Using a Vitamix blender, you’ll achieve a silky, restaurant-quality texture in minutes making it a stress-free dish for hosting. Whether paired with a grilled cheese sandwich or served in elegant bowls as a starter, this soup is a simple yet heartfelt way to nourish body and soul.
Gina’s Recipe Highlights For Tomato Soup Recipe With Fresh Tomatoes
I loved tomato soup as a kid, but mine came out of a can. However, I have discovered how easy it is to make a homemade tomato soup recipe, so no more canned soup. With its rich, velvety texture and fresh basil-infused flavor, this homemade tomato soup is like a warm hug.
The natural sweetness of fresh ripe tomatoes, the creamy richness from heavy whipping cream, and the hint of basil come together for a perfectly balanced bowl of comfort. If you’ve never made soup from scratch, don’t worry because this one’s so simple that any home cook can master it. Prep takes just 10 minutes, and the Vitamix blends it to silky perfection in just 6 minutes, making this a quick and easy soup Vitamix recipe for busy nights.
This recipe is easy on the budget since fresh tomatoes are affordable, and you can swap in pantry staples when needed. If you have no fresh tomatoes, you can use canned whole tomatoes, allowing you to enjoy this cozy soup any time of year.
Tips Before You Get Started
- For the best flavor, let your fresh tomatoes sit at room temperature for a day before using them. This will help enhance their natural sweetness.
- Gather all ingredients ahead of time to make the process smooth and stress-free.
- You’ll need a high-speed blender like a Vitamix to achieve the perfect texture, making this one of the easiest Vitamix soup recipes to prepare. My Vitamix has a heat setting so when it’s cold outside I serve this as a warm soup or in the summer as a cold blended soup.
Ingredient Tips For Fresh Tomato Soup Recipe
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Tomatoes: Look for ripe, medium-sized tomatoes that are deep red, firm yet slightly tender to the touch. If fresh tomatoes aren’t available, opt for canned whole San Marzano tomatoes for a richer taste.
- Chicken broth: I use canned chicken broth. Vegetable broth works great for a vegetarian option too.
- Tomato paste: Choose a double-concentrated paste for a deeper flavor. Store leftover paste in the freezer in tablespoon-sized portions.
- Garlic: Fresh garlic adds the best aroma and depth of flavor. Mince garlic cloves finely for even distribution in the soup.
- Basil leaves: Fresh basil gives a bright, fresh flavor. For extra convenience, store fresh basil in water like a bouquet to keep it fresh longer.
- Sugar: Use granulated white sugar for a neutral sweetness that balances the acidity of fresh tomatoes. If you prefer a more natural option, choose organic cane sugar.
- Whipping cream: Choose heavy whipping cream (at least 36% fat) for the richest, creamiest texture. Avoid ultra-pasteurized varieties if possible, as fresh cream has a purer taste. Keep the cream cold until ready to use.
- Parmesan cheese: Go for freshly grated Parmesan for the best flavor and texture. Grate the cheese using a fine grater or microplane just before serving to keep its flavor bold and fresh.
How To Make Tomato Soup Recipe With Fresh Tomatoes
Making this fresh tomato soup recipe is simple and rewarding, as you just prep the tomatoes, blend them in a Vitamix, and finish with cream and Parmesan for a flavorful bowl of comfort.
Step 1: Prepare The Tomatoes
Start by prepping your tomatoes. If you’re using fresh tomatoes, remove their skins and cores. Roasting them in the oven makes peeling easy and gives the soup a richer taste. Just check my step-by-step guide in this post, “The Easiest Way to Peel Tomatoes.”
If you have no time, a paring knife works too. You don’t want to lose too much of the tomato flesh, so try to cut away just the peel. If using canned, just drain and toss them in.
Step 2: Combine And Blend
Add the tomatoes, broth, tomato paste, garlic, basil, sugar, salt, and pepper to your Vitamix. Secure the lid and slightly loosen the center tab to let steam escape. Blend on the soup setting for about 6 minutes, until it’s hot and velvety smooth. The friction of the blades will heat the soup.
After blending, turn the speed down low, remove the lid plug, and slowly pour in the heavy cream. Blend for 15 more seconds until rich and creamy. Once ready, ladle into bowls and serve immediately while still warm.
Pro Tip: If the soup is too thick, add a splash of warm broth until you reach your desired texture.
Tips And Variations
- Replace heavy whipping cream with half-and-half or whole milk for a lighter version. Use full-fat coconut milk or cashew cream for a dairy-free alternative.
- Reduce or omit the sugar if your tomatoes are naturally sweet, or use a touch of honey instead for a low-sugar option.
- Add fresh thyme or oregano for extra layers of flavor or a pinch of red pepper flakes for a spicy kick.
- Aside from Parmesan and basil, you can also top the soup with mozzarella cheese, butter, cooked bacon bits, croutons, Greek yogurt, sour cream, onion straws, or sun-dried tomatoes.
- This recipe can be made with a regular blender if you don’t have a Vitamix that heats up. Just simmer the tomato mixture in a pot for about 10 minutes after blending if you want it warm. Stir in the cream at the end, then serve.
