It’s tomato season and today I’m going to show you how to make the Blendtec tomato soup recipe most delicious roasted tomato soup it’s vegan and it’s a creamy roasted tomato soup with a garlic pesto drizzle on the top it’s amazing especially when you use tomatoes in season these are my favorite Cherokee tomatoes. Read more about Do all Vitamix blenders make soup?
Blendtec Tomato Soup Recipes
Ingredients For Soup
- 810 Medium-sized tomatoes (Use all colors if possible)
- 1 Large onion
- Drizzle of olive oil
- 2 cups fresh basil
- Sprigs of fresh thyme
- Sprigs of fresh oregano
- 2 Heads of Garlic
- Salt & pepper to taste
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 3 tbsp Cashew milk or to taste (I make a 1-1 cream, which is 1/4c water + 1/4c cashews or uses Soy or Oat milk)
I have some orange-yellow tomatoes that I got at the farmer’s market and we’re roast them up in a pan with garlic and basil and it’s delicious I love roasted tomatoes anyway and tomatoes by themselves anyway but this combo you’re going, love.
I know for some people they say soup but it’s summertime this is so good you could eat this as a gazpacho cold but you want to roast it and blend it and make it and the neat it any way you like it’s so good.
So to roast our tomatoes we’re going just keep them in chunks now it’s time for the onions you just want big chunks all this is going to get blended we are using Blendtec up after.
And then we’re going to just stick some garlic we’re also going to put garlic in the pesto normally I buy the whole cloves you know the whole head of garlic.
I just cut it in half and I just stick the whole thing in and roast it and then before I blend it I squeeze it out but I didn’t have enough I’m just going to put like four cloves in each and then.
We’re going to just take some basil I like the leaves just left whole and then I’m going to do a little drizzle of olive oil.
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Salt and pepper to taste if you don’t want any no problems that should do it and then I like always to add some herbs from the garden I’m going to take the thyme.
The oregano looks beautiful to cook them I think I am going to leave them whole how beautiful and I might even give it a stir up I can give it with my hands but I should have done that before.
I laid it on but actually, you don’t have to give it a stir up because all the juices from the tomatoes will just be absolutely delicious now we’re going to pop this in the oven it’s all preheated.
I’m going to pop them in for about minutes until it’s all roasted up meanwhile we’re going to make the pesto so be right back while the tomatoes are roasting it’s time to make our pesto.
You don’t have to do this is only to drizzle on the top the soup is delicious just by itself but this is really beautiful on top and really helps to give that amazing fresh basil flavor.
The only other thing that I do is I make a little cashew milk because I add it to it to make it a little bit creamy and if you don’t want to make your own cashew milk then you can use cashew milk that you buy from the store or soy milk.
But I would recommend soy or maybe oat because it’s a little bit creamier in texture you could even use the soy creamer or oat creamer that you buy at the store and just put a little drizzle in your Blendtec blender until you see it light up.
Blendtec Tomato Soup Recipes
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Ingredients For Basil Pesto Drizzle (Optional)
- 3 cloves garlic
- 2 cups fresh basil
- ¼ cup pine nuts
- 2 tbsp olive oil
- Lemon juice from 1/2 of a lemon
- 2 tbsp water (more to thin until you get the consistency you like)
- Salt to taste
I’m going to make this amount let’s get started with the basil pesto we’re going to put in some pine nuts and now I’m going to do a squeeze of a lemon depends how juicy they are half might be enough.
I’m going to start with half and see how it goes and then garlic and now a lot of pesto but I’m going to get this started and then add more now I’m going to add more some olive oil salt and pepper to taste actually not much pepper mostly it’s just salt excellent and it smells amazing.
We can make our cashew milk all I’m going to do is add cashews and water it’s about equal amounts you want about a one to one ratio.
I love cashew cream so it’s fantastic but this texture is what you want so then when we drizzle it in the soup it’s going to make it a little bit lighter and give it that creamy roasted tomato flavor soon.
We’re going to get those tomatoes out and get blending the soup let’s go get those roasted tomatoes out of the oven we’re going to carefully put this in our blender and blend it and then plate it up and since I had the garlic clove already peeled usually when I make it.
I keep it whole and I have to take those out I don’t blend them inside the whole clove but these are all free from that so they’re ready to go in so in addition to the fresh herbs that.
I put in there I’m also going to add some dried herbs so I’m going to add some basil and then we’re going to add more once.
I blend it and taste it so basil oregano which we put in fresh and thyme so all the herbs that we put in fresh we’re also doing dried that looks so good doesn’t it.
I’m going to add some of the cashew creams how the color lightened from the cashew milk now we got a give that a taste and determine.
If we need more spices that is good needs a little something more though for sure I didn’t put hardly any salt in there so I’m going to do a little salt and definitely some more pepper and definitely more oregano actually.
I would say easily you could add a tablespoon of each of these total I only added a little when I restarted but now add more of everything more flavor more healthy benefits herbs are medicine.
We go that’s really good and I don’t really need any more cashew milk for me that’s just the slightest three spoons just to make it a little bit creamy that’s really good but see with fresh herbs.
You still need to add a whole tablespoon of each of the herbs dried afterward that’s really critical because that’s totally different and although I love the fresh herbs these are so concentrated.
And they’re delicious so let’s pour let’s blend up the next batch I’m going to put the three spoons of cashew milk I’m going to do salt and now.
We know about a tablespoon of thyme and basil so that was about eight cups so it depends how big a serving I would say it’s four two-cup servings but that looks fantastic.
It’s smelling so good and now we’re going to plate it up and do the taste test I’ll be right back so let’s serve it up I’m just going to use my ladle trying to get a nice clean that looks good and now.
I put the basil pesto sauce and I added a little water and I’m hoping that that way I can get a really nice drizzle the other way you can do it you just swirl it around now for the official test because.
I have the basil pesto drizzled in a little fresh sprig of basil on the top that is so good I love so much the texture because even though you blended it smooth. Pour into a bowl & top with basil pesto.
Use a spoon to swirl & make it look beautiful. Enjoy! Share this recipe with all your tomato-loving friends.
Conclusion: Blendtec Tomato Soup Recipes
You have read our entire posts on the Blendtec tomato soup recipe if you try this recipe hopefully you enjoy it with your family and friends it’s a very easy and quick recipe that I explain to you.
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Olivia Olsen is a food, beverage kitchen blender expert/professional writer with a degree in culinary arts, as professional chef. Olivia & his team are a smoothie enthusiast and overall fitness fanatic. We love sharing our passion for juicing with others, we have massive experience in kitchen stuff different brands blenders, to test and review products like kitchen blenders, juicers, and more.