Quick Facts:
Time: 10 min prep • 25 min cook • Total: 35 min
Yield: 4–6 servings
Skill: Easy
Method: One-pot, stovetop, blended
Diet: Vegetarian • DF option • GF
Introduction
Tomato soup is the midweek hero when you’re craving something creamy, fast, and full of flavor. This bowl leans into the sweet-savory depth of tomatoes, a gentle chili tingle, and a smooth finish that makes it feel special without extra work. The texture is luscious and spoonable, ideal for dunking a sandwich or sipping from a mug. It’s perfect for families, meal prep, and anyone who wants a reliable recipe that never asks for fancy ingredients or lots of cleanup.
Want more silky, spoonable comfort? Check out our Tomato Soups for weeknight winners and meal-prep picks.
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
Easy Tomato Soup (One-Pot, 35 Minutes)
Ingredients
Equipment
Method
- Heat olive oil and butter over medium heat. Add onion, carrots, and a pinch of salt. Cook for 6–7 minutes until softened and sweet.
- Add garlic and red pepper flakes; stir and cook for 30 seconds until fragrant.
- Add tomato paste; cook for 1–2 minutes until darker and sticky.
- Add hand-crushed tomatoes, passata, and 2 cups vegetable stock. Stir, scraping the bottom of the pot.
- Add salt, pepper, and sugar (if needed). Simmer for 12–15 minutes until carrots are tender and flavors meld.
- Blend the soup with an immersion blender or in batches using a countertop blender until smooth. Add more stock if needed.
- Return to low heat; stir in cream or cashew cream. Do not boil.
- Add basil and lemon juice or vinegar. Taste and adjust seasoning.
- Let stand 2 minutes. Serve hot.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 2 tbsp olive oil
- 1 tbsp butter (or olive oil for DF)
- 1 medium onion, diced small
- 2 medium carrots, diced small (sweetness and body)
- 3 garlic cloves, minced
- 1 tsp red pepper flakes (optional)
- 2 tbsp tomato paste
- 1 can (28 oz) whole peeled tomatoes, hand-crushed
- 1 cup strained tomatoes (passata) or crushed tomatoes
- 2–2½ cups low-sodium vegetable stock
- ¾ tsp kosher salt to start, plus more to taste
- Black pepper, to taste
- ½ tsp sugar (optional)
- ⅔ cup cream or ⅔ cup cashew cream (DF)
- ¼ cup chopped fresh basil or 1 tsp dried basil
- 1–2 tsp lemon juice or red wine vinegar
What each ingredient does:
Olive oil/butter: flavor and sheen. Onion/carrots: sweetness, body. Garlic: aroma. Red pepper flakes: warmth. Tomato paste: concentrated umami. Tomatoes/passata: depth plus silky texture. Stock: adjustable consistency. Salt/pepper: structure. Sugar: balances acid. Cream/cashew cream: velvety mouthfeel. Basil: freshness. Lemon/vinegar: final lift.
Pro tip: Rinse the tomato cans with a splash of stock and add it to the pot so you don’t waste any flavor.
Substitutions & Swaps
- Aromatics: Use leeks or shallots; omit carrots if you prefer a thinner soup.
- Veg add-ins: Roasted red pepper or a handful of spinach blends in beautifully.
- Heat: Use a pinch of cayenne or smoked paprika instead of flakes.
- Creamy base: Swap cream for evaporated milk or full-fat coconut milk; for DF, cashew cream is the silkiest.
- Herbs: Basil is classic; thyme, rosemary (use sparingly), or Italian seasoning work too.
- Budget/time: Frozen mirepoix, jarred minced garlic, and boxed stock keep this quick.
Equipment Notes
Use a medium Dutch oven or 4–6 qt pot. An immersion blender is safest for hot liquids and delivers a lovely texture. If using a countertop blender, work in batches and vent the lid with a towel. A fine-mesh strainer is optional for ultra-smooth soup.
Step-by-Step
- Sauté base (6–7 min): Heat olive oil and butter over medium. Add onion, carrots, and a pinch of salt. Cook until softened and sweet.
- Aromatics (30 sec): Stir in garlic and red pepper flakes; cook until fragrant.
