Nutribullet Tomato Soup Recipes

NUTRIBULLET® FRESH TOMATO SAUCE

Steps:

• Add the tomatoes, tomato paste, basil, sugar, garlic, 1 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons water to a NutriBullet® tall cup (24 ounces). Attach the extractor blade and pulse until smooth and combined.
• To serve, heat the sauce until warmed through, then toss with your favorite noodles and a drizzle of olive oil. Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.

NUTRIBULLET TOMATO SOUP

Steps:

• Place cashews aside.
• Add all ingredients to a stock pot, bring to boil and then simmer until onions and sweet potatoes are softened.
• Remove from burner to cool.
• Transfer ingredients to Nutribullet with cashews and blend. This may take four blendings to blend it all.

TANTALIZING TOMATO BASIL SOUP

Steps:

• Add ingredients in the order listed and blend until smooth.
• Transfer to a pot and heat on the stove.
• Enjoy!

VEGAN TOMATO SOUP

Steps:

• Combine all ingredients in the pitcher in the order listed and cover with the pitcher lid. Make sure the vented lid cap is inserted and secure before blending.
• Start the blender on LOW. Once ingredients are mixed and level, increase speed to HIGH until fully puréed, about 1 minute.
• Transfer soup to a small saucepan on the stovetop and heat over medium until warmed through. Serve with desired toppings.

CLASSIC TOMATO SOUP

Steps:

• Roast tomatoes in a shallow pan. Preheat oven to 350 degrees and add halved tomatoes, drizzled with olive oil and sprinkled with salt and pepper. Roast until skin wrinkles and begins to brown, about an hour. Set aside to cool.
• Meanwhile, add olive oil to a saucepan and cook chopped onion until caramelized, about 5 minutes. Set aside to cool.
• Once completely cooled, add your tomatoes, onion, water or vegetable broth, thyme, parsley, and Italian seasoning to your NutriBullet Rx Soup Pitcher and heat on 7-Minute Heated Cycle.
• Enjoy!
• Alternatively, blend all completely cooled ingredients in the blender until smooth, transfer the soup into a pot, and heat over the stove until warmed through.