Tomato Basil Soup recipe: http://www.rawblend.com.au/tomato-and-basil-soup.html Tommy from Raw Blend Australia demonstrates the Vitamix 5200 with a delicious…
Question by AlottaFritatta: I have tomato puree on my shelf and want to use it, to make spaghetti sauce-do you have any good recipes?
I usually have other standard ingredients and I still keep buying jarred spaghetti sauce. I think I could do better with my own recipe but I don’t know what ratios of this to that for a great sauce. Any help will be appreciated and I will post results when I try your recipe. Thank you.
Best answer:
Answer by wet26
finely dice an onion and a few cloves of garlic. Saute in olive oil, add a splash of wine if you have it and let it evaporate by half. add the tomato puree, salt, pepper, some dried oregano and basil and simmer for 20 mins. taste and adjust seasoning, you may need a little sugar. This is a basic sauce and tastes great.
If you want meat – brown it first then keep to one side when you saute the onions etc. When i put meat I add a finely diced carrot and celery stick, a bay leaf and a couple of teaspoons of tomato concentrate. With meat sauce I simmer for about 5 hours to make the meat really tender and I add some water as it evaporates.
Give your answer to this question below!
880 mg of sodium
for the cube stock (vegetarian) from local publix. know any good brands that don’t have so much that’s worse then a can of soup. 
the soup was awesome though minus my girlfriend and I put a little bit too much chilli peppers haha.. make more videos 
Thanks for your advice! i should receive my Vitamix tomorrow and i will undoubtly enjoy delicious soup and perfect Victoria Boutenko smoothies
Good Health
Hi Andrew,
At the end of the day, all heat will destroy enzymes. When you make soup with a Vitamix, rather than boiling the food, we are just heating it up with friction heat. Many Raw Foodies will leave it running for around 4 minutes so it is roughly at 40 degrees. It is only at 46 degrees when the enzymes begin to be destroyed.
I hope this helps Andrew. Have a good day!
Hi Gloupek9,
The Vitamix will heat roughly 10 degrees every minute, so if you wanted to preserve all of the enzymes, you could leave it running for up to 4 minutes without destroying any of the nutrients. You can always use a thermometer to double check. I hope this helps!
Hi Tommy! I would like to get some advices…Above 46°Celsius, the enzymes get screwed so in order to not destroy those precious enzymes what would be the average time to run the vitamix? i noticed that your marvelous soup was steaming. Would it be fine as well rather using cold water to use instead luke warm water then just spin the mix for, let say , 30 seconds? Thanks for your nice video
Great video Tommy. I was just wondering if you could answer a question that’s been plaguing me. Does the intense speed of the blades break down any potential nutrition? I have read it breaks down the digestive enzymes and other things
Hi SonriseRoofing,
The soups usually make around 1 litre, which is roughly 4 servings.
The link to the recipe is just under the video
I hope this helps!
Hi Tommy, how many servings is this? Thank u..Will this feed 3?
Cannot wait to make this. Also, you are very charming on camera. 😉
My Vitamix arrived today! I’m finishing a juice cleanse, but I’m tempted to have this soup for dinner… yep, I think I will!
Wow! I just got my Vitamix today and just watched your video. Ran to store for ingredients and as I type this, I am enjoying the best soup I have ever had. My five year old daughter loves it too. Yay! Thank you. TRULY RAWMAZING PRESENTATION AND RECIPE!
Hi Tommy,i realised that after watching your video again…….. it is a very tasty soup.
I passed this recipe on to my friend who is on the 2-5 fast diet ……. she plays around with the cashew content slightly as she is only allowed 500 calories on these days and she likes to fit in a green thick in the morning …perfect!
Hi Derek Doucette, Please note that the Vitamix Heats the soup through friction heat due to the speed of the blades and not a cooking element. You can have complete control over what temperature you “cook” your soup at. To qualify as a raw food you want to make sure you don’t heat it above 110-118 degrees F (43-47 degrees C), because above that temperature you start destroying the nutrients and enzymes of the food. You can use a thermometer to double check. I hope this helps!
Hi Cassandra Harris, 12 Steps to Raw Foods has some really healthy soup recipes amongst some other fantastic raw food recipes. It’s a great addition to your book collection. I hope this helps!
Hi Eccentriceric69, there is no inclusion of a whole birds eye chilli I only used a tiny slice. Thanks for commenting.
I don’t think the whole chilli was in the recipe – just the tip! I’m not surprised it overpowered the whole dish!
AMAZING!! Dinner in 5 mins, love it
A great recipe ….. apart from the unnecessary inclusion of a whole birds eye chilli which totally takes over the flavour and ruins it.
Be sparing with the chilli and you may have a winner …..only 330 calories and enough for 3 bowls of healthy soup.
Just bought a 5000 at ShopGoodwill. No tax there either. Looks brand new. Probably never used. I’m trying this soup for lunch.
I am diligently looking for a Vitamix in Nova Scotia right now!
5min doesnt effect the enzymes it only brings more of it out into our bodies:)
plus my mom cant chew all the vegetables so its perfect
I’m used to tomato soup being red, any advice?
Heating it up kills all the live enzymes and nutrients, that’s not raw or healthy.
I got mine at Costco at a great discount, and I have been using it once or twice a day. I’m getting my money’s worth. Love it!
this is one of the main reasons why I want a Vitamix. I want to be more healthy and want to have a machine high powered enough to do so.
Saute a diced onion and minced garlic, add a can of diced tomatoes (or crushed if you want) to the pan, a teaspoon or so of Italian herbs, heat through for a while then add your puree. I typically sprinkle some sugar in to cut the tomato acid. A little wine is always good too. Salt & pepper to taste. Very simple thick sauce. I never use jar– this is very easy and much more authentic.
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Yes– as the first poster mentioned– make sure to saute in olive oil. Good point.
I do it all to taste of the moment.
I saute some onion very finely choped and some garlic also very fine in about 1 tbsp butter. Add the tom puree and some itaiial seasoning about 2 tsp sugar, basil, and more parsley, salt and pepper to taste. I also sometimes add parmesean cheese. to the sauce.