Tomato soup recipe without blender
The onset of winter brings cravings for creamy, rich tomato soup. But when you start scrolling for recipes, each one will involve a blender. So you don’t have a blender? Or it’s broken, and you didn’t get a chance to have it fixed or buy a new one? Does that mean you can’t enjoy a bowl of hot, homemade tomato soup?
No, not at all! What it means is that you’ll have to head back to the Victorian era and prepare a classic soup with nothing but conventional tools. Did the people from the olden days not have tomato soup on their menu? Of course, they did, and they made it without a blender! So can you. In fact, by avoiding processing the fresh, organic ingredients through sharp, spinning blades, you’ll save much of the flavors and nutrients to extract all that goodness out of the vegetables.
Here’s an easy tomato soup recipe without a blender you can prepare at home with the simplest of tools and ingredients!
Ingredients For Tomato Soup Recipe Without A Blender
If you have lots of fresh tomatoes, there isn’t much else that you’ll need for the homemade tomato soup recipe. Many, or possibly all of the things, will already be available in your pantry.
- 2 tbsp olive oil (or any other cooking oil)
- 1 tbsp butter
- 1 onion, finely chopped
- 2 garlic cloves, peeled and smashed
- 3 cups chicken stock
- 2 tbsp flour
- 2 pounds fresh tomatoes
- 1.5 tsp sugar
- Fresh thyme
- Salt and pepper to taste
- 2 tbsp fresh herbs (basil, dill, chives etc)
Note: If you don’t want to use canned chicken stock, you can prepare your own by simmering leftover chicken bones and some vegetables (carrots, onions, celery, leeks) in water for several hours before straining.
Method To Make Tomato Soup Recipe Without A Blender
With or without a blender, tomato soup is exceptionally simple to make. Just follow the instructions, and you’ll have your creamy bowl ready in no time!
First things first, get your vegetables ready. Homegrown organic tomatoes, fresh from the vines, are the best choice for your creamy tomato soup. Remove any stem and leaves attached to the tomatoes, wash them, and cut them into large pieces. Peel a medium sized onion. Chop it finely into small pieces.
Prepare The Pot
To make the tomato soup place a heavy-based large pot on the stove and turn on the flame to low heat. Add 2 tablespoons of oil (olive oil or any other cooking oil) into the pot and let it heat a little before adding chopped onions and garlic. Use a wooden spoon to stir the vegetables until they soften. Don’t let them brown. Add all-purpose flour and stir to avoid sticking.
Add Tomatoes And Other Ingredients
Next, you’ll add in the diced tomatoes, chicken stock, thyme, sugar, salt, and pepper. Let the tomato soup come to boil at medium heat while stirring continuously to prevent the flour from clumping.
Let It Simmer
Once you see the tomato soup boil, lower the heat to a simmer and place the cover on top. Let the soup boil on low flame for a good 40 minutes, stirring at intervals. During this time, tomatoes will let out all their juices into the mixture for a slushy-looking texture.
Time for the fun part! How do you get a creamy, smooth soup without the peels and crunchy bits without using a blender? It’s easy! Use a sieve! There is no need to blend the soup simply pass the mixture through a sieve, with wire mesh, into a bowl. Press the contents filtered out by the sieve with a spoon until all those concentrated juices from vegetables drip into the bowl. Discard the contents trapped by the sieve.
Reheat The Soup
Rinse the pot and return the sieved mixture from the bowl to the pot. Place it over the stove and continue heating until it simmers. Taste the soup you’ve made and add more salt and pepper if needed.
Pour the soup out into serving bowls, garnish with herbs and serve warm!
Alternative Solution – Use Tomato Puree
Whether you puree the tomato soup after cooking or use pureed ingredients for the soup, it makes little difference to the taste. So go ahead and use a can of tomato puree instead of tomatoes. Of course, it wouldn’t be the same as using fresh tomatoes but will taste just as good. On the plus side, you’ll have your cup of creamy soup ready in less than half the time and effort!
Here’s How To Make It
After sautéing onion and garlic, and coating in flour, just put all the ingredients in the pot and let it simmer for 20 minutes. Add salt and pepper to taste and serve warm, garnished with herbs on top.
Note: If you don’t want any onion or garlic bits coming into your mouth and want a perfectly smooth texture, you may still have to pass it through a sieve before reheating and serving.
Besides a pinch of herbs for a pop of color to your classic homemade tomato soup, there are also other serving styles you can try. Here are some toppings that go perfectly on a cup of homemade tomato soup:
- Grated cheese
- Diced avocado
- Sour cream
- Green onion
- Heavy Cream
- Grilled Cheese
- Fresh basil
This classic tomato soup recipe also stores beautifully. It can be stored in the refrigerator for 3 to 4 days. If you want to store it for longer, you can freeze it and use it within 3 months.
So there you have it! A bowl of fresh, homemade tomato soup without using a blender! Once you have it ready, you’ll wonder why you used a blender for soup in the first place. Making soup without a blender also means fewer pieces to clean – who wouldn’t want that! So roll up your sleeves, get your ingredients ready, and get started on a warm, creamy adventure!