5-Ingredient Pantry Tomato Soup
Published: January 17, 2022 | Last modified: August 11, 2023.
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This easy 5-Ingredient Pantry Tomato Soup is herby, tangy and so rich and vibrant you’d never know it’s made with only a handful of pantry staples. A healthier take on a comfort food favourite, it’s both dairy and gluten free and ready in under 30 minutes!
We grow and preserve our own tomatoes during the summer months, and to be honest I find the options available to us here in winter often taste woody and bland. Canned or preserved tomatoes, however, are a great option. Not only are they both cost effective and readily available, they’ve also been harvested at their peak.
You can use vegetable, chicken or bone broth for added nutritional value, they will all result in a delicious soup. To make this soup using whole, fresh tomatoes like I use in my Quick Homemade Tomato Sauce or veggie and protein-packed Minestrone Soup, see the ingredient list below.
Served alongside a toasty, melty grilled cheese, this simple, homemade tomato soup makes the coziest snow day lunch!
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5-Ingredient Pantry Tomato Soup
Serves 4-6
Ingredients:
1 large white onion, sliced
2 800 ml cans whole or diced tomatoes or 15-20 whole fresh tomatoes, chopped
4 cups broth of your choice
4 garlic cloves, minced
2 tablespoons Italian seasoning blend (see note below to make your own)
Sea salt and freshly ground pepper to taste
Fresh thyme leaves to garnish
Instructions:
In a soup pot, sauté onions in olive oil until fragrant and lightly caramelized ~4-5 minutes.
Add garlic and herbs and cook for 1 more minute.
Add tomatoes and broth and bring to a boil. Cover and let simmer on medium-to-low heat for 15 minutes. Season with salt and pepper and remove from heat.
Pour into a high-speed blender and blend until smooth.
Transfer to serving bowls and garnish with thyme leaves or your topping(s) of choice.
Notes:
Italian seasoning blend: Both finely chopped fresh and/or dried herbs work well in this recipe. To make your own blend, in a small dish or measuring cup stir together 2 teaspoons basil, 2 teaspoons oregano, 1 teaspoon rosemary, 1 teaspoon thyme and 1 teaspoon marjoram.
Storage: Leftovers can be kept in the refrigerator in a well-sealed container for up to 5 days or frozen for up to 3 months. To reheat, thaw to room temperature and bring to a simmer in a saucepan adding a little more broth if needed to reach desired consistency.
