This 10 Minute Creamy Tomato Soup is the quickest, simplest tomato soup you’ll ever make. Using only six core ingredients, it’s packed with flavour and ready from start to finish in just ten minutes.
Recipe Difficulty – Very Easy!
Table of Contents
- Why this recipe works
- Ingredients to make tomato soup with passata
- Substitutions
- Variations
- How to make tomato soup with passata
- Leftovers
- Recipe FAQs
- 10 Minute Creamy Tomato Soup Recipe
Why this recipe works
This creamy tomato soup is naturally vegan, gluten-free and dairy-free while still remaining rich and satisfying. It uses pantry-friendly ingredients and comes together quickly, making it ideal for a speedy lunch or light dinner. You can also double the quantities to batch-cook and freeze portions for later.
The recipe is inspired by popular simple soups that focus on big flavour with minimal effort. If you prefer a more involved method, roasting tomatoes first gives a deeper, caramelised flavour, but this version trades a little extra time for convenience without sacrificing taste.
Ingredients to make tomato soup with passata
- Tomato passata – provides a rich tomato base and body for the soup.
- Vegetable stock powder – concentrates savoury depth and rounds out the flavour.
- Onion – red or white onion works; it softens and sweetens as it cooks.
- Garlic – adds gentle pungency and aroma.
- Coconut yoghurt – makes the soup creamy and balances the acidity; swap for another dairy-free or regular cream if preferred.
- Dried basil – pairs perfectly with tomato and lifts the flavour with herbal freshness.
See the recipe card below for exact quantities.
Substitutions
- Basil – swap for oregano or marjoram if you prefer.
- Tomato passata – replace with two cans of chopped tomatoes if you don’t have passata.
- Coconut yoghurt – use soya cream, single cream or double cream for a dairy version.
Variations
- Deluxe – top with homemade gluten-free croutons, a swirl of yoghurt, or chopped fresh herbs such as basil, oregano, parsley, chives or coriander.
- Kid friendly – pair with crusty bread or a nutrient-packed loaf to make it more filling.
- Spicy – add chilli flakes or a pinch of cayenne for heat.
How to make tomato soup with passata
Step 1: Slice the onion and mince the garlic. Heat a large non-stick frying pan with a little olive oil, then gently fry the onion, garlic, dried basil and vegetable stock powder until the onion softens and becomes translucent.
Step 2: Add the passata and stir in the coconut yoghurt. Simmer for 2–3 minutes to let the flavours combine. Taste and adjust seasoning if needed. For a smoother texture, blitz with a hand blender or transfer to a blender and blend until smooth.
Leftovers
Store leftover soup in an airtight container in the fridge for up to three days. It freezes well: cool completely, freeze in portions, then thaw and reheat until piping hot. You may need to add a splash of water or stock when reheating if the soup has thickened.
Recipe FAQs
Refrigerate in an airtight container for up to 3 days or freeze in portions. Defrost and reheat until piping hot.
Use two cans of chopped tomatoes as a direct substitute; simmer a little longer to blend the flavours.
Blend with a hand blender or transfer to a countertop blender and pulse until smooth. Leave unblended for a chunkier texture.
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10 Minute Creamy Tomato Soup
Equipment
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Chopping Board
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Knife
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Large non-stick frying pan
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Wooden spoon
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
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Slice the onion and garlic.
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Heat a large non-stick frying pan with olive oil. Add the chopped onion, garlic, dried basil and veg stock powder. Fry gently until the onion softens.
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Pour in the passata and stir through the coconut yoghurt. Simmer for 2–3 minutes to allow the flavours to combine. Blend if you prefer a smooth texture.
Notes
Substitutions & Variations: See the earlier sections for suggested swaps and extras.
To Store: Fridge up to 3 days; equally tasty the next day.
To Freeze: Cool completely, freeze in airtight containers, then defrost and reheat, adding a splash of water or stock if needed.
Tip 1: Passata is simply blended, cooked tomatoes sold in jars.
Tip 2: Two cans of chopped tomatoes can replace passata.
Tip 3: Blend for a smooth finish or leave unblended for a chunkier soup.
Nutrition
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Carbohydrates: 24g
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Protein: 8g
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Fat: 3g
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Fiber: 6g
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Sugar: 18g
