A quick and easy blender Tomato Basil Soup that is the perfect comfort food for the cold days ahead. Creamy and rich tomato base combines with the flavor of onion, garlic and basil then blended to a smooth finish. Serve topped with more fresh basil, croutons, Parmesan cheese and, dare I say it, bacon bits. great for lunch or a light dinner with cheese and crackers.

I received the new KitchenAid K400 blender to try out and put through its paces. My opinions on this product are 100% my own.

Easy Tomato Soup

The fall weather is starting to creep into Georgia now and that means lots of warm soups and stews for lunches and dinners. When the first cold day hit, I knew I needed to make my favorite Tomato Basil Soup. Since I had just received the KitchenAid blender to try out, it seemed like the perfect time to whip some up.

I love this blender soup since it's so rich and full of flavor and, best of all, easy to make. It has just 10 simple ingredients, most are pantry staples, and takes just 5-10 minutes of prep before simmering on the stove. It makes the house smell heavenly which really makes it hard to wait until it's done.

And what better time to make this soup than after receiving a KitchenAid blender to try out. I put it through its paces. So far I've used it for my Chocolate Almond Butter Smoothie, Banana Pancake Muffins and Split Pea Soup. It really impressed me with how effortlessly it blended whatever ingredients I put in it. I loved the fact that the blender itself was so light and it made it easy to pour the muffin batter into the muffin tin. It also has a removeable piece in the top to make it easier to add extra ingredients, such as fruit to a smoothie, ice for frozen drinks or oil into hummus.

Taste a spoonful of this easy tomato soup and savor all the fresh flavors.

FAQs About Blender Soups

Do I need a blender to make this soup?

Absolutely not! The blender is a way to make a smooth pureed soup. If you like a soup that is more chunky, by all means, skip the blending at the end of the recipe. The blender just makes it a quicker pureed soup. You cook the aromatics, aka onions and garlic, add the tomatoes and broth then let it simmer to develop flavor.

Can I freeze this soup if I make a large batch?

Yes, this soup freezes very well. I love to make extra just to have it to carry me through the cold months of the year.

How long will the soup last in the refrigerator?

I don't like to keep my soup in the refrigerator for longer than 3-4 days. Keep it tightly covered so it keeps all the other flavors from the refrigerator out.

How to Make Blender Tomato Basil Soup

Heat oil and butter in a large Dutch oven or saucepan.
Sauté onion and garlic for 3-4 minutes or until onion is soft and translucent.
Whisk in flour or use cornstarch for gluten-free version.
Stir until well mixed with no lumps.

Pour in tomato puree or a combination of diced tomatoes and puree, sugar, thyme and basil. Salt & pepper to taste.
Pour in chicken broth.
Add sugar, thyme sprigs and basil leaves.
Stir. Bring to a boil, stirring often, then turn heat down and let simmer for about 40 minutes. Remove thyme sprigs before adding to blender in batches.

Today's lunch was some of this delicious blender tomato basil soup and a gourmet grilled cheese sandwich. I love the combination of soup and sandwich and can't wait to have it again tomorrow!

More Warming Soups for the Cold Weather Ahead

Instant Pot Split Pea Soup from 2CM

Homemade Vegetable Beef Soup from 2CM

Slow Cooker Chicken Pot Pie Soup from Joy Food Sunshine

Broccoli Cheese Soup from 2CM

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Blender Tomato Basil Soup

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Course: Soup

Cuisine: American

Prep Time: 5

Cook Time: 45

Total Time: 50

Servings: servings

Calories: 104.17kcal

Author: Linda Warren

Ingredients

2 Tablespoons olive oil
1 Tablespoon butter
½ sweet onion chopped
3 large garlic cloves
2 Tablespoons flour or cornstarch
3 cups chicken broth/stock
28 oz tomato puree or a combination of whole/diced tomatoes & tomato puree
1 ½ teaspoons sugar
3 sprigs fresh thyme
3 Tablespoons fresh basil chopped
Salt & pepper to taste
Garnish: fresh basil and/or drizzle of basil oil parmesan cheese, croutons

Instructions

Heat oil and butter in a large Dutch oven or saucepan.
Sauté onion and garlic for 3-4 minutes or until onion is soft and translucent.
Whisk in flour or use cornstarch for gluten-free version.
Pour in chicken broth and tomato puree or a combination of diced tomatoes and puree, sugar, thyme and basil. Salt & pepper to taste.
Bring to a boil, stirring often, then turn heat down and let simmer for about 40 minutes.
Take off burner, discard thyme sprigs then let cool slightly.
Pour about ¼ of the soup into a blender at a time and blend until smooth. Be careful as the heat will build in the blender and may cause it to spurt out the top. Continue in batches until all has been pureed.
Serve in a bowl with extra fresh basil sprinkled on top. For extra garnish, you can add croutons, parmesan cheese and even bacon bits. If you’re lucky enough to have it, drizzle with basil oil.

Notes