Last updated on July 17th, 2023
Easy, healthy, and bursting with great flavor, Blender Garden Soup checks all the right boxes for me. I like to cook the ingredients directly in my VitaMix blender, and then chill it overnight. Served cold in tea cups, and garnished with crunchy slices of green onion, the soup makes a marvelous first course for a summertime dinner party. Alternatively, you can serve the soup hot for a winter affair.
To see me make this soup and serve it as the first course for a July dinner party, watch the video above. Included in the video is a main course, side dish, and dessert! Below is the printable recipe for the soup:
Garden Blender Soup
- A high-powered blender, such as VitaMix
- 2 cups (500mls) cold water
- 3 medium-size tomatoes, cored
- 1 rib of celery, including the leaves
- 1/2 green bell pepper
- 1/2 red bell pepper
- 1 small wedge of cabbage (about the size of a fist)
- 1 garlic clove (or a teaspoon of garlic paste)
- 1 generous handful raw cashews
- 1 small handful fresh basil leaves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly-ground black pepper
- Thin slices of green onion (scallion)
- Put all of the ingredients into the jar of a VitaMix or some other high-powered blender. Pulse the machine a few times to draw the tomatoes to the bottom of the blender. Then run the machine on its "soup" or "cook" setting, until the soup is piping hot -- about 6 minutes. Allow the soup to cool to room temperature.
- Transfer the cooled soup to a jar or pitcher. Cover and refrigerate overnight.
- Give the cold soup a good stir. Then taste carefully for seasonings, adding more salt if necessary. Serve cold, garnished with thin slices of green onion (scallion). Or, reheat the soup on the stove top or in the microwave if you wish to serve it hot. Enjoy!