one pot soup recipe
The Best one pot soup recipe
The best part? It’s packed with nutrients—plenty of fiber from the veggies, protein from the beans or chicken, and healthy fats from the olive oil. It’s also budget-friendly, which makes it perfect for feeding a crowd without breaking the bank. Plus, it’s so quick to throw together that it never feels like a chore. My family loves how it warms us up, and it’s always a hit no matter how often we make it.
One-Pot Creamy Tomato Basil Soup
A comforting, easy one-pot soup that relies on simple ingredients and minimal effort. The rich tomato base blends with fresh basil for a bright, flavorful finish.
🥘Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can tomato sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 bay leaf
- 1 cup vegetable broth
- 1 cup heavy cream or coconut milk
- 1 cup shredded mozzarella cheese
- 2 tbsp fresh basil, chopped
👨🍳Directions
-
1
Heat olive oil in a large pot over medium heat. Add diced onion and sauté until soft, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant. -
2
Pour in crushed tomatoes, tomato sauce, vegetable broth, oregano, basil, and bay leaf. Stir well and bring to a simmer. -
3
Reduce heat to low and let the soup simmer uncovered for 15–20 minutes, until thickened. Remove the bay leaf before serving. -
4
Whisk in heavy cream or coconut milk until smooth. Stir in shredded mozzarella until melted and creamy. -
5
Remove from heat and stir in fresh basil. Taste and adjust seasoning if needed.
🔧Equipment
- Large pot
- Wooden spoon
- Whisk
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How One-Pot Creamy Tomato Basil Soup Works
❓ Frequently Asked Questions About One-Pot Creamy Tomato Basil Soup
1. What is the best way to store this one-pot soup for later use?
Store leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze portions in single-serving containers—thaw in the fridge overnight before reheating. Stir gently before serving to avoid cold spots.
2. Can I make this soup ahead of time and still keep it creamy?
Yes, but avoid reheating directly from frozen. Thaw overnight in the fridge, then warm gently over low heat, stirring occasionally, until smooth. If it separates slightly, whisk in a splash of broth or milk to restore creaminess.
3. What if my broth isn’t salty enough?
Taste as you go and adjust with a pinch of salt or a small amount of soy sauce. Avoid overdoing it—salty broth can overpower the flavors of the vegetables and protein. If using store-bought broth, check the label for added salt.
4. Can I substitute any of the vegetables?
Absolutely. Swap carrots for parsnips, zucchini for bell peppers, or add spinach or kale at the end for extra greens. Keep the total volume similar to maintain balance—too many substitutions can dilute the soup’s flavor.
