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What could be more comforting than a steaming hot bowl of Tomato Soup made with ingredients straight from the Pantry!

This tomato soup is so quick and easy to whip up and it tastes wonderful. You very probably have most of the ingredients in your fridge and pantry. Soup is generally very forgiving, meaning if you don’t have all the ingredients on hand it doesn’t matter one little bit. Nope. If you don’t have dried fennel don’t worry about it. Leave it out. I’ve even made this with water instead of vegetable broth and it was fabulous. I just added a dash of balsamic vinegar at the end to liven it up!

Depending on how you feel you may want to add a can of cannellini beans. Beans are a vegans best friend. Full of protein and fiber they also add a “creaminess” when pureed. No need for heavy cream, try a can of beans. Your heart will thank you too:)

It’s lovely not to have to wait until the summer to use fresh tomatoes to make soup. San Marzano are the best canned tomatoes, they’re wonderfully flavorful.

Doubling up the recipe is a great idea, I usually have some soup in the freezer for a night when I’m caught short. This freezes very well and it’s a comfort to know it’s there when you need it.

Pantry Tomato Soup!

Print Recipe

A bowl of comfort, this tomato soup is made with ingredients from your pantry.

Author: The Well Fed Yogi
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 0 hours
Yield: 5 cups 1x

Ingredients

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3 –4 tablespoons best quality vegetable stock

1 onion, peeled and diced

3 sticks celery, diced

2 carrots, peeled and diced

3–4 cloves garlic, minced

1 teaspoon dried herbs (use what you have on hand, such as dried basil, oregano, thyme, savory, Herbes de Provence)

1/2 teaspoon freshly ground black pepper

1/2 teaspoon dried fennel seeds (optional)

1, 15 oz can cannellini beans, drained and rinsed (optional)

1, 28 oz can tomatoes

2 tablespoons tomato paste

4 cups vegetable stock

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Instructions

Heat 3-4 tablespoons best quality vegetable stock in a large saucepan. Add the onions, saute until translucent, about 10 minutes.
Add the celery, carrots and garlic and saute for a further 5-7 minutes. Sprinkle over the dried herbs, black pepper and fennel seeds if using. Stir well to combine.
Add the cannellini beans if using, then the tomatoes, tomato paste and vegetable stock. Stir well, bring to the boil, turn down to a simmer and partially cover the pot.
Allow to bubble away for about 20 minutes.
Puree either with a handheld blender stick, food mill or upright blender. If the soup is too thick for your liking add a little more vegetable stock.
Taste and add more pepper if desired. Yum.