5-Ingredient Tomato Soup Without a Blender Recipe

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by Maggie Turansky


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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. 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.

How to Make Tomato Soup Without a Blender

First we will start with the ingredients that go into this ultra-simple recipe. As I’ve already mentioned, it 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.

An easy tomato soup made without a blender
An easy tomato soup made without a blender

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, and 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.

The key ingredients of this recipe
The key ingredients of this recipe

Also, because we’re not using a blender, 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.

Sauteing the onion
Sauteing the onion

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.

Adding in the canned tomatoes
Adding in the canned tomatoes

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.

Bringing the tomato soup to a boil
Bringing the tomato soup to a boil

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 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.

Mashing the tomato soup
Mashing the tomato soup

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!

An easy tomato soup made without a blender

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.
4.4 from 53 votes
Servings 4
Prep Time 5 minutes
Total Time 1 hour 5 minutes

Ingredients
 

  • 2 tbsp extra virgin olive oil
  • ½ medium yellow onion finely diced
  • 3 cloves garlic finely minced
  • 2 cans whole peeled tomatoes crushed with hands

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.
    Sauteing the onion
  • Pour in tomatoes and 600ml (2½ cups) of water (I fill the cans will water to get the rest of the tomatoes out), stir to combine and bring to a boil.
    Adding in the canned tomatoes
  • 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.
    Bringing the tomato soup to a boil
  • Turn off the heat and, using a potato masher, mash the tomatoes until very smooth. Serve immediately.
    Mashing the tomato soup

Video

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

Calories: 106kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 295mg | Potassium: 416mg | Fiber: 2g | Sugar: 5g | Vitamin A: 241IU | Vitamin C: 21mg | Calcium: 71mg | Iron: 2mg

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

Tried this recipe or have questions?Click here to leave a comment!

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 an easy tomato soup? Have any questions about this recipe? Let me know in the comments!

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Maggie is the creator behind No Frills Kitchen. She is a world traveller, home cook and recipe developer who loves to experiment with new cuisines and techniques at every chance she gets. No stranger to improvising and making do with the equipment and ingredients she has available, she is passionate about sharing her knowledge with others. Read More

Comments

  1. Please…how much olive oil in cup size? 1/2, 1/3, what? And
    Does it call for 2 (15 oz) cans of tomatoes? Thanks.😊

    Reply
    • Hi Dianne, the recipe calls for 30ml (2 tablespoons) of olive oil and 2 400g cans of tomatoes. That’s 14oz in Imperial units but I believe that cans come in 15oz in the USA 🙂

      Reply
4.42 from 53 votes (53 ratings without comment)

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