10 Minute Creamy Tomato Soup

10 Minute Creamy Tomato Soup

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Introducing my 10 Minute Creamy Tomato Soup! It’s got to be the easiest tomato soup you’ll ever make.

From start to finish it takes just 10 minutes and it’s so full of flavour, anyone would think you’d spent hours roasting tomatoes.

And if you’re working from home right now, it makes the perfect go to quick lunch or light dinner.

It’s also gluten-free, dairy-free and vegan!

HERE’S WHAT YOU’RE GOING TO LOVE ABOUT THIS 10 MINUTE CREAMY TOMATO SOUP:

  • Super easy
  • Comforting
  • Adaptable
  • 6 ingredients
  • Ready in just 10 minutes
  • Freeze for another day
  • Vegan and gluten-free

Using these 6 ingredients you’ll either have or can get from any supermarket.

Ingredients

This deliciously flavour-packed soup is made with only 6 ingredients (plus olive oil and salt & pepper) – and you’ll probably have most of them in your cupboard already. It’s perfect for a quick lunch or dinner when you’re short on time.

Don’t have or can’t get?

Tomato passata: Swap for 2 cans of chopped tomatoes 

Coconut yoghurt: Swap for other yoghurt or soya cream or you can leave it out

Onions

It’s a simple one-pot creamy soup that’s totally dairy-free and vegan and amazingly is ready in just 10 minutes! First, gently fry the sliced red onion, garlic and basil, stirring until the onion softens. If you don’t have dried basil try dried oregano or dried marjoram instead.

10 Minute Creamy Tomato Soup

Add the passata, stock powder and yoghurt and cook for a few minutes to allow the flavours to develop. You’ll be surprised at the rich depth of flavour after such a short cooking time – it tastes like tomatoes that have been slow-roasted for hours!

10 Minute Creamy Tomato Soup

The soup can be left either chunky or if you prefer a smoother texture simply whizz it.  It’s great for batch cooking (why not double the quantities?) and any left over can be stored in the fridge for a couple of days or frozen (to serve, just defrost and reheat until piping hot).

10 Minute Creamy Tomato Soup

SO IF YOU TRY THIS 10 MINUTE CREAMY TOMATO SOUP LET ME KNOW!

Leave a comment, rate it and don’t forget to tag me on Instagram @healthylivingjames using #healthylivingjames. I absolutely love seeing and sharing your recreations!

10 Minute Creamy Tomato Soup

For a finishing touch serve the soup with home-made gluten-free croutons – 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.

If you have any fresh herbs, chop and sprinkle them over the soup – I like basil or oregano but chives, flat-leaf parsley or coriander all work well. A final swirl of yoghurt looks great and adds an extra creamy flavour, if you fancy it, too.

10 Minute Creamy Tomato Soup

Finally, are you on Pinterest? Why not save this photo below to your boards so you can come back and try it another time!

10 Minute Creamy Tomato Soup

 

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10 Minute Creamy Tomato Soup

10 Minute Creamy Tomato Soup

Easy 10 Minute Creamy Tomato Soup that's gluten-free, dairy-free and vegan!
4.94 from 15 votes
Print Pin Rate
Course: Dinner, Lunch
Cuisine: British
Keyword: 10 minute recipes, dairy free, gluten free, soup, tomato soup, vegan
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Servings: 2 portions
Author: James

Ingredients

  • glug olive oil
  • 1 red onion roughly sliced
  • 2 garlic cloves roughly sliced
  • 1 tbsp dried basil
  • 690 g jar tomato passata (or swap for 2 x cans chopped tomatoes)
  • 1 heaped tsp veg stock powder (or 1/2 veg stock cube)
  • 2 heaped tbsp coconut yoghurt (swap for other yoghurt or leave it out)

Instructions

  • First slice your onion and garlic
  • Heat your pan on a medium heat, add in a glug of olive oil, the chopped onion and garlic along with 1 tbsp dried basil and fry until the onion softens (2 minutes)
  • Now pour in your passata, 1 heaped tsp veg stock powder and 2 heaped tbsp coconut yoghurt and stir
  • Simmer for a few minutes so the flavours combine
  • 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. Season to taste!

Notes

Storage: Keep in a sealed container in the fridge for a couple days
Freeze: Allow to cool and freeze down for another day
Substitutes: Swap the passata for 2 cans of chopped tomatoes and the coconut yoghurt for other yoghurt or leave it out

 

Make sure to follow me on Instagram @healthylivingjames Facebook @healthylivingjames Twitter @healthylivingJW or Pinterest @healthylivingjw for daily allergy-free food inspiration. 

 

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