Five Ingredient Pantry Tomato Soup

Last updated on July 2nd, 2026

This easy Five Ingredient Pantry Tomato Soup is herby, tangy and so rich and vibrant you’d never know it’s made with just a handful of pantry staples. A healthier take on a comfort food favourite, it’s both dairy and gluten free.

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.

Here’s everything you’ll need to make this Five Ingredient Pantry Tomato Soup

• 1 large white onion
• 2 800 ml cans whole or diced tomatoes or 15-20 whole fresh tomatoes
• 4 cups broth of your choice
• 4 garlic cloves
• 2 tablespoons Italian seasoning blend (see note below to make your own)
• Kosher or fine sea salt and freshly ground pepper
• Fresh thyme leaves to garnish

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 30-Minute Quick Homemade Tomato Sauce or veggie and protein-packed Classic Hearty Minestrone Soup, see the ingredient list below.

Served alongside a toasty, melty grilled cheese, this easy Five Ingredient Pantry Tomato Soup makes the coziest snow day lunch!

Try this Easy Fire Roasted Tomato Soup or these Crispy 30-Minute Cheddar Scallion Drop Biscuits next.

Five Ingredient Pantry Tomato Soup

This easy Five Ingredient Pantry Tomato Soup is both dairy and gluten free. Topped with fresh basil or Parmesan or paired with a melty grilled cheese, it’s herby, tangy and so rich and vibrant you’d never know it’s made with just a handful of pantry staples. 

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Prep Time:5 minutes mins

Cook Time:25 minutes mins

Total Time:30 minutes mins

Course: Main Course

Keyword: pantry, soup, tomato

Servings: 6

Author: Kerry

Equipment

• Chef’s knife
• Cutting board
• High-speed blender or
• Immersion blender

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 finely chopped
• 2 tablespoons Italian seasoning blend see note below to make your own
• Kosher or fine sea salt and freshly ground pepper to taste
• Fresh thyme or basil leaves to garnish

US Customary – Metric

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

Make your own Italian seasoning blend: In a small dish or measuring cup stir together 2 teaspoons dried basil, 2 teaspoons dried oregano, 1 teaspoon dried rosemary, 1 teaspoon dried thyme and 1 teaspoon dried marjoram.

Make it with fresh herbs: Substitute an equivalent amount (2 tablespoons) finely chopped fresh rosemary, basil, oregano, and thyme combined for a balanced, aromatic blend.

The optional creamy finish: Once your soup is completely blended and smooth, pour one half-cup of heavy cream or full-fat canned coconut milk straight into the warm purée and stir.

Storage: Leftovers can be kept in the refrigerator in an airtight container for up to 5 days or freeze 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.