If you’re looking for a quick, delightful soup that tastes like you’ve been simmering it all day, you’re going to love this 10 Minute Creamy Tomato Soup Recipe. I absolutely adore how creamy and satisfying it is, especially considering how few ingredients it uses and how fast it comes together. When I first tried this recipe, I was blown away by how rich and flavorful it was in such a short time — perfect for those busy weeknights or unexpected guests.
Why You’ll Love This Recipe
- Ultra-Fast Prep and Cooking: You’ll have this soup ready in just 10 minutes, making it perfect for last-minute meals.
- Simple Ingredients, Big Flavor: Only six wholesome ingredients come together to create a rich, creamy texture with vibrant tomato taste.
- Dairy-Free Creaminess: Coconut yoghurt adds a lovely creamy touch without any dairy, great for vegan or lactose-intolerant friends.
- Family Favorite: I discovered this soup quickly became a staple in my house, and I bet yours will too!
Ingredients You’ll Need
This 10 Minute Creamy Tomato Soup Recipe shines because of its straightforward ingredients that pack serious flavor. Each item plays a key role — from the sweetness of the red onion to the herbal notes in dried basil, and the gentle tang of coconut yoghurt tying it all together.
- Red Onion: Adds natural sweetness and softens perfectly when sautéed; I like to slice it thin so it cooks evenly.
- Garlic Cloves: Fresh garlic brings a warm, savory depth — smashing and finely chopping helps release more flavor.
- Dried Basil: Herbs elevate this soup, and dried basil is super convenient and flavorful; no need for fresh if you’re in a hurry.
- Tomato Passata: This smooth, pure tomato base makes the soup velvety without any lumps and is my go-to when I want real tomato flavor without fuss.
- Vegetable Stock Powder: Adds an umami boost to deepen the soup’s complexity; make sure yours is good quality for the best outcome.
- Coconut Yoghurt: The secret to creaminess without cream, it gives a gentle tang and those luscious textures that make this soup feel indulgent.
Variations
I love making this 10 Minute Creamy Tomato Soup Recipe my own with little tweaks depending on what I have on hand or who I’m cooking for. You can easily add or swap ingredients to keep it fresh and exciting.
- Add Fresh Herbs: I sometimes toss in fresh basil or thyme at the end to brighten things up — fresh herbs totally change the vibe!
- Spicy Kick: When my family wants a little heat, I sprinkle in some chili flakes during the sauté stage — it gives the soup a great gentle warmth.
- Dairy Alternative: If coconut yoghurt isn’t your thing, Greek yoghurt or cashew cream works just as well — just be mindful of heat so it doesn’t curdle.
- Bulk It Up: Adding a handful of cooked lentils or diced roasted vegetables makes this soup heartier if you want a more substantial meal.
How to Make 10 Minute Creamy Tomato Soup Recipe
Step 1: Sauté Your Aromatics to Perfection
Start by slicing your red onion and garlic cloves nice and thin. Heat a large non-stick frying pan on medium heat with a little olive oil, then toss in the onions, garlic, dried basil, and vegetable stock powder. Fry gently, stirring often, until the onions turn soft and translucent — about 4 to 5 minutes. This step is key for building that rich, aromatic base. Don’t rush it; a slow sauté makes all the flavor difference.
Step 2: Add Tomatoes and Stir in Creaminess
Pour in your jar of tomato passata and stir to combine everything. Now the magic happens — swirl in the coconut yoghurt, stirring gently to make it beautifully creamy without breaking the texture. Let your soup simmer for 2 to 3 minutes uncovered so the flavors meld together wonderfully. Keep a close eye so it doesn’t boil too hard, which can affect the creaminess.
Step 3: Taste, Adjust, and Serve
Give your soup a final taste and adjust seasoning if needed — sometimes a pinch more stock powder or a little salt balances it perfectly. Serve piping hot, and enjoy the comforting, velvety richness you whipped up in just ten minutes!
Pro Tips for Making 10 Minute Creamy Tomato Soup Recipe
- Use a Non-Stick Pan: It helps the onions soften evenly without sticking or burning, essential for that sweet base flavor.
- Don’t Overboil: Simmer gently to avoid curdling the coconut yoghurt and maintain creaminess.
- Prep Ingredients Ahead: Slice onions and garlic beforehand to save time during busy evenings.
- Adjust Creaminess to Taste: Start with less coconut yoghurt and add more if you want it silkier — you control the texture!
How to Serve 10 Minute Creamy Tomato Soup Recipe
Garnishes
I usually top my soup with a drizzle of extra coconut yoghurt or a swirl of olive oil — it looks so inviting and adds a touch of richness. Fresh basil leaves or a sprinkle of cracked black pepper add a nice fresh lift. Some toasted pine nuts or croutons also add a wonderful crunch that my family goes crazy for.
