perfectly smooth consistency and don’t have a blender to do to it in, then all you have to do is pass the soup through a fine mesh sieve.
All that’s left is to serve the soup while it’s piping hot! It’s absolutely delicious garnished with a bit of parmesan cheese and maybe a few garlic croutons for a bit of crunch. Of course, there is nothing wrong with pairing it with a classic grilled cheese sandwich, either!
Tomato Soup (No Blender Needed)
This tomato soup may well be the easiest soup to make in existence. Requiring only four ingredients (five including water) and only about 5 minutes of active cooking time, you don't even need a blender to yield delicious, vibrant results.
Ingredients
- 30ml olive oil
- 1/2 medium yellow onion, finely diced
- 3 cloves garlic, finely minced
- 2 400g cans diced tomatoes
- 600ml water
- Salt & pepper
Instructions
- Heat olive oil in a large saucepan over medium-low heat until shimmering. Add onion and a generous pinch of salt and cook, stirring occasionally, until they are very soft and translucent, but not brown, about 5 minutes.
- Add garlic and cook, stirring constantly, until very fragrant, about 30 seconds.
- Pour in tomatoes and water (I fill the cans will water to get the rest of the tomatoes out), stir to combine and bring to a boil.
- Reduce heat to low, cover and simmer for one hour, until the flavours have mellowed and melded and the tomatoes have taken on a sweetness.
- Turn off the heat and, using a potato masher, mash the tomatoes until very smooth. Serve immediately.
Notes
If you prefer a creamy tomato soup with a very smooth texture, then you can absolutely use either an immersion blender or regular blender in step 5. Alternatively, you can pass it through a fine mesh sieve.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 101Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 237mgCarbohydrates: 9gFiber: 4gSugar: 6gProtein: 2g
Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
As you can see, it is incredibly easy to make a delicious tomato soup without cream, without stock and without a blender. In fact, this soup is so easy to throw together that it is sure to become a quick favourite!
Are you wondering how to make tomato soup without a blender? Have any questions about this recipe? Let me know in the comments!
