This creamy tomato soup is one of our go-to soup recipes when we’re short on time but craving something warm and comforting. It’s made from canned tomatoes making this a really quick and easy soup recipe. Ready in 20 minutes, it makes the perfect healthy weeknight meal.
There’s nothing more cozy and comforting than a big bowl of warming soup. This quick tomato soup can be enjoyed all year round but tastes especially good during the colder months. For more healthy soup recipes check out Healthy Mushroom Soup (without cream), Vegan Creamy Ramen, Instant Pot Potato Soup or Curried Vegan Pumpkin Lentil Soup.
Why You’ll Love This Recipe
- It’s a simple tomato soup recipe that involves only 5 minutes of prep time.
- It’s made with a few simple pantry staples that you probably already have at home.
- It’s dairy-free, naturally vegan and gluten-free.
- There no butter and no heavy cream included which makes this hearty soup lower in fat.
- It’s a great meal-prep dish and freezer-friendly.
Ingredients & Substitution Notes
Onion: I prefer using white onion or shallots for this recipe, but red onion would work just as fine. Alternatively, you could use onion powder.
Garlic: Could be replaced with garlic powder.
Celery: Adds some additional flavour, could be omitted.
Canned Tomatoes: I used canned diced tomatoes but you could also use canned whole peeled tomatoes or even fresh ones. Keep in mind though that when using fresh tomatoes, you’ll need a bit more prep time. If you want to add some extra smoky flavours you could try using canned fire roasted tomatoes.
Zucchini: Adds some extra creaminess as well as nutrients. You could peel it for a more neutral taste or keep the skin on. Could be replaced with 1 carrot.
Maple Syrup: This recipe asks for maple syrup mainly to counteract the acidity of the tomatoes. I find acidity levels vary a lot from brand to brand so you might need more or less depending on which you use. Coul be replaced with regular sugar.
Tomato Paste: Is not 100% crucial but helps to enhance the tomato flavour even more.
Vegetable Stock: Both store-bought and homemade broth will work. I use store bought veggie broth powder in all my recipes that contain veggie stock. I make sure that it contains almost no additives like sugar or oil. Alternatively, you could use chicken stock if you don’t need this recipe to be vegan.
- Italian Herbs: You can use any mixed Italian herbs of choice. Mine consisted of dried basil, dried oregano, dried thyme and dried parsley.
Step by Step Instructions
This 1-pot tomato soup is includes 10 simple ingredients and is a great pantry meal when you don’t have the time or energy to cook up something fancy. All you’ll need is a large saucepan and a blender.
Step 1: Let simmer
Heat some olive oil in a large soup pot, pan or Dutch oven over medium heat. Add chopped onions, garlic and celery and sauté for a couple of minutes until the garlic is softened and translucent. Add a can of tomatoes, zucchini cubes and veggie broth and place a lid on the pot. Bring to a simmer on medium-low heat for 15 minutes until vegetables are soft. Stir occasionally.
Step 2: Puree soup
Now it’s time to puree the tomato soup. Let the soup cool for about 10 minutes before transferring it to a blender. To ensure a velvety smooth texture I would recommend sticking to a high speed blender. I always remove the center cap of the lid (and cover it with a kitchen towel) to allow the steam to escape. Otherwise, the steam from the soup can build up inside the blender, potentially creating enough pressure to “blow” the lid off the top.
Blend soup until smooth and creamy. Always blend in batches only filling your blender up to ⅓ or ½ Alternatively, you could use a regular blender or a hand-held immersion blender. Adjust seasoning to taste. For a thinner soup gradually add more veggie broth.
Step 3: Toppings
For some additional taste and texture, top with your toppings of choice link to section! (see section below for suggestions).
Roasted Cherry Tomatoes: Make a great topping and are quick and easy to prepare. Simply cut some fresh tomatoes in half and fry in some olive oil.
Roasted Lentils: Try our Crispy Roasted Lentils as a topping.
(Homemade) Croutons: a classic when it comes to soup toppings. You can either make your own (I recommend classic croutons or sourdough croutons).
Seeds: Roasted pumpkin seeds or sunflower seeds make a great topping. They add some crunchiness as well as some additional nutrients.
Fresh Herbs: Same accounts for fresh herbs. Fresh basil or parsley also make an amazing topping.
Pesto: Try adding a tablespoon of your favourite pesto as a topping- you might be surprised at how well it goes with tomato soup.
Yogurt: I also love adding a big scoop of natural yoghurt before serving.
Parmesan Cheese: Sprinkling this soup with some parmesan cheese is also a great way to add more flavours and will create an even heartier meal.
- Coconut Milk: Add in ½ a cup of coconut milk for some extra creaminess.
