Super Tasty Tomato Soup for Your Vitamix (no extra cooking!)
Who doesn’t get excited about delicious, homemade soups?
But you want hassle-free, right? No extra cooking.
Well, this tomato soup is just that. Great on its own or next to a sexy sandwich.
Try this tomato soup recipe today. It’s vegan, made for your Vitamix, and is absolutely delicious.
This Tomato Soup Tastes Like Childhood (but so much better in every way)
When you think of tomato soup, you probably think “can-opener”. Most of us were raised with the classic can of Campbell’s soup. Usually accompanied by a grilled cheese sandwich, it was the perfect childhood combo.
This meal was great because it was rich, warm, and really basic. One thing it wasn’t though? Healthy.
Without going into the lack of nutrition in a grilled cheese sandwich, let’s concentrate on the soup itself.
One of the first ingredients is high fructose corn syrup. So it’s already not something we want in our cupboards. The main ingredients are mostly carbohydrates (the majority of which come from simple sugars). It lacks protein, fiber, and is high in sodium.
So no, a can of tomato soup is not “healthy”.
What is healthy though is homemade tomato soup!
Tomatoes are packed with nutrition. If you can control the other ingredients, you can make yourself a healthy (and tasty) bowl of tomato soup pretty easily.
We were so excited to see a tomato soup recipe in the cookbook that came with our Vitamix. Fresh ingredients, real tomatoes, no additives.
That was until we saw that a bullion cube was part of the recipe. Those things seem innocent, but they’ve got MSG, caramel coloring, and palm oil. No, thank you!
So we made a nearly identical recipe minus the cube and plus some flavor.
(Tomato soup ingredients in the Ascent Series we’re playing with, an A3500.)
Go make this healthier take on the classic tomato soup. Once you’ve mastered it, move on to our other vegan Vitamix soups!
Other Noteworthy Versions
- Vitamix.com: Thyme for Tomato Soup
Recipe
Fancy Vitamix Tomato Soup
A healthy (and vegan) take on the classic tomato soup. A great Vitamix recipe.
Carrots, Sun-Dried Tomatoes, Thyme, Tomato Paste,Ingredients:
- water - 1.5 cups (360 mL)
- diced tomatoes - 1 can (410 g)
- roma tomatoes - 2 halved
- carrot - medium halved (or 8 baby carrots)
- sun-dried tomatoes (drained) - 1/2 of an 8.5 oz jar (70 g)
- onion - 1.5 Tbsp. (15 g)
- garlic clove - 1 clove
- thyme (fresh) - 1.5 Tbsp.
- tomato paste - 1 Tbsp.
- flax meal - 1 tsp.
- milk of your choice (we use unsweetened almond) - 1/2 cup
- salt & pepper - to taste
Instructions:
BLEND
- Add ingredients into Vitamix container in order listed
- Blend on high for 6 minutes or use soup setting
- Pour into bowls and serve with toast
- Snap a pic and tag #lifeisNOYOKE
- Enjoy!
Useful tips for Fancy Vitamix Tomato Soup
A little onion goes a long way, remember that raw onions are much more flavorful than cooked ones.
Use fresh herbs whenever possible, but if you don’t have ’em substitute dried.
This is tomato soup. Meaning it’s best served with a toasty piece of bread. That texture makes all the difference!
And the garnish. Your food tastes only as good as it looks.
Clarification: We used half of this jar (less the oil). Was about 2.5 oz of dry weight.
I thought buying a Vitamix was crazy expensive… that was three years ago and it turned out to be one of the most useful appliance I’ve ever purchased. So many healthy recipes and so easy to make!
Now your tomato soup…excellent recipe! And it took a whole 15 minutes to make.
The recipe for butternut squash soup(in my FREE Vitamix cookbook) is just a good.
So glad you’re using your Vitamix to its full potential, Frank!
I’m going to have to ask the obvious question as a first time user. How do you make the soup hot? Do you cook these ingredients on the stove and then throw it into the blender? If so how long do you cook it on the stove?
GREAT question, Z. If you’re using a Vitamix, the friction of the blades actually heats the soup. Kinda magical. If you’re using another blender you’ll have to blend and then transfer to a pot to heat to your liking.
Can I use half and half or low-fat milk instead of almond milk? If so, how much?
