A rich, velvety soup you can whip up in a matter of minutes. Quite possibly the easiest soup you’ll ever make!
Cream of tomato soup has always been one of my favorite soups and since we’re now into soup season, I decided to create a quick and easy version of this classic comfort food. You can make Creamy Tomato Corn and Avocado Blender Soup in about the same amount of time it takes to put together a sandwich. In fact, the day I photographed this soup, I also made the grilled cheddar cheese sandwiches you see pictured. While the grilled cheese sandwiches were cooking on the stove top, I made the soup, and by the time the sandwiches were done, the soup was heated through and everything was ready at the same time. The whole thing, start to finish, took only about 15 minutes.
I couldn’t leave the word “creamy” out of the recipe title because Creamy Tomato Corn and Avocado Blender Soup is so smooth and velvety! It’s made with half and half, and Parmesan cheese, which certainly adds to the richness, but the real secret to its fabulous consistency is avocado. In addition to making the soup unbelievably creamy, the avocado mellows out the harsh bite you get from canned tomatoes, which tend to be much more acidic than fresh tomatoes.
If you’re a purest, and one of those people who doesn’t believe it tinkering too much with a classic recipe, then you can leave the corn out of Creamy Tomato Corn and Avocado Blender Soup. I included it for color and a touch of sweetness, but this soup would still taste fantastic without it.
Most creamy soup recipes call for sautéing onions and vegetables first, before adding the remaining ingredients. Then, typically, the mixture simmers for a while before it’s pureed. Creamy Tomato Corn and Avocado Blender Soup sidesteps all this extra work. Just add the ingredients (except corn) to a blender and process till smooth. Then transfer the mixture to a pot, add the corn, and heat on the stove top. For an even quicker turnaround, pour it right into soup bowls and heat in the microwave. This gentle, comforting soup is already on its way to becoming a winter favorite in my house. Hope you give it a try, and if you do, please let me know what you think in the comments.
- 1 - 28 ounce can of whole peeled tomatoes, or crushed tomatoes, with their juices
- 2 cups vegetable broth
- 1 cup half and half
- 1 small avocado (see note), skin and pit removed
- ¼ cup avocado oil
- ½ cup finely grated Parmesan cheese
- 1 clove garlic
- 2 teaspoons maple syrup
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- ¼ teaspoon pepper
- ½ cup frozen corn
- Add all the ingredients, expect the corn, to an 8-cup capacity (or larger) blender or food processor, and process until smooth, 30 seconds to 1 minute.
- Transfer the soup to a pot and add the corn. Heat on the stove top over medium high heat until warmed through.
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I’m linking up with Deborah at ConfessionsofaMotherRunner.com and Sarah at AWhiskandTwoWands.com for Meatless Monday. Be sure to check out the other posts from my fellow bloggers!