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Bowl of Vitamix tomato soup on a wooden serving board.
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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 mins
Total Time15 mins
Course: Main Course
Cuisine: American
Keyword: blender tomato soup, easy tomato soup recipe, vitamix tomato soup
Servings: 4 (Makes 5 cups)


  • 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
  • teaspoon chopped fresh rosemary (optional)
  • teaspoon dried oregano
  • ½ tablespoon tomato paste
  • ¾ teaspoon sugar
  • Salt and freshly ground black pepper
  • ¼ - ½ cup heavy cream


  • 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.


Do Ahead: The soup can be refrigerated for up to 3 days.