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–+ servings
Amanda Patel

Easy Tomato Soup

This silky, tangy tomato soup comes together in just 30 minutes using pantry staples like tomatoes, onions, and garlic. Finished with cream or coconut milk and fresh basil, it's a one-pot comfort meal perfect for weeknights or make-ahead lunches.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American, Comfort Food
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tbsp olive oil or 1 tbsp butter + 1 tbsp olive oil
  • 1 medium onion, chopped
  • 1 small carrot, diced (optional)
  • 3 cloves garlic, minced
  • 2 tbsp double-concentrated tomato paste
  • 1 can (28 oz) whole peeled or crushed tomatoes with juices
  • 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
  • 1 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)

Equipment

  • heavy-bottomed pot prevents scorching
  • immersion blender best for hot liquids
  • stand blender optional; let soup cool before using
  • cutting board and knife
  • measuring cups and spoons
  • wooden spoon or spatula

Method
 

  1. 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.
  2. Stir in tomato paste and optional red pepper flakes. Cook 1–2 minutes until the paste darkens and becomes fragrant.
  3. Add tomatoes with juices, broth, sugar, salt, and pepper. Stir and simmer uncovered for 12–15 minutes.
  4. Turn off the heat. Use an immersion blender (or let cool slightly and use a stand blender) to purée the soup until smooth.
  5. Return soup to low heat. Stir in cream or coconut milk and sliced basil. Do not boil.
  6. Taste and adjust salt, sugar, or broth as needed. Serve hot with garnish.

Nutrition

Calories: 210kcalCarbohydrates: 18gProtein: 3gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 25mgSodium: 520mgPotassium: 620mgFiber: 3gSugar: 10gVitamin A: 4800IUVitamin C: 18mgCalcium: 60mgIron: 1.5mg

Notes

For a dairy-free version, use coconut milk. Add roasted red peppers or spinach for variety. Make the base ahead and stir in cream and basil before serving. Freeze without dairy. Reheat gently and brighten with lemon juice.

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