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–+ servings
5-Ingredient Pantry Tomato Soup. - harvestandnourish.com

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
Cook Time:25 minutes
Total Time:30 minutes
Course: Main Course
Keyword: pantry, soup, tomato
Servings: 6
Author: Kerry

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 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.