This 10 Minute Creamy Tomato Soup will be the easiest and fastest tomato soup you’ve ever made! Packed full of flavour, using only 6 ingredients, from start to finish this Creamy Tomato Soup takes just 10 minutes to make!
Recipe Difficulty – Very Easy!
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Why this recipe works
This deliciously flavour-packed creamy tomato soup is vegan, gluten free and dairy free! Plus, you’ll probably have most of the ingredients to make it in your cupboard already. It’s perfect for a quick lunch or dinner when you’re short on time, or it can also be made and frozen ahead for another day!
I was inspired to create this recipe as my Pea & Ginger Cup of Soup was so popular. However, I wanted to create a quick and creamy soup, that is also dairy free with minimal effort. If you’ve got a little more time on your hands, then definitely check out my Roasted Tomato Soup.
Ingredients
- Tomato passata – is rich and intense and also add additional depth and body to the Creamy Tomato Soup.
- Vegetable stock powder – this adds concentrated flavour and really enhances the recipe.
- Onion – I’ve used a red onion here, however you could use a white onion if you preferred.
- Garlic – adding garlic offers a gentle spice and adds flavour.
- Coconut yoghurt – this makes the vegan tomato soup creamy and adds some contrasts against the acidity of the tomato passata.
- Dried basil – is the perfect pairing herb for tomato. Basil brings freshness and is a great balance between the sweet and savoury flavours in the Creamy Tomato Soup.
See recipe card for full information on ingredients and quantities.
Substitutions
- Basil – you could substituted basil for oregano or dried marjoram instead.
- Tomato passata – If you don’t have any passata lurking in your cupboards, you could use 2 cans of chopped tomatoes instead.
- Coconut yoghurt – you could substitute this for cream. I use soya cream as I am dairy free, however standard single or double cream would also work well too.
Variations
- Deluxe – there are many ways you could take this Vegan Tomato Soup to the next level. For a finishing touch, serve the soup with home-made gluten-free croutons. To make these, chop leftover or stale gluten-free bread into cubes and fry in olive oil until crispy. Season with salt and pepper and sprinkle over the soup. Alternatively, if you If you have any fresh herbs, these look great chopped and sprinkled them over the soup – I like basil or oregano but chives, flat-leaf parsley or coriander all work well. Finally, a swirl of yoghurt looks great and adds an extra creamy flavour!
- Kid Friendly – this is a great kid-friendly recipe, if you wanted to try and get some extra nutrients into them, this Creamy Tomato Soup goes really well with my Superfood Bread!
- Spicy – If you love spice, adding some chilli flakes into this recipe really gives it a kick!
Instructions
Step 1: Firstly, heat a large non-stick frying pan with olive oil and gently fry; sliced red onion, finely diced garlic, basil and vegetable stock powder together until the onions have softened.
Step 2: Once the onions have softened, add the passata and coconut yoghurt and simmer for around 2-3 minutes to allow the flavours to combine.
Leftovers
This is a great recipe for batch cooking, the quantities could even doubled for batch cooking and any leftovers could be stored in the fridge in an air tight container for a few days. You could also freeze this recipe – to serve, just defrost and reheat until piping hot!
Recipe FAQs
Leftovers can be stored in an air tight container in the fridge for up to 3 days. This recipe could also be frozen – to serve, just defrost and reheat until piping hot!
Fear not! You could substitute the passata for 2 cans of chopped tomatoes.
If you prefer a chunkier texture, the soup is ready. For a smooth soup, whizz with a hand blender or transfer to large food blender and blend until smooth.
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Recipe
10 Minute Creamy Tomato Soup
Equipment
- Chopping Board
- Knife
- large non stick frying pan
- Wooden spoon
Ingredients
- 1 red onion
- 2 garlic cloves
- 1 tablespoon dried basil
- 690 g jar tomato passata
- 1 heaped tsp veg stock powder
- 2 heaped tbsp coconut yoghurt
Instructions
- First slice your onion and garlic
- Heat a large non-stick frying pan with olive oil and add; chopped onions, garlic, basil and vegetable stock powder and fry until the onion softens
- Now pour in your passata and stir though the coconut yoghurt. Simmer for around 2-3 minutes to allow the flavours to combine
Notes
Nutrition
Please note that Nutrition information is a rough estimate
Super simple to make and tasted delicious.
Thank you Jane 🙂
Genius!
Very quick and easy , taste amazing
Thank you Debbie 🙂
So very very tasty and so easy. I do add a 1/2 cup of sun-dried toms.
Hi,
Can I substitute coconut yogurt with sour cream or coconut cream or coconut milk or half and half?
Thanks.
Hey, you could swap for any plain yoghurt or sour cream should also work 🙂
Excellent and ingenious recipe. As with anything tomato based, I think it improves with storage. The 5 day old leftovers were even better than the fresh batch!
I have just made this for my 92yrs young Mother, for tomorrow’s lunch. She has been not feeding herself well of late so I thought I would pack in extra nutrients. I sided a red pepper and some red lentils then made some of your seeded bread. I can not wait for her to enjoy it with me. Thank you.
This really was the easiest and fastest tomato soup I’ve ever made! It was so tasty. I’ve made extra and have frozen it for quick and easy work lunches. Thanks James!
It was absolutely amazing I left or chunky and added protein fromage frais instead of coconut yoghurt. I was wondering how many calories were in the whole portion, I made half. Thanks for the recipe
Delicious! Thoroughly enjoyed this soup. I added some leftover Elmlea plant whipped cream instead of the yoghurt and it still worked. Used some leftovers for a pasta sauce which was also yum. Would recommend!
Thank Naomi 🙂 so pleased you enjoyed it!
This is a million times better than shop bought tinned soup. Fact! Make it and see
Appreciate that feedback Jayne 🙂
I made this for dinner and it was so quick and easy, with ingredients that you tend to have in the cupboard. The depth of flavour was really surprising! I had two bowls and had to stop myself going back for more
Thanks Katie 🙂 so pleased to hear you enjoyed it so much!
This recipe is so easy and so delicious! I used a box of Pomi “organic strained tomatoes” because I didn’t have passata and I used a tablespoon of canned coconut cream because I didn’t have any yogurt. So easy and my kids gobbled it up!
Made this for lunch today
All store cupboard ingredients – so simple to prep but looked and tasted top class
Appreciate that Heidi 🙂 thank you for sharing feedback!
This soup is fabulous! The kids loved it as well, which is a huge win! Thank you, James, for yet another awesome recipe!
Thank you for sharing your feedback 🙂
Really easy but tastes amazing.
Brilliant to have a quick go to lunch for my working from home husband!!
Thanks for the great feedback Helen 🙂
Great soup! So easy and tasty. I didn’t have coconut yogurt so used coconut cream instead, but it worked out!
Thank you Jodi 🙂 pleased you enjoyed it!
Made this for lunch today, so quick and easy.Really enjoyed it and pleased there are two more portions in the fridge for the next couple of days
Thanks Emma 🙂
I love a simple tomato soup – made this for lunch using 1 can chopped tomatoes for 1 portion and left out the oil, stock and yoghurt, added in some chilli and paprika. Kept it thick and chunky and served it over a big pile of grilled left over mash potato – delicious and a perfect quick and easy lunch!
Thank you Phil, glad you adapted it to suit what you wanted 🙂
Tried it today, absolutely delicious … had a baby 2 months ago and trying to cook and staying healthy ..your page is really helping to do that .thank you
That was fast Dasha 🙂 haven’t even released it on social media yet haha!! So pleased you enjoyed it.