http://www.blenditandmendit.com My VitaMix Robusto Tomato Soup is delicious, nutritious, simple, easy, homemade, piping hot, phytonutrient rich, antioxidant …
Video Rating: 4 / 5
Question by southernrightwhale: Can I have the recipe for your favorite soup?
I love soups because they are usually a healthy and nutritious meal. I have “killed” a few soups because I ate them to often (butternut soup & beet root soup). At the moment I really like tomato soup, but don’t want to “kill” that too, and are hoping you have a great soup recipe that you want to share with me.
Best answer:
Answer by kick it
Boil 6 chicken thighs in plenty of water (this will be your stock)
add a couple cloves of garlic(whole)
salt and pepper
Debone chicken after cooking and put back in the pot. Or you could leave them as is.
add chopped potatoes
a few small onions
quartered cabbage
and let simmer until done. Simple and yummy…Bon A
Add your own answer in the comments!
Can I use roasted cashews? I can’t find the raw ones…
You’re welcome. I’m glad to know it’s not just me
I just made this soup because I was watching the Vitamix shop on QVC. I am upset with myself because I have had my vitamix for a while. This soup was excellent. Words cannot explain how good and easy it was to made this tomato soup. Thank you.
No, it’s not, they’re different. You can buy nutritional yeast online and also at Whole Foods and other markets and it’s not expensive if you buy from the bulk food bins.
I have a question, is Brewers yeast, the same as nutritional yeast?
Hi Ashlie,
As I remember, this isn’t foamy, probably because it’s a hot soup. It is delicious and I hope you make it and come back with your review. I understand sensitivity to the texture of foam when blending tomatoes, so
here’s a tip for reducing foam: when you’re finished blending, run the blender on lowest setting for about 10 seconds, this helps reduce/eliminate foam (results depend on ingredients combined) – also, simply letting the smoothie rest for approx 15min helps, too.
This sounds really good, but does the soup turn out foamy? By the way I am so glad I found you here! I’ve had my Vitamix for a while and have run out of ideas/ inspiration.
David Wolfe is full of it, and not everyone hangs on his every word like it was gospel.
There is no harm in blending or juicing tomato seeds; my whole family and I have been doing it for decade with no ill effects. Look at Jay Kordich, a man far more knowledgeable about these things than Wolfe ever will be — Jay, who will be a very vibrant and dynamic 90 years old this year, has always recommended juicing *the whole tomato*.
D Wingerak’s post here is spot on.
Let me know what you think of the soup and congrats on your VitaMix. I wish you as much fun and wellbeing from yours as I get from mine..
I got a vitamix for Christmas! So excited! I just bought everything to make this soup. Perfect for a cold snowy day. 😀
There is no truth to this business of tomato seeds being poisonous. The stem as well as the leaves contain a chemical known as glycoalkaloid which is a natural insect repellent. There is some discussions that the seeds contain oxilates much like leafy kale and may be linked to increased risk of kidney stones but this data is far from confirmed as well. Keep blending and thanks for this video.
Hi! thanks for that! I will try them!! 😀
Salt is always optional and I have soups without garlic and onion, but I can’t say I designed them to be 80 10 10, they just turned out that way if they are. On my website in the nav bar RECIPES>Soups you’ll find Chilled Cucumber Dill, Butternut Squash, Cream Of Kale, Chilled Cherry, Yellow Tomato Gazpacho, Creamy Mushroom, etc. If there’s garlic or onion in any of them simply eliminate, they’ll still be good.
HI do you do any soups 80 10 10 style? no salt, garlic or onion?
I’m gonna have to call BS on this until we get some more data on the “toxin” or at least a single other google link than a youtube comment. is that possible?
If you run it for 4 minutes it better be on high to kick in the coolin fan
i don’t think u should b alarmed if u r still alive, it might mean that those r in fact good for you, I eat apricot seeds and yes they do have toxic vitamin b17 but its good for you it actually helps the body kill off cancerous cells and tumors
I am making this today!!!! Looks delicious!
Yikes – I’ve been blending tomatoes and their seeds in smoothies, soups and juices for years… thank you for sharing this important info.
Thank you! Hope you get as much fun and well being from your VitaMix as I get from mine
Keep the reviews coming.
In speaking with David Wolfe, he recommends *not* blending or juicing tomatoes with the seeds in them. Simply remove the seeds first. The seeds contain a toxin that would be best to simply avoid. Eating tomato seeds whole is not a problem because they simply make the journey through whole, but juicing and blending open the seeds, exposing the toxin.
