Roasted Tomato Soup

As a passionate home cook, there’s always been one kitchen gadget at the top of my wish list: the Vitamix blender. Its reputation for versatility and power had long captivated my culinary imagination. This year I decided to treat myself and I bit the bullet.

Here’s the thing, a Vitamix isn’t just a blender to me; it is the promise of culinary adventures!

As you know, I love making soups, and I always had this vision of me making a simple roasted tomato soup with my Vitamix once I got it, so of course that’s exactly what I did!

The simplicity of this recipe and the bright flavor of using fresh tomatoes and herbs, will make you never want to buy tomato soup again.


  • 14 Roma tomatoes
  • ½ onion,
  • 8 cloves of garlic
  • 5 sprigs of thyme
  • 3 tbsp olive oil
  • 1 tbsp of Salt, to taste
  • Black Pepper, to taste
  • Red pepper flakes, to taste
  • 1 tbsp of Umami seasoning or Salt Free Seasoning
  • 1 cup vegetable broth
  • 1 tbsp butter
  • Sugar or balsamic vinegar (optional, for flavor adjustment)
  • Fresh basil (for garnish)
  • Grated Gruyere cheese (for garnish)


  1. Preheat your oven to 400°F (200°C).
  2. Cut the Roma tomatoes in halves. Peel and halve the onion. Peel & smash the garlic cloves.
  3. Toss the with olive oil. Season with salt, pepper, red pepper flakes, umami seasoning, and thyme sprigs.
  4. Spread tomatoes, onion, and garlic on a baking sheet in a single layer and drizzle with olive oil. Add salt, pepper, red pepper flakes, umami seasoning, and thyme sprigs.
  5. Roast in the preheated oven for 30-40 minutes until caramelized.
  6. Transfer the roasted vegetables to your Vitamix blender. Add 1 cup of vegetable broth. Blend for 60 seconds. (Or add into a pot and use an immersion hand blender until smooth).
  7. In a pot, melt 1 tbsp of butter over medium heat. Pour the blended soup into the pot. Simmer for 5 minutes.
  8. Add more salt, pepper, seasoning to adjust the flavor to your liking. (Tip:If the soup is too sour, add a small amount of sugar or a splash of balsamic vinegar. This will balance the acidity and add depth to the flavor.)
  9. Ladle the soup into bowls. Garnish with fresh basil leaves and grated Gruyere cheese.

This was such a pleasant surprise of a recipe and one that will definitely be on rotation in my house!