Easy Three Ingredient Tomato Soup
This easy tomato soup recipe makes one of the best bowls of soup I’ve made. It’s shockingly simple and calls for only three main ingredients (butter, onion, and tomatoes). Don’t let the short ingredient list fool you, this soup is absolutely delicious! Marcella Hazan’s famous tomato sauce inspires this easy tomato soup recipe. You might not think three ingredients can combine to make such a velvety and delicious soup, but they can. Our readers have called this “the easiest soup I’ve ever made,” “amazing,” “so easy, and just so delicious.” This tomato soup is truly one of my favorite soup recipes on Inspired Taste. Canned tomatoes are excellent for this (although I have shared tips for using fresh below). If you love roasted tomatoes, see our roasted tomato soup recipe. Or for a summery chilled soup, I love our tomato gazpacho. Key Ingredients Tomatoes: I love canned tomatoes for this soup. They’re always in season, so I can enjoy this recipe year-round. San Marzano or Muir Glen are my go-to. If you have fresh tomatoes, you’ll need about 10 to 12 medium (or 2 pounds). There is no need to peel them. Everything is blended in the end, anyway! Onion: I cut half a large onion into large wedges and then allow them to simmer with the tomatoes until it’s sweet and soft. The onion adds a lovely flavor and makes the soup creamy. Butter: I don’t add cream or milk to my tomato soup but use butter. The butter simmers with the tomatoes and onion, which flavors the soup and makes it taste rich and creamy. Tomatoes: I love canned tomatoes for this soup. They’re always in season, so I can enjoy this recipe year-round. San Marzano or Muir Glen are my go-to. If you have fresh tomatoes, you’ll need about 10 to 12 medium (or 2 pounds). There is no need to peel them. Everything is blended in the end, anyway! Onion: I cut half a large onion into large wedges and then allow them to simmer with the tomatoes until it’s sweet and soft. The onion adds a lovely flavor and makes the soup creamy. Butter: I don’t add cream or milk to my tomato soup but use butter. The butter simmers with the tomatoes and onion, which flavors the soup and makes it taste rich and creamy. How to Make Homemade Tomato Soup To make this extra easy tomato soup, add butter, onion, a large can of tomatoes, and water to a large pot. (I usually use water in this soup, but stock or broth work, too). Remember, you can use fresh tomatoes – tips for using them are in the recipe below. Bring everything to a low simmer and cook for 40 minutes. The photo and video show that our tomato soup becomes super creamy. That’s thanks to the butter. The onions also soften, which adds to the creaminess of our soup when blended. Blend the soup until smooth. I typically use an immersion blender, but a regular blender works perfectly fine. Adjust the soup with salt and pepper, then grab a bowl and enjoy! Our family loves serving tomato soup with a grilled cheese sandwich. This tomato soup is also excellent, topped with homemade croutons or served next to a slice of homemade focaccia or buttery garlic bread. I also love serving soup next to fresh salads like this easy chopped salad or homemade Caesar salad. Easy Three Ingredient Tomato Soup PREP 5 mins COOK 40 mins TOTAL 45 mins PREP 5 mins COOK 40 mins TOTAL 45 mins This is the easiest and tastiest tomato soup I’ve made. I love serving with grilled cheese sandwiches, but this is also wonderful with crusty bread or homemade garlic bread on the side. 2 to 3 Servings Watch Us Make the Recipe You Will Need 4 tablespoons unsalted butter 1/2 large onion, cut into large wedges 1 (28-ounce) can tomatoes, we prefer whole peeled tomatoes or crushed 1 ½ cups water, low sodium vegetable stock, or chicken stock 1/2 teaspoon fine sea salt, or more to taste Directions 1Melt the butter over medium heat in a Dutch oven or large saucepan. 2Add onion wedges, water, tomatoes with their juices, and 1/2 teaspoon of salt. 3Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed. 4Blend the soup, and then season to taste. The soup doesn’t need to be ultra-smooth; some texture is nice. An immersion blender does make quick work of this, or you can use a blender. When using a regular blender, work in smaller batches, and don’t fill it too high – hot soup expands! For safety, remove the lid’s center insert and cover the opening with a kitchen towel while blending. This releases steam and prevents messy splatters. 5Store homemade tomato soup in an airtight container in the fridge for up to three days or freeze for up to three months. 1Melt the butter over medium heat in a Dutch oven or large saucepan. 2Add onion wedges, water, tomatoes with their juices, and 1/2 teaspoon of salt. 3Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed. 4Blend the soup, and then season to taste. The soup doesn’t need to be ultra-smooth; some texture is nice. An immersion blender does make quick work of this, or you can use a blender. When using a regular blender, work in smaller batches, and don’t fill it too high – hot soup expands! For safety, remove the lid’s center insert and cover the opening with a kitchen towel while blending. This releases steam and prevents messy splatters. 5Store homemade tomato soup in an airtight container in the fridge for up to three days or freeze for up to three months. Adam and Joanne's Tips Fresh tomatoes: Use 10 to 12 medium tomatoes (2 pounds). No need to peel them, everything is blended in the end. Vegan tomato soup: Substitute the butter for plant-based butter or extra-virgin olive oil. For tomato basil soup: Add a handful of fresh basil before blending the soup. Make creamy tomato soup: After blending, add a splash of cream for an extra creamy tomato soup. The nutrition facts provided below are estimates. We have omitted salt since you will need to add to your tastes. Fresh tomatoes: Use 10 to 12 medium tomatoes (2 pounds). No need to peel them, everything is blended in the end. Vegan tomato soup: Substitute the butter for plant-based butter or extra-virgin olive oil. For tomato basil soup: Add a handful of fresh basil before blending the soup. Make creamy tomato soup: After blending, add a splash of cream for an extra creamy tomato soup. The nutrition facts provided below are estimates. We have omitted salt since you will need to add to your tastes. Nutrition Per Serving Serving Size Half of the recipe / Calories 348 / Total Fat 24.9g / Saturated Fat 14.8g / Cholesterol 61mg / Sodium 1485.4mg / Carbohydrate 29.6g / Dietary Fiber 4.5g / Total Sugars 15.4g / Protein 7.8g AUTHOR: Adam Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us