Vitamix tomato soup
This creamy Vitamix tomato soup comes together in minutes and is as sophisticated as it is nostalgic. Tomato soup has always had a special place in my heart. I couldn’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 soup recipes
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. Ella literally begs for it. It’s 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.
Quick tomato soup with canned tomatoes
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).
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 is adapted from my Bluprint class, Make the Most of your Blender, and it 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.
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.
Other soups to try:
- Homemade Chicken Noodle Soup in Under an Hour
- Savory Sweet Potato Soup
- Curried Sweet Potato Soup
- Roasted Squash Soup with Coconut & Curry
Get the recipe!
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 could just as easily serve the soup as a first course to a dinner party as to a gaggle of six-year-olds for school lunch. If you don't have a Vitamix, you can blend up the soup in a regular blender then heat it on the stovetop.
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
- 1/8 teaspoon chopped fresh rosemary (optional)
- 1/8 teaspoon dried oregano
- ½ tablespoon tomato paste
- ¾ teaspoon sugar
- Kosher salt
- Freshly ground black pepper
- 1/4 – 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.
Recipe 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.
I have SO MANY tomatoes (specifically romas) sitting on my counter… Can I use those in lieu of canned? and them maybe freeze the soup?
Some of the students in my Craftsy class have successfully made it with about 6-8 plum tomatoes (you want a meaty tomato), but I haven’t tried it (the damn chipmunks KILLED our tomato harvest this year!). Alternatively, you can quarter the tomatoes, roast them with a bit of EVOO, garlic and perhaps some fresh herbs, then use those for the soup (you can also freeze roasted tomatoes, which are fabulous in soups, stews and sauces in the middle of winter). Good luck!