009: IMMERSION BLENDER: ROASTED TOMATO BASIL SOUP

🪄 Immersion Blender — Roasted Tomato Basil Soup (Red Velvet Hearth)

Archetype: The Swift Alchemist — sheet-pan roast + stick blender = café-smooth soup in under 40 minutes.

💡 Why This Works

Oven-roasting concentrates tomato sweetness while the immersion blender delivers silky texture right in the pot—no transfers, no mess. A splash of cream (or cashew) for body; basil and garlic for that classic comfort snap.

⚡ Energy & Time

• Active: 15–20 min • Total: 35–40 min
• Effort: Low–Moderate (RPE 4–5/10)
• Gear: Sheet pan, Dutch oven/saucepot, immersion (stick) blender

🎭 Flavor & Mood

Roasty-sweet tomatoes, gentle garlic, bright basil; creamy without heaviness. Weeknight calm-in-a-bowl.

🥣 What It Is

A modern tomato basil soup: cherry or Roma tomatoes roasted with onion and garlic, blended in the pot until velvet-smooth, finished with basil, cream (or cashew cream), and a touch of balsamic for depth. Sugar-free friendly.

🧾 Ingredients (serves 4)

• Roast tray: 2 lb (900 g) ripe tomatoes (Roma or cherry), halved • 1 small yellow onion, thick slices • 5 garlic cloves, peeled • 2 tbsp olive oil • 1/2 tsp fine salt • black pepper
• Pot: 1 tbsp olive oil • 1 tbsp tomato paste • 2–2½ cups vegetable or chicken broth (as needed) • 1–2 tsp balsamic vinegar
• Finish: 1/3 cup heavy cream or 1/2 cup cashew cream • 1 tightly packed cup fresh basil leaves • salt & pepper to taste
• Optional boosts: pinch red pepper flakes • 1 tsp monkfruit/allulose (if tomatoes are very tart)
• To serve: EVOO drizzle • extra basil • parmesan or vegan parm (optional)

✍️ Method (35–40 min)

1. Roast (20–25 min): Heat oven to 425°F / 220°C. On a lined sheet, toss tomatoes, onion, garlic with oil, salt, pepper. Roast until tomatoes blister and edges caramelize.
2. Build base (2–3 min): In a pot over medium heat, warm 1 tbsp olive oil. Stir in tomato paste 30–60 sec to darken slightly.
3. Combine: Scrape all roasted veg + juices into the pot. Add 2 cups broth and 1 tsp balsamic.
4. Blend: Kill the heat. Immerse stick blender fully and blend until completely smooth (1–2 min). Add more broth for your preferred thickness.
5. Finish (2–3 min): Return to low heat. Stir in cream (or cashew cream) and basil. Simmer gently 1–2 min (don’t boil) until basil turns vibrant and aroma blooms. Season with salt, pepper, and extra balsamic or a pinch of sweetener to balance.
6. Serve: Ladle into warm bowls; swirl EVOO, scatter basil, add parmesan if desired.

🌿 Maker’s Notes

• Ultra-smooth: Tilt the pot to keep the blender head fully submerged—no splatter, finer puree.
• Winter hack: Use 2 cans (28 oz / 800 g total) whole peeled San Marzano; simmer 10 min before blending.
• Dairy-free cream: Blend 1/2 cup soaked cashews + 1/2 cup hot water to silk; stir in at finish.
• Protein add: Serve with grilled cheese on high-protein bread or stir in white beans after blending.

📜 Lore / Origin

From trattorias to diners, tomato soup is the comfort constant. Roasting mimics slow summer sun; the immersion blender brings restaurant texture to your countertop.

🌺 Benefits

• Lycopene-rich: cooked tomatoes = antioxidant boost
• Gut-soothing: warm, blended, gentle on digestion
• Minimal cleanup: blend right in the pot

🧭 Self-Score to 100

• Flavor Depth: 20/20
• Ease & Gadget Efficiency: 20/20
• Nourishment: 20/20
• Weeknight Speed: 20/20
• Comfort & Crowd-Pleaser: 20/20

Total: 100/100 — Velvet comfort, zero fuss.