Vitamix: Decades of Blending, Grinding, and Supporting Daily Life

I’ve had my Vita-Mix Total Nutrition Center Super 5000 for more than two decades. It has outlived its seven-year warranty three times, yet it still blends, chops, and purees as reliably as the day I first brought it home. For me, the Vitamix isn’t just a kitchen appliance — it’s a companion that quietly shapes how I prepare meals, year after year.

Every summer, the blender transformed countless pounds of garden tomatoes into puree. That puree became the heart of spaghetti sauces, soups, and everything in between. In winter, it handled steaming soups and frozen treats with equal ease. Over time, I realized that its value wasn’t just in performance, but in how it made my routines effortless and consistent.

Then came the Dry Grains container. Suddenly, making flours from buckwheat, oats, or barley was simple. Multi-grain breads, pizza dough, and pancakes became part of our weekly rhythm. I remember my surprise the first time the Vitamix turned hard barley kernels into flour in under two minutes — a quiet reminder of the appliance’s power and reliability.

Juicing, too, changed with the Vitamix. Where our old juicer left a mountain of pulp, this blender kept the fiber intact while producing smooth, nutrient-rich drinks. Total Juice, which eventually became smoothies, was a way to take in the whole edible parts of fruits and vegetables — a subtle adjustment that supported health over decades without requiring conscious effort.

Over the years, Vitamix has evolved. My friend’s 750 Professional Series offers presets, a shorter container that fits under the cabinets, and a lid designed for easier gripping. Compared to my old Super 5000, it’s smoother, faster, and slightly more convenient. But the essence is the same: it supports daily life reliably and efficiently.

Using the Vitamix has shaped my routines in ways I barely notice. It turns hours of prep into moments, simplifies complex recipes, and allows older hands and slower days to keep cooking pleasurable rather than cumbersome. It’s not just about blending; it’s about sustaining habits, maintaining independence in the kitchen, and quietly supporting good nutrition over decades.

Even after 20 years, my Super 5000 continues to mix, blend, chop, and puree with ease, so I really don’t need a new one. A  visit to Amazon shows a replacement for my machine would be the Vitamix 5200. My 5000 has performed well for so many years and I do feel loyalty towards it. But after trying out the 750 Professional Series, it’s hard to resist this upgraded model. Of course, upgrades are tempting, but the real value has always been in how it integrates into life — helping meals happen, traditions continue, and routines remain steady. That, more than any motor horsepower or preset button, is why a Vitamix has been worth every year of use.

Recipes

Here are the Roasted Tomato Puree and Roasted Tomato Puree Spaghetti Sauce recipes I’ve made with the help of my Vita-Mix every summer for more than 20 years. I hope you enjoy them as much as I have.

Roasted Tomato Puree

6 lb ripe tomatoes, cored
2 Tbsp extra-virgin olive oil
2 tsp salt
1/8 tsp freshly ground pepper

1. Place tomatoes in a large roasting pan, drizzle with oil, and sprinkle salt and pepper.

2. Roast uncovered at 350°F until lightly browned and reduced by one third (3–4 hours).

3. Remove from oven and cool for 15 minutes

4. Remove tomatoes from pan with a slotted spoon and then puree in the Vitamix.

5. Freeze in containers; leftover liquid can be used in soups and sauces. Use puree in Roasted Tomato Puree Spaghetti Sauce (below).

Roasted Tomato Puree Spaghetti Sauce

2 Tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 cup onion, diced
1 cup bell pepper, diced
1-1/2 cup sliced button mushrooms
One tsp. salt
1/8 tsp. freshly ground pepper
4 cups roasted tomato puree (recipe above)
1/2 cup fresh basil, slivered

1. Sauté oil and garlic one minute over medium heat.

2. Add onion, bell pepper, mushrooms; sauté 8–10 minutes, stirring frequently.

3. Add salt, pepper, and tomato puree; reduce heat and simmer 40 minutes.

4. Add basil and simmer 5 more minutes. Serve over pasta.

 

Notes: The liquid that remains after I’ve pureed the roasted tomatoes is perfect for adding to soups, especially fish chowders. Whether you add to a creole bouillabaisse, a seafood gumbo, Manhattan clam chowder, a Mediterranean seafood soup, or a wonderful vegetable soup, this liquid adds an extra layer of delicious to the finished dish.  I found that adding a cup of the liquid to my recipe was enough for my guests to ask what I had added to get such great flavor. Since then I’ve referred to it as my secret sauce.

Only the larger, juicier tomatoes will produce this liquid when roasted. The Roma and Italian Plum tomatoes will not release much liquid since they are a drier tomato. They are excellent when roasted and make a great puree.

VIDEO: Quick Look at the Vitamix 750 Pro