5-Ingredient Pantry Tomato Soup

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.

Here’s everything you’ll need to make this 5-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 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 5-ingredient pantry tomato soup makes the coziest snow day lunch!

5 More Recipes to Try

Fire Roasted Tomato Soup

Cheddar Scallion Drop Biscuits

Quick Red Enchilada Sauce

Simple Focaccia Bread Recipe

Everyday Artisan Bread

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5-Ingredient Pantry Tomato Soup

Both dairy and gluten free, and ready in under 30 minutes. 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 only a handful of pantry staples! 

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Total Time:25 minutes mins

Course: Main Course

Keyword: pantry, soup, tomato

Servings: 4

Equipment

• 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 minced
• 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 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

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.