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3 from 3 votes

Creamy Garden Tomato Soup in the Vitamix

Tomatoes, carrots, spinach, celery and herbs come together in perfect harmony to create the best tomato soup I've ever eaten.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Soup
Cuisine: American Healthy
Servings: 6
Author: Angela Roberts


  • 10 medium tomatoes
  • 1/4 cup olive oil
  • 1 large onion
  • 2 large garlic cloves
  • 2 carrots peeled, roughly chopped
  • 2 sticks of celery roughly chopped, leaves included
  • 1 small bell pepper
  • 2 handfuls fresh baby spinach
  • handful flat Italian parsley
  • handful of basil
  • 2 tablespoons heavy cream can substitute with coconut milk, rice milk, etc.
  • sea salt
  • pepper
  • red pepper flakes optional


  • Core tomatoes and cut an x on each end. Drop into boiling water for 8-15 seconds, remove cool, peel.
  • Chop tomatoes roughly.
  • In soup pot or dutch oven, heat olive oil. Add in onions, saute. until soft. Add smashed, minced garlic and cook for one minute. Add in tomatoes, juice and seeds. If you don't have a Vitamix, discard seeds.
  • Add in chopped bell pepper, roughly chopped carrots, celery, half parsley, half basil. Season with salt and pepper.
  • Cook until tomatoes are reduced and carrots, celery are soft, 30-45 minutes.
  • Add in spinach, rest parsley and basil (leaving some for garnish).
  • Blend in Vitamix. Add in heavy cream. Blend again.
  • Put back into a clean pan and heat until warm enough. Serve hot. Garnish with herbs. Season with more salt and pepper, as needed.