Tomato Soup
Delicious and aromatic, this classic soup is comforting enough for family yet elegant enough for company. Use sundried tomatoes for a more intense tomato flavor.
Ingredients
- 480 ml (2 cups) vegetable stock
- 420 g (1 can) plum tomatoes
- 170 g (1 ) Roma tomato
- 1 garlic clove
- 5 fresh basil leaves
- 75 g (½ cup) garbanzo beans, optional, cooked, rinsed
- salt and pepper, to taste
Directions
- Place all ingredients into the Vitamix container in the order listed except chickpeas and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Blend for 6 minutes or until heavy steam escapes from the vented lid. Reduce speed to variable 3. Remove plug and add the chickpeas. Blend an additional 15 seconds. Serve immediately.
Notes
Add tomato paste, or sun-dried tomatoes to this soup to add richness. Spice this soup up with chili flake. Adding beans to a recipe adds protein and fiber.
Nutrition Information
| Serving Size | 350 g (1 serving) |
| Amount Per Servings | |
| Calories | 80 |
| Total Fat | 1.5g |
| Saturated Fat | .5g |
| Sodium | 820mg |
| Dietary Fiber | 3g |
| Sugars | 7g |
| Protein | 4g |
Tomato Soup is rated
out of
5 by
12.
Rated 4 out of
5
by
PQPantrySan from
Good base recipe easily adapted
This recipe was incredibly easy to make. One of my first recipes. I had to adapt to accommodate the limited ingredients on hand. Used diced roasted tomatoes, fresh Roma, tomato paste, granulated garlic, fresh basil. Added salt and pepper to taste. Family enjoyed!
Date published: 2017-12-28
Rated 4 out of
5
by
SoCalifMBA from
A good tomato soup base to customize to your taste
I only use a lot of fresh tomatoes (no canned) usually Roma, but I'll throw in any tomatoes we have on hand and no garbanzo beans....just some flaxseed, water, half a Vidalia onion, a carrot, basil and maybe a little thyme, oregano, a clove of garlic, salt to taste, a touch of white pepper, and about 1/4 cup of cream or half 'n half. To serve, I sprinkle a little basil and grated parmesan cheese (I sometimes pulse in a little fresh spinach right before serving)
Date published: 2020-04-27
Rated 3 out of
5
by
Jj2019 from
Tomatoe soup
Tomato soup was good. I will leave out the chick peas next time (made soup chuncky)and add a jar of roasted red peppers. Added Parmesan on top and it gave the soup a nice punch.
Date published: 2019-03-30
Rated 4 out of
5
by
Piotr from
Great after tweaking
I skipped canned tomatoes and used only fresh ones, added one courgette, half an onion and a bit of chilli flakes. Came out very nice, spicy, creamy. I skipped beans as well and added a bit of cooked minced pork, was a good choice for a carnivore.
Date published: 2019-07-12
Rated 2 out of
5
by
ckres from
Very bland
Way too watery and very bland. Had to add more tomatoes and a half of onion. Sprinkled some parmesan cheese also.
Date published: 2017-10-16
Rated 2 out of
5
by
Melissabarbs from
Needs improvement
I agree, it’s very watery. I did put 3 cloves of garlic in, so it had a garlicky punch. But this recipe definitely needs tweaking. Also I didn’t achieve the colour of the soup that’s in the picture! Definitely been photoshopped!
Date published: 2017-11-13
Rated 2 out of
5
by
Spooky from
Bland
Did not care for it at all. Little flavor. Cooled it before pureeing.
Date published: 2017-12-29
Rated 4 out of
5
by
Catmom from
Makes a good base that you can improvise on
Very easy to do, I did my own modifications. Added 1/2 can dark red kidney beans and some sauteed onion. Instead of the seasonings, I used some pesto I had on hand. After the soup cycle finished, I added the other half of the kidney beans on Variable 1 for about 15 seconds. Agree with instructions, if you like your flavors to meld more, simmer on the stove for a bit.
Date published: 2020-03-08
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