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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.
homemade tomato soup

Submitted By:

Dietary Interests: Gluten-Free , High Fiber , Vegan , Vegetarian

Yield:

1.1 l (3 servings)

Total Time:

15 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

1 ⅒ l (3 servings)

Total Time:

15 Minutes 45 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

1 ⅒ l (3 servings)

Total Time:

17 Minutes 30 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

1.1 l (3 servings)

Total Time:

15 minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • 480 ml (2 cups) vegetable broth
  • 420 g (1 can) plum tomatoes
  • 60 g (1 ) roma tomatoes
  • g (1 ) garlic clove, peeled
  • g (5 ) fresh basil leaves
  • 75 g (½ cup) chickpeas, cooked, rinsed (optional)
  • g (¼ Tablespoon) ground black pepper, optional
  • g (½ Tablespoon) kosher salt, optional

Directions

  1. Place broth, plum tomatoes, tomato, garlic, basil leaves, salt, and pepper into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed.
  3. 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

  • 480 ml (2 cups) vegetable broth
  • 420 g (1 can) plum tomatoes
  • 60 g (1 ) roma tomato
  • (1 ) garlic clove, peeled
  • (5 ) fresh basil leaves
  • 75 g (½ cup) chickpeas, cooked, rinsed (optional)
  • (¼ teaspoon) ground black pepper
  • (½ teaspoon) kosher salt, optional

Directions

  1. Place broth, plum tomatoes, tomato, garlic, basil leaves, salt, and pepper into the Vitamix container in the order listed and secure the lid.
  2. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 5 minutes 45 seconds.  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

  • 480 ml (2 cups) vegetable broth
  • 420 g (1 can) plum tomatoes
  • 60 g (1 ) roma tomato
  • (1 ) garlic clove, peeled
  • (5 ) fresh basil leaves
  • 75 g (½ cup) chickpeas, cooked, rinsed (optional)
  • (¼ teaspoon) ground black pepper
  • (½ teaspoon) kosher salt, optional

Directions

  1. Place broth, plum tomatoes, tomatoes, garlic, basil leaves, salt, and pepper into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed.
  3. 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.

Ingredients

  • 480 ml (2 cups) vegetable broth
  • 420 g (1 can) plum tomatoes
  • (1 ) garlic clove, peeled
  • (5 ) fresh basil leaves
  • 75 g (1/2 cup) chickpeas, cooked, rinsed (optional)
  • (1/4 Tablespoon) ground black pepper, optional
  • (1/2 Tablespoon) kosher salt, optional

Directions

  1. Place all ingredients except chickpeas into a medium saucepot.
  2. Submerge the immersion blender below the surface of the liquid, or as close to the ingredients as possible.
  3. Start the blender on its lowest speed, then slowly increase to its highest speed. Move the immersion blender around, including up and down, to blend the ingredients for approximately 60 seconds. Add in the chickpeas if using and blend for 5-10 seconds or until lightly chopped, leaving some texture in the soup.
  4. Place saucepot on stovetop and bring to a light simmer over medium-high heat. Allow to cook for 15-20 minutes, then serve immediately. Alternatively, this soup can be cooked in a pot with all ingredients except chickpeas, then blended after it is done simmering.

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.