Need soup fast? This super easy 10-minute tomato soup will warm you up quick. Bonus: it has just a handful of pantry ingredients!
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This may be the fastest soup I've ever made. I was looking for something quick, warm and comforting, but still healthy. I put together a few ingredients I had in the pantry, blended everything until it was velvety smooth and brought it to a quick simmer. The result was an almost instant tomato soup with intense tomato flavor and a hint of heat and garlic.
Quick tomato soup ingredients
I used canned tomatoes since fresh tomatoes are out of season (and I didn't have any in the house). This soup is really all about the tomatoes, so it's important to use the best quality tomatoes available. For canned I always go with organic tomatoes. I like Muir Glen Organic and they always have them at my local grocery store. See the Cook's Illustrated canned tomato taste test here for a review of the major brands.
The rest of the ingredient list is short-just stock and a little olive oil, tomato paste, and spices. The simplicity of this recipe makes it gluten-free, dairy-free, Whole30, low carb, and vegan-friendly.
This quick tomato soup recipe is perfect for lunch with a tuna-stuffed avocado or a 3-minute keto English muffin. This post contains affiliate links. Please read my disclosure for more info.
Since this tomato soup freezes well, if you have leftovers, just freeze it in single servings (I use these glass containers). Stash it in the freezer and it's ready for a quick, ready-to-go lunch when you need it.
If you're wondering how to freeze soup, there are several different methods. Just be sure to let it cool before storing it and use freezer-safe air-tight containers.
More easy soup recipes
- Easy Cauliflower Soup with Bacon
- Roasted Butternut Squash Soup
- Easy Rotisserie Chicken Soup in a Hurry
- Roasted Asparagus Avocado Soup
Ingredients
- 1 28-ounce can whole tomatoes
- 2 cups chicken stock or vegetable stock
- 1 teaspoon garlic infused olive oil
- 1 tablespoon tomato paste
- ⅛ teaspoon chipotle chili flakes
- sea salt to taste
- fresh ground pepper to taste
Instructions
- Add all ingredients to Vitamix or blender and blend on high until smooth.
- Pour soup into sauce pan. Bring to a rapid boil, cover, reduce heat and simmer for 5 minutes to blend flavors.
robert ingrassio says
All I can say is wow! Great site and very neat recipe`s. Bob has been sharing your info since I have been reading Wheat Belly and I think you topo would enyoy it . Lots of thing that relate to you. Since I do all the cooking i think you have some things I must try. Good luck with this venture.
Lisa says
Thanks - glad you like the recipes!
lazypaleo says
I really can't understand all of these paleo tomato soup recipes using canned tomatoes. Chopping some fresh ones would not only be healthier but would only take a minute or two more to prepare.
Lisa says
I make a fresh tomato soup as well. It takes a little longer since I sauté the tomatoes first to develop the flavor, especially if they are not in season. Canned tomatoes are a great shortcut if you get an organic, BPA-free brand. Mark’s Daily Apple has a guide to BPA-free canned foods.
Donna says
Any thoughts about how to transform this marvel into a "creamy-ish" version …sans coconut milk or nut butters?…a bit of puréed celeriac root? Newbie to your amazing blog and offerings..Clearly explained…sumptuous photography…much thanks from France.
Lisa says
Donna, I think pureed celeriac would be good. You could also try adding a little cashew cream (soaked cashews blended with water to a smooth creamy consistency). Thanks for your comments! Glad to have a new visitor from France 🙂
Gillie says
Definitely not fresh tomatoes, very pallid at this time of year, at least in the northern hemisphere. Canned definitely best until the farmers' market or your garden kick in, then, of course, as you say, fresh is best. Seasonal eating.........
Lovely recipes, thanks, Lisa
PS I like roasting the tomatoes when they are fresh!
Lisa says
I agree! Thanks Gillie!