Desserts

5 Steps How You Can Get A Best Soup

Written by falwor

Making homemade soup recipes is easier than you think. Whether you’re looking for healthy and homemade or quick and simple, there’s a soup recipe for every occasion!

1. Beet Soup with Goat Cheese and Almonds

In season through the fall, beets add a wonderful splash of color when our plates begin to lose the brilliant hues of summer. You won’t be able to taste the roasted Roma tomatoes in the final product,but their acidity will keep the beet flavor from being too sweet.

Preparation :

45 minutes PROCESSING:1 minute COOK TIME:30 minutes YIELD:7 cups (1.7 liters)

Ingredients :

  • 2 tablespoons (30 ml) olive oil
  • 2 cups (8 oz / 227 g) yellow onion chunks
  • 1 garlic clove, halved
  • 4 medium beets (20 oz / 568 g total), roasted, cooled, peeled, and diced
  • 4 Roma (plum) tomatoes (about 18 oz / 510 g total), halved, roasted, and cooled
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 3 cups (720 ml) low-sodium chicken broth
  • 4 ounces (114 g) goat cheese, crumbled, for garnish
  • 1 cup (100 g) sliced almonds, lightly toasted, for garnish
  1. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.

2. Add the beets, tomatoes, salt, and pepper and cook for 4 minutes, until the tomatoes have released most of their liquid.

  • Add the broth and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes.
  • Ladle the hot soup into the Vitamix container and secure the lid. Select Variable 1. Turn the machine on and slowly increase the speed to Variable 10, then to High. Blend for 1 minute.
  • Serve the soup hot. Garnish with the goat cheese and almonds.

Amount per 1 cup (240 ml) serving:

calories 220, total fat 14 g, saturated fat 3.5 g, cholesterol 5 mg, sodium 360 mg, total carbohydrate17 g, dietary fiber 5 g, sugars 9 g, protein 10 g

2. Broccoli Cheese Soup

One of the wonders of the Vitamix is the machine’s ability to take raw ingredients and transform the minto steaming hot soup. Imagine taking the pantry staples for this soup, putting them in your Vitamix,and having dinner in the time it takes to set the table! The rest of our busy lives should be so easy.And because you are making the soup yourself, you can avoid the extra fat and sodium that would likely be in a canned soup.

Preparation :

10 minutes PROCESSING:5 to 6 minutes YIELD:2½ cups (600 ml)

Ingredients :

  • 1 cup (240 ml) skim milk
  • ½ cup (60 g) shredded Cheddar
  • 1½ cups (150 g) fresh or frozen broccoli or cauliflower florets, steamed
  • 1 teaspoon diced onion
  • ½ cup (80 ml) low-sodium vegetable broth

Place all the ingredients into the Vitamix container in the order listed and secure the lid. Select Variable 1. Turn the machine on and slowly increase the speed to Variable 10, then to High. Blend for5 to 6 minutes, until heavy steam escapes from the vented lid.

Amount per 1 cup (240 ml) serving: calories 110, total fat 2g, saturated fat 1 g, cholesterol 5mg, sodium 250mg, total carbohydrate 13g, dietary fiber 3g, sugars 7g, protein 11g

3. Carrot-Ginger Soup

This marigold-orange soup will brighten even the dreariest of days. The mellow sweetness of the carrots and parsnips is brightened by the warm spice of the fresh ginger. With the aid of your Vitamix blender, the soup will have the silky smooth texture of a restaurant-made soup too!

Preparation :

10 minutes PROCESSING:8 minutes YIELD:5 cups (1.2 liters)

Ingredients :

  • 3 tablespoons (45 ml) olive oil
  • 3 cups (380 g) chopped carrots
  • 1 tablespoon chopped yellow onion
  • ⅓ cup (50 g) chopped parsnips3 cups (720 ml) low-sodium vegetable broth
  • 1 thin slice (5 g) fresh ginger root
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon snipped fresh chives

Place the olive oil, carrots, onion, parsnips, broth, ginger, salt, and pepper into the Vitamix container in the order listed and secure the lid. Select Variable 1. Turn the machine on and slowly increase the speed to Variable 10, then to High. Blend for 8 minutes, or until heavy steam escapes from the vented lid. Serve garnished with the chives.

