I love my Vitamix! I was craving home made soup, but had the last of my chicken vegetable soup that I stored in the freezer. So I pulled out my reliable Vitamix, and made this delicious tomato-basil soup. It is dairy and gluten free! I substituted the milk with almond milk, and added in some of my delicious home-made bone broth. Now I have a good six to seven servings of soup, I can store away for future meals! Adding in the collagen, offers 22 grams of protein as well, making this soup more satiating!
Here's the recipe, I hope you enjoy!
Tomato Basil Soup in Vitamix
2 cup water
14½ ounce (410 g) canned diced tomatoes
2 Roma tomatoes, quartered
2 carrot, halved
2 celery, halved
1onion, peeled, cut in quarters
2 garlic clove, peeled
2 tablespoon fresh basil leave
2 tablespoon fresh parsley
2 tablespoon tomato paste
1 cup chicken bone broth
6 tablespoon collagen protein powder
1 cup (120 ml) Almond, Cashew or Rice milk
Place all ingredients into the Vitamix container in the order listed and secure lid.
Select Variable 1.
Turn machine on and slowly increase speed to Variable 10, then to High. For newer models, you will already have the soup setting on your dial.
Blend for 6 minutes 30 seconds, using tamper only if needed, until mixture is hot. Serve.