Peeling tomatoes for soup isn’t absolutely necessary, but it helps create a smoother texture. If you’re using a high-speed blender like a Vitamix, the skins will blend well, so you can skip peeling. However, if you prefer an ultra-silky soup or are using a regular blender, peeling the tomatoes is a good idea to avoid bits of skin in your soup.
For the best tomato soup, Roma tomatoes or San Marzano tomatoes are ideal because they have a rich flavor, fewer seeds, and lower water content, which creates a naturally thick and velvety soup. If you prefer a sweeter taste, vine-ripened or heirloom tomatoes work beautifully, adding depth and complexity.
Storage And Reheating Instructions
Let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 4 days or freeze for up to 3 months in a freezer-safe container.
For the best texture, warm it on the stovetop over low heat, stirring occasionally until heated through. You can also microwave it in 30-second intervals, stirring between each until warm. If frozen, let it thaw in the fridge overnight before reheating.
Serving Ideas & Pairings
- Make It A Meal: You can serve this soup with the classic grilled cheese sandwich for the ultimate comfort food. However, you can change things up and serve Crusty Cheesy Pull Apart Bread instead. If you have a big group to feed, serve this recipe as part of a soup and salad course with a Fuji Apple Salad Recipe: Panera Copycat.
- Hosting Tip: Serve this soup in warm bowls to keep it cozy, and garnish with fresh basil shreds and a sprinkle of Parmesan for a beautiful, inviting touch. Pair it with crusty bread or grilled cheese on a wooden board for a rustic, comforting feel. For an elegant gathering, serve in small cups or bowls as an appetizer alongside a fresh salad.
- Make- Ahead Tip: To save time, you can prep the tomatoes ahead by roasting, peeling, coring, and storing them in an airtight container in the fridge for up to 2 days. If you want to make the soup in advance, blend everything except the cream and freeze in a sealed container for up to 3 months. When ready to serve, reheat on the stovetop, stir in the cream, and blend briefly for a fresh, velvety texture.
If you love soups, especially after the temperature dips to the 50s, be sure to check out all my other great soup recipes. Many are easy slow cooker recipes, perfect for a busy day.
Biblical Hospitality Reflection
Just as this soup is made from humble ingredients, fresh tomatoes, basil, garlic, and cream, God takes what seems ordinary in our lives and transforms it into something extraordinary. He provides for our needs, often in ways we least expect.
This soup is a great dish for sharing, whether served with grilled cheese on a cozy night or as an elegant starter at a dinner gathering. As you all enjoy your tomato soup, ask them to share how God has provided for them in simple unexpected ways.
I would love to hear what’s your favorite comfort meal that brings back warm memories?
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
Homemade Tomato Soup Recipe With Fresh Tomatoes
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 4 cups tomatoes, about 5 medium-size fresh tomatoes or 1 (28-ounce) can of whole tomatoes if you don’t have fresh ones
- 1 cup chicken broth, can substitute vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon garlic, fresh, minced
- 1/3 cup basil leaves, fresh, 1/4 cup packed, save some to cut into shreds for garnish
- 2 teaspoons sugar
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup heavy whipping cream
- 1 tablespoon Parmesan cheese , fresh grated for topping
Instructions
- Begin by preparing your tomatoes. If you’re using fresh tomatoes, remove their skins and cores. You can easily do this by baking them in the oven. For a step-by-step guide, visit my post, The Easiest Way to Peel Tomatoes.Otherwise, you can use a small paring knife to carefully remove the core and skin from the tomatoes. You don’t want to lose too much of the tomato flesh, so try to cut away just the peel. Place all your tomatoes inside a high-speed blender.4 cups tomatoes
- Next, add chicken broth, tomato paste, peeled fresh garlic, basil leaves, sugar, and salt & pepper into the blender container.
- Place the lid on the blender. Very carefully, loosen the center clear tab in the middle of your VitaMix lide. This will allow steam accumulating to vent slightly. Do not remove this, or you will have a mess. Set your VitaMix Blend to soup for about 6 minutes. Blend until you see heavy steam escaping from the clear centerpiece of your lid. Do not walk away; keep an eye on it. If you do not have a good sealing lid it can work it’s way up and start leaking a bit. I checked mine every minute or so and needed to push it down a bit.
- After the cooking time is finished, reduce the blender speed to the lowest setting and remove the lid plug. Slowly pour in the heavy cream and allow it to blend again for about 15 seconds. *Note: if your blender lid does not have a plug, turn off the blender before removing the whole lid. Pour cream in and replace the lid before slowly blending.1/2 cup heavy whipping cream
- Serve immediately with a bit of freshly grated parmesan and shreds of fresh basil leaves.1 tablespoon Parmesan cheese
Notes
Equipment
I ended up using pureed tomatoes, diced garlic and dried basil because that’s what I had in the house. I doubled the chicken broth. This is flavorful, a little thick – probably ly because of the canned puree. But it was quick and delicious.
Darlene, Thanks for sharing! I’m glad you enjoyed it.