An immersion blender is a portable, small kitchen appliance that has some versatile mixing abilities. It allows for blending food right in a bowl and even when it is hot. This makes immersion blenders perfect for making soups. Here are some immersion blender recipes for soups that you can easily try at home:
Preheat your oven at 400 degrees Fahrenheit. Place two cups of cherry tomatoes on a baking sheet and add 1 1/2 tablespoons olive oil, and salt and pepper to taste on top of the tomatoes. Put the baking sheet in the oven for nearly twenty minutes till the tomatoes are roasted brown yet squishy. Set them aside and take a large pot. Add 1 1/2 tablespoons of olive oil in the pot and heat on medium high flame. Sauté 2 cloves garlic (minced) and half diced onion in the oil till onions are translucent. Add roasted tomatoes, three cups chicken broth, one can diced tomatoes (along with juices), one teaspoon garlic salt, one teaspoon garlic powder, half teaspoon black pepper, and one teaspoon chopped fresh basil. When the soup comes to a boil, allow it to simmer at low flame for nearly twenty minutes. Using an immersion blender, blend the soup to achieve the required consistency. Serve with grilled cheese chunks!
Coconut and Curried Pumpkin Soup
Preheat your oven at 400 degrees Fahrenheit. Take a medium pie pumpkin, remove its top, cut into four pieces, and set aside its seeds. Put each piece of the pumpkin facing down in a baking dish and place in the oven. Roast for nearly half an hour till the pumpkin is soft. Remove and once it’s slightly cool, remove the shell and set aside 3 packed cups of pumpkin. Wash the seeds and toss with quarter teaspoon salt and half tablespoon oil. Put on a baking sheet and roast till the seeds are crispy. Take a pan and heat one tablespoon olive oil. Saute one bunch of scallions (diced) in the oil for two to three minutes. Add two tablespoons curry powder and cook until fragrant. Add pumpkin and two cups vegetable broth. When the soup comes to a boil, allow it to simmer at a low flame for 2-3 minutes. Stop cooking and using an blender to blend the soup. Once the desired consistency is reached, reheat and add quarter cup coconut milk. Serve with roasted pumpkin seeds and a swirl of coconut milk on top.
Cheesy Potato Soup
Heat half tablespoon extra virgin olive oil in a heavy bottom pot. Add three cups of diced onions, two ribs celery (diced), one peeled and diced carrot, and one clove garlic (minced). Cook at low flame till vegetables are soft. Add 3 peeled and diced Russet potatoes and cook while stirring for five to ten minutes. Add 2 cups low sodium vegetable or chicken stock and stir till the mixture comes to a boil. Allow it to simmer at low flame while covering for fifteen minutes. Remove from heat and add 1 1/2 cups whole milk and using an immersion blender, blend the soup. Stir in 7 ounces shredded cheddar cheese in batches till a uniform mixture is achieved. Add salt, cayenne pepper, and fresh ground black pepper to taste. Reheat while ensuring that the cheese does not breaks and serve with some fresh parsley.
So are you craving to warm up your soul with these appetizing soups? Just get hold of the ingredients and your immersion blender and try these recipes.