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Simple 6 Ingredient 6 Minute Creamy Tomato Soup from Scratch

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Simple 6 Ingredient 6 Minute Creamy Tomato Soup from Scratch is about as easy and nutritious as a lunch can get. Have your classic American lunch without any of the nasty additives or preservatives in the canned stuff!

6 Ingredient 6 Minute Tomato Soup {made in a blender} from foodiewithfamily.com

With the possible exception of a peanut butter and jelly sandwich, can you think of a more classic American kid meal than grilled cheese and tomato soup?

Everyone knows the manoeuver; you pick up a wedge of your sandwich and dunk it into the soup then get it to your mouth quickly so it doesn’t drip down your hands. And the key is to dip just enough of your sandwich in for one bite, so the rest stays crispy crusted until you’re ready.

The tomato soup is the supporting player in this duo. Until now.

The problem with many “real” tomato soups -defined as a soup that starts with recognizable tomatoes rather than a paste or puree- is that they take what seems like forever to cook down. This ‘forever’ is in the kid sense.

As in, “MOOOOOOOOOOOOOOOOOOOOOOOOM! This soup is taking FOREVER. I’m STARVING.”

What my kids want (and what I want) is a soup that is silky smooth, has body and great flavour, and is done in the same amount of time as the stuff you dilute from a can. That’s another part of the beauty of the grilled cheese/tomato soup partnership. If you plan things right, they’re both done in about the same amount of time.

There are more tomato soup recipes floating around out there in the vast internet world than I can count (including one here.) Many deliver great tomato taste but take forever (kid defined or otherwise). Some deliver fast results but start with a base of less than fresh ingredients (paste, ketchup, etc…) that leave a soup that tastes flat or old. Some are innovative but ask for ingredients that are difficult to source or out of season. This recipe is fast, flavourful, fresh, and innovative.

6 Ingredient 6 Minute Tomato Soup {made in a blender} from foodiewithfamily.com

What kind of craziness am I presenting you today? It’s a soup made entirely in the blender. I mean Simple 6 Ingredient 6 Minute Creamy Tomato Soup.

That picture above isn’t for effect. You’re looking at half an onion, a peeled clove of garlic (it’s hiding in there somewhere), a carrot lobbed in half, and the small, leafy, inner stalks of a bunch of celery in my blender. As an aside: your eyes do not deceive you. My carrot wasn’t peeled. I just don’t bother when I buy organic carrots which are -nicely- the same price per pound as the conventionally grown ones at Wegman’s.

I scrub the carrots, trim the ends, and call it a day when I’m doing something like this.

6 Ingredient 6 Minute Tomato Soup {made in a blender} from foodiewithfamily.com

Joining the aforementioned vegetables are a twenty eight ounce can of my favourite diced tomatoes and a fourteen-and-a-half ounce can of diced tomatoes with Italian herbs.

And that, my friends, is the hardest part of the whole task. Onto the blender base it goes, the lid gets fitted firmly in place. Oh DO make sure it’s firmly in place. Cleaning tomato soup off of the ceiling, walls, and everything on the counter top is not my idea of a good time.

Blend on high for 6 minutes or until steam is rising from the vent in the carafe of your blender. WHIRRRRRRRRRRRRRRRRRRRRRRRRRRR! It’s SOUP; it’s Simple 6 Ingredient 6 Minute Creamy Tomato Soup. You’ve got a couple of places you can go from here.

If you want that super familiar flavour, you glug in a little milk and blend just forty five more seconds, or until hot all the way through. That is a taste of childhood, but better. If you want to be a little more grown-up about it, you can drizzle in a little heavy cream right before serving. Wanna dress your tomato soup up for company? Add a dollop of crème fraîche to the bowl and stir it in with your spoon.

All that is optional because the soup is really wonderful just as it is: full of real tomato, given body and subtle flavour by the carrot, celery, and garlic, and smooth as can possibly be.

6 Ingredient 6 Minute Tomato Soup {made in a blender} from foodiewithfamily.com

Dressing Simple 6 Ingredient 6 Minute Creamy Tomato Soup up with delicious cream is optional. Dunking is required.

