Quick Facts
Time: 30 minutes • Yield: 4 servings • Skill: Easy • Method: One-pot (stovetop) • Diet: Vegetarian, GF; DF option
Introduction
Tomato Soup makes busy nights easier with a silky, tangy bowl that tastes like it simmered all afternoon. This recipe leans into bright tomatoes, sweet onions, and fresh basil, finished with just enough cream (or coconut milk) for a velvety spoonful that’s light yet satisfying. If you love classic comfort, cook for family, or need a meal-prep friendly soup that reheats like a dream, this one checks every box—pantry ingredients, clear timing, and consistent results.
Why You’ll Love It
- Weeknight-easy: One pot, simple steps, 30 minutes.
- Flexible: Fresh or canned tomatoes; dairy or dairy-free.
- Balanced flavor: Tomato umami + basil + gentle sweetness.
- Great leftovers: Stays smooth; flavors meld overnight.
Easy Tomato Soup
Ingredients
Equipment
Method
- Heat olive oil or butter in a heavy-bottomed pot over medium heat. Add chopped onion and carrot (if using) with a pinch of salt. Cook until soft and sweet, about 5–7 minutes. Add minced garlic and sauté for 30 seconds.
- Stir in tomato paste and optional red pepper flakes. Cook 1–2 minutes until the paste darkens and becomes fragrant.
- Add tomatoes with juices, broth, sugar, salt, and pepper. Stir and simmer uncovered for 12–15 minutes.
- Turn off the heat. Use an immersion blender (or let cool slightly and use a stand blender) to purée the soup until smooth.
- Return soup to low heat. Stir in cream or coconut milk and sliced basil. Do not boil.
- Taste and adjust salt, sugar, or broth as needed. Serve hot with garnish.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 2 tbsp olive oil or 1 tbsp butter + 1 tbsp olive oil
- 1 medium onion, chopped
- 1 small carrot, diced (optional, sweetness)
- 3 cloves garlic, minced
- 2 tbsp double-concentrated tomato paste
- 1 (28 oz) can whole peeled tomatoes with juices or crushed tomatoes
- 1 cup low-sodium vegetable broth (more as needed)
- ½–1 tsp sugar or maple syrup, to taste
- ¾ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- Pinch red pepper flakes (optional)
- ½ cup heavy cream or ¾ cup light coconut milk
- ½ cup fresh basil leaves, thinly sliced (plus more to garnish)
What each ingredient does:
Butter/oil: flavor and sauté • Onion & carrot: body and sweetness • Garlic: savory depth • Tomato paste: intensity • Tomatoes: core flavor & color • Broth: adjust texture • Sugar: balance • Salt/pepper/flakes: seasoning + warmth • Cream/coconut: silk • Basil: freshness.
Pro tip: Bloom tomato paste until brick-red for deeper flavor.
Stock your pantry for these everyday soups.
Substitutions & Swaps
- Aromatics: Add fennel for subtle sweetness; skip carrot if you prefer sharper acidity.
- Protein: Add tiny pasta + shredded rotisserie chicken for a pasta soup riff.
- Veg: Stir in roasted red peppers, or finish with baby spinach.
- Dairy: Half-and-half works; for DF, use coconut milk or cashew cream.
- Diet: Vegan? Use coconut milk and olive oil; GF is natural—just confirm broth/croutons.
- Time savers: Use crushed tomatoes and pre-chopped mirepoix.
Equipment Notes
Heavy-bottomed pot prevents scorching; immersion blender is safest for hot purées. If using a stand blender, let soup cool 5–10 minutes and vent the lid.
Step-by-Step
- Sweat aromatics: Warm oil/butter over medium; cook onion (and carrot if using) with a pinch of salt until soft and sweet, 5–7 minutes. Add garlic for 30 seconds.
- Paste & spice: Stir in tomato paste and red pepper flakes; cook 1–2 minutes until darker and fragrant.
- Build the base: Add tomatoes with juices, broth, sugar, salt, and pepper. Simmer 12–15 minutes to meld flavors.
- Blend: Off heat, blend until perfectly smooth.
- Finish: Stir in cream or coconut milk and basil; keep heat low—don’t boil.
- Adjust: Taste for salt, acidity (add a pinch more sugar), and thickness (broth to thin, gentle simmer to reduce).
Cues: Glossy red-orange color; spoon leaves a light trail on the surface; basil remains green.
Make-Ahead, Storage & Reheating
Make the base ahead, then add cream and basil just before serving. Refrigerate 3–4 days; freeze up to 3 months without dairy. Reheat gently; add a splash of broth or water and a squeeze of lemon to brighten.
Meal prep more bowls with these make-ahead tomato soups.
How to Lighten / Make It Creamy
Lighten: Skip cream and increase basil + lemon; blend in a roasted red pepper for body. Creamier: Add extra cream or coconut milk off heat, or blend in 2 tbsp cream cheese alternative until smooth.
Toppings, Garnishes & Finishes
Croutons or grilled cheese “soldiers”; basil oil swirl; shaved Parmesan or dairy-free parm; crushed red pepper for heat; lemon zest for lift.
Sides & Pairings
Crusty bread, simple arugula salad with lemon and olive oil, or roasted green beans. Drinks: sparkling water with orange slice, light-bodied red, or crisp white.
Scaling the Recipe
Double in a wider pot; allow extra minutes for the simmer to reduce. Halve easily; keep the same method. Cool big batches in shallow containers before chilling.
Nutrition & Dietary Notes
Tomato-forward, fiber-rich, with potential for added protein via beans or pasta. Allergen notes: contains dairy if using cream; for DF, choose coconut milk and avoid cheese toppings.
Troubleshooting
- Tart/metallic: Add a pinch more sugar, a pat of butter/olive oil, and simmer 2 minutes.
- Thin: Simmer to reduce or blend in a piece of stale bread.
- Separated: Re-emulsify with a quick blend; add dairy off heat next time.
- Dull flavor: Add salt, a squeeze of lemon, and fresh basil at the end.
FAQs
Can I use fresh tomatoes? Yes—use about 2½–3 lbs; add 1–2 tbsp tomato paste to boost flavor.
Is coconut milk noticeable? Light coconut milk blends in; flavor reads creamy, not coconutty.
Can I add pasta? Yes; simmer small shapes separately and stir in at the end to avoid overcooking.
Gluten-free? The soup is GF; check broth and toppings.
Freezer-friendly? Freeze without dairy; stir in cream after reheating.
Variations
- Roasted Tomato Basil Soup: Roast halved tomatoes, onion, and garlic at 425°F until blistered; blend into the base.
- Spicy Arrabbiata Soup: Add extra chili flakes and a splash of balsamic; finish with parsley.
- Creamy Parmesan: Melt in ½ cup finely grated Parmesan and finish with black pepper.
Chef Notes / Test Kitchen Tips
Use low-sodium broth and season at the end to avoid oversalting after reduction. Basil turns dark if overcooked—fold it in just before serving for bright color and aroma. The sweet spot for blending is when the soup coats the back of a spoon but still pours smoothly.
Conclusion
Tomato Soup, done right, is bright, creamy, and comforting in 30 minutes—perfect for cool nights and quick lunches. Keep a can of good tomatoes and a bunch of basil on hand, and you’re always one pot away from a satisfying bowl.