Also, do I need to steam the carrot first or is it ok to go in raw? Thanks.
Hi Ayana,
You can use any milk of your choosing. Still just 1/2 cup. Carrots can go in raw 🙂
Planning on making this tomorrow, can I substitute lactose-free milk for the almond milk? I dont want to sacrifice the creaminess!
Thank you!
You can use any milk of your choosing.
I made the Tomato soup recipe last week, and my rather fussy husband and I loved it!! And we were fascinated when I went from a selection of vegetables on my counter to a piping hot bowl of soup on the table in about 20 minutes. I sort of apologized that I did not have all of the ingredients. ( I had no sundried tomatoes or Thyme.)
So imagine my surprise when today I followed the recipe perfectly and I found the soup so bitter that I could hardly eat it. ( I wanted to add sugar but I have not eaten sugar in four years so did not want to add it.). Thanks to the comments here, I will try it again with some adjustments. I carelessly realized after I had thrown the Thyme in, it was far too much since it was dry. I will try putting in some lemon juice and see if I can get it right this time.
I wonder which soup is the favourite for everyone. Thanks for this site.
We made this tonight with grill cheese sandwiches. We were crazy about the strong flavor, probably from the sun dried tomatoes. Next time we’ll try more whole tomatoes and no sun dried. I’m in favor of the basil also (saw in another post).
Dang typo – “we were not crazy…”
We’ve heard some people feel the sun-dried tomatoes are too acidic. Try again with fresh tomatoes and definitely add basil if you’ve got some.
I thought this was a great concept but I followed the instructions exactly and the soup was much too acidic for mine and my husband’s tastes. Now sure how I would cut the acidity of the tomatoes in this recipe but I’ll play around with it again in the future. Definitely better than the canned stuff.
Perhaps if you used less of the sun dried tomatoes and no tomato paste? I’d keep the fresh ones in as much as possible. You could also add some cashews for some creaminess, might cut some of the acid for you.
Hi, going to make this tonight. Don’t have flax meal, should I use an egg instead?
Apologies for not seeing this yesterday. The flax is just for some extra nutrition, so no need to substitute anything for it in the recipe. Just skip it!
If you substitute fresh tomatoes for canned, how many would you need? Or how many pounds?
4-6 whole tomatoes (with skin and seeds) is equivalent to a 15oz can of diced.
do you peel and seed the fresh tomatoes?
Nope! Keep the peels and seeds intact 🙂
If using fresh tomatoes how many to follow your recipe for 4 servings??
5-6 whole tomatoes is an equal substitute for a 15oz can of diced.
is there a link somewhere in the recipe that gives apprx calorie count per serving and serving size?
Hi Robb, the recipe makes 4 servings.
Each serving has approx.- Calories: 100 Fat: 2g Carbs: 21g Protein: 5g
Info coming from the Perfect Blend App.
Could you use fresh tomatoes instead of canned?? I have so many that need used
Yes, absolutely!
Delicious, we really liked this soup. I added a little fresh basil, may try a red pepper next time. Thanks for another simple, tasty soup.
Our pleasure, Nick! Thanks for taking the time to comment 🙂
Hey!
Cooking this tonight !! How many servings is the above ingredients list for ?
I’d say it’s about 4 servings depending of course on what you serve with it (might we suggest a crusty bread?)
Hello. I just made this recipe with a substitution of unsweetened organic soy milk (allergic to almonds). Wow. This is so amazing. So creamy, thick. Thank you for a great and super easy recipe.
Thanks for the kind words, Christine. So glad it worked with soy milk as well, now this recipe can be nut allergy friendly!
This was really good!
Thank you, Lori! The classics come through sometimes 🙂
Do you blend the sun-dried tomatoes or are they just for a garnish?
Blend em! They give the soup its rich flavor. We kept some on the side for garnish as well.
Can you freeze the left overs?
Yes, absolutely!
I have given up on losing weight; I just want to be healthy and glow with good nutrition. Thank you for helping Shalva!
It is my absolute pleasure, Dianne! That is the right attitude. It’s so deeply ingrained in us that we need to be skinny… screw that, healthy is what’s important!
We brought a bowl down to our neighbor who happens to be a classically trained chef. He was impressed, but like most chefs, had a suggestion to make it better: Add a little basil. Next time. 🙂