Easy Tomato Soup (One-Pan, 35 Minutes)

Quick Facts
Time: 35 minutes (10 min prep, 25 min cook) • Yield: 4–6 servings • Skill: Beginner-friendly • Method: One-pot, stovetop + immersion blender • Diet: Vegetarian, GF

Introduction

Tomato soup is the perfect fix when the day runs long and you still want something comforting and polished. This version captures the elegance of a restaurant bisque in a fraction of the time: deep tomato flavor, a silky texture, and a clean finish that doesn’t weigh you down. A spoon of crème fraîche (or Greek yogurt) gives subtle tang and creaminess, while a measured splash of acidity keeps every bite bright. The texture is velvety enough for date night yet simple enough for a busy Tuesday. If you love quick meals, meal prep, or fall-friendly Soup Ideas, this bowl belongs on repeat.

Love this silky bowl? Bookmark our tomato soups hub for creamy bisques, basil-forward twists, and roasted takes.

Why You’ll Love It

• Weeknight-easy: clear steps, pantry ingredients
• Flexible: herb, heat, and dairy choices are yours
• Balanced flavor: sweetness + umami + lively acidity
• Great leftovers: keeps texture after reheating

Amanda Patel

Easy Tomato Soup

A velvety, restaurant-style tomato soup made in one pot and just 35 minutes. This comforting bowl delivers deep tomato flavor, a creamy finish, and a bright, balanced taste that makes it perfect for weeknights or meal prep.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 bowls

Course: Soup

Cuisine: American

Calories: 165

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 rib celery, finely chopped (optional)
• 1 tbsp tomato paste
• 1 (28-oz) can crushed or whole peeled tomatoes
• 1–1¼ cups low-sodium vegetable stock
• 1–2 tbsp sherry vinegar, to taste
• ¾ tsp kosher salt, plus more to taste
• ¼ tsp black pepper
• 1 pinch red pepper flakes or smoked paprika (optional)
• ¼ cup crème fraîche or plain Greek yogurt
• 2 tbsp chopped fresh basil or parsley

Equipment

• medium Dutch oven or heavy saucepan
• immersion blender or countertop blender with vented lid
• fine mesh strainer optional for extra smoothness
• ladle
• chopping board and knife

Method

 

1. Heat olive oil and butter in a medium Dutch oven over medium heat. Add onion and optional celery with a pinch of salt. Cook for 6–8 minutes until translucent and lightly golden. Add garlic and sauté 30 seconds.
2. Add tomato paste and cook for 1 minute, stirring, until it darkens and smells fragrant.
3. Pour in tomatoes and 1 cup of stock. Scrape the pot bottom to release browned bits. Bring to a steady simmer.
4. Season with salt, pepper, and optional pepper flakes. Simmer uncovered for 15–18 minutes, stirring occasionally, until slightly thickened and glossy.
5. Blend the soup until smooth using an immersion blender or carefully in a countertop blender. Add more stock to thin, if needed.
6. Remove from heat. Stir in 1 tbsp vinegar and the crème fraîche or yogurt. Taste and adjust acidity or salt as desired.
7. Ladle into warm bowls and top with fresh herbs and a twist of black pepper.

Nutrition

Calories: 165kcalCarbohydrates: 17gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 460mgPotassium: 580mgFiber: 3gSugar: 9gVitamin A: 820IUVitamin C: 16mgCalcium: 70mgIron: 1.7mg

Notes

Warm your serving bowls beforehand to keep the soup piping hot. Use fire-roasted tomatoes or roast your own for added depth. For ultra-smooth texture, blend in a countertop blender and strain. To lighten, skip the cream and finish with olive oil and herbs. Freeze the base without dairy and add crème fraîche after reheating.

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Ingredients

• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 rib celery, finely chopped (optional, for savory depth)
• 1 tbsp tomato paste
• 1 (28-oz) can crushed or whole peeled tomatoes
• 1–1¼ cups low-sodium vegetable stock (adjust for thickness)
• 1–2 tbsp sherry vinegar, to taste
• ¾ tsp kosher salt, plus more to taste
• ¼ tsp black pepper
• Pinch red pepper flakes or smoked paprika (optional)
• ¼ cup crème fraîche or plain Greek yogurt
• 2 tbsp chopped fresh basil or parsley

What each ingredient does:
Olive oil/butter: carries flavor. Onion/celery: savory backbone. Garlic: aroma. Tomato paste: umami density. Tomatoes: body and brightness. Stock: adjusts texture. Sherry vinegar: final lift. Salt/pepper: balance. Flakes/paprika: warmth. Crème fraîche/yogurt: creamy finish. Herbs: freshness.

Pro tip: Warm your bowls with hot water so the soup stays steaming hot when served.

