10 Minute Creamy Tomato Soup

Tomato soup in a large pot with a wooden spoon. Pot is displayed on a white marble background.

4.95 from 36 votes

A creamy tomato soup made with passata, red onion, garlic, dried basil and coconut yoghurt in one pan. Ready in 10 minutes.

Prep Time2

Cook Time8

Total Time10

Course: Dinner, Lunch, Soup

Cuisine: British

Diet: Gluten Free, Vegan, Vegetarian

Servings: portions

Author: James Wythe

Equipment

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

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: Cool quickly, then keep in an airtight container in the fridge for up to 2 days. Reheat once, until piping hot.

To Freeze: Allow to cool and freeze in a container for up to 3 months. Defrost in the fridge and reheat in a pot or microwave until piping hot (you may need to add a splash of water).

Tip 1: Passata is sieved tomatoes, sold in jars.

Tip 2: You can use 2 x 400g tins of chopped tomatoes instead of the passata.

Tip 3: If you prefer a chunkier texture, the soup is ready. For a smooth soup, whizz with a hand blender or transfer to a large food blender and blend until smooth.

Tip 4: Most of the salt comes from the stock powder and the passata. Use a level teaspoon of stock powder and a passata with no added salt if you are watching your salt.

Nutrition