Cook’s Notes

  • If you’d prefer, you can use an equivalent amount of home-canned tomatoes. I ran out in January (cue sad violins), but I love, love, love canned diced tomatoes from the store in this soup. Use a brand whose flavour you like best!
  • If you don’t want to use or can’t find the diced tomatoes with Italian herbs, substitute a 14.5 ounce can of regular diced tomatoes and add 1 teaspoon Italian seasoning and a 1/2 teaspoon of dried basil.
  • I do not call for salt in the recipe. This is because most canned tomatoes have a pretty decent amount of salt in them as it is. Taste your soup when it is finished. If you find you need salt, add it just 1/4 teaspoon at a time, blending after each addition, until it is just as you like it!
  • The carrot serves two purposes in the soup. 1.) It takes a little acidic edge off of the tomatoes without adding sugar or HFCS like the stuff in the can does. WIN! 2.)It gives the finished soup some body or thickness without adding any starches or flours making this extremely allergy friendly. No gluten, no corn starch, no nuttin’. Another win! And taste wise, it beats the canned stuff by a mile without being an unfamiliar flavour. Win/Win/WIN!
  • The soup is a little frothy immediately after blending. We found this to be pleasant. If you’d prefer it to be less so, let it rest for 10 minutes after blending then give a quick stir before pouring into serving dishes.
  • This recipe was tested with both a Blendtec blender and a Vitamix blender. Both blenders turned out perfect soup. I have not tested it with any other blenders.
  • On that note, I want to assure you that this soup is REALLY as smooth as velvet! The blenders absolutely pulverized the fresh, raw, whole vegetables that went into them and cooked them to perfection. And people! The soup coming out of those blenders is HOT. There will be steam when you remove the lid, so please remove the lid carefully!
  • The soup stores well in a tightly lidded jar in the refrigerator for up to 3 days and reheats like a dream.

Use this to make Simple 6 Ingredient 6 Minute Creamy Tomato Soup from Scratch:

Look how easy it is to make 6 Minute 6 Ingredient Tomato Soup from Scratch

6 Ingredient 6 Minute Tomato Soup {made in a blender} from foodiewithfamily.com
3.8 from 15 votes
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Simple 6 Ingredient 6 Minute Tomato Soup

Simple 6 Ingredient 6 Minute Creamy Tomato Soup from Scratch is about as easy and nutritious as a lunch can get. Have your classic American lunch without any of the nasty additives or preservatives in the canned stuff!

Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8
Calories 7 kcal

Ingredients

  • 1/2 of a small onion peeled and trimmed of the ends
  • 1 large celery stalk leaves still attached, preferably
  • 1 medium to large size carrot scrubbed and trimmed of the ends, broken in half
  • 1 garlic clove peeled
  • 1 can diced tomatoes in juice 28 ounce
  • 1 can diced tomatoes with Italian Herbs 14.5 ounces, or an identically sized can of plain diced tomatoes with 1 teaspoon Italian seasonings + 1/2 teaspoon dried basil.

Optional for serving:

  • 1/2 to 1 cup milk and/or heavy cream or creme fraiche to stir in at the end.

Instructions

  1. Add the onion, celery stalk, carrot, garlic clove, and both cans of tomatoes with their liquid into the blender. Fix the lid carefully in place and blend on HIGH for 6 minutes, or until steam is coming from the top of the blender. If using milk, add it and blend on HIGH for 45 seconds or until hot all the way through.
  2. If desired, drizzle heavy cream or creme fraiche in the soup as you serve.
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  4. We love, love, love your other tomato soup recipe, but tomato puree is VERY hard to come by {like we’ve found it once in the last two years and bought all 8 cans they had!}. So happy to see a new tomato soup recipe! I’m a little confused though….do you heat up anything or does the motor on the blender heat it up? Hoping this works for us! Hubby would be thrilled!

    Reply

    • It’s the blender that actually does the cooking, Patty! Cool, eh? Now I’m giving this a disclaimer. I tested this in both a Blendtec and Vitamix blender, so I can guarantee it’ll work in those. I don’t know if a less-robustly built blender could handle running on high for 6 minutes or turn out the same texture. One possible solution if that ends up being a problem is to take the soup from the blender and heat it up in a saucepan afterward.