Side Dish Suggestions
Bread: I love having some (toasted) bread such as garlic bread or naan with this soup. Try this Homemade Naan recipe. Also focaccia tastes amazing- either store-bought or homemade.
Sandwich: If you find bread a bit too boring, go for a sandwich instead. The sky’s the limit here but I love a grilled cheese sandwich or try this Green Goddess Sandwich as a side dish.
- Salad: Any mixed salad would make a great side dish (or starter) option. Enjoy it as either a starter or accompanying the main course.
Storage & Freezing
Store in an airtight container in the fridge up to 3 days. Can also be frozen for up to 3 months.
This tomato soup is made from canned tomatoes to make it as easy as possible. I used canned diced tomatoes but you could also use canned whole peeled tomatoes or even fresh ones. Keep in mind though that when using fresh tomatoes, you’ll need a bit more prep time. If you want to add some extra smoky flavours you could try using canned fire roasted tomatoes.
Absolutely, this will add some additional flavours. Check out the topping suggestions above for more topping and add-ins ideas.
Yes, it’s dairy-free, vegan as well as gluten-free.
For some additional creaminess, you could add some heavy cream or coconut milk.
Yes, this tomato soup is meal-prep friendly. Store it in an airtight container in the fridge for up to 3 days.
This soup is freezer-friendly. Simple store it in a leak-proof container to freeze and let it thaw in the fridge or on the counter overnight. Reheat in a large soup pot before consuming it. Make sure to add your toppings of choice shortly before serving.
The zucchini in this soup helps thicken it. If you prefer an even thicker texture, try replacing the zucchini with 1 big carrot. Otherwise you could dissolve a tablespoon of corn starch in ¼ cup of water and add it to the soup.
This depends on the recipe. This tomato soup is made with a lot of wholefood ingredients and without any cream or butter. Tomatoes contain a lot of nutrients such as vitamin C, potassium, vitamin K and folate.
When blending hot liquids, the steam from the soup can expand and has the potential of creating enough pressure to push the lid off the top. There are certain brands of blenders, which come with vented lids to release steam and heat-proof bowls that are designed to blend hot liquids such as the Vitamix for example. They generally do not recommend to add anything that exceeds 170°F / 75°C.
To be safe, let the soup cool off for a couple of minutes. Always blend in batches only filling your blender up to ⅓ or ½.
More Easy Soup Recipes
- Healthy Mushroom Soup (without cream)
- Mexican Bean Soup
- 15-Minute Broccoli and Pea Soup
- Vegan Curried Pumpkin Lentil Soup
Quick Tomato Soup (with canned tomatoes)
- 1 tablespoon olive oil
- 1 onion
- 3 garlic cloves
- 2 stalks celery
- 2 15 oz cans chopped tomatoes
- 1 zucchini (peeled or unpeeled) (or sub 1 big carrot)
- 1 ½ - 2 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon Italian mixed herbs
- 1 tablespoon maple syrup *see notes
- salt & pepper
- toppings of choice (see above)
- Finely dice onion, garlic and celery stalk.
- Heat 1 tablespoon of olive oil in a large saucepan or soup pot over medium heat.
- Add diced onion, garlic and celery and sauté until onions are soft and translucent, about 3-5 minutes.
- Add crushed tomatoes, zucchini (or carrot), Italian herbs, tomato paste, maple syrup, vegetable broth and salt (the amount will depend on how salted your veggie stock is).
- Bring to boil and let simmer covered with a lid while occasionally stirring for about 15-minutes until celery and zucchini are soft.
- Puree the soup using a (high-speed) blender or an immersion blender. Make sure to let the soup cool for a couple of minutes before transferring it to a blender. (see notes)
- Return the soup back to the pot. Season to taste.
- Feel free to add some coconut milk or heavy cream or vegan alternative to achieve an even creamier texture!
- Add more veggie broth if you desire a thinner consistency.
- Celery: It’s really important to finely dice the vegetables, especially the celery- this will reduce cook time immensely!
- Blend hot liquids: When blending hot liquids, the steam from the soup can expand and has the potential of creating enough pressure to push the lid off the top. There are certain brands of blenders, which come with vented lids to release steam and heat-proof bowls that are designed to blend hot liquids. Nevertheless, let the soup cool off for a couple of minutes. Always blend in batches only filling your blender up to ⅓ or ½.
- Maple Syrup: I find acidity levels vary a lot from brand to brand so you might need more or less depending on which you use. You could replace it with regular sugar or omit.
- Topping Suggestions: Roasted cherry tomatoes, (homemade) croutons, seeds, fresh herbs, pesto, yogurt, parmesan cheese)