1-Pot Tomato Soup Recipe

4 Min Read

There’s nothing quite like a steaming bowl of tomato soup to warm you up on a chilly day.

This classic comfort food is not only delicious but also incredibly easy to make, especially when you use just one pot.

With simple ingredients and minimal prep time, you can whip up a batch of homemade tomato soup that’s sure to satisfy your cravings.

So, grab your favorite soup pot and let’s get cooking!


  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 2 cups vegetable broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Salt and pepper, to taste
  • 1/4 cup heavy cream (optional)
  • Fresh basil leaves, for garnish (optional)
  • Grated Parmesan cheese, for garnish (optional)


In a large soup pot or Dutch oven, heat the olive oil over medium heat.

Add the diced onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Stir in the crushed tomatoes, vegetable broth, dried basil, dried oregano, and dried thyme.

Season with salt and pepper, to taste.

Bring the mixture to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld together.

If desired, use an immersion blender to blend the soup until smooth.

Alternatively, you can transfer the soup to a blender in batches and blend until smooth, then return it to the pot.

Stir in the heavy cream, if using, and let the soup simmer for an additional 5 minutes to heat through.

Taste and adjust the seasoning as needed.

Ladle the soup into bowls and garnish with fresh basil leaves and grated Parmesan cheese, if desired. Serve hot and enjoy!

Nutritional Facts

  • Serving Size: 1 cup
  • Calories: 150
  • Total Fat: 8g
  • Saturated Fat: 2g
  • Cholesterol: 10mg
  • Sodium: 600mg
  • Total Carbohydrates: 18g
  • Dietary Fiber: 4g
  • Sugars: 10g
  • Protein: 3g

FAQs About Tomato Soup

H3: 1. Can I use fresh tomatoes instead of canned tomatoes?

Yes, you can use fresh tomatoes if you prefer. Simply peel and dice about 2 pounds of fresh tomatoes and use them in place of the canned crushed tomatoes. You may need to adjust the cooking time slightly.

H3: 2. Can I make this soup ahead of time?

Absolutely! This soup actually tastes even better the next day once the flavors have had a chance to develop. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

H3: 3. Can I make this soup dairy-free?

Yes, you can omit the heavy cream to make this soup dairy-free. It will still be deliciously creamy thanks to the pureed tomatoes and vegetable broth.

H3: 4. Can I add other vegetables to this soup?

Certainly! Feel free to add diced carrots, celery, or bell peppers for extra flavor and nutrition. Simply sauté them along with the onions and garlic at the beginning of the recipe.

H3: 5. Can I freeze leftover soup?

Yes, you can freeze leftover tomato soup for up to 3 months. Just be sure to let it cool completely before transferring it to freezer-safe containers. Thaw it in the refrigerator overnight before reheating on the stove or in the microwave.

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