Name: Tomato Soup — Pantry-Perfect, Weeknight-Ready (15 Minutes)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
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); 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

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

Cook Mode Prevent your screen from going dark

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