10 Minute Creamy Tomato Soup Recipe

I absolutely love how simple yet flavorful this 10 Minute Creamy Tomato Soup Recipe is. It’s one of those dishes that feels like a warm hug on a busy day but doesn’t demand hours in the kitchen. With just six ingredients and a total time under 10 minutes, you really can whip up something delicious and nourishing fast. Whether you’re craving comfort food or need a quick lunch, this recipe never disappoints.

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Ingredients You’ll Need

These ingredients complement each other beautifully — the sweetness of red onion and garlic builds a flavor base, while the tomato passata delivers vibrant tomato intensity. Plus, the coconut yoghurt adds that luscious creaminess without overpowering the soup.

• Red onion: Choose a fresh, firm onion for the best sweetness and texture after frying.
• Garlic cloves: Fresh garlic gives the soup that savory depth; don’t skip it!
• Dried basil: A great pantry staple that brings an earthy, aromatic note without needing fresh herbs.
• Tomato passata: Pick a good-quality passata—you’ll notice the difference in taste and color.
• Vegetable stock powder: Adds umami richness, a small spoonful goes a long way.
• Coconut yoghurt: I love how it makes the soup creamy and smooth without dairy; feel free to use plant-based or dairy yoghurt options.

Variations

I encourage you to make this 10 Minute Creamy Tomato Soup Recipe your own by experimenting with flavors and textures. I’ve tried a few variations that worked beautifully, and I bet you’ll find your favorite version too.

• Add Heat: I sometimes toss in a pinch of chili flakes or cayenne for a gentle kick — my family goes crazy for this spicy version!
• Herb Swap: Swap the dried basil for oregano or fresh thyme for a different herbaceous twist.
• Extra Veggies: Throw in some chopped roasted red peppers or carrots for added sweetness and nutrients.
• Dairy Free or Not: Use Greek yoghurt instead of coconut yoghurt if you prefer a tangier but equally creamy texture.

How to Make 10 Minute Creamy Tomato Soup Recipe

Step 1: Sauté the Aromatics

Start by thinly slicing your red onion and mincing the garlic cloves. I find that slicing the onion thinly lets it soften quickly and blend better into the soup. Heat a large non-stick frying pan with a splash of olive oil over medium heat, then add the onions, garlic, dried basil, and vegetable stock powder. Fry everything gently, stirring frequently, until the onion is soft and translucent—this usually takes about 4-5 minutes. This step is key to unlocking the soup’s deep flavor, so don’t rush it!

Step 2: Combine Passata and Coconut Yoghurt

Once your aromatics are perfectly softened, pour in your jar of tomato passata. Now, gently stir in the coconut yoghurt. This is where the magic happens — the yoghurt cuts through the acidity of the tomatoes, making the soup silky and creamy without needing cream. Lower the heat and let everything simmer for 2-3 minutes so the flavors can marry beautifully. Keep an eye on the soup to make sure it doesn’t boil vigorously; you want a gentle simmer.

Step 3: Final Taste and Serve

Give the soup a final stir and taste it. If you feel it needs a bit more seasoning, add a pinch of salt or a dash more vegetable stock powder. Once it’s just right, ladle it into bowls and get ready to enjoy the cozy warmth you created in under 10 minutes!

How to Serve 10 Minute Creamy Tomato Soup Recipe

Garnishes

My go-to garnishes for this soup are fresh basil leaves or a tiny swirl of extra coconut yoghurt on top — they add freshness and a pretty touch. Sometimes I sprinkle a few toasted pumpkin seeds or a dash of cracked black pepper for some crunch and a hint of earthiness.

Side Dishes

I love serving this soup with classic warm crusty bread or toasted sourdough slices. If I’m feeling indulgent, grilled cheese sandwiches on the side turn this simple soup into a full, satisfying meal. For a lighter option, a crisp green salad works beautifully.

Creative Ways to Present

For special occasions, I’ve ladled this soup into small teacups or mini jars and topped with microgreens or edible flowers — guests always love the charming presentation. Pairing with herb-infused oil drizzled on top makes this quick soup feel fancy and festive.

Make Ahead and Storage

Storing Leftovers

I store any leftover soup in an airtight container in the fridge where it lasts really well for up to 3 days. The flavors deepen overnight, so it often tastes even better the next day — bonus!

Freezing

If I make a big batch, I freeze extra portions in individual containers or freezer bags. When you’re ready to eat, just defrost overnight in the fridge. Keep in mind that coconut yoghurt can sometimes separate after freezing, so you might want to stir the soup well after reheating.

Reheating

I usually reheat this tomato soup gently on the stove over low heat, stirring frequently to avoid scorching. If the soup has thickened too much, adding a splash of water or vegetable stock helps loosen it up and keeps that perfect creamy texture.

FAQs

Final Thoughts

This 10 Minute Creamy Tomato Soup Recipe has become a staple in my kitchen for its effortless blend of speed, simplicity, and comforting flavor. Whenever I’m short on time but still want something nourishing and satisfying, it’s my go-to—and I know you’ll enjoy it just as much. Give it a try, add your own personal twists, and I promise it’ll feel like a cozy, homemade treat even on the busiest days.

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