      Reply

  8. Seriously delicious!
    I’m in love with this recipe – I love all the ingredients and your photos are gorgeous!! I might make some for lunch tomorrow 🙂
    We make a lot of tomato soup, too but our way of making it is super lazy (it’s still good but I really want to try your recipe!)
    Thanks for sharing!

    Reply

  11. This looks amazing! I’m excitedly hoping to buy my first Vitamix soon … what style/make do you have? I take it you recommend it? How long have you had it?

    Reply

  15. let’s just first start with the fact that I need a blender that can make soup. Next I love it and finally I never add carrot and celery to mine but I will just have to next time!

    Reply

  16. As I’m planning on having an abundance of tomatoes from my garden this summer (unlike last year), I’m wondering whether this soup can be made in bulk and then water or pressure canned?

    Reply

  17. Would other kinds of canned tomatoes work here? Crushed tomatoes, say? Or what about fresh tomatoes that are a little past their prime? Or a combo?

    Reply

  19. My 8 year old loves this soup! (Can be a picky eater) “Mom I think every Tuesday and Thursday should be soup night and we could have this so you don’t work too hard”… I couldn’t have said it better..lol And this soup was very hearty enough that my hubby was full after one bowl! Its a beautifully thick and filling soup! Yum!

    Reply

  20. so the difference btwn canned soup and blended canned tomatoes is what??? i knew this must’ve had something to do with a vitamix “test”.

    Reply

  21. Am I supposed to heat this at some point? It says it’ll be hot out of the blender but never says to heat any of the ingredient???

    Reply

    • The Vitamix runs at considerably higher rpm than the standard blender, thus generating heat thru friction of the extremely high rpm of the blades and interaction with the ingredients. I have seen the Vitamix demonstrations at trade shows and fairs many times. Figure the cost of that 6 minute soup you make after you pay $500 for your Vitamix blender, quite costly for convienance, tho it is very healthy for you. I just could not justify the financial expenditure for the luxury of having a Vitamix.

      Reply

      • I understand a Vitamix is expensive. An equally capable Blendtec is slightly less expensive. That said, it’s slightly silly to think that you’d only make soup in a high-powered blender. They’re great for a multitude of uses in the kitchen and for people who are trying actively to eat more nutritious food, the Vitamix or Blendtec can be an investment in healthier eating vs. a luxury for convenience.

        Reply

  22. I finally got around to trying this recipe tonight. Worked great in my Vitamix. It was filled to the tippy-top so I was a little worried for the first few minutes that the whole works would explode all over my kitchen, but it went off without a hitch and was sooo good with a crusty grilled cheese. Can’t wait for leftovers tomorrow! Thanks for a great new go-to recipe!

    Reply

  24. Tonight I made this and it turned out Amazing!!! The only thing I did was steam the carrots/celery in 1\2 c of water in a bowl in microwave for 5 min, I have a cheapo blender and didn’t wanna burn out the engine.. I then heated it in a sauce pan.. It turned out perfect and I will never use another recipe or can again;-) thank you!

    Reply

  25. I just made this soup in my vitamix and it was absolutely wonderful! I did add 2-3 tbsp of sugar to cut the acidity a little bit since I was out of any milk replacements. That you so much for this recipe because now I know what to make when I am feeling under the weather and do not want to make a huge mess of my kitchen!

    Reply

  26. Had a big birthday last month and got a BIG present, a Blendtec Blender. Used it today. This was the first recipe I made with it and it won’t be the last time I make. YUM.

    Reply

  27. My hubby and I tried this out in our Vitamix last night. Only in our increasing effort to not use canned foods and make things from scratch, we swapped the canned tomatoes for fresh ones. I used three medium tomatoes, and added just a little bit of water to adjust for the water that would be in the canned tomatoes. It turned out great!!! It was delicious, but in the future, we will use more like 1/4 of a small onion, as the principle flavor was overwhelmingly onion. Otherwise a great, quick recipe! Thank you for sharing!!

    Reply

  29. I seem to be alone in this, but I did not have the experience of the soup warming itself in the blender. I also had to add so much stuff (bay leaves, soy sauce, garlic powder, etc.) to get it to not be bland. I like the base idea, but had to get inventive with the seasonings to make it palatable.

