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  • Stephanie Wharton

Easy Pantry Tomato Soup

By Stephanie Wharton

This is a great make-ahead recipe. It does require the use of a blender or immersion blender. If using a traditional blender, be sure to allow enough time for the soup to cook–and cool–in order to blend.


  • 2 tbsp butter

  • a few sprigs of fresh thyme

  • 1 medium onion, thinly sliced

  • 4 garlic cloves, sliced

  • 2 tbsp tomato paste

  • 1 28-oz. can of crushed tomatoes

  • 1 tsp sugar

  • 1 tsp dried oregano, basil, or both

  • salt and pepper

  • shaved Pecorino Romano

  • (optional) ¼ cup heavy cream or coconut milk

  • fresh sliced and toasted bread, for serving


  1. Melt butter in a large stock pot over medium heat. Add the thyme, onions, and garlic to the butter. Bundle thyme with kitchen string to keep them altogether (optional). Season with salt and pepper. Cook until onion is soft and translucent.

  2. Add the tomato paste with a few tablespoons of water and stir. Cook for a few minutes until mixture starts to caramelize on the bottom of the pan.

  3. Add the tomatoes (with all juices) and 4 cups of water. Add the dried herbs. Increase heat to bring to a boil, then simmer for about 45 minutes. The soup mixture will reduce in size to about 1 quart. Remove and discard the thyme bundle. Allow the soup mixture to cool.

  4. Working in small batches, purée soup in a blender until smooth or use an immersion blender. Add back into the stock pot.

  5. Stir in the optional ¼ cup heavy cream or coconut milk. Add the sugar. Taste and adjust as needed with salt and black pepper. Once the flavor is as desired, heat back up on the stovetop. Top with the shaved Pecorino Romano and serve with crusty toasted bread. Enjoy!


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