This Creamy Tomato Soup in Vitamix Blender is a delicious example of why I'm so fond of blender soups. It's a lusciously smooth soup that is both bright and mellow at the same time. I share two options when making this Vitamix Tomato Soup: canned or fresh roasted tomatoes. Whether you have a Vitamix or a basic blender, this post will walk you through the technique of making easy, blended soup. It's healthy, vegan, and, best of all, simple to put together.
A perfect soup for the colder months, its sunny orange-red color will add a splash of cheer to darkening days.
In this post, I share the following:
- How to make this soup with either whole peeled tomatoes from a can or fresh on-the-vine roasted tomatoes.
- How to achieve a thick tomato soup that tastes rich from flavors like garlic and basil.
- Directions for using a high-speed blender to make a hot, healthy soup.
This recipe was inspired by my Healthy Butternut Squash Soup (Vitamix Recipe). Many of you have asked for more Vitamix blender soups because they're easy and with simple steps to the finish line. Plus, the fresh flavors make you feel like you are treating yourself to a healthy meal; sometimes, that's all we need.
Use this section to jump to areas of interest within the post.
It's really easy to keep all the ingredients for this recipe in the back of your cupboard. I love that satisfied feeling after whipping together a delicious dinner while technically having an empty fridge. What an accomplishment.
Tomatoes: canned or fresh?
Using a jar of whole peeled tomatoes will essentially be the same as grabbing a fresh bunch and roasting them. You'll decide what works best with what you've got. Part of being a good cook is making chef-level decisions in the kitchen so let's discuss how to determine which option is best for you...
I've made this recipe both ways many times, and the taste variation depends on (1) the brand of canned tomatoes and (2) the type and quality of the fresh tomatoes available.
Canned whole tomatoes are readily available, especially in the cooler months. They're technically easier because it limits the roasting step, but is it really that much extra work? Not to me, though it will tack on 30 minutes to the cook time, so determine if that's a deal breaker for you.
It also allows you to add roasted garlic versus raw garlic, and we all know how roasted garlic shines in the flavor department. It's one of my top tips when cooking anything involving garlic. Roasted always trumps raw in the flavor department.
What tomatoes work best?
Glad you asked. This is important. Flavorful, juicy tomatoes are key. Therefore vine tomatoes or roma tomatoes (plum tomatoes) are best. Red heirloom tomatoes are great, too, but hard to find year-round. If going fresh, you'll also want red cherry tomatoes. The flavorful ones are often packaged on the vine. See the photo above for an example.
What canned tomatoes work best?
Any brand from the San Marzano region, which will be listed on the label, signals a good-tasting tomato! I also like the brand Muir Glen.
Sometimes canned tomatoes have an acidic edge. You will need to taste the soup once it has been blended to determine if a pinch of sugar is necessary to balance the acidity. I'll remind you in the recipe card.
Herbs and Seasonings
Italian spice blend: garlic powder, smoked paprika, dried oregano, dried parsley, basil, and red pepper flakes are my go-to's. Feel free to use this combination or tinker with what you have in your spice cabinet. I do, however, recommend using fresh basil in this recipe. It's a large part of this soup's success.
- Vegetable broth
- Red tomato paste
- Garlic cloves & sliced shallot
- Canned coconut cream
- Olive oil (if roasting tomatoes)
- Sugar (optional)
Optionally, for croutons, a few slices of your favorite bread (mine is sourdough). Or, when shopping, plan to make a grilled cheese sandwich. A classic tomato soup companion.
See the recipe card for full instructions with quantities.
Coat the tomatoes in olive oil and sprinkle with the Italian spice blend. Lastly, throw a dash of salt and pepper before sending it to a 400-degree Fahrenheit oven. Roast the garlic by severing the top, drizzle with oil and wrap tightly in parchment paper.
Allow the tomatoes and garlic to cool until you can handle them. Slip the skins off and add the flesh to the Vitamix blender (or whichever high-speed blender you have). Pluck 2-4 garlic cloves from their nest and add them to the container with the rest of the ingredients. Using the soup setting, blend for 4-6 minutes. Transfer to a pot on low, add coconut cream, and stir until combined and the soup thickens.
To make the croutons: Slice the bread into cubes, drizzle with oil, sprinkle some spices, and add to the oven for 10-15 minutes or until crunchy.
Garnish your soup with some leftover roasted cherry tomatoes and spices. I like to add thyme leaves on top!
If using canned tomatoes: skip the instructions for roasting. Add all ingredients, except the coconut cream, to the Vitamix (or high-speed blender) and blend for 4-6 minutes. Transfer to a pot on low heat and stir in the coconut cream until combined and the soup has thickened.
