Vitamix TurboBlend Two-Speed Blender
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Vitamix delivers the fresh flavors of whole foods in a powerful machine that offers two convenient speeds for customized blending. To ensure the ultimate efficiency, the commercial-grade motor propels the blade tips at speeds up to 240 miles per hour, creating a vortex that forces ingredients up from the blades and back down the center of the blending container.
- Simple High/Low control efficiently processes whole fruits and vegetables.
- Powerful 2-peak HP motor whips up everything from smoothies and nut butters to salsas, dips and spreads.
- Engineered to last ten times longer than a leading competitor.
- Creates blends at least five times smoother than a leading competitor.
- Self-cleans in 60 seconds or less.
- Lightweight, shatterproof 64-oz. BPA-free plastic container is ideal for blending medium to large batches.
- Laser-cut stainless-steel blades ensure a thorough, consistent blend every time.
- Includes a patented food tamper tool and cookbook.
- Hand built and rigorously tested in Cleveland, Ohio.
- Dimensions & More Info
- Plastic base; BPA-free copolyester container.
- 2 peak HP motor.
- This product is intended for use in the United States and Canada and is built to United States electrical standards.
- 8 3/4" x 9" x 20" high.
- 64-fl.-oz. cap.
- 12 lb.
- Made in USA.
- Use & Care
- Blades are sharp—handle with care.
- Fill container halfway with warm water, add a drop of dish soap then turn on low speed for regular cleaning.
- Wipe base clean with a damp cloth.
UPS can deliver most in-stock items within 3–5 business days. UPS is unable to deliver to P.O. boxes.
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Next Day Delivery
For an additional charge of $26 per address, we can expedite delivery to most destinations. This service is not available for some oversize items, items shipped directly from the supplier (including perishable and custom-manufactured items), out-of-stock items and items to be shipped outside the contiguous 48 states.
Orders received by 9:00 p.m. ET Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.
At Williams Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.
If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).
For all cutlery returns (knife sets, single knives, cutting boards, knife sharpeners and knife storage), please contact us at 888.922.4108 to initiate the return.
We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food, items shipped direct from the vendor or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned.
Made to Order and Final Sale Furniture items are non-returnable and cannot be cancelled once the order is placed.
For returns of items purchased from your Williams Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Returns Policy.
- Cauliflower Kale Soup Recipe
Preheat an oven to 450°F (230°C).
In a large bowl, toss the cauliflower with 2 Tbs. of the olive oil and season with salt and pepper. Place on a baking sheet. Transfer to the oven and roast, stirring occasionally, until the cauliflower is tender and the edges are browned and crisp, about 22 minutes. Reduce the oven to 300°F (150°C).
In a bowl, toss half of the kale with 1 Tbs. of the olive oil and season with salt. Place on a baking sheet. Transfer to the oven and roast, stirring once halfway through, until the kale is crispy, 26 to 28 minutes.
Meanwhile, in a Dutch oven over medium heat, warm the remaining 2 Tbs. olive oil. Add the onion and celery and cook, stirring occasionally, until tender, about 8 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Season with salt and pepper. Add the cauliflower and broth, increase the heat to medium-high and bring to a simmer. Reduce the heat to medium-low, cover and cook for 10 minutes. Stir in the remaining kale, increase the heat to medium and cook, uncovered, for 10 minutes.
Working in batches, puree the soup in a Vitamix blender until smooth. Return the soup to the pot and adjust the seasonings with salt and pepper. Ladle the soup into individual bowls. Top with the crispy kale and pine nuts and serve immediately. Serves 6 to 8.
Williams Sonoma Kitchen