- Paste time (1–2 min): Add tomato paste; cook until darker and sticky.
- Tomatoes + stock (1 min): Add crushed whole tomatoes, passata, and 2 cups stock. Stir well, scraping the bottom.
- Season & simmer (12–15 min): Add ¾ tsp salt, pepper, and sugar if needed. Simmer gently until flavors meld and the carrots are tender.
- Blend (2–3 min): Blend until smooth. Add more stock for desired thickness.
- Finish creamy (1–2 min): Return to low heat; stir in cream or cashew cream. Do not boil.
- Brighten & herb (30 sec): Add basil and lemon juice or vinegar. Taste and adjust salt, acid, and heat.
- Rest & serve (2 min): Let stand briefly; serve hot.
Doneness cues: Smooth, glossy, and thick enough to leave a light trail when you drag a spoon across the surface.
Make-Ahead, Storage & Reheating
- Make-ahead: Chop aromatics, measure spices, and pre-blend cashew cream up to 2 days ahead.
- Fridge: 3–4 days; flavor deepens by day two.
- Freeze: Up to 3 months in portioned containers. Stir in fresh basil after thawing.
- Reheat: Low and slow on the stovetop, adding a splash of stock or water and a squeeze of lemon to revive.
How to Lighten / Make It Creamy
- Lighten: Replace half the cream with stock; blend in a cup of steamed cauliflower or white beans.
- Extra creamy: Add a knob of butter and 2 tbsp cream at the end; blend 20–30 seconds longer for a plush texture.
Toppings, Garnishes & Finishes
Crunch: Homemade croutons, toasted breadcrumbs.
Fresh: Basil ribbons, scallions, parsley.
Tang/Heat: Chili oil swirl, lemon zest, or a tiny spoon of pesto.
A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Think classic grilled cheese, a mozzarella-tomato panini, or a crisp green salad with lemon vinaigrette. For starch, buttered orzo or rice works well. Sip with citrusy sparkling water or a chilled herbal iced tea.
Scaling the Recipe
Double in a larger pot and extend the simmer by a few minutes. Keep blending batches small for safety. For half-batches, use a smaller saucepan to maintain gentle simmer and prevent scorching.
Nutrition & Dietary Notes
Naturally vegetarian and easy to make gluten-free with GF stock. For dairy-free, use cashew cream or coconut milk. Tomatoes bring antioxidant-rich lycopene; carrots add fiber and subtle sweetness.
Troubleshooting
- Too acidic? Add a pinch of sugar or an extra spoon of cream.
- Lacking depth? Cook the paste darker or add a small extra spoon of it; salt may be the missing link.
- Too thick? Whisk in warm stock a little at a time.
- Grainy? Blend longer or strain; warm gently after adding cream.
FAQs
Can I use canned tomatoes year-round? Yes—quality canned tomatoes are consistent and ideal outside peak season.
What protein can I add? Fold in white beans or mini meatless “meatballs” after blending; simmer briefly.
How do I keep leftovers vibrant? Add fresh basil and a squeeze of lemon when reheating.
Can I make it dairy-free/gluten-free? Use cashew cream and GF stock; the rest stays the same.
Will it work without an immersion blender? Yes—use a standard blender in batches; vent the lid and blend carefully.
For more cozy ideas beyond tomato, explore our soups.
Variations
- Roasted Tomato Basil: Roast canned whole tomatoes with onion and garlic at 425°F for 20 minutes, then proceed.
- Smoky Paprika: Add ½ tsp smoked paprika with the paste; finish with parsley.
- Creamy Parmesan: Stir in grated Parmesan and a splash of cream (skip for DF).
Chef Notes / Test Kitchen Tips
Sweating the onions with a pinch of salt early unlocks sweetness that balances acidity. The finishing acid is your control knob—add a little at a time until the flavor pops. Most batches hit their stride with 1–2 tsp lemon or vinegar at the end.
Conclusion
When comfort needs to be quick, this tomato soup delivers silky texture, balanced flavor, and low-effort cleanup. It stores well for 3–4 days, so tomorrow’s lunch is solved too. If this became your new fall favorite, save it, rate it, and share your tweaks—I’d love to hear how you make it your own.