    Reply

    • Hi Madeline- may I ask what kind of blender you have? That may have something to do with the lack of heating you experienced. And about the seasoning… I always encourage folks to tailor things to their preference!

      Reply

  30. I just bought a Vitamix and can’t wait to try this soup…I was wondering, did you use the 64oz container to make this amount of soup? I have the 48oz container and wanted to check if I will need to adjust the recipe so as to not over fill the blender container. Thanks!

    Reply

  31. Very Important: Make absolutely sure the nut on the bottom of your Vitamix blender container is on correctly and tightly and the bottom of your container is sealed properly. Test this with plain water first, so if there’s a leak or explosion, the mess won’t be as bad.

    I just attempted to make this soup and 5 minutes into ‘cooking’ the soup in my Vitamix container, tomato soup came hurling out the bottom of the container. The heat from the soup somehow compromised or bypassed the seal on the bottom of the container. Tomato soup went everywhere and was an unholy mess.

    Do *not* leave your blender unattended even if everyone and their cousin insists you can. Just don’t do it.

    My other suggestion is to heat your ingredients in the microwave first (tomatoes, paste, liquids) and then add all to the container and then only blend for a minute or so to thoroughly mix all ingredients and not to do your heating. “Cooking” in the Vitamix can be done, but can also be much more trouble than it’s worth if something goes wrong and the liquid either leaks out or blows out. It does happen sometimes.

    Reply

  32. I made this tonight. It was my first time attempting soup in my new Vitamix!

    Turned out pretty good. Only feedback is that I think there was too much onion.

    I also added a cup of milk to the Vitamix to blend in and some parmesan cheese! Yum!

    Still, it was a little tart/bitter (I suppose it depends on the tomatoes you use – mine were organic canned tomatoes from Trader Joe’s) so I added a teaspoon of sugar and it took the edge right off! 😉

    Thanks for the recipe!

    Reply

  33. Made this today. Added heavy cream, a little kosher salt and Parmesan cheese at the end. Never been a fan of tomato soup but this is AWESOME!!

    Reply

  34. Honestly this wasn’t great. I like the idea but next time think the onion and garlic needs to be cooked separately first – otherwise the flavors in the garlic/onion are too strong.

    Reply

  35. I’m guessing (just guessing) if your soup comes out of a blender hot…then you’re probably on the verge of burning up your motor. Six minutes on high is a long time! Blenders should not heat the contents.

    Reply

    • Actually, Blendtec and Vitamix both sell blenders that are intended to be used to cook things. They even market them that way! It’s one of the beautiful features of both of those brands and one of the reasons they’re a little pricier. 🙂

      Reply

      • I did not know that. I have burned out 2 motors crushing frozen fruit: one an Oster and the other a KitchenAid. I know this is common with standard mixers. I guess Vitamix is different. Good to know.

        Reply

  37. My vitamix has a soup button can I just use that? Also I’m trying to steer clear from canned tomatoes how would I sub these out or any idea of brands that come in glass or boxes?

    Reply

    • Definitely use the soup setting on your Vitamix. Those things are fabulous! You can sub in any equal amount of ‘canned’ tomatoes whether they be in boxes or jars. Just maintain the same quantity of tomatoes and juice.

      Reply

  38. I actually made this and I’m sorry to say I was let down.
    The frothiness was fine, I use a Vitamixer to make soups and I don’t mind it.

    Be very sparing with the Italian seasoning, 1 tsp was way too much.
    I added light cream which helped but overall- meh. Maybe its because it uses canned tomatoes and not fresh.
    Sounded good…but wasn’t.

    Reply

  39. I made this soup in my beloved vitamix….it is the first soup I’ve made (the idea of cooking in a blender kind of freaks me out). I added about a tsp of pure maple syrup and a few generous grinds of pepper…dolloped the top with a big spoonful of sheep Yogourt…and ate alongside a grilled cheese made with homemade sourdough. YUM. Thanks for helping me conquer my pregnancy craving for Campbell’s soup and Kraft slices!

