Beth’s Tomato Soup (Raw Or Cooked)

Beth’s Tomato Soup (Raw Or Cooked)

This recipe can very easily be turned into a RAW recipe.
Vegetable Soup Stock Reading Beth’s Tomato Soup (Raw Or Cooked) 1 minute Next Raw Holiday Celery Soup

This recipe can very easily be turned into a RAW recipe. Simply follow the recipe above but rather than cooking the ingredients, place them all in a blender, and blend them until all ingredients are in liquid form. In a Vita-Mix or Blendtec blender, allowing the blender to continue to run for several minutes will warm the soup but will not make it hot enough to destroy the enzymes. If a Vita-Mix is not available, just blend all vegetables into a liquid form, and then heat until just warm, but not hot. This will also give you a warm soup on a cold day, without killing the enzymes.


2 cloves garlic (pressed or chopped fine)
1 onion (cut in chunks)
3 stalks celery (cut in chunks)
1 carrot (cut in chunks)
4 tomatoes (cut in large pieces)
1 teaspoon basil (dried - use fresh if available)
3 cups distilled water
1 small zucchini (cut in chunks)
unrefined sea salt (to taste)


1. Combine all ingredients in a soup pot and simmer over low heat until all vegetables are soft.
2. Allow to sufficiently cool, so that the soup can be transferred to a blender or food processor safely, and then blend until smooth.
3. Return to the cooking pot, bring to a simmer, and it is ready to serve.

Subscribe to our newsletter

Get promotions, news tidbits, featured recipes, webinars, supplement spotlights, and much more sent right to your email inbox!