Easy Tomato Soup (One-Pan, 15 Minutes)

Quick Facts
Time: 15 minutes total • Yield: ~4 servings
Skill: Beginner • Method: One-pot, stovetop blend
Diet: Vegetarian • GF • DF option

Introduction

Tomato Soup is that comforting bowl you can pull off anytime with pantry staples. When you bloom a few spices in olive oil, canned tomatoes and broth transform into something that tastes like it simmered all day. Expect silky texture, gentle warmth, and a fresh basil lift—ideal for weeknights, meal prep, or budget cooking. If you’ve got 15 minutes, you’ve got dinner.

Craving more variations? Check out our go-to tomato soups for basil-forward, roasted, and weeknight-fast versions.

Why You’ll Love It

• Weeknight-easy: minimal prep, clear timing
• Flexible: swap what’s in your fridge
• Balanced flavor: acid/heat/salt notes
• Great leftovers: reheats beautifully

Amanda Patel

Easy Tomato Soup (One-Pan, 15 Minutes)

A quick, cozy tomato soup you can whip up in one pan using pantry staples. With just 15 minutes and smart layering of flavor, you’ll have a silky, basil-lifted soup perfect for weeknights, meal prep, or anytime comfort.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 4 bowls

Course: Soup

Cuisine: Italian-American

Calories: 125

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 0.5 tsp dried basil (or 2 tbsp fresh at finish)
• 0.5 tsp dried oregano
• 1 pinch red pepper flakes (optional)
• 1 28-oz can whole or crushed tomatoes
• 2 cups low-sodium vegetable broth
• 0.5 tsp sugar, more to taste
• 0.75 tsp kosher salt, more to taste
• black pepper, to taste
• 1/3 cup coconut milk or 1/4 cup cream (optional)
• 1–2 tsp balsamic or red wine vinegar (optional)

Equipment

• medium saucepan or Dutch oven
• immersion blender or countertop blender For blending safely.
• wooden spoon
• measuring spoons
• cutting board and knife

Method

 

1. Warm olive oil over medium heat in a saucepan. Add chopped onion and a pinch of salt. Cook until translucent, 3–4 minutes. Add garlic and cook for 30 seconds.
2. Stir in tomato paste, dried basil, oregano, and optional red pepper flakes. Cook for 60–90 seconds until the paste deepens in color.
3. Add canned tomatoes (crush if whole) and vegetable broth. Stir well to combine.
4. Season with sugar, salt, and pepper. Simmer for 6–8 minutes to meld flavors.
5. Remove from heat and blend until smooth using an immersion blender (or carefully with a countertop blender).
6. Finish with fresh basil, coconut milk or cream (if using), and a splash of vinegar. Taste and adjust seasoning.

Nutrition

Calories: 125kcalCarbohydrates: 14gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 540mgPotassium: 540mgFiber: 3gSugar: 8gVitamin A: 900IUVitamin C: 18mgCalcium: 60mgIron: 2mg

Notes

Make ahead up to 2 days (add creamy finish later). Freeze without dairy. Reheat gently with a splash of broth. Add white beans, pasta, or greens for variation. Adjust salt and acid to taste. Finish with basil, olive oil, or lemon zest for brightness.

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Ingredients

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1/2 tsp dried basil (or 2 tbsp fresh at finish)
• 1/2 tsp dried oregano
• Pinch red pepper flakes (optional)
• 1 (28-oz) can whole or crushed tomatoes
• 2 cups low-sodium vegetable broth
• 1/2 tsp sugar, more to taste
• 3/4 tsp kosher salt, more to taste
• Black pepper
• Optional creamy finish: 1/3 cup coconut milk or 1/4 cup cream
• Optional acidity: 1–2 tsp balsamic or red wine vinegar

What each ingredient does — Oil: bloom spices • Onion/garlic: aromatic base • Paste: umami & color • Herbs: Italian profile • Red pepper: background heat • Tomatoes: body & depth • Broth: thins to sip-able texture • Sugar: smooths sharp edges • Salt/pepper: definition • Coconut milk/cream: richness • Vinegar: brightness.

Pro tip: Low-sodium broth keeps you in control—adjust salt right before serving.