Substitutions & Swaps

• Aromatics: Use shallots or leeks for a gentler profile; add grated carrot if you like natural sweetness.
• Tomatoes: Fire-roasted canned tomatoes for smokiness; cherry tomatoes (roasted first) when in season for a sweeter bisque.
• Liquid: Water + an extra pinch of salt works if you’re out of stock.
• Creamy element: Yogurt, crème fraîche, or coconut milk; adjust acidity since dairy can mute brightness.
• Herbs & spices: Basil classic; thyme savory; add a bay leaf during simmer.
• Dietary: For dairy-free, use olive oil only and finish with coconut milk or oat cream; for ultra-light, skip creamy finish and add a drizzle of extra-virgin olive oil.

Equipment Notes

Use a medium Dutch oven or heavy saucepan. An immersion blender is safest for hot blending; a countertop blender gives the smoothest texture—just vent the lid and cover with a towel. A fine-mesh strainer is optional if you want café-smooth bisque.

Step-by-Step

1. Sweat the aromatics: Heat oil and butter over medium. Add onion (and celery if using), a pinch of salt, and cook 6–8 minutes until translucent with light gold at the edges. Stir in garlic; cook 30 seconds.
2. Intensify with paste: Add tomato paste; cook 1 minute until darkened and fragrant.
3. Build the soup: Add tomatoes and 1 cup stock. Scrape the pot bottom to release browned bits. Bring to a steady simmer.
4. Season early: Stir in salt, pepper, and optional flakes/paprika. Simmer 15–18 minutes, stirring occasionally, until slightly thick and glossy.
5. Purée: Blend smooth with an immersion blender (or carefully in a countertop blender). Adjust thickness with a splash more stock as needed.
6. Finish and balance: Off heat, stir in 1 tbsp sherry vinegar and crème fraîche or yogurt. Taste; add more vinegar for brightness or salt for depth.
7. Serve: Ladle into warm bowls; top with chopped basil or parsley and a twist of pepper.

Doneness cues: Smooth, velvety texture; spoon leaves light trails; flavors taste round with a bright finish.

Make-Ahead, Storage & Reheating

Make the base up to 2 days ahead and add the creamy finisher just before serving. Store leftovers 3–4 days in the fridge. Freeze the soup (without the creamy finisher) up to 3 months; add crème fraîche/yogurt after reheating. Reheat gently over medium-low, thinning with stock or water if needed and brightening with a small splash of vinegar.

How to Lighten / Make It Creamy

• Lighten: Skip dairy and finish with extra-virgin olive oil and a handful of chopped herbs.
• Creamy: Blend very smooth, then whisk in an extra tablespoon of crème fraîche off heat. If using yogurt, temper with warm soup first to prevent curdling.

Toppings, Garnishes & Finishes

Crunch: Sourdough croutons or toasted almonds.
Fresh: Basil, parsley, or chives.
Tang/Heat: Extra vinegar, lemon zest, chili oil, or Aleppo pepper.
A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Pair with a green salad, roasted asparagus, or baked potatoes. For beverages, try citrusy sparkling water, a tart cherry spritzer, or a nonalcoholic aperitif.

Planning a full cozy night in? Round it out with a salad, warm bread, and one of our most-saved soup recipes.

Scaling the Recipe

Double in a wider pot to maintain evaporation; extend simmer by a few minutes if crowded. For half batches, keep the simmer time similar so flavors concentrate. Cool large batches rapidly in shallow containers before storing.

Nutrition & Dietary Notes

Vegetarian and gluten-free. Tomatoes bring antioxidants and fiber; dairy or dairy-free alternatives add creaminess without heaviness.

Troubleshooting

• Too acidic? Add a dab of butter or ½ tsp sugar.
• Lacking depth? Cook the tomato paste longer, add a pinch more salt, and finish with fresh herbs.
• Too watery? Simmer 3–5 minutes longer or add 1 tsp tomato paste.
• Curdled dairy? Temper yogurt first; always add off heat.

FAQs

Can I use fresh tomatoes? Yes—roast or sauté until collapsed, then proceed; you may need a bit more stock.
Can I add pasta or rice? Yes; simmer separately and add to bowls so starch doesn’t thicken leftovers.
Gluten-free? Yes—no flour here; use GF stock if store-bought.
Meal prep friendly? Absolutely; portion and chill quickly, then reheat with a splash of liquid.
How do I get ultra-smooth texture? Blend in a countertop blender and strain through a fine mesh.

Variations

• Lemony Herb: Add lemon zest and a squeeze of juice; finish with dill and parsley.
• Spicy Chipotle: Blend in 1 tsp chipotle in adobo; add a touch of honey to balance.
• Creamy Parmesan: Stir in grated Parmesan and a spoon of cream; black pepper to finish.

Chef Notes / Test Kitchen Tips

Sauté patiently at the start—the onion’s light caramelization is the backbone of flavor. Blooming tomato paste until it darkens transforms the soup in 60–90 seconds. Expect the soup to hit its sweet spot between 18–22 minutes of simmering before blending. Finish with acidity—start small, taste, and adjust.

Conclusion

When you need a cozy, “always works” dinner, this 35-minute tomato bisque delivers silky texture and bright, rounded flavor with minimal effort. It holds well for lunches and quick dinners all week. If you make it, drop a rating and share your favorite garnish—basil ribbons, chili oil, or an extra swirl of crème fraîche.