Amount per 1 cup (240 ml) serving: calories 120, total fat 9g, saturated fat 1g, cholesterol 0mg, sodium 370mg, total carbohydrate 11g, dietary fiber 3 g, sugars 5 g, protein 1g

4. Tortilla Soup

Hungry for a healthy meal but short on time? Drop the soup base ingredients into your Vitamix and let it do its magic while you cut up cooked chicken, slice a jalapeño and some olives, and get out tortilla chips. In 15 minutes, you have a steaming hot, vegetable-packed soup, and dinner is served!

Preparation :

15 minutes PROCESSING:6 to 7 minutes YIELD:5 cups (1.2 liters)

Soup base:

  • 3 cups (720 ml) low-sodium chicken, beef, or vegetable broth
  • 1 Roma (plum) tomato, halved
  • 1 medium carrot, halved
  • 1 celery stalk, halved
  • One ¼- to ½-inch-thick slice onion1 garlic clove, peeled
  • One ¼- to ½-inch-thick slice yellow squash
  • One ¼- to ½-inch-thick slice red bell pepper
  • One ¼- to ½-inch-thick slice cabbage
  • 1 white button mushroom Salt and ground black pepper
  • 1 teaspoon taco seasoning Dash of ground cumin

Optional ingredients:

  • ½ cup (70 g) cooked chicken
  • ½ jalapeño pepper
  • ¼ cup (30 g) sliced olives
  • ¼ cup (50 g) no-salt-added canned corn, drained
  • 1 ounce (28 g) tortilla chips

1. For the soup base: Place all the ingredients into the Vitamix container in the order listed and secure the lid. Select Variable 1. Turn the machine on and slowly increase the speed to Variable 10, then to High. Blend for 6 to 7 minutes, until heavy steam escapes from the vented lid.

2. If adding optional ingredients, reduce the speed to Variable 2 and remove the lid plug. Through the lid plug opening, drop in the chicken, jalapeño, olives, corn, and/or chips and blend for an additional10 seconds.

Amount per 1 cup (240 ml) serving (with optional ingredients): calories 90, total fat 2.5g, saturated fat 0g, cholesterol 10 mg,sodium 190mg, total carbohydrate 10g, dietary fiber 2 g, sugars 2g, protein 8g

5. Garlicky Leek and Artichoke Soup

Chefs love Vitamix blenders, in part because of their ability to make silky, smooth purees and soups.Making this pale green soup gives you a chance to get restaurant-quality results at home! Vitamix chef Bev Shaffer loves this soup for its clean, vibrant artichoke flavor with hints of thyme. Garnish with pesto or some chopped fresh herbs.

Preparation :

10 minutes PROCESSING:1 minute COOK TIME:25 to 30 minutes YIELD:7½ cups (1.8 liters)

Ingredients :

  • 2 tablespoons (30 ml) olive oil
  • 3 medium leeks, white parts only, chopped
  • 9 garlic cloves, peeled
  • 10 thyme sprigs
  • 2 medium russet (baking) potatoes (18 oz / 511 g), peeled and cut into 1-inch (2.5-cm) pieces
  • One 14-ounce (396-g) can water-packed artichoke hearts, rinsed and drained
  • 2 cups (480 ml) low-sodium vegetable broth
  • ½ lemon, peeled
  • ½  teaspoon fine sea salt

Optional garnishes:

Basil pesto, preferably homemade

Chopped fresh herbs

  1. Heat the olive oil in a large pot over medium-high heat. Add the leeks and garlic. Cook, stirring frequently, until the leeks soften, about 5 minutes. Do not brown. Add the thyme and cook for 1minute.
  • Add the potatoes, artichokes, and broth and bring to a boil. Reduce the heat to low, cover, and simmer until the potatoes are tender, about 20 minutes.
  • Transfer the mixture to the Vitamix container with the lemon and salt and secure the lid. Select Variable 1. Turn the machine on and slowly increase the speed to Variable 10, then to High. Blend for1 minute.

4. Serve hot topped with a dollop of pesto or chopped fresh herbs.

Amount per 1 cup (240 ml) serving: calories 140, total fat 4 g, saturated fat 0.5g, cholesterol 0mg, sodium 380 mg, total carbohydrate23 g, dietary fiber 3 g, sugars 2g, protein 3g

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falwor

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