Published: · Modified: by Nicki Sizemore · This post may contain affiliate links
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This easy homemade Vitamix tomato soup gets made right in the blender! It's light and silky yet creamy and bright, with a flavor that's as sophisticated as it is nostalgic. The soup comes together in minutes and and it can be made year-round.
Tomato soup has always had a special place in my heart. I can't count the number of Campbells cans that I slurped up as a kid, usually alongside a box of club crackers or a grilled cheese. Was it a marketing campaign that linked tomato soup to dreary days? If so, it worked.
Vitamix tomato soup
As soon as the weather starts to chill and darken, tomato soup is what I crave. But I no longer enjoy the metallic and faded taste of canned soup. Luckily this from-scratch, easy Vitamix tomato soup is nearly as easy to make, has a bright, fresh flavor, and retains all of the warm fuzziness of my childhood memories.
Key ingredients
Instead of relying on fresh tomatoes, which are soon to become pale and pasty supermarket duds, this easy tomato soup is made with canned whole tomatoes, meaning it can even be made in the deep, dark days of winter. I prefer whole tomatoes (San Marzano if you can find them) over diced because they have a sweeter flavor (an insider once told me that the "second grade" tomatoes are used in the diced cans).
How to make Vitamix tomato bisque soup
The tomatoes are blended with garlic, shallot, herbs and broth. A touch of tomato paste gives the soup depth, and a swirl of heavy cream (or you could use cashew cream for a non-dairy alternative) rounds out the edges and makes the soup feel like satin. The recipe can be completely prepared (cooked and all!) in a Vitamix! If you don't have a Vitamix, you can whiz it up in a regular blender then simmer it quickly on the stovetop.
Serving suggestions
This homemade tomato soup is perfect for those busy nights when you don’t know what in the h-a-y to make for dinner. Serve it alongside these oven grilled cheese sandwiches, and I promise you that the whole family will be delighted. It’s also a delicious school or work lunch when packed in thermoses, preferably with some crusty bread for dipping.
Pull on a sweater, dig in a spoon, and let this tomato soup welcome you to the season. Ahh fall, I’m ready for you.
Tips for this recipe:
- This soup can be completely blended AND cooked in a Vitamix (!!), but if you don't have one you can blend it up in a regular blender then simmer the soup on the stove.
- Don't be tempted to add more garlic and shallot - a little goes a long way!
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!
Other Vitamix recipes to try:
Check out all my easy, wholesome Vitamix Recipes, including:
- Chilled Cucumber Soup
- Easy Carrot Cake with Maple Cream Cheese Frosting
- Black Bean Brownies
- Chocolate Quinoa Cake with Cocoa Whipped Cream Frosting
- Banana Oat Blender Pancakes, and more!
Stay connected
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Vitamix Tomato Soup
Canned, whole tomatoes provide the base for this creamy soup. They get blended with a few aromatics (the quantities look puny, but a little goes a long way) and a swirl of heavy cream, which rounds out the edges and makes the soup feel like satin (cashew cream would be a delicious non-dairy alternative). You can blend and cook the soup right in a Vitamix, but if you don’t have one, simply blend the soup in a regular blender then heat it on the stovetop. Feel free to swap out the fresh thyme and rosemary for ⅛ teaspoon dried Italian seasoning mix.Try the soup with these prep-ahead Oven Grilled Cheese Sandwiches!
