Easy 1-Pot Tomato Soup

Name: Easy 1-Pot Tomato Soup
Total time: 35 min
Yield: 4 servings
Ingredients: 10 ml olive oil; 240 g yellow onion; 2 ea garlic cloves; 1 g dried basil; 800 g canned whole peeled tomatoes; 170 g tomato paste; 410 g canned diced tomatoes; 240 ml vegetable broth; 400 ml canned light coconut milk; 4.5 g sea salt; 0.75 tsp black pepper; 20 ml maple syrup

Recipe from MINIMALIST BAKER · original post · full recipe on minimalistbaker.com

An easy, creamy, balanced, and comforting tomato soup that’s nourishing, plant-based, and full of flavor. Just 1 pot required!

Serves 4 35 min 5.9g proteinKid-friendly

VeganDairy freeSoupOne pan

Ingredients

olive oil — 2 tsp10 ml
yellow onion — diced240 g
garlic cloves — minced2 ea
dried basil — 1 tsp1 g
canned whole peeled tomatoes800 g
tomato paste170 g
canned diced tomatoes410 g
vegetable broth240 ml
canned light coconut milk400 ml
sea salt — ¾ tsp4.5 g
black pepper0.75 tsp
maple syrup — 1 tbsp20 ml

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Gluten-free
- 240 ml Gluten-free vegetable broth instead of vegetable broth
Nothing changes in the cooking; garnish with fresh basil rather than croutons.

Swaps are suggestions — check labels if you are cooking for an allergy.

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olive oil · 10 ml
yellow onion · 240 g
garlic cloves · 2 items
dried basil · 1 g
canned whole peeled tomatoes · 800 g
tomato paste · 170 g
canned diced tomatoes · 410 g
vegetable broth · 240 ml
canned light coconut milk · 400 ml
sea salt · 4.5 g
black pepper · 0.75 tsp
maple syrup · 20 ml

Method

Heat the olive oil in a large pot over medium heat. Add the onion and cook for ~4 minutes or until softened. Add the garlic and dried basil and cook for ~1 more minute or until fragrant.
Add the tomatoes and their juices, tomato paste, diced tomatoes, broth, coconut milk, salt, pepper, and maple syrup. Cover and bring to a simmer and let cook for 15-20 minutes. The longer it simmers, the deeper the flavor.
Turn off the heat and use an immersion blender to purée the soup (or if using a regular blender, let the soup cool first to avoid an explosion).
Bring soup back to a simmer over medium heat until warmed. Taste and adjust seasonings as needed, adding more maple syrup to balance the acidity, coconut milk for creaminess, or salt for overall flavor. If you prefer a thicker soup, remove the lid and simmer uncovered, stirring occasionally, until desired consistency is reached.
Divide between bowls. Option to garnish with vegan parmesan cheese, fresh basil, and croutons.
Leftovers will keep covered in the refrigerator for 4-5 days or in the freezer for 1-2 months.