Substitutions & Swaps

• Aromatics: sub 1 tsp garlic powder if needed; add 1/2 grated carrot for sweetness.
• Protein: white beans or tiny lentils (pre-cooked) for a boost.
• Veg: a handful of spinach or frozen peas stirred in at the end.
• Starch: add cooked ditalini or orzo for a fast pasta soup spin.
• Dairy/Fats: finish with olive oil only (DF) or a spoon of cream for a bisque vibe.
• Budget: store-brand tomatoes and frozen diced onion work perfectly.

Equipment Notes

Use a medium saucepan or Dutch oven and an immersion blender for the safest, fastest blend. If using a countertop blender, vent the lid and cover with a towel to avoid steam build-up. A wooden spoon helps crush whole tomatoes quickly.

Step-by-Step

1. Sauté & bloom: Warm oil over medium. Cook onion with a pinch of salt until translucent, 3–4 minutes. Add garlic 30 seconds. Stir in tomato paste, basil, oregano, and red pepper; cook 60–90 seconds until the paste darkens.
2. Add tomatoes & broth: Tip in tomatoes (crush if whole) and broth; stir.
3. Season & simmer: Add sugar, salt, and pepper. Simmer 6–8 minutes to marry flavors.
4. Blend smooth: Off heat, blend to desired texture.
5. Finish: Stir in fresh basil (or dried if using), creamy option if desired, and a splash of vinegar for lift. Taste and adjust.

Cues: glossy surface, vibrant color, and soup that lightly coats a spoon.

Make-Ahead, Storage & Reheating

Make 1–2 days ahead and hold the creamy finish for serving. Refrigerate 3–4 days; freeze up to 3 months without dairy. Reheat gently with a splash of water/broth and add fresh basil or a squeeze of lemon before serving.

How to Lighten / Make It Creamy

Lighten by skipping dairy and blending fully; add extra broth to keep it sippable. Make it creamy with coconut milk or a small pour of cream off heat. For yogurt, temper first to prevent curdling.

Toppings, Garnishes & Finishes

Crunch: herbed croutons or toasted breadcrumbs.
Fresh: basil, chives, or parsley-lemon zest.
Tang/Heat: chili oil, Calabrian chili paste, or lemon.

Sides & Pairings

Serve with grilled cheese, garlic bread, or a chopped salad. For a spaghetti soup twist, add cooked spaghetti pieces to bowls and ladle soup over. Beverages: citrusy sparkling water or a crisp white.

Scaling the Recipe

Double in a larger pot; keep sauté times the same and add 1–2 extra minutes of simmer. For half batches, watch salt—start with half and build.

Nutrition & Dietary Notes

Tomato-forward, fiber-friendly if you add beans, and naturally gluten-free. Vegetarian as written; dairy-free with coconut milk or olive-oil finish only.

Troubleshooting

• Too acidic? Add a pinch more sugar and a small splash of coconut milk or cream.
• Flat flavor? Add salt in tiny pinches and a touch of acid; a drizzle of olive oil can round it out.
• Too thick/thin? Thin with broth; thicken by simmering 2–3 minutes uncovered or blending in beans/bread.
• Scorched bottom? Don’t scrape; pour soup into a clean pot and continue.

FAQs

Can I use cherry tomatoes? For fresh cherry tomato soup, roast them first; for this 15-minute version, stick to canned.
Best herbs besides basil? Oregano and thyme are great; finish with parsley for freshness.
How do I keep dairy from splitting? Add off heat and avoid boiling after dairy is in.
Can I add pasta? Yes—stir in cooked pasta just before serving to keep the texture bouncy.
Freezer tips? Freeze without dairy; add fresh basil and creamy finish after reheating.

Still deciding what to make next? Browse our soup recipes for creamy, brothy, and veggie-loaded favorites.

Variations

• Roasted Tomato Basil: roast fresh tomatoes when you have time; otherwise keep the 15-minute method and add a pinch of smoked paprika for depth.
• Spicy Arrabbiata: double red pepper flakes and finish with a drizzle of chili oil.
• Tuscan White Bean: blend half the soup, then stir in whole white beans and chopped spinach.

Chef Notes / Test Kitchen Tips

The fastest flavor boost is properly blooming tomato paste and herbs—watch for that deeper brick color. Expect the soup to land perfect between 10–12 minutes of simmering; too long and it thickens more than you need for weeknights. Always finish with something fresh—basil, lemon, or good olive oil.

Conclusion

In 15 minutes, this one-pot Tomato Soup gives you cozy, reliable comfort with pantry staples and smart technique. It stores well for 3–4 days and freezes beautifully. If it hit the spot, rate it and share your tweaks—I’d love to see your bowl!