    Reply

  40. I love this soup! It’s my go-to Tomato Soup. I much prefer the taste when the onions and garlic are sauteed first. I actually just microwave them for a minute or two with a little butter. Tonight, I didn’t have any celery on hand, so I used a tiny bit of celery salt (it worked, but I’m hoping I have fresh celery the next time my Tomato
    Soup craving hits). I also added some dried thyme, which I think was a winning addition. I’m so glad I found this recipe! Thank you for posting it. 🙂

    Reply

  41. Just a friendly tip: when you are making something that is mostly flavored with tomatoes, use crushed. When they can tomatoes, they use the riper ones for the crushed and the greener for the diced because they have a firmer texture. It will give it a much more authentic tomato flavor.

    Reply

  42. good starter recipe for me…
    used a zucchini instead of carrot and carrot tops instead of celery (that’s what I had)!
    used much more garlic and a load of basil!
    definitely needed to heat it in a pan….used a ninja pro blender and although it easily withstood 6 minutes of blending the soup was definitely as cold as the coolest ingredients!
    5 minutes of waiting for soup to warm definitely did not break the time schedule!

    YUM!
    Thanks!

    Reply

  44. This did not work in my 1500 watt Ninja. The soup never got hot even after 10 min. It blended it well and looks so yummy though. I dumped it in the crock pot for an overnight cook.

    Reply

    • I have a Ninja too and although they are great for blending they are not marketed as able to cook in the same way that Blendtec or Vitamix

      Reply

  45. Hmmm . . . I have to wonder about this. My blender doesn’t make things hot. I mean, it’s not designed to. I’m a little worried about heating up a soup by overheating my blender.

    Reply

    • I know Vitamix and Blendtec make their blenders specifically so you can cook in them. If your manufacturer advises against it, follow their instructions. You can mix it in the blender then transfer to a saucepan!

      Reply

  46. This is the first savory and heated thing I made in my new Vitamix. I was so excited to see the steam come up when I lifted the lid.

    The soup was ok, but there was a definite canned tomato taste to it that I wasn’t too pleased with. I added 3/4 of an avacado, some kosher salt and some basil to it and it tasted much better. Took the canned taste away for the most part. The avacado also added a richness to it and makes it cling to my spoon and bread beautifully, with no avacado taste imparted on the soup.

    Reply

    • Hi Sasha- I’m afraid I haven’t tested it that way, so I couldn’t tell you what to do differently to make it work! I’d love to hear if you try it, though!

      Reply

  48. I have to watch my sodium and SO miss my Campbell’s, so this was something I really wanted to try. It worked great in my VitaMix! It was a little more onion flavor than I’d like but the hubby loved that. I did add a tablespoon of brown sugar as we like our tomato dishes a little less acidic, a little sweeter. I did add heavy whipping cream at the end as well.

    Unfortunately, I couldn’t find no-salt-added Italian diced tomatoes so there was a bit more sodium than I wanted, but it was still pretty reasonable as the regular diced were NSA.

    Thanks for this recipe!!!

    Reply

  49. Although I haven’t tried this yet, I’d say that the carrot thing is a stroke of genius – thickener and slight sweetener all in one.

    Reply

  50. This turned out so well! Thanks! I did note that adding some cayenne pepper and garnishing with grated Parmasiano Reggiano took it to a whole new level.

    Reply

  51. I added a small slice of ciabatta and a TBS of butter and ended up with a delicious creamy soup. Those additions really help emulsify everything. I will add less onion and garlic next time.

    Reply

  52. Fast and delicious, but the onion and garlic made it super spicy! Maybe it was the type I used (yellow), or maybe my ratio was off (I only had 29 ounces of tomatoes, and the onion was large, so I used a quarter instead of a half and only half a smallish clove of garlic), but it definitely was spicier than most kids I know would like. Thankfully, we don’t have kids, and it was perfect for dipping a grilled cheese sandwich in. So, not complaining….just noting for the sake of those with young ‘uns.

    Reply

    • Thanks for the feedback, Laura! I can honestly say that my kids have always loved spicy food, so this didn’t even register as spicy for them. It is good to have someone else’s perspective, so thank you!

      Reply

  54. Rebecca! This was absolutely delicious and exactly why I bought my vitamix! Flavor was perfectly sweet without the preservative-laced aftertaste and I couldn’t have been happier with the creaminess. Thank you!

