A few months ago, after moving into our new apartment, Boyfriend & I received a Vitamix as a housewarming gift. It’s been getting a workout the past few days, as I’m now back on a smoothie/shake kick. The other night, this lovely little contraption was a huge help in our dinner creation: creamy tomato soup with fresh basil. We paired it with tomato, spinach, and mozzarella paninis. Is this a vegetarian’s dream or what?
Dinners like this are what I call “accidentally vegetarian”. More often than not, Boyfriend & I will make two different versions of things but sometimes a vegetarian meal is just so good on its own that it doesn’t even need meat! I know what you meat-eaters are probably thinking. But it feels good to come up with a dinner that stands on its own.
I mean, right?
Anyway, if I’m being honest, I’ll confess that I almost ruined this soup by putting in way. too. much. salt. But here’s a trick- if you ever put in too much salt, balance it out with more neutral ingredients (in this case, I just added more tomatoes), pepper, or cream-based ingredients. Sometimes a dish is just not salvageable but it’s always good to experiment a little before throwing in the towel.
If you don’t have a vitamix, you can use a regular blender, food processor, or immersion blender for the recipe below. Or, if you have the patience, you can always crush the tomatoes by hand with a potato masher or avocado tool.
My favorite rule when it comes to soups or sauces: the longer it cooks, the better it tastes!
Now that I’ve made myself want to eat soup at 7:30am, I might as well post the recipe:
Vitamix’s Creamy Tomato Soup
You will need…
- olive oil
- 1/2 onion, diced
- 1 clove garlic, diced
- 1 cup cherry tomatoes OR 1 15-oz can of diced tomatoes
- 1 1/2 cups vegetable broth
- 2 bay leaves
- salt, pepper
- 1/3 cup light cream
- 1/4 cup chopped basil, more for garnish
- In a medium pot, heat olive oil over med-high heat. Add onion & garlic and cook approx 5 minutes until onions are softened. Transfer to the Vitamix, along with the tomatoes and basil. Turn on variable 1, slowly working your way to 10. Blend for 2 mins. Lower the dial back to 1. Transfer mixture back to your pot.
- Add broth, spices, and bay leaves. Bring to a boil and then reduce to a simmer. Simmer approx 20 minutes.
- Remove bay leaves from soup. Slowly add cream, stirring while you pour it in. Taste and adjust seasoning as needed. Garnish with fresh basil. Enjoy!
Reader Question: What is your favorite type of soup to eat in the winter?