No-Cook Blender Tomato Soup Recipe

By
j .吴克群Lopez-Alt
Kenji Lopez Alt
j .吴克群Lopez-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
Learn about Serious Eats' Editorial Process
Updated Aug. 29, 2018
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Photograph: J. Kenji López-Alt

Why It Works

  • Using nothing but pantry ingredients, this dish can be made start to finish at the spur of the moment.
  • Bread and olive oil emulsify to give the soup a creamy texture, with no dairy at all.
  • The friction created by a high-powered blender is all the heat you need to cook it.

You thought making tomato soup was easy? It's even easier if you've got ahigh-powered blender. Just dump in the ingredients, turn it on, and let friction do the work for you. This soup gets a rich, creamy texture from the emulsion of olive oil and white bread, without a drop of dairy fat added to it.

Recipe Facts

3.7

(9)

Active:1 min
Total:5 mins
Serves:2 to 3 servings

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  • 1/4 cup (60ml)extra-virgin olive oil, plus more for serving

  • 1clovegarlic

  • 1/2 smallonion, roughly chopped (2.5 ounces;75g)

  • 1/2teaspoondried oregano

  • 1/2teaspoonred pepper flakes

  • 1slicewhite bread, crusts removed, torn into rough 1/2-inch pieces (about 1 ounce; 30g)

  • 1 (28-ounce) canpeeled whole tomatoes packed in juice(about800g)

  • 1 cup (235ml)wateror stock

  • Kosher saltand freshly ground black pepper

  • Minced chives, basil, or parsley as garnish

Directions

  1. Combine olive oil, garlic, onion, oregano, red pepper flakes, bread, tomatoes and their juices, and water or stock in the jar of ahigh-powered blender. Turn blender on to low speed and slowly increase speed to maximum. Blend until soup is steaming hot and completely smooth, about 4 minutes. Season to taste with salt and pepper. If an even smoother soup is desired, press through a fine-mesh strainer or chinois before serving. Serve immediately garnished with herbs and drizzled with olive oil, or chill and serve cold. (Once chilled, you can adjust the texture by whisking in water a tablespoon at a time until desired consistency s reached.)

Special equipment

Ahigh-powered blender

This Recipe Appears In

Nutrition Facts(per serving)
279 Calories
20g Fat
21克 Carbs
6g Protein
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Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 279
% Daily Value*
Total Fat20g 26%
Saturated Fat 3g 15%
Cholesterol2mg 1%
Sodium806mg 35%
Total Carbohydrate21克 8%
Dietary Fiber 4g 14%
Total Sugars 10g
Protein6g
Vitamin C 39mg 196%
Calcium 56mg 4%
Iron 2mg 9%
Potassium 786mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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