Quick Facts
Time: 15 minutes total (5 prep, 10 cook) • Yield: ~4 bowls
Skill: Beginner • Method: One-pot, stovetop
Diet: Vegetarian • GF • DF option
Introduction
Tomato Soup is the solution when you’re hungry, short on time, and staring at a pantry full of cans. This 15-minute version uses canned tomatoes, veggie broth, and a quick spice bloom to unlock that slow-simmered, from-scratch taste. The flavor is bright and balanced—silky tomato body, gentle heat, savory depth, and the option to finish creamy. It’s perfect for busy families, solo lunches, or anyone who wants a comforting bowl without a long grocery list. If you keep tomatoes, stock, and tomato paste on hand, you’re already halfway there.
If you love quick comfort like this, browse our best tomato soup recipes for creamy, chunky, and roasted variations.
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
Tomato Soup — Pantry-Perfect, Weeknight-Ready (15 Minutes)
- Total Time: 15 minutes
- Yield: ~4 bowls
Description
A silky, bright, pantry-friendly tomato soup that’s weeknight-easy and done in 15 minutes. A quick spice bloom plus canned tomatoes, broth, and basil delivers from-scratch flavor with optional coconut milk or cream for extra coziness.
Ingredients
2 tbsp olive oil
1 small yellow onion, finely diced
2 cloves garlic, minced
1 tbsp tomato paste
1/2 tsp dried oregano
1/4 tsp crushed red pepper flakes (optional)
1 (28-oz) can whole peeled tomatoes (preferably San Marzano)
2 cups low-sodium vegetable broth
1/2 tsp sugar (or to taste)
1/2–3/4 tsp kosher salt, plus more to taste
Black pepper, to taste
2 tbsp chopped fresh basil (or 1/2 tsp dried), plus more for garnish
Optional creamy finish: 1/3 cup coconut milk or 1/4 cup heavy cream
Optional brightener: 1–2 tsp red wine vinegar or lemon juice
Instructions
1) Bloom flavor (2–3 min): Heat oil over medium. Add onion + pinch of salt; cook until translucent. Stir in garlic for 30 sec. Add tomato paste, oregano, red pepper; cook until brick red and fragrant.
2) Build the base (1 min): Add tomatoes with juices; crush gently.
3) Add liquid & season (6–8 min): Pour in broth. Add sugar, 1/2 tsp salt, and pepper. Simmer briskly 6–8 min.
4) Blend (1–2 min): Off heat, blend to desired smoothness (immersion blender in pot works best).
5) Finish (1–2 min): Stir in basil. Add coconut milk or cream if using, then a small splash of vinegar or lemon.
6) Taste & adjust: More salt for clarity, sugar for sharpness, chili for heat. Rest 1 min; serve.
Notes
Must-haves: tomatoes, broth, onion/garlic, tomato paste, salt. Flexible: basil, red pepper, sugar, creamy finish, acid.
Subs: onion → shallot/leeks; add celery pinch, grated carrot, or baby spinach. White beans or tiny pasta for heft.
Equipment: 4–5 qt pot; immersion blender preferred. Keep heat moderate to avoid scorching tomato paste.
Make-ahead: Chill base up to 2 days; add basil/cream at serving. Refrigerate 3–4 days; freeze (no dairy) up to 3 months.
Reheat gently with splash of broth; finish with lemon for lift.
Troubleshooting: Too salty—dilute + lemon. Too bland—salt + acid. Too thin—simmer to reduce or blend in beans/bread.
Serving ideas: grilled cheese, buttered sourdough, arugula salad; or ladle over orzo. Garnish with basil, chili oil, or croutons.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: soup recipes
- Method: One-pot, stovetop
- Cuisine: American
Ingredients
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1/2 tsp dried oregano
- 1/4 tsp crushed red pepper flakes (optional for gentle heat)
- 1 (28-oz) can whole peeled tomatoes (preferably San Marzano)
- 2 cups low-sodium vegetable broth
- 1/2 tsp sugar (or to taste)
- 1/2–3/4 tsp kosher salt, plus more to taste
- Black pepper, to taste
- 2 tbsp chopped fresh basil (or 1/2 tsp dried), plus more for garnish
- Optional creamy finish: 1/3 cup coconut milk or 1/4 cup heavy cream
- Optional brightener: 1–2 tsp red wine vinegar or lemon juice
What each ingredient does —
Olive oil: carries aromatics • Onion: sweetness & body • Garlic: savory punch • Tomato paste: umami depth fast • Oregano: Italian backbone • Red pepper: subtle warmth • Canned tomatoes: rich base • Veg broth: thins & seasons • Sugar: balances acidity • Salt/pepper: clarity • Basil: freshness • Coconut milk/cream: silkiness • Vinegar/lemon: finish with brightness.
Must-have vs. flexible — Tomatoes, broth, onion/garlic, tomato paste, salt are must-haves. Basil, red pepper, sugar, creamy finish, acid are flexible.
Pro tip: Use low-sodium stock so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: swap onion for shallot or leeks; add a celery pinch for extra savoriness.
- Protein add-ins: white beans for plant protein; tiny pasta + beans for a spaghetti-soup vibe.
- Veg: stir in baby spinach at the end; add grated carrot during the sauté for sweetness.
