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
- 2 cups (480 ml) vegetable broth
- 1 can (420 g) plum tomatoes
- 1 (60 g) roma tomatoes
- 1 garlic clove, peeled
- 5 fresh basil leaves
- ½ cup (75 g) chickpeas, cooked, rinsed (optional)
- ¼ Tablespoon ground black pepper, optional
- ½ Tablespoon kosher salt, optional
Directions
- Place broth, plum tomatoes, tomato, garlic, basil leaves, salt, and pepper into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Blend for 5 minutes 45 seconds, or until heavy steam escapes from the vented lid. Reduce speed to Variable 3. Remove the lid plug and add the chickpeas. Blend an additional 15 seconds. Serve immediately.
Chef's 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.
Ingredients
- 2 cups (480 ml) vegetable stock
- 1 can (420 g) plum tomatoes
- 1 (60 g) roma tomatoes
- 1 garlic clove, peeled
- 5 fresh basil leaves
- ½ cup (75 g) chickpeas, cooked, rinsed (optional
- ¼ Tablespoon ground black pepper, optional
- ½ Tablespoon kosher salt, optional
Directions
- Place broth, plum tomatoes, tomato, garlic, basil leaves, salt, and pepper into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Blend for 5 minutes 45 seconds, or until heavy steam escapes from the vented lid. Reduce speed to Variable 3. Remove the lid plug and add the chickpeas. Blend an additional 15 seconds. Serve immediately.
Chef's 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.
Ingredients
- 2 cups (480 ml) vegetable stock
- 1 can (420 g) plum tomatoes
- 1 (60 g) roma tomatoes
- 1 garlic clove, peeled
- 5 fresh basil leaves
- ½ cup (75 g) chickpeas, cooked, rinsed (optional
- ¼ Tablespoon ground black pepper, optional
- ½ Tablespoon kosher salt, optional
Directions
- Place broth, plum tomatoes, tomatoes, garlic, basil leaves, salt, and pepper into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Blend for 7 minutes 30 seconds, or until heavy steam escapes from the vented lid. Reduce speed to Variable 3. Remove the lid plug and add the chickpeas. Blend an additional 15 seconds. Serve immediately.
Chef's 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.
