Well, we did it. We bought a Vitamix. I’d been waiting forever to get one, and since one of the lower end models was finally on sale, we are now the proud owners of this incredibly powerful blender.

And so, now I’m on a bit of a Vitamix kick, making almond milk and fruit ice cream, green smoothies, and the other night, vegan tomato soup.

Here’s the recipe. I’m sure it’s do-able in a regular blender, just probably not as quick to prepare.

Ingredients (for 3-4 servings):

1 small shallot, peeled and cut into quarters

1 medium carrot, peeled and cut into chunks

1 stalk celery cut into chunks

1 28-oz can of organic diced tomatoes

4 – 5 fresh basil leaves

How:

Place the ingredients in the blender. I didn’t follow a specific order, but I think you’re probably supposed to put the more liquid stuff in first.

Turn on the blender. Ours doesn’t have all the fancy pre-set dials, so I turned it on low, then flipped it to “high”, then turned the dial up to 10 and let it go for 3 – 4 minutes.

Because I was also making a pasta main course, I let the soup heat up in the blender, then transferred it to a pot to simmer. This soup was so smooth and creamy, I actually thought it had almond (or regular) milk in it. It didn’t.

Enjoy!