Easy Tomato Soup Recipe: 30-Minute Pantry Staple Meal

The easiest homemade tomato soup requires just 6 pantry staples: 28oz canned tomatoes, 1 onion, 2 garlic cloves, 2 cups vegetable broth, 2 tbsp olive oil, and salt. Sauté onions and garlic, add tomatoes and broth, simmer 20 minutes, then blend until smooth. Ready in 30 minutes with minimal cleanup—perfect for beginners and weeknight dinners.

If you've ever wondered how to make delicious tomato soup without complicated techniques or specialty ingredients, you've found the right guide. This easy tomato soup recipe delivers restaurant-quality results using common pantry items you likely already have. No immersion blender? No problem—a regular blender works perfectly. What makes this recipe truly accessible is its flexibility: customize texture, adjust seasoning to taste, and adapt for dietary needs without compromising flavor.

Why This Easy Tomato Soup Recipe Works

Unlike many quick tomato soup recipes that sacrifice depth for speed, this method builds flavor through proper technique rather than extra ingredients. The secret lies in two simple steps: properly sautéing aromatics and allowing sufficient simmer time for flavors to meld. You'll achieve a rich, velvety texture without cream—making it naturally dairy-free while maintaining that comforting mouthfeel.

Ingredients for Simple Tomato Soup

This easy homemade tomato soup recipe uses accessible ingredients with substitution options for dietary needs:

Core Ingredients	Quantity	Substitution Options
Canned whole tomatoes	28 oz (800g)	Fresh tomatoes (6-8 large, roasted)
Yellow onion	1 medium	Shallot or leek (for milder flavor)
Garlic cloves	2	1/2 tsp garlic powder (in a pinch)
Vegetable broth	2 cups (480ml)	Chicken broth or water + 1 tbsp soy sauce
Olive oil	2 tbsp	Butter or avocado oil
Fresh basil	3-4 leaves	1/2 tsp dried oregano or thyme

Equipment You'll Need

This simple tomato soup with pantry ingredients requires basic kitchen tools:

• Medium saucepan (3-4 quart capacity)
• Wooden spoon or heatproof spatula
• Blender (regular or immersion)
• Sharp knife and cutting board
• Measuring cups and spoons

Step-by-Step Instructions

Follow these clear steps for perfect results every time. Total time: 30 minutes.

Preparation (5 minutes)

1. Finely dice the onion (aim for 1/4-inch pieces for even cooking)
2. Mince garlic cloves (avoid garlic powder for best flavor)
3. Drain tomatoes if using whole peeled, otherwise leave as is

Cooking Process (25 minutes)

4. Heat olive oil in saucepan over medium heat (2 minutes until shimmering)
5. Add onions and cook until translucent (5-7 minutes, stirring occasionally)
6. Stir in garlic and cook until fragrant (about 30 seconds—don't let it brown)
7. Pour in tomatoes (with juices) and vegetable broth
8. Add salt (start with 1/2 tsp, adjust later) and fresh basil
9. Bring to gentle simmer, then reduce heat to low
10. Cover and cook for 15 minutes (stirring once halfway)
11. Remove basil leaves (they've imparted flavor)
12. Carefully transfer to blender (in batches if needed) and blend until smooth
13. Return to pan and heat through (2-3 minutes)
14. Taste and adjust seasoning (more salt, pepper, or a pinch of sugar if too acidic)

Pro Tips for Perfect Tomato Soup

These professional techniques ensure success with this easy canned tomato soup upgrade:

• Texture control: For creamier results without dairy, blend longer or add 1/4 cup cooked white beans
• Acidity balance: If tomatoes taste sharp, add 1/4 tsp sugar or a splash of balsamic vinegar
• Safety first: When blending hot liquids, fill blender only halfway and hold lid with towel
• Flavor boost: Add 1 tbsp tomato paste with onions for deeper flavor
• Storage: Keeps refrigerated for 4 days or frozen up to 3 months (thaw overnight before reheating)

Customization Options

This versatile easy tomato basil soup recipe adapts to various preferences:

Dietary Adaptations

• Vegan version: Already naturally vegan—just ensure broth is certified vegan
• Gluten-free: Naturally gluten-free (verify broth ingredients)
• Lower sodium: Use no-salt-added tomatoes and low-sodium broth

Flavor Variations

• Creamy version: Stir in 1/4 cup coconut milk or cashew cream at the end
• Roasted tomato: Broil tomatoes 10 minutes before adding for smoky depth
• Spicy kick: Add 1/4 tsp red pepper flakes with garlic
• Herb infusion: Replace basil with fresh thyme or oregano

Serving Suggestions

Elevate your 30 minute tomato soup recipe with these simple pairings:

• Classic grilled cheese sandwich (use sourdough for extra crunch)
• Crusty bread for dipping (baguette or ciabatta)
• Top with fresh basil, a drizzle of olive oil, or vegan parmesan
• For protein boost: add white beans or chickpeas

Troubleshooting Common Issues

Solve these frequent problems with this easy tomato soup recipe for beginners:

• Soup too thin: Simmer uncovered 5-10 minutes to reduce
• Soup too thick: Gradually add broth or water until desired consistency
• Bland flavor: Balance with acid (lemon juice) or umami (soy sauce)
• Seedy texture: Pass through fine mesh sieve after blending
• Too acidic: Add small pinch of baking soda (1/8 tsp at a time)

Frequently Asked Questions

Can I make this easy tomato soup recipe without a blender?

Yes! For a chunkier texture, simply mash tomatoes with a potato masher during cooking. For smoother results without blending, use crushed tomatoes instead of whole and skip the blending step entirely. The soup will still be delicious, though less velvety.

How do I prevent tomato soup from separating?

To prevent separation, avoid boiling after blending—gentle simmering only. Adding a small amount of starch (1 tsp cornstarch mixed with 2 tbsp cold water) helps stabilize emulsion. Proper blending technique (hot liquid only halfway in blender) also prevents separation issues.

What's the best way to reheat tomato soup?

Reheat gently over medium-low heat, stirring frequently. Do not boil, as this can cause separation. If soup has thickened in storage, add small splashes of broth or water while reheating. For best results, reheat only the portion you'll eat immediately.

Can I use fresh tomatoes instead of canned?

Absolutely. Use 2 pounds ripe tomatoes (about 6-8 medium). Core and score an 'X' on the bottom, blanch in boiling water 30 seconds, then transfer to ice water. Peel, remove seeds, and chop. Roast at 400°F for 20 minutes before adding to soup for deeper flavor. You'll need slightly less broth as fresh tomatoes contain more water.

How can I make tomato soup without onions?

For onion-free versions, substitute with 1 diced celery stalk and 1/2 diced fennel bulb for similar aromatic base. Alternatively, use 1 tsp onion powder added with broth (use sparingly as it's more concentrated). For milder flavor, try 1/2 cup diced bell pepper sautéed until soft.