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–+ servings
Amanda Patel

Easy Tomato Soup (One-Pot, 35 Minutes)

A fast, creamy, and flavorful tomato soup made in one pot with pantry ingredients. Balanced with a touch of spice, silky texture, and a bright herbal finish — ideal for busy weeknights or cozy lunches.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American, Comfort Food
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 tbsp butter (or olive oil for DF)
  • 1 medium onion, diced small
  • 2 medium carrots, diced small
  • 3 cloves garlic, 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, plus more to taste
  • black pepper, to taste
  • ½ tsp sugar (optional)
  • ⅔ cup cream or cashew cream (DF)
  • ¼ cup chopped fresh basil or 1 tsp dried basil
  • 1–2 tsp lemon juice or red wine vinegar

Equipment

  • medium Dutch oven or 4–6 qt pot
  • immersion blender or countertop blender For blending soup safely.
  • fine-mesh strainer (optional) For extra-smooth texture.
  • wooden spoon or spatula
  • measuring cups and spoons

Method
 

  1. 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.
  2. Add garlic and red pepper flakes; stir and cook for 30 seconds until fragrant.
  3. Add tomato paste; cook for 1–2 minutes until darker and sticky.
  4. Add hand-crushed tomatoes, passata, and 2 cups vegetable stock. Stir, scraping the bottom of the pot.
  5. Add salt, pepper, and sugar (if needed). Simmer for 12–15 minutes until carrots are tender and flavors meld.
  6. Blend the soup with an immersion blender or in batches using a countertop blender until smooth. Add more stock if needed.
  7. Return to low heat; stir in cream or cashew cream. Do not boil.
  8. Add basil and lemon juice or vinegar. Taste and adjust seasoning.
  9. Let stand 2 minutes. Serve hot.

Nutrition

Calories: 180kcalCarbohydrates: 18gProtein: 3gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 560mgPotassium: 540mgFiber: 3gSugar: 9gVitamin A: 7800IUVitamin C: 18mgCalcium: 70mgIron: 1.3mg

Notes

Use fresh basil at the end for best flavor. Reheats beautifully — add a splash of stock and lemon juice when reheating. For a dairy-free version, use cashew cream. Immersion blender is safest for hot liquids.

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