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Main Course
Cuisine: American
Keyword: blender tomato soup, easy tomato soup recipe, vitamix tomato soup
Servings: 4 (Makes 5 cups)
Author: Nicki Sizemore
Ingredients
- 1 28- ounce can whole, peeled tomatoes
- ½ cup low sodium chicken or vegetable broth, or water
- 1 tablespoon coarsely chopped shallot
- ½ garlic clove
- ¼ teaspoon chopped fresh thyme
- ⅛ teaspoon chopped fresh rosemary (optional)
- ⅛ teaspoon dried oregano
- ½ tablespoon tomato paste
- ¾ teaspoon sugar
- Salt and freshly ground black pepper
- ¼ - ½ cup heavy cream
Instructions
Place the tomatoes (with their juices), broth or water, shallot, garlic, thyme, rosemary (if using), oregano, tomato paste and sugar in a blender (use a high-speed blender, such as a Vitamix, if you have one). Season with salt and pepper. Turn the machine on and gradually increase the speed to high. Blend until completely smooth (give it a good minute or two). If you’re using a Vitamix, continue blending until the soup is hot and steam escapes from the lid plug, about 6 minutes. If you’re using a regular blender, transfer the soup to a pot and bring it to a boil. Reduce the heat to a simmer and cook, stirring occasionally, for 10 minutes.
Add the heavy cream (to taste) to the soup. If using a high-speed blender, blend until warmed through, about 5 seconds. If using the stovetop, bring the soup back to a simmer, stirring to incorporate the cream.
Taste and season with additional salt and pepper if needed.
Notes
Do Ahead: The soup can be refrigerated for up to 3 days.
Tips:
- This soup can be completely blended AND cooked in a Vitamix (!!), but if you don't have one you can blend it up in a regular blender then simmer the soup on the stove.
- Don't be tempted to add more garlic and shallot - a little goes a long way!
- I love to serve this soup with these oven grilled cheese sandwiches.
- Check out all my easy, wholesome Vitamix Recipes, including Chilled Cucumber Soup, Easy Carrot Cake with Maple Cream Cheese Frosting, Black Bean Brownies, Chocolate Quinoa Cake with Cocoa Whipped Cream Frosting, Banana Oat Blender Pancakes and more!
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Reader Interactions
Comments
Michael Schwer says
I just made this with soy milk instead of cream. It was super easy and delicious!Reply
Nicki Sizemore says
So happy to hear!!
Reply
SharLise says
I’m going to make this with cashew cream tomorrow. I think it’ll be wicked good.
Reply
Nicki Sizemore says
That's a great way to make it dairy-free!
See AlsoZucchini Bread | LovefoodiesReply
Twila Flohr says
I have made this a lot this summer. It is easy to use up small tomatoes in the fall with this. I squeeze the seeds out and pack them in tight. Makes a nice thick soup and we use it on pasta also ! Always put the heavy cream in it.
Reply
Nicki Sizemore says
Thank you so much for sharing; that's such a great tip!!
Reply
Mark says
Hi, any suggestions on how much salt to start with?Reply
Nicki Sizemore says
Hi there! I always encourage people to salt to taste, as everybody has different preferences. Start with a large pinch, adding more as needed according to your own palate. I hope you enjoy!
Reply
Mark Mathias says
OK, thanks. I will try 1/16 tsp and go from there (definition of a "pinch" I found on the internet). I'm an engineer and sometimes don't do well without precise measurements, LOL.
Nicki Sizemore says
Aha! Start with 1/8 teaspoon. You've got this!
Chris Espey says
Just got my Vitamix and this soup is what I made first. I used 2 oz cream cheese instead of the cream, since I already had it. Five stars for a great recipe!
Side note: Vitamix on speed 10 is sooo loud lol and I'm in a condo.Reply
Nicki Sizemore says
That's such a great tip to use cream cheese instead of the heavy cream! (And I hear you about the Vitamix noise, pun not intended 😂)
Reply
Ellen says
This is so good! I made this tonight with my brand new Vitamix, and it turned out excellent! Thanks so much for the recipe.Reply
Nicki Sizemore says
Hooray! I'm so happy to hear, Ellen. Thank you for sharing!
Reply
Beth says
Others had said that it was too thin, and I didn't have broth anyway, so I added some Better Than Bouillon with no additional water. Came out so nice and thick!Reply
Nicki Sizemore says
Thanks for your comment, and I'm so glad you enjoyed!
Reply
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