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Creamy Tomato Soup

INGREDIENTS :
 800 g vine-ripened tomatoes
 250 g carrots
 1 red onion
 3 cloves garlic
 2 tbsp olive oil
 2 tsp sea salt, plus more to taste
 ½ tsp ground black pepper, plus more to taste
 700 ml water or chicken broth or vegetable broth
 8 fresh basil leaves
 177 ml unsweetened almond milk or whipping cream
COOKING METHODS:
1

- Place in onion and garlic into the mixing jar, start chop.
Settings: 10 Seconds / Speed: 7

- Scrape down side of the jar with spatula.

2

- Add in oil.
Timer: 3 Minutes / Speed: 1 / Temperature: 100°C

3

- Add the tomatoes, carrots, basil leaves.
- Select preset mode R - “SMOOTHIE “ Auto Settings Timer : 30 Seconds / Speed: 10

*Caution: lock the measuring cup.

4

- Add the water or broth, salt and pepper.
*Caution: lock the measuring cup.

- Select preset mode R- “THICK SOUP “ Auto Settings Timer
Settings: Timer: 30 Seconds / Speed 10
Then the auto program continues to cook.
Timer: 2 Minutes / Speed: 0 / Temperature: 120°C
Then the auto program continues to cook.
Timer: 30 Minutes / Speed: 2 / Temperature: 100°C

5

- Add the almond milk or whipped cream, stir to combine.
Settings : Timer : 30 Seconds / Speed: 2

6

Serve.

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