Hint: Try the soup once blending is complete. Add in a pinch of sugar if it tastes too acidic and salt/pepper to taste. The soup will be thin, don't fret. Add the dairy-free coconut cream next, which will thicken it.
You'll need a high-speed blender to make this soup recipe with ultimate ease. The blender I use is the Vitamix Profession Series 750. It's an expensive kitchen gadget, but often Vitamix owners, like me, claim to use it every day, and it encourages new, healthier ways of eating. I do think it's a modern-day luxury but a necessity for my health-focused kitchen.
You could also use a regular blender, including an immersion, but you'll need to transfer the soup to a pot and bring it to a boil. Then, add the coconut cream and allow it to simmer for 10 minutes.
Place leftovers in an airtight container. Due to the fresh ingredients, refrigerate for up to three days. Reheat in a small soup pot on medium heat while stirring often. Or add it back to the Vitamix blender using the soup setting. Blend for 6-10 minutes until the desired temperature is reached.
This soup freezes well for up to 2 months.
Place the canned coconut cream in the fridge overnight to thicken. This will enhance the soup's velvety creaminess!
Vitamix blenders, set to the soup setting, run from 4-10 minutes on high speed. Not all Vitamix blenders have a specific soup setting, but all high-speed blenders can easily be used for soups. Blending the ingredients on high for 4-5 minutes will result in the desired texture, consistency, and heat.
The blades spin 500 times per second, causing intense friction! The temperature inside the Vitamix will increase by about 10 degrees every minute. Full hotness reaches 170 degrees Fahrenheit, which takes anywhere from 4-10 minutes, depending on the temperature of the ingredients when starting.
I, too, like my Vitamix tomato soup on the thicker side. So, I added coconut cream (the vegan chef's healthier version of heavy cream). Tomatoes have a high water content, so the soup from the blender will be naturally thin. Add the extra step of transferring to a pot on low heat and stirring the cream, which in my opinion, is necessary.
You can use flour or cornstarch if you want an alternative thickener to the coconut cream. Do not add it directly to the soup. It will clump. Take a ½ cup of vegetable stock and sprinkle in 1 tablespoon of flour while whisking. Once combined, add the mixture to the soup pot and stir on low heat until it is thickened to the desired consistency.
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Creamy Tomato Soup in Vitamix Blender
- High-Speed Blender
Roasted Tomatoes Option:
- 3-4 lbs ripe tomatoes
- 20 small cherry tomatoes, on the vine
- 1 bulb garlic
- olive oil (To coat the tomatoes)
- 3 tablespoons Mixed spice blend: onion powder, paprika, basil, parsley, and red pepper flakes.
For the soup:
- 28 ounce canned whole peeled tomatoes (Alternative to roasted tomatoes)
- 1 shallot, coarsely sliced
- ½ cup organic vegetable stock
- 2-4 cloves garlic (Roasted or raw)
- 10-12 leaves fresh basil
- 4 tablespoons tomato paste
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup canned coconut cream
- pinch of sugar (optional)
- Homemade croutons
(Option) Roast Tomatoes + Garlic:
- Preheat the oven to 400 degrees Fahrenheit and line a baking tray with parchment paper. Add the tomatoes to the tray in a single layer. Coat them with olive oil and sprinkle with spices. Adding a dash of salt and pepper.
- Sever the top of the garlic bulb, exposing the cloves, drizzle with oil and tightly wrap in parchment paper. Roast the tomatoes and garlic for 30 minutes or until the tomatoes are blistering, wilted, and slightly charred (see photo above). Once done, move to the next step.
- Use canned whole, peeled tomatoes and raw garlic cloves in place of the roasted. Add all ingredients, except the coconut cream and optional sugar, to the blender. Note: save some roasted cherry tomatoes for garnish, if desired.
- If using a Vitamix, continue blending until the soup is hot and heavy steam escapes the lid plug, this should take between 4 to 6 minutes. Taste test: If the soup tastes too sharp (some tomatoes have an acidic edge), add a pinch of sugar.
Make the soup:
- Transfer the blended soup to a pot, and add in the coconut cream. Heat the soup over medium heat, stirring occasionally for 5 minutes or until you reach a silky texture. The coconut cream will thicken the soup.
- Season to taste with salt and pepper and ladle into warm bowls. Top each serving with roasted cherry tomatoes, red pepper flakes or thyme leaves and a grind of pepper. Pass the croutons at the table, if using.