    Reply

    • Hey Sue-
      It actually cooks itself in the blender as long as you have a very robust blender as discussed in the post! And it does mention the time as 6 minutes 😀 If you don’t have a burly blender, heat it through on the stove after it’s smooth. 😀

      Reply

  56. What!… No added sugar???? YAY!!! I’m online right now trying to find a pre-made tomato soup that doesn’t have sugar…. I want the tomatoes to stand on their own…. This sounds tasty and very simple… So I’ll try it… Thanks

    Reply

    • I’m also going to try it with heirloom tomatoes when they arrive this year….. My two favorite heirlooms right now are the Cherokee Purple and the Paul Robeson….. A tomato soup made with these heirlooms would be SOOOO good… I just drooled….. I knew I should have worn a bib

      Reply

  57. This looks awesome , gonna try it but one question any ideas on how to reduce the foam I get when making tomato soup in my vitamix .Thank you

    Reply

    • There’s going to be some level of foam unavoidably. You can, however, let the soup rest for a while to let the bubbles disperse. Unfortunately, that’s also going to cause the soup to cool. Do you add cream or whole milk at the end? I find that helps kill some of the bubbles.

      Reply

      • Perhaps adding a small pat of butter to it as is sometimes done in making fruit jams to help reduce the foaming in that process would work in this recipe.

        Reply

  58. Delicious! I didn’t even have the Trinity on hand but went for it anyway. (Not going out in this stormy weather!) Added the seasonings and a little half and half and beef bone broth. Fresh ground pepper on top. Delicious with my goat cheese and cheddar grilled cheese on Ezekiel Sesame bread. Yum! I’m comforted now!
    Love the easy clean up too! #Vitamix

    Reply

  59. this was horrible. Sorry but it tasted like a blended hot tomato. Terrible. I used my vitamix and followed exactly as above.

    Reply

  60. Maybe it’s just me…. I’m confused…. Does the blender heat the soup? I’ve never blended anything for 6 minutes…. Is that what happens? Heat?

    Reply

    • Hi Sharon: When the soup is made in a Vitamix or Blendtec blender, it DOES indeed cook it while it blends!If you don’t have one of those blenders, you can blend ’til smooth then heat in a saucepan. 😀

      Reply

  61. Made exactly as written, added about a half cup milk at the end. Delicious! Could tweak the recipe a bit, but really, no need to. This is a keeper! I love the simple ingredients, have them on hand as a rule, so now I can make this anytime.

    Reply

  62. This sounds delicious, but I am trying to figure out how to convert it to my kitchen with a “regular old blender” situation. A fancy blender is still on my list. I make smoothies all the time in my blender, but you have to have ample liquid or it won’t work, so hopefully my blender can handle this concoction, or I may have to resort to the extra step of a food processor. I’m also curious about it being hot from the blender. Is that a function of the more sophisticated blender that I also have to look forward to?

    Thanks and happy soup making!

    Reply

  64. This turned out quite well! Seeing I only have a small blender, from the 80’s no less, I had to make some adjustments. After pureeing in a couple batches I heated the soup on the stove. Did need the milk to stop it from tasting more like a spaghetti sauce. If I had had half and half or cream, I would have added that. Would have been better than the 1% milk I had. But DH liked it and he’s a big fan of Campbell’s tomato soup. If I can get him away from that, this recipe is a keeper!thank you!

    Reply

    • It’s definitely a typo… if you continued reading after where it said “1 ounce can of diced tomatoes with Italian herbs…” there was a note that said “14.5 ounces” I deleted the word “ounce” which changes the whole thing. 🙂

      Reply

  67. The Video says to use one 28 ounce can of tomatos, while ingredents explains only one can. Then the instructions says to add 2 cans. This is extreamly confusing! please explain. Thanks.

    Reply

    • Hello Mikayla- Actually the instructions say to add 1 (28 ounce) can of petite diced tomatoes, and 1 (14.5 ounce) can of diced tomatoes with Italian herbs for a total of 2 cans of tomatoes. They’re different varieties, though.

      Reply

  68. Pretty good recipe, need to cut back on the garlic, leave out the Italian seasoning and use half and half instead of milk.

    Reply

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Copyright 2008-2018 Rebecca Lindamood. Foodie with Family is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.