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This 10 Minute Creamy Tomato Soup is made with a jar of passata, red onion, garlic, dried basil and a spoonful of coconut yoghurt, all in one pan. It is ready in 10 minutes and serves 2. If you have more time, my Roasted Tomato Soup is the slow roasted version.
10 Minute Creamy Tomato Soup at a Glance
James's tipLet the onion soften fully before the passata goes in; it gives the soup its sweetness. Blend it if you like it smooth, or leave it chunky.
Key ingredients
- Tomato passata
- Red onion
- Garlic
- Coconut yoghurt
Why you'll love it
- About 257 kcal and 8g fibre a portion
- Ready in 10 minutes
- Creamy without cream
Quick summary
This soup softens red onion, garlic, dried basil and stock powder in a little olive oil, then simmers a jar of passata with coconut yoghurt for 2 to 3 minutes. It serves 2 and is about 257 kcal a portion.
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Why this recipe works
This creamy tomato soup is made with store cupboard ingredients you probably have in already, and it is creamy without any cream. It is perfect for a quick lunch or dinner when you are short on time, and it freezes well, so you can make a double batch.
I created this soup after my Pea Soup was so popular. I wanted another quick, creamy soup with minimal effort, just like my Beetroot Soup. My Spinach Soup is another one along the same lines.
Ingredients to make tomato soup with passata
- Tomato Passata: Sieved tomatoes sold in jars. It gives the soup a smooth, rich base. Brands vary a lot in salt, so look for one with no added salt (see the FAQs).
- Vegetable Stock Powder: Adds concentrated flavour. It is salty, so a level teaspoon is plenty if you are watching your salt.
- Red Onion: Softened first for sweetness. A white onion works too.
- Garlic: Adds a gentle warmth and flavour.
- Coconut Yoghurt: Makes the soup creamy and softens the sharpness of the tomatoes.
- Dried Basil: The classic herb with tomato, and it keeps in the cupboard.
- Olive Oil: About 1 tbsp, for softening the onion.
See recipe card for full information on ingredients and quantities.
Substitutions
- Basil: Dried oregano or marjoram work instead.
- Tomato Passata: Use 2 x 400g tins of chopped tomatoes instead. Simmer for a few minutes longer and blend for a smooth soup.
- Coconut Yoghurt: Soya cream, single cream, plain yoghurt, sour cream or coconut cream all work. Stir dairy yoghurt or cream in off the heat, so it does not split.
Variations
- Deluxe: Top with croutons: cube leftover gluten free bread, fry in a little olive oil until crispy and season with salt and pepper. Scatter over chopped fresh basil, oregano, chives or parsley, and finish with a swirl of yoghurt.
- Kid friendly: Blend it smooth and serve with a slice of my Gluten Free Seeded Bread for dipping.
- Spicy: Add a pinch of chilli flakes with the onion for a kick.
- More filling: Stir in a drained tin of butter beans and blend, or add a few chopped sun dried tomatoes for a deeper flavour.
How to make tomato soup with passata
Step 1: Heat 1 tbsp olive oil in a large non-stick frying pan over a medium heat. Add the sliced red onion, finely diced garlic, dried basil and stock powder and fry gently for about 5 minutes, until the onion is soft.
Step 2: Pour in the passata, stir through the coconut yoghurt and simmer for 2 to 3 minutes to let the flavours combine. Taste and season.
Hint: For a smooth soup, blend it with a hand blender; for a chunky one, it is ready as it is. If it tastes sharp, add a pinch of sugar or a little more yoghurt. It is good with strips of my Gluten Free Flatbread for dipping.
Leftovers
This is a good recipe for batch cooking; just double the amounts. Cool leftovers quickly, keep them in an airtight container in the fridge and eat within 2 days. It freezes for up to 3 months: thaw it in the fridge, then reheat it once, stirring, until piping hot. For another soup to batch cook, try my Leek and Potato Soup.
Recipe FAQs
Keep them in an airtight container in the fridge and eat within 2 days. The soup also freezes for up to 3 months: thaw it in the fridge and reheat once, until piping hot.
Use 2 x 400g tins of chopped tomatoes. Simmer for a few minutes longer, then blend if you want it smooth.
Whizz it with a hand blender, or carefully transfer it to a blender, until smooth. If you like a chunkier texture, it is ready as it is.
Tomatoes are acidic, and some passata is sharper than others. Make sure the onion is really soft, then add a pinch of sugar or a little more yoghurt and simmer for another minute.
Most of the salt comes from the stock powder and the passata. With a heaped teaspoon of stock powder and a standard passata, a portion has about 3.4g salt. With a passata with no added salt it drops to about 1.8g, and leaving out the stock powder takes it to about 1.7g.
Yes. Blend in a drained tin of butter beans, or serve it with bread for dipping. For a heartier soup, try my Carrot and Lentil Soup.
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10 Minute Creamy Tomato Soup
Ingredients
- 1 red onion
- 2 garlic cloves
- 1 tbsp 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 1 tbsp olive oil in a large non-stick frying pan and add the chopped onion, garlic, basil and vegetable stock powder. Fry gently for about 5 minutes, until the onion softens.
- Now pour in your passata and stir through the coconut yoghurt. Simmer for 2 to 3 minutes to allow the flavours to combine. Taste and season.
Notes
Nutrition
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.