Easy 1-pot Tomato Soup. A naturally creamy and thick soup made with plant-powered pantry ingredients. Topped with fresh basil, pumpkin seeds, and paired with an extra cheesy sandwich.
Looking for something quick and easy to whip up for the entire family? Make this Easy 1-pot Tomato Soup. It is one of go-to’s when I am craving something comforting and healthy. Plus it only requires one pot, so you won’t even have to worry about cleaning up tons of dishes.
I know canned tomatoes can be difficult to find during these times. If you are not able to find canned diced tomatoes you can substitute them for fresh tomatoes. I just highly recommend roasting them in the oven prior to adding them to your soup.
HOW TO ROAST TOMATOES FOR SOUP
- Preheat the oven to 425 degrees fahrenheit and line a sheet pan with foil. If your pan does not have raised edges I recommend lifting up the edges of the foil slightly. The tomatoes will leak liquid while roasting in the oven and the foil will catch the excess liquid from spilling to the bottom of your oven.
- Once the oven has preheated, lay the tomatoes out evenly and sprinkle with salt (optional).
- Bake for 35-40 minutes. The tomatoes might have a little char to it but that is perfectly fine. Transfer the roasted tomatoes to your soup just like you would with your canned tomatoes.
I wanted to share some of the recipe ingredients that you can swap out in case you do not have the ones I listed in your pantry.
Vegetable Broth – Filtered Water + ½ tsp salt + ½ tsp pepper
Vegan Butter- Olive oil
Russet Potatoes- Yukon Gold Potatoes
Garlic Powder- Garlic Cloves Minced
Canned Tomatoes- Fresh Tomatoes Roasted
Fresh Basil- Dried Basil
If you do not have fresh basil substitute it with a tablespoon of dried basil. Before pureeing the soup to your desired smooth consistency you will want to make sure to let soup slightly cool. I used an immersion blender for this soup but a blender or food processor will also work well.
I love pairing my soups with tasty garnishes. Here are my favorites to add to my Easy 1-pot Tomato Soup:
Fresh or dried basil
Grilled Cheese Sandwich
When you make this recipe I would love it if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!
Easy 1-pot Tomato Soup
Looking for a healthy soup fit for summertime? This Tomato Soup is fresh, creamy, and simple to make.
- 2 Tbsp butter, I used vegan butter
- ½ large onion, chopped
- 2 carrots, peeled and chopped
- 2 russet potatoes, scrubbed clean, peeled, and chopped into small pieces
- 4 cloves of garlic, minced
- 2 cans of diced tomatoes (15 ounces)
- 2 Tbsp tomato paste
- 3 cups of vegetable broth substitute for filtered water
- 1/2 tsp pepper
- ½ tsp salt
- 6 fresh basil leaves, substitute for 1 Tbsp dried basil
- 2 Tbsp nutritional yeast (optional)
- Heat a large pot on medium heat. Once hot, add the butter, chopped onions, carrots, potatoes and salt. Cook for 7 minutes or until the potatoes are soft.
- Add the minced garlic, tomato paste, canned diced tomatoes, pepper, and vegetable broth to the pot and stir.
- Turn heat up to medium high and bring soup to a boil. Once boiling immediately take the soup off the heat.
- Add fresh basil and nutritional yeast (optional) to the soup.
- Let soup slightly cool and puree until a desired smooth consistency. I used an immersion blender for this but a blender or food processor will also work well.
- Taste soup and add additional seasoning (salt, pepper, and fresh basil) if needed.
- Divide into soup bowls, garnish, and serve.
- Leftovers can be kept in the refrigerator in an airtight container for 3 days.
- Substitute canned tomatoes for 5-6 fresh whole tomatoes.
- Love garlic? Add additional garlic to the tomato soup
- Making this soup for the entire family? Double the recipe. This recipe will make enough soup for 3 adults and taste even better as leftovers.