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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
I used what was on hand – dried oregano instead of basil, a generous teaspoon of red miso instead of vegie stock, and about two cups of almond milk instead of coconut cream. The passata was very rich and thick so using plenty of the milk helped calm down the flavour and make the consistency more souplike. Tasting at the end, I wanted some salt and a bit of sweetness, so a drizzle of kecap manis (sweet soy sauce) took care of that. Sounds like a mish mash but it came out nicely and went well with the sourdough bread I was lucky enough to buy at the local market this morning. Thank you for providing this quick and easy recipe, I’ll be using it again.