Since we’ve been self-quarantined at home for the last week in an effort to help flatten the curve, I’ve found myself cooking at home more than ever before. Here’s an easy homemade tomato soup you can whip up in just minutes using a blender. It will last three days in the refrigerator, or you can freeze it and pull it out to warm up at a later date!

I use a Vitamix for this recipe, but you can use any blender you have, including an immersion blender. (However, I think my blender makes it so much easier because it can chop the onion and garlic…. and it’s on big sale today!) 


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Here’s what you’ll need!

1 28- ounce can whole, peeled tomatoes (This is the easy way. I used to roast my own tomatoes in the oven, along with the onion and garlic. That makes it so much better! But buying the tomatoes canned is also delicious and worlds easier, trust me.)

½ cup low sodium chicken or vegetable broth

1 tablespoon coarsely chopped shallot/onion

½ garlic clove

2 Bay Leaves

1/8 teaspoon dried oregano

½ tablespoon tomato paste

1 teaspoon sugar

Salt and freshly ground black pepper

1/4 – ½ cup heavy cream



Place all ingredients in blender. Turn the machine on and gradually increase the speed to high. Blend until completely smooth (give it a good minute or two).

Add the heavy cream (to taste) to the soup. Blend some more! Transfer the soup to a pot on the stove and add the two bay leaves, bring to simmer while stirring often. Reduce heat and keep stirring.

Taste and season with additional salt and pepper if needed.





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