Eating Pegan | Vitamix Tomato Soup

Vitamix Tomato Soup

6-8 cloves of garlic, chopped
1 large sweet onion, chopped
1-2 tablespoons of olive oil
1-2 tablespoons of butter
1 (28-ounce) can of whole peeled tomatoes, in their juices, preferably San Marzano
1 1/2 cups low-sodium chicken broth, vegetable broth, or water
2 bay leaves
1/3 cup heavy cream

  • Heat the oil and butter in a medium-sized saucepan over medium heat. Once the butter starts to foam up, throw in your onions and a large pinch of salt and saute for about 5 minutes. Throw in your garlic and stir occasionally.
  • Cook until the onions are translucent and just beginning to brown. Add the tomatoes (everything, tomatoes + juice) and stir to crush up the tomatoes (though if you have a Vitamix, this isn’t too necessary).
  • Add the broth or water (but come on…I really mean broth) and the two bay leaves. Bring to a simmer and leave to simmer until the tomatoes start breaking apart (around 10 minutes). Discard the bay leaves and let cool for about 10 minutes. If you have a blender, your run-of-the-mill blender, you’ll want to puree up your soup carefully and after the soup has cooled down quite a bit. If your blender is too small, you may have to do it in batches. Then, just transfer it back to the saucepan and warm it up to your desired heat level. Now, if you have a Vitamix type blender (and yes! I’m one of you now!), you don’t have to let it cool too much and you won’t have to warm it back up in your saucepan. In fact, with a Vitamix, you can even cook up the soup in your blender! Yes, that’s right! It is so fast and powerful, it creates so much power and heat that it cooks up the soup while you blend! I let our tomato soup cool a bit and then transferred it to our Vitamix. Our model (Vitamix 6300) has a “Hot Soup” program.
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