Before we say more, do not make your soup very hot, or don't boil or cook it over 110 to 112 degrees Fahrenheit. The controversy is that too hot temperature can likely eradicate most or all of the valuable nutrients that you sought to consume with your soup.

But keep also in mind that some vegetables like for example the tomatoes will release some nutritious and/or healthful enzymes only at temperatures of 140 degrees Fahrenheit or higher. You could cook in that case your tomatoes separately in a cooking pot and then add them to your blended soup ingredients into your blender later.

Cooking with the OMNI blender or other 3 hp or 2 hp high performance blenders (from competitors) is not recommended, even if they have given you the idea. According to the Underwriter Laboratories (UL), cooking in blenders is not permitted. Of course, the blade will turn more than fast enough. So as a result you can create hot ingredients just by way of friction, letting the blender run on high for 4 to 6 minutes. Again, it is not recommended. If you were to spill the container ingredients by accident, then you will know what the UL had in mind for you...just your safety. And we want to fully support that.

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So, this is how we make our HOT RAW SOUPS (Hot and Raw being an Oxymoron Statement)...