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Fancy Vitamix Tomato Soup
Course: SoupsCuisine: American, ComfortDifficulty: EasyServings4
servingsPrep time5
minutesCooking time5
minutesCalories78
kcalThis Fancy Vitamix Tomato Soup offers a healthy, plant-based twist on the classic comfort food, packed with fresh ingredients and bursting with flavor. Using a high-performance blender, this recipe transforms simple ingredients like fresh and canned tomatoes, carrots, and sun-dried tomatoes into a smooth, creamy soup without any additional cooking. Enhanced with aromatic herbs this soup delivers a rich taste and silky texture that rivals traditional recipes. Perfect for a quick weeknight dinner or as a nutritious lunch option, this no-fuss tomato soup proves that homemade can be both convenient and delicious, free from additives and unnecessary sugars found in canned varieties.
Ingredients
1.5 cups (360 ml) water
1 can (410 g) diced tomatoes
2 roma tomatoes, halved
1 medium carrot, halved
1/2 of an 8.5 oz jar (70 g) sun-dried tomatoes, drained
1.5 Tablespoons (15 g) onion
1 garlic clove
1.5 Tablespoons fresh thyme
1 Tablespoon tomato paste
1 teaspoon flax meal
1/2 cup milk of choice
Salt and pepper to taste
Directions
- Add ingredients to a high-performance blender in the order listed.
- Blend on high for 6 minutes or use the soup setting if available.
- Pour into bowls and serve hot.
Notes
- Fresh herbs are preferred, but dried can be substituted if necessary.
- A small amount of raw onion provides more flavor than cooked onion.
- Garnish for visual appeal and enhanced flavor.
80 responses to “Fancy Vitamix Tomato Soup”
how many ounces does this make? no number of servings on recipe thanks
Makes 4 servings.
MSG is not a bad ingredient by the way.
We just like to keep our sodium levels down on homemade meals.
I made this today and loved it! I think the sun-dried tomatoes and fresh thyme from my garden were definitely the secret ingredients. I didn’t put enough salt in it when I blended it but that was easily remedied at the table. I used homemade unfiltered organic coconut milk. The sun-dried tomatoes were also homemade; dried last season and reconstituted overnight just to make this soup. After it was done (using the soup setting) I ran the blender on speed 1 for about 30 seconds to de-froth it. (A tip that I got from one of your other videos.)
Love all of these things that made this soup perfect for you. Garden ingredients always make for the best blends.
I added fresh basil to mine as well then chopped up some more basil to put on top. Overall the recipe was great!!
Yum! Kind of a bruschetta take on the recipe. Love it.
Loved this recipe and so did my husband. Used fresh cherry tomatoes for all tomatoes and used a bit of truffle oil on top. Perfect and delicious. Did not find it too acidic.
Truffle oil would make anything taste good 😂
I’m sorry to leave this bad review, but the other commenters talking about the acidity were correct. Not only that, it was just all around a bad tomato soup. It made my vegan grilled cheese taste bad when I dipped it into it and that is a hard thing to do! lol My partner and I tried to salvage it, but sadly it was too far gone. Even if we were able to get it to taste good (which we weren’t) The soup must blend for so long that is becomes frothy and not like how a soup should be, liquidy or creamy in consistency. Turning it down to low speed for a long time didn’t make it any less frothy. It was all around unpleasant. I think this recipe needs major tweaking.
So sorry you didn’t enjoy the soup. It’s certainly a polarizing recipe as you can see from the comments.
We have the explorian which has a smaller jug. I found I had to increase the time but besides that yum!
Good to know, thanks!
Please learn from my rookie mistake. For the love of tomato soup everywhere, do NOT substitue dry thyme in equal measure to fresh thyme.
Fair enough, haha!
Chose this recipe as the first ever soup I made in my new vitamix and it came out amazing! It was very flavorful and I loved how easy the recipe was to follow. Cannot wait to keep making more recipes from you guys.
So happy to hear that, Yanhel!
Hi!
Do you think adding more canned tomatoes would work instead of the fresh roma tomatoes? I love having recipes around that only need pantry staples to cook up in a pinch when fresh ingredients are running low.
Thank you!
Yes, I think that would work just fine.
Yum thank you!! I added some vegan sour cream, pinch of sugar, salt, and some butter. Delicious!!
Those sound like excellent additions 🙂
I am concerned about hot soup and the lid popping off – but in the video you just push start and walked away. Do we not need to standby with a towel over the lid?
Thanks! Excited to try this!If you’ve got a Vitamix you can just walk away! The lid is vented so the steam has a place to escape. Have never had a lid come off or even leak while making soup in 5+ years.
Tried this recipe out, tasted delicious!
So glad you liked it, John 👍
Add sugar or honey. A little sweetener will cut the acid. If that’s not enough, try adding a little lemon juice.
Great ideas, Eliz, thanks! 🙏
“Blend on high for 6 minutes” – Does this mean I can blend on highest speed for 6 minutes continuously or in intervals?
Continuously! The friction is what “heats” the soup.
I just made this and it’s too acidic. Can you suggest a remedy?
Our Wild Rice is a great soup substitute: https://s45509.p20.sites.pressdns.com/wild-rice-soup/
Hi Maura, there’s some comments below from others who felt it was too acidic for their taste. Some of them have recommendations that you may find helpful.
Are use about a cup of cashew milk in mine, that seems to cut the acidity.
Great idea, Patti.
This was my first time making soup in vitamix. It turned out yummy. I added basil and Italian seasoning. MY teenage son who doesn’t like tomato soup. I told him to try it and he loved it too. flavors were great. I highly recommend making this.
Nice! We love it when people who don’t like something try again and like it 🙂
Nicole, I don’t mean to be rude by any means, only helpful so I need to mention first off that it’s not “mine and my husband’s taste’s”. The proper way to say that is my and my husband’s taste’s (you would never say the soup was much too acidic for mine taste bc that make zero sense). In terms of the acid use could add a pinch of baking soda & then taste it as you go then add more if need be until you get rid of the extra acid taste. Or you can simply add a teaspoon of Butter. Perhaps do both but I suggest that you keep the recipe as is but add one or both of my suggestions to reduce the acid taste.
We’ve considered adding a bit of vegan butter (we like Miyokos) to cut some of the acid. Will report back next time we try it.
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