Vitamix Soup Recipe
Vitamix Soup Recipe
Table of Contents
Vitamix Soup Recipe
This Creamy Roasted Vegetable Vitamix Soup Recipe is one of the best Vitamix soup recipes for quick, delicious, and nutrient packed meals. Roasting the vegetables beforehand brings out their natural sweetness, creating a creamy, flavorful soup that’s perfect for chilly evenings or when you need a comforting, healthy meal. Loaded with fiber, vitamins, and essential nutrients, this soup will satisfy your taste buds and provide a warm, nourishing experience in every spoonful.
Description:
This hearty roasted vegetable soup is an ultimate blend of flavors and nutrients, all created in under 40 minutes. One of the best Vitamix soup recipes, this dish features roasted carrots, bell peppers, tomatoes, and garlic, pureed to creamy perfection. Roasting the vegetables adds a layer of rich, caramelized flavor to this soup, while the Vitamix blender ensures a velvety, smooth texture. Perfect for anyone following a plant based, vegan, or gluten free diet, this recipe is easy to make and works as a comforting main course, a starter, or even a side. It’s a simple yet wholesome way to enjoy a warm, satisfying meal.
Whether you’re an experienced cook or new to using a Vitamix Soup Recipe, this recipe will be a new staple in your kitchen, providing everything you need from a homemade soup: flavor, nutrients, and simplicity. This recipe includes practical tips and variations to customize the taste and consistency. You’ll love how effortless it is to blend your way to a healthy, delicious bowl of soup.
Ingredients
- 2 large carrots, peeled and chopped
- 1 red bell pepper, deseeded and quartered
- 1 yellow bell pepper, deseeded and quartered
- 2 large tomatoes, halved
- 1 medium onion, peeled and quartered
- 4 cloves garlic, unpeeled
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 4 cups vegetable broth
- 1 cup unsweetened almond milk (or other dairy free milk)
- Fresh parsley, for garnish
Instructions
- Prepare the Vegetables: Preheat the oven to 400°F (200°C). On a baking sheet, arrange the carrots, bell peppers, tomatoes, onion, and garlic cloves. Drizzle the olive oil over the vegetables and sprinkle with salt, black pepper, smoked paprika, thyme, and basil.
- Roast the Vegetables: Roast the vegetables in the oven for 25-30 minutes, until they are tender and slightly caramelized. The garlic should be soft and fragrant. Remove from the oven and let cool slightly.
- Peel and Blend: Once cool enough to handle, peel the roasted garlic cloves. Transfer all the roasted vegetables and peeled garlic to the Vitamix blender.
- Add Liquids: Pour in the vegetable broth and almond milk. Secure the lid on the Vitamix.
- Blend: Start on a low speed, gradually increasing to high, and blend until smooth and creamy. The soup should be warm from the blending, but you can also reheat it on the stove if needed.
- Season to Taste: Taste the soup and adjust seasonings if needed. Add more salt, pepper, or spices to taste.
- Serve: Pour the soup into bowls, garnish with fresh parsley, and serve immediately. Enjoy.
Notes
- Texture Adjustment: For a thicker soup, reduce the vegetable broth by 1/2 cup. For a thinner consistency, add more broth.
- Alternative Ingredients: Substitute almond milk with any other dairy free milk, or use regular milk if you prefer a richer flavor.
- Spice Options: Add a pinch of red pepper flakes if you prefer a spicy kick.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave.
- Freezing Tips: This soup freezes well. Place in freezer safe containers, leaving a little room for expansion, and freeze for up to 3 months.
Vitamix Soup Recipe
Ingredients
- 2 large carrots peeled and chopped
- 1 red bell pepper deseeded and quartered
- 1 yellow bell pepper deseeded and quartered
- 2 large tomatoes halved
- 1 medium onion peeled and quartered
- 4 cloves garlic unpeeled
- 2 tablespoons olive oil
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 4 cups vegetable broth
- 1 cup unsweetened almond milk or other dairy free milk
- Fresh parsley for garnish
Instructions
- Prepare the Vegetables: Preheat the oven to 400°F (200°C). On a baking sheet, arrange the carrots, bell peppers, tomatoes, onion, and garlic cloves. Drizzle the olive oil over the vegetables and sprinkle with salt, black pepper, smoked paprika, thyme, and basil.
- Roast the Vegetables: Roast the vegetables in the oven for 25-30 minutes, until they are tender and slightly caramelized. The garlic should be soft and fragrant. Remove from the oven and let cool slightly.
- Peel and Blend: Once cool enough to handle, peel the roasted garlic cloves. Transfer all the roasted vegetables and peeled garlic to the Vitamix blender.
- Add Liquids: Pour in the vegetable broth and almond milk. Secure the lid on the Vitamix.
- Blend: Start on a low speed, gradually increasing to high, and blend until smooth and creamy. The soup should be warm from the blending, but you can also reheat it on the stove if needed.
- Season to Taste: Taste the soup and adjust seasonings if needed. Add more salt, pepper, or spices to taste.
- Serve: Pour the soup into bowls, garnish with fresh parsley, and serve immediately. Enjoy.
Notes
- Texture Adjustment: For a thicker soup, reduce the vegetable broth by 1/2 cup. For a thinner consistency, add more broth.
- Alternative Ingredients: Substitute almond milk with any other dairy free milk, or use regular milk if you prefer a richer flavor.
- Spice Options: Add a pinch of red pepper flakes if you prefer a spicy kick.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave.
- Freezing Tips: This soup freezes well. Place in freezer safe containers, leaving a little room for expansion, and freeze for up to 3 months.
