This 10 minute tomato soup is one of my go to meals when I haven’t been to the grocery store. It’s super comforting, quick, and made from ingredients I pretty much always have on hand. Technically it takes about 15 minutes from start to finish, but it simmers for 10 minutes, and 10 minute tomato soup just sounds better than 15 minute tomato soup. Serve it with a grilled cheese sandwich for some comfort food in a flash. Plus, it’s pretty healthy, and has only a touch of cream to round out the flavor.
The key here is using canned San Marzano tomatoes. You can find them at most grocery stores now including Trader Joes. I used to buy the regular canned tomatoes, but the San Marzano variety is much sweeter, less acidic, and makes this recipe way better. Because the tomatoes are sweeter and less acidic, you don’t have to cook them as long, hence 10 minute tomato soup. Another key here is the carrot. The carrot adds sweetness to counteract the acid in the tomatoes which creates a more well rounded flavor in the soup. I used to add a bit of sugar to my tomato soup, but discovered that carrot adds enough natural sweetness while adding an earthy note.
10 Minute Tomato Soup Ingredients
- 1 28oz can of San Marzano tomatoes
- 1 tablespoon of olive oil
- 1 medium carrot, chopped into half inch pieces
- 1 large shallot, roughly chopped
- 3 cloves of garlic
- 4-5 leaves of fresh basil or ½ teaspoon dried basil
- ¼ teaspoon kosher salt + more if needed
- ½ cup of filtered water
- 1-2 tablespoons of heavy cream, half and half, or mascarpone cheese (whatever you have on hand will do the trick. I’ve even used goat cheese or cream cheese in a pinch!)
Add the olive oil to a medium sauce pot, then sauté the carrot, shallot, and garlic until fragrant and slightly browned, about 5 minutes. If you’re using dried basil, add the basil in with the aromatics when you sauté them to help the basil release its flavor and bloom in the oil.
Next, add in the kosher salt, the can of San Marzano tomatoes, the water, and stir everything to combine. If you’re using fresh basil, add that in at this point. Simmer for 10 minutes uncovered until the flavors come together and the carrots are completely cooked through.
Using an immersion blender, blend the soup until you get the consistency you want. Once the soup is blended, add in whatever form of cream you’re using and taste for seasoning. Add additional salt and pepper if needed. If the soup is too thick, add additional water until you get to your desired thickness. This recipe makes about 4 servings of soup. Enjoy!