Our Simple Pantry Tomato Soup is the answer to busy weeknights full of activities. It’s super easy to throw together and tastes amazing! Grill up some cheese sandwiches while the soup simmers and throw some dressing on simple mixed greens for a satisfying comfort meal that will make everyone happy.
We all know that the season that speaks of joy is sometimes anything but joyful. And we are feeling it this month. There are school concerts, end-of-year activities and celebrations, group events and gatherings, plus all the normal day-to-day responsibilities. Many of these are fun and we want to do them, but all together crammed in a few weeks’ time makes for some crazy scrambling and, at times, a wish for it all to just be over. No one gives us a break to fit in all the extras, so we run around like mad and expect to feel joy in running ourselves ragged.
The answer or solution to this is elusive, at best, but we do have something that can make your evening a tiny bit easier. Maybe comfort food and time around the table together is what we really need right now.
When You Need Comfort – Make Soup!
Everything you need for this simple tomato soup is found right in your pantry. Open a few cans, throw in some spices, and blend. The only thing that needs any sort of additional prep is the onion, and even that won’t take much time at all.
You don’t need fancy equipment, either. Just a nice pot and a can opener. Our favorite soup pot is this heavy-duty dutch oven from Le Crueset. It’s worth every penny! For a less expensive option that gets amazing reviews, try this one from Amazon Basics.
Add Comforting Sides
Once everything is slowly simmering on your stovetop, you have time and options for what you want this meal to be. Grilled cheese sandwiches are the classic accompaniment and easy to put together. Nothing fancy – use whatever bread and cheese you have on hand. Of course, if you want to make it fancy, go all out! But you don’t have to. It’s all so good.
You could also opt to make easy drop biscuits or easy cheddar drop biscuits, both of which are fantastic with any soup and so easy to make. If you don’t have these on regular rotation already, you really have to try them! Our favorite scoop to make these biscuits as easy as possible is this one from Oxo.
Don’t Forget Dessert
Dessert is always a good idea. Here are some easy desserts to have on hand or whip up quickly.
- Chocolate Mug Cake
- Nutty Caramel Milk Chocolate Bark
- Strawberry Almond Dark Chocolate Bark
- Outstanding Sweet and Salty Cookies
Simple Pantry Tomato Soup
- 2 teaspoons olive oil
- ½ cup diced yellow onion (about half of a medium onion)
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 1 28 ounce can crushed tomatoes
- 2 14-1/2 ounce cans fire roasted tomatoes
- 3 cups vegetable broth
- 1 teaspoon dried oregano (or 1 tablespoon fresh)
- 1-1/2 teaspoon dried basil or 1-1/2 tablespoons fresh)
- 1/2 teaspoon dried thyme or 1 teaspoon fresh)
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon ground black pepper
- 1 cup soy or coconut milk, at room temperature
- Saute the aromatics: Heat the oil in a large pot over medium-low heat. Add the onion and cook until softened, 3-5 minutes. Add garlic and saute for 30 seconds.
- Cook the Soup: Stir in tomato paste and brown sugar and cook, stirring, until melted in. Add the crushed tomatoes, fire-roasted tomatoes, chicken broth, oregano, basil, thyme, cayenne, salt, and pepper. Stir together and cook for 10-20 minutes.
- Blend and Serve: Blend with an immersion or stand blender until smooth. (If using a stand blender, remove from heat and blend in batches before returning to the pot.) Stir in the milk and serve immediately.
- Incorporate more veggies by adding 1 medium zucchini, diced, along with the onion. Or add 1-1/2 cups canned pinto beans, drained and rinsed, to the soup just before blending.
- If you don’t need this to be vegan, you can use chicken broth instead of vegetable broth and use whole milk. Top with cheddar cheese, if desired.
- This soup freezes beautifully! Store it in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator before reheating and serving.