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!
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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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Get the recipe!
Vitamix Tomato Soup
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
- 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!
Steph says
Fantastic flavor but came out more watery than i was expecting-- was hoping it would be thicker.
I did add fresh basil as well, which was yummy & then topped it with mozzarella. This was my first time using my new vitamix soup setting. I also didn't have the lid secured & about 1/4 of the liquid spilled out, so I'm not sure if that's why it was watery. Is there anything to do to thicken it? Thanks! Will make again.
Nicki Sizemore says
Hi Steph! For a thicker soup, you can strain out the juices from the can of tomatoes - just be sure to save the juices. Blend the soup and add some of the juices back into the soup until you get the consistency you like. Happy cooking!
Steph says
great tip! thank you, i will try that! i definitely enjoyed this dish & currently enjoying the leftovers. yummy!
Sandy says
I added 2 T of corn starch and it thickened up nicely.
Nicki Sizemore says
Hi Sandy, thank you for sharing!
Brad says
You could also add some fresh bread chunks. This is a pretty common practice, especially in Mediterranean recipes.
Abigail p says
Thank you so much! I made it last night and my household loved it so much they want me to make it again tonight! Very simple, easy ingredients that you can just whip up soup in no time! I’m dying to know where you got your soup bowls though! I love them!
Nicki Sizemore says
Hi Abigail, I'm so glad you loved the soup! The bowls are from Anthropologie. I bought them several years ago so am not sure if they're still available, but we love them!
Linda Niedzwiecki says
can you please tell me at what temperature you roast the canned tomatoes at and for how long. thank you in advance
Linda Niedzwiecki
Nicki Sizemore says
Hi Linda! The canned tomatoes go straight into the soup from the can - there's no need to roast them first. I hope you enjoy the soup!
Carly says
Perfect for grilled cheese, and tastes even better the next day!
Nicki Sizemore says
I'm so glad you enjoyed the soup, Carly! I agree; it gets even better with time. 😊
Mike Wallen says
I'm trying this recipe tonight with fresh picked tomatoes. But I don't have any cream. It's Labor day, and I live in a rural area, and all stores are closed, unless I make a 60 mile round trip. But I do have plain yogurt on hand, would that work?
Sour cream?
Nicki Sizemore says
Hi Mike, I haven't tested this soup with yogurt but I don't think the flavors would meld well (the tanginess of the yogurt would compete with the acid in the tomatoes). Instead, you can simply omit the heavy cream altogether. For a bit more richness, you can add more olive oil to taste. I hope this helps, and good luck!
Doni says
MORE olive oil? I don’t see any olive oil in this recipe….
Nicki Sizemore says
HI Doni, could you clarify your question? There's no olive oil noted in the recipe or in the instructions. Let me know if I can be of help!
Neal Watts says
Nicki, I love this soup. You say here that “For a bit more richness, you can add more olive oil to taste.”. Is that an option I missed? I’m guessing a couple of tablespoons?
Thank you so much!
Nicki Sizemore says
Hi Neal, I'm so glad you love the soup!! If you decide not to add the heavy cream you can add a bit of olive instead for richness. I would start with 1 tablespoon. Give it a taste and add more if desired. Enjoy!
Doina says
You can always add a boiled potato to thicken the soup. I am vegan and this works beautifully.
Nicki Sizemore says
That's a great tip!
Julie B says
This was a fantastic recipe!
Instead of canned tomatoes, I measured out 28 oz of garden fresh tomatoes (skins removed) and added 1/2 tsp salt since canned have more sodium. I also used all fresh herbs including the addition of basil after adjusting the amounts in the recipe for the dried herbs (~1 tblsp of fresh for 1 tsp dried). The best tomato soup I’ve had! Thanks for sharing your recipe!
Nicki Sizemore says
Hi Julie, thank you so much for these fantastic tips! I love that you used garden tomatoes since they're in season. Happy cooking!
Lisa says
Is the cream added after it’s cooked in Vitamix?
Nicki Sizemore says
Hi Lisa! Yes, the cream is added after the soup has been cooked in the Vitamix. You'll blend it in at the end and let the machine run for a few seconds longer, just until the cream is heated through. I hope you enjoy!
sue b says
Simply Delicious!! Used San Marzano whole canned tomatoes - the finished product has a bright fresh taste.
Used my Vitamix on the soup setting. Very easy to prepare with great results.
Will make again.
Nicki Sizemore says
Hi Sue, thank you for your comment, and I'm so happy to hear you liked the soup!
Julie says
Can you make this soup and then can it for future use?
Nicki Sizemore says
Hi Julie, I'm not an expert in canning so am not sure if this soup would be safe to can. However, it freezes beautifully without the cream! (Add the cream when you heat up the soup.)
Missy Blackman says
CanI substitute the heavy cream to make it plant based? Or simply leave it out?
Nicki Sizemore says
Hi Missy, you can absolutely leave it out or use cashew cream (my favorite!). I hope you enjoy!
Kris Culliton says
Any nutritional information for this recipe?
Tiffani says
It's 98 calories per cup using 1/2 cup half and half, or 162 calories per cup using 1/2 cup heavy whipping cream.
Tia says
Tried this tonight in our new Vitamix, and added some basil (our staple ingredient in almost everything- it was amazing! Thank you!
Nicki Sizemore says
Hi Tia, thank you for your comment, and I'm so happy you all liked the soup! 🙂
garnett jaeger says
jaegerre@msn.com
Hi wondering if there was a substitute for the tomato paste?
Nicki Sizemore says
Hi there! While there's not a simple swap for the tomato paste, you can try omitting it completely. The soup won't be quite as rich or complex, but I suspect it will still taste good. Let me know how it turns out!
Emily Buss says
Can you double the recipe and still put it all on the vitamix or will that be too full, do you think? We are a family of 5 with 3 hungry teenagers!
Casey says
I love this recipe! I double it but do it in two batches.
Nicki Sizemore says
Thank you, Casey!
Nicki Sizemore says
Hi Emily! You can absolutely double the recipe, but I'd suggest blending it in batches, depending on the size of your Vitamix. I hope you all enjoy!
Kelly A Cormier says
This turned out well in my Vitamix on Soup mode. Thanks for sharing!
Nicki Sizemore says
I'm so glad you liked it!
Brady says
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?
Nicki Sizemore says
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!