Side Dishes
When I serve this, I love pairing it with warm crusty bread or grilled cheese sandwiches—classic comfort food. A simple green salad dressed with lemon vinaigrette is also a fresh contrast that balances out the creaminess nicely.
Creative Ways to Present
For special occasions, I’ve served this soup in small espresso cups as a starter, topped with a tiny basil leaf and a crunchy parmesan tuile — everyone is so impressed by how gourmet something so quick can look. Garnishing with edible flowers can also make it a beautiful centerpiece.
Make Ahead and Storage
Storing Leftovers
I usually store any leftovers in an airtight container in the fridge, and it keeps well for up to 3 days. Just give it a good stir before reheating, as the coconut yoghurt can settle a bit.
Freezing
Freezing this soup works great too. I freeze in portion-sized containers which makes thawing quick and easy on busy days. Just be sure to stir well after thawing to bring back its smooth texture.
Reheating
When reheating, I gently warm the soup on the stovetop over low heat, stirring frequently. This prevents curdling and helps the creaminess stay intact better than the microwave. If it thickens too much, just stir in a splash of water or stock.
FAQs
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Can I use fresh tomatoes instead of passata in this 10 Minute Creamy Tomato Soup Recipe?
You absolutely can! If using fresh tomatoes, choose ripe ones and blend them into a smooth puree before cooking. Keep in mind it may take a few more minutes to cook down and develop that rich flavor compared to passata.
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Is this 10 Minute Creamy Tomato Soup Recipe vegan and dairy-free?
Yes! The recipe uses coconut yoghurt for creaminess, making it naturally dairy-free and vegan-friendly. Just double-check your vegetable stock powder to ensure it contains no animal products.
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How can I make this soup spicier?
I like adding red chili flakes or a dash of hot sauce during the sauté step to give the soup a gentle heat without overpowering the tomato flavor. You can easily adjust to your preferred spicy level.
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Can I prepare this soup in advance?
Definitely! You can prep the onions and garlic ahead of time and keep them refrigerated, then cook the soup fresh when you want it. The finished soup also reheats well and can be frozen for longer storage.
Final Thoughts
This 10 Minute Creamy Tomato Soup Recipe has quickly become one of my go-to comfort meals, especially when time’s tight but you still want something hearty and satisfying. Its blend of creamy texture, deep tomato flavor, and simplicity makes it endlessly versatile and a true crowd-pleaser. I can’t wait for you to try it — I promise it’ll become a kitchen staple in your home too!
Print
10 Minute Creamy Tomato Soup Recipe
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Soup
- Method: Frying
- Cuisine: International
- Diet: Vegan
Description
This 10 Minute Creamy Tomato Soup is a quick and flavorful recipe perfect for busy days. Made with simple ingredients like red onion, garlic, dried basil, tomato passata, and coconut yoghurt, it provides a creamy texture without dairy. With just six ingredients and only 10 minutes from start to finish, it’s a nourishing, comforting soup that’s easy to prepare and packed with rich, vibrant flavors.
Ingredients
Soup Ingredients
- 1 red onion
- 2 garlic cloves
- 1 tbsp dried basil
- 690 g jar tomato passata
- 1 heaped tsp vegetable stock powder
- 2 heaped tbsp coconut yoghurt
- 1 tbsp olive oil (for frying)
Instructions
- Prepare Ingredients: Slice the red onion thinly and finely chop the garlic cloves to ensure they cook evenly and release their flavors effectively.
- Sauté Aromatics: Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium heat. Add the chopped onion, garlic, dried basil, and vegetable stock powder. Fry gently, stirring occasionally, until the onion softens and becomes translucent, about 3-4 minutes.
- Add Tomato Base and Coconut Yoghurt: Pour in the tomato passata, then stir in the coconut yoghurt carefully to combine the flavors and provide creaminess without dairy.
- Simmer: Lower the heat and simmer the soup for 2-3 minutes, allowing all the flavors to meld together and the soup to heat through thoroughly.
- Serve: Once heated and blended, taste and adjust seasoning if needed, then serve hot for a deliciously creamy tomato soup experience.
Notes
- This tomato soup is incredibly quick and easy to make, perfect for a healthy meal in minutes.
- Using coconut yoghurt instead of dairy keeps the soup creamy and adds a subtle, pleasant tang.
- You can adjust the herb and seasoning quantities according to your taste preferences.
- Serve with crusty bread or a light salad for a complete meal.
- For a smoother texture, blend the soup briefly before serving if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 158 kcal
- Sugar: 18 g
- Sodium: 350 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg
