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!
Equipment
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
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.