- Starch: serve over cooked rice or small pasta; blend in a slice of stale bread for body.
- Dairy/Fats: finish with olive oil, coconut milk (DF), or a spoon of yogurt tempered off heat.
- Diet tweaks: GF as written; DF by choosing coconut milk or olive-oil finish only.
- Budget/time savers: pre-chopped frozen onion; granulated garlic; boxed broth; crushed tomatoes (no need to break them up).
Equipment Notes
A medium heavy pot (4–5 qt) is ideal to maintain even heat. An immersion blender makes the smoothest soup with the least mess; a countertop blender works too (vent the lid and blend in batches). Measuring spoons for spices, and a ladle for serving. If your pot is thin, keep the heat moderate to avoid scorching the tomato paste.
Step-by-Step
- Bloom flavor (2–3 min): Heat oil over medium. Add onion and a pinch of salt; cook until translucent. Stir in garlic for 30 seconds. Add tomato paste, oregano, and red pepper; cook, stirring, until brick red and fragrant. (Blooming concentrates flavor fast.)
- Build the base (1 min): Add the canned tomatoes with their juices; crush gently with a spoon.
- Add liquid & season (6–8 min): Pour in broth. Add sugar, 1/2 tsp salt, and pepper. Simmer briskly, 6–8 minutes, to marry flavors.
- Blend (1–2 min): Off heat, blend to your preferred smoothness (immersion blender right in the pot).
- Finish (1–2 min): Stir in basil. Add creamy option if using, then a small splash of vinegar or lemon to wake everything up.
- Taste & adjust: Add salt for clarity, more sugar if too sharp, or chili for heat. Rest 1 minute; serve.
Doneness cues: soup turns a uniform bright red-orange, steam rises steadily, and the texture coats a spoon.
Make-Ahead, Storage & Reheating
Make the base up to 2 days ahead; hold the basil and creamy finish for serving day. Refrigerate 3–4 days; the flavor deepens but the basil fades, so add fresh at reheat. Freeze up to 3 months without dairy; thaw overnight, reheat gently, then swirl in coconut milk or cream. Reheat over low with a splash of broth or water; add a squeeze of lemon to revive.
How to Lighten / Make It Creamy
To lighten, use only olive oil and broth; blend in steamed cauliflower or a few spoonfuls of beans for body. To make it creamy, blend fully, then stir in coconut milk or a small amount of cream off heat. If adding yogurt, temper with warm soup in a separate bowl, then stir back to prevent curdling.
Toppings, Garnishes & Finishes
Crunch: garlic croutons or toasted pine nuts.
Fresh: basil ribbons, chives, or a parsley-lemon zest sprinkle.
Tang/Heat: swirl of chili oil, Aleppo flakes, or a squeeze of lemon.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Great with a grilled cheese, buttered sourdough, or a simple arugula salad. For heartier nights, ladle over cooked orzo for a quick pasta soup feel. Drinks: sparkling water with lemon, or a light red if you’re pairing wine.
Scaling the Recipe
To double, use a larger pot and allow an extra minute of simmer for flavor to meld. To halve, keep the same sauté times so aromatics still bloom. If batching, cool quickly in shallow containers before refrigerating.
Nutrition & Dietary Notes
Tomatoes bring potassium and lycopene; beans (if added) add fiber and protein. Naturally gluten-free and vegetarian; choose coconut milk or olive oil to keep it dairy-free.
Troubleshooting
- Too salty? Add a splash of water or broth and a squeeze of lemon.
- Too bland? Add salt in small pinches and a splash of acid; bloom a pinch more oregano in hot oil if needed.
- Too watery? Simmer uncovered a few minutes to reduce, or blend in a few beans/bread crumbs.
- Overcooked? Add fresh basil, a drizzle of olive oil, and a squeeze of lemon for lift.
FAQs
Can I use crushed or diced tomatoes? Yes—crushed saves the step of breaking them up; flavor stays great.
Best protein or veg add-ins? White beans, tiny pasta, or baby spinach stirred at the end.
How do I keep it from tasting tinny? Bloom tomato paste, simmer briefly, and add a small pinch of sugar plus acid at the end.
Dairy-free and gluten-free? DF when finished with olive oil or coconut milk; GF as written.
How long does it keep/freeze? 3–4 days in the fridge; 3 months in the freezer (add dairy after reheating).
Variations
- Lemony Herb: finish with lemon zest/juice and chopped dill + parsley.
- Spicy Chipotle: blend in 1 tsp chipotle in adobo; balance with a touch of honey and lime.
- Creamy Parmesan: stir in grated Parmesan and a splash of cream at the end.
Chef Notes / Test Kitchen Tips
Salt in stages: a pinch with onions, another after adding broth, and a final taste after the acid goes in. Expect the soup to be done between 10–12 minutes of simmering; longer reductions simply thicken it. If using crushed tomatoes, reduce the sugar to a pinch—many brands are sweeter already.
Conclusion
This pantry Tomato Soup delivers deep, cozy flavor in just 15 minutes. It’s flexible, freezer-friendly, and keeps 3–4 days—perfect for weeknights and lunches. If you loved it, leave a rating, share a photo, or tag your bowl!
For more cozy bowls to rotate all week, dip into our favorite soup recipes—from veggie-packed classics to silky blended sippers.
