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Soups and Foods:
Cream of Tomato Soup
Makes 4 servings
4-5 medium ripe tomatoes, cut in quarters
1 small onion cut in quarters
3-4 fresh basil leaves
2 Tbsp. Butter
½ tsp. salt
1 cup half-and-half or milk
1. Place tomatoes, onion and basil in the jar.
2. Cover jar with lid. Press “On / Off” button, then press “Food Chop” button.
3.
Pour processed mixture into 3 qt. sauce pan. Add butter, salt and half-and-half.
4. Stir while gently heating to 145°F; do not let soup boil.
Cuban Black Bean Soup
Makes 4 servings
2 cans (15-19 oz. each) black beans
½ small red onion halved
4 or 5 sprigs cilantro stems discarded
1 small onion halved
2 garlic cloves
2 Tbsp. Olive Oil
1 cup water
½ cup sofrito*
1 Tbsp. Cilantro leaves
1 cup sour cream
1. Rinse and drain beans; set aside.
2. Place red onion and cilantro leaves in the jar. Cover jar and press “On/Off”
button and then press “Food Chop” button.
3. Remove mixture from jar and set aside (no need to rinse jar for next step).
4. Place onion and garlic in jar. Cover jar and press “On/Off” button and then
press “Food Chop” button.
5. In a 4 quart sauce pan cook onion and garlic in olive oil until tender.
6. In jar, place 3 cups of beans with liquid and cilantro leaves. Cover jar with
lid and press “On/Off” button and then press “Medium/Blend” button
and press “Stop” button when desired consistency is reached. (Change to
whatever the sequence will be on the final product).
7. Stir bean mixture into soup remaining in saucepan; reheat as desired.
8. Serve, if desired, with sour cream and onion chive mixture.
* Sofrito is a popular condiment in Latin American cooking. It can be found
in the Latin American or International foods section of most supermarkets.
Creative Cook’s Note: If a totally blended soup is preferred, repeat step #3
with remaining beans and liquid.