This looks amazing, I will try it, and FYI I LOVE your videos, we just bought our vitamix a couple of months ago and still experimenting every day. Thanks for all of your ideas and recipes, made a version of your chocolate ice cream, YUM!
This sounds better to me, adding avocado. But then I don’t use yeast flakes or haven’t before and doesn’t sound so good. I’d rather have my yeast in some bread to dip in the soup. Maybe something with sprouts in it.
You’re welcome! Thanks for commenting.
Another wonderful recipe! I put the tiniest drizzle of agave nectar over the top to further bring out the sweetest of the tomatos. A real keeper. Thank you Jane!
CREAMY SOUP OF CHEESE AND VEGETABLES
2 cubes of concentrated stock (preferably meat, but
chicken is ok too)
1 1/2 cups of boiling water
2 carrots, coarsely cubed
1 cup of celery, cubed
1 large onion, finely chopped or in thin slices
2 1/2 tbsp. of butter
1 tbsp. corn starch
2 to 3 cups of milk
12 oz. of your favourite melted cheese (Gouda or Edam is ok), shredded
dash of pepper
paprika and chopped cilantro for garnishing
salt (optional)
This recipe is very versatile as it can be prepared as a creamy soup, a tasty pasta sauce and even as a chilled entree. It all depends on how thick you want to prepare it.
Begin by sautéing the onion with the butter, add the corn starch. If you want a more textured creamy soup, you can cut the onion in fine slices. Keep apart after it becomes translucent. Put in a processor the first 4 ingredients and process until very homogeneous, then add this mixture to the pot with the onion, add the milk and a dash of ground pepper and bring it to boil and cook for 15 minutes. Add the grated cheese, stirring until smooth over a low flame. A handheld blender is quite helpful here. If you want a lighter soup, or if you want to serve it chilled, you may add another cup of milk. If you want it as a pasta sauce, you may add 1/2 tbsp. of corn starch dissolved in a bit of cold milk, and cook it a bit more. Adjust the salt to your taste.
Serve this creamy soup garnished with a bit of paprika and ground cilantro leaves over the top. I would recommend an Argentinean or Chilean Torrontes or any other kind of very fruity white wine for this creamy dish.
I just like the good old chicken stock you get from the supermarket
My favorite soup comes from my mom’s home country of Panama called sancocho and here’s the link to the way my mom and I make it:
http://www.czbrats.com/Recipes/SanCo.html
There’s a way to also make it with tomatoes:
http://www.czbrats.com/Recipes/sanco2.htm
Plaintains are similar to bananas but you can’t eat them raw like you can with a regular banana (mentioning this in case anyone who else reads this reply wonders about what a plaintain is).
If u like tomato soup, then this is for u:-)
Ingredients:
* 500 g ripe Tomatoes, halved
* 1 Red Onion, sliced
* 3 cloves Garlic, peeled
* 1 Red Pepper, de-seeded and cut into chunks
* 4 tbsp Olive oil
* 2 tsp Sugar
* A few fresh Basil leaves
* Salt and Pepper
Method:
* Preheat the oven to 200 C/ gas mark 6.
* In a large bowl mix tomato, onion, red pepper and garlic together then add olive oil, vinegar, sugar and salt and pepper and toss together.
* Roast the tomatoes for 30 minutes.
* Whiz everything in a liquidizer and leave to cool.
* Serve the soup chilled or hot with drizzles of olive oil.
There are couple of more recipes in the link below.
X D
Mushroom soup a la Lettonie!
I never do proportions – that is up to you and what is available.
Sliced onion, garlic, mushrooms (any sort, or a mixture)
Little oil for frying
Dried or fresh mixed herbs
Nutmeg
Veg, chicken or beef stock – a bought pot of same will be fine, though a cube will work at a pinch)
Mushroom ketchup.
Milk
Lemon juice
Brush the mushrooms and slice.
Slice onions and garlic and fry with the oil – just to soften.
Add mushrooms and herbs and black ground pepper. (leave the salt till later)
Add the stock – ideally should be hot. Should cover mushrooms etc but if not add a bit more boiling water
Add mushroom ketchup and grated nutmeg.
Taste and adjust seasoning – you should not need salt
Boil for a while until veg soft.
Allow to cool a bit and in food processor whiz down to your required consistency.
Return to pan and heat up, but do not boil. Add milk to thin if necessary.
Serve in big bowl with lots of crusty bread and butter.