If you’re like me, you might be sneaking away for a mini-vacation on this long weekend. Preparing for the trip leaves little time for cooking. Thank goodness for blender soups! Dinner can be put together in five minutes or less if you have a few vegetables on hand.
Chef AJ first introduced me to blender soups with her Dream of Tomato Soup. Her recipe calls for a full cup of hemp seeds. We sometimes find that too rich, so we cut it back to ½ a cup. If you don’t have hemp seeds, you can substitute sunflower seeds for an equally good soup with a slightly different flavor.
Here is the video of Chef AJ and Juliana Hever making the soup. The full recipe follows.
Dream of Tomato Soup
1 pound roma tomatoes, roughly chopped
2 red bell peppers, roughly chopped
2 cloves garlic
¼ cup fresh basil
¼ cup lemon juice
3-4 sundried tomatoes
½ tsp chipotle powder, optional
½ cup hemp seeds, see note above
Place the tomatoes, peppers, garlic, basil, lemon juice, sundried tomatoes, and chipotle powder in a high-speed blender and blend on high for about a minute, until the soup starts to steam. (If you have a Blendtec, use the soup setting.) Add the hemp seeds and blend again until the soup is hot and creamy. If it’s not quite hot enough after blending, you can continue warming it on the stove.
Photo by Andrew Storm, used with permission