Easy Three-Ingredient Tomato Soup Recipe

You wouldn’t think that three ingredients — butter, onion, and tomato — can come together to make such a velvety and delicious tomato soup, but let me tell you. They can. Jump to the Tomato Soup Recipe or watch our quick recipe video showing how to make it.

This tomato soup is inspired by one of the most famous recipes out there — Marcella Hazan’s Tomato Sauce. Butter, tomatoes and onion are simmered until slightly thickened. Out comes the onion and the sauce is ready to be spooned over pasta. It’s genius and absolutely delicious.

We use the same three ingredients in this tomato soup, but add a little water and blend everything together just before serving.

Creamy Vegetable Soup RecipeYOU MAY ALSO LIKE: This Incredibly Easy and Creamy Vegetable Soup Recipe. It’s one of our absolute favorites and something we make often.

How to Make Our 3-Ingredient Tomato Soup Recipe

This soup is quick, easy and insanely delicious. Here’s how to make it.

Easy Three-Ingredient Tomato Soup Recipe

Grab a Dutch oven or pot, place it over medium heat and melt the butter. Add half an onion that’s been cut into large wedges and a large can of tomatoes.

Easy Three-Ingredient Tomato Soup

This soup is excellent with canned tomatoes — We usually go for whole peeled tomatoes or crushed tomatoes. By the way, we love San Marzano Tomatoes and are always pleased with tomatoes from Muir Glen. Neither are watery and both taste great.

Bring everything to a low simmer, add some salt and leave it alone for about 40 minutes. See how creamy it gets? That’s thanks to the butter.

Easy Three-Ingredient Tomato Soup

Blend the soup — we find an immersion blender is useful, but a blender works, too. Adjust the soup for seasoning then grab a bowl…and maybe a grilled cheese sandwich ?

Easy Three-Ingredient Tomato Soup

Let’s review.

  • This tomato soup has three ingredients (plus water and salt).
  • Everything is tossed into a pan — no browning, no hovering over a stove.
  • You can use canned tomatoes — and should.
  • Did I mention there are only three ingredients?

This is your new favorite weeknight meal. Promise.

By the way, you might also want to take a peek at our chilled tomato soup recipe (Gazpacho) or our roasted tomato soup with lemon and thyme.

Recipe updated, originally posted October 2015. Since posting this in 2015, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

Easy Three-Ingredient Tomato Soup Recipe

  • PREP
  • COOK

You only need three ingredients to make this velvety, rich tomato soup recipe. This, friends, is your new favorite weeknight meal.

Makes 2 generous servings

You Will Need

4 tablespoons unsalted butter

1/2 large onion, cut into large wedges

1 (28-ounce) can tomatoes, we prefer to use whole peeled or crushed

1 1/2 cups water or low-sodium chicken stock

1 teaspoon kosher salt, or more to taste


    Melt butter over medium heat in a Dutch oven or large saucepan. Add onion wedges, water, can of tomatoes with their juices, and the salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.

    Blend the soup — it doesn’t need to be ultra-smooth, some texture is a nice touch. An immersion blender makes quick work of this or use a blender. If you use a regular blender, it is best to blend in batches and not fill the blender as much as you usually would since the soup is so hot. We like to remove the center insert of the lid and cover it with a kitchen towel while blending — this helps some of the steam release and prevents the lid from popping off (which can be a big, hot mess).

Adam and Joanne's Tips

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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100 comments… Leave a Comment
  • Erica April 22, 2017, 10:10 pm

    I made this with some slight modifications. My son (age 7) asked for tomato soup (by tomato soup he meant Campbell’s condensed which I did not have)…so I went to the kitchen grabbed a can of tomato SAUCE because I used the last of my diced tomatoes for chili last week. I used an extra half cup of water, reduced the salt by half and added two tablespoons of white sugar. I strained the onions out before blending. He totally fell for it. 😊

  • Kristina April 15, 2017, 2:11 pm

    This was a good base. I’ve never made tomato soup before but have been really into it lately and am frankly sick of spending money at the grocery store soup bar. I opted to blend it all at the beginning because I was too scared to end up with a mess and don’t have an immersion blender. I used a can of crushed tomatoes and added a ton of basil because I just love it, and my plant needed a trim. I also added some heavy cream. Overall, a good starter recipe that you can easily add things to in order to fit your taste. Thanks!

  • Barbara April 2, 2017, 11:00 am

    Making this today for the 3rd time. Love, love, love.

  • Janet Moore March 28, 2017, 10:30 pm

    I love this soup. I make it using fire roasted tomatoes, a whole onion, and organic low sodium chicken broth. It is delicious! Thank you for posting it!

  • barry March 19, 2017, 7:46 am

    I have made this twice now. It is excellent, paired it toasted ham and cheese sandwiches both times. do not forget the dill pickles.

  • Pati March 13, 2017, 4:47 pm

    Love this, so easy and good. Made a slight change second time around. Added Basil and about 1/2 cup of half/half milk, And I blended all before cooking. I was afraid of the heat expansion in the blender and the lid coming off of the blender. ( my issue…. ha…)

    • steve March 15, 2017, 1:51 pm

      I just made some for my wife on a snowy afternoon I did tge crushed tomatoes, sage,basil, small amount of agave sweetener, milk,and chicken stock.Slow cooked it served with grilled fresh ham and amash cheese…perfect.

  • Jeannie March 9, 2017, 11:39 am

    This is hands down the best homemade tomato soup I have ever tasted. I used a jar of organic crushed Italian tomatoes which I got from Thrive Market. So easy! I will always make tomatoe soup this way!

  • Lah February 27, 2017, 5:27 pm

    Is there any reason I can’t blend the ingredients before cooking rather than after?

    • Joanne February 28, 2017, 2:04 pm

      You can try it, I do think the soup will be creamier (thanks to the cooked onions) if you were to blend after.

  • Sasha February 24, 2017, 1:13 am

    Is it possible to use real tomatoes with this? Would I need to core them before using them in the recipe? Trying to use only fresh ingredients. Looks delicious.

    • Joanne February 24, 2017, 2:58 pm

      For fresh tomatoes, we recommend peeling them first. To do this, cut an “X” in the bottom of each tomato then add to boiling water for about 1 minutes. Then plunge into icy water. The peel should come off easily. You will need about 2 pounds of tomatoes to equal 1 (28-ounce) can.

      • Cat March 13, 2017, 1:18 pm

        Easier and very fresh… Cot tomatoes in half and using the large side of your cheese grater, grate the meat right out of the skin.

  • Savannah February 23, 2017, 9:35 pm

    So easy, healthy and simple. LOVE IT

  • Sarah February 22, 2017, 11:25 pm

    This is an amazing recipe The whole Family loved it I totally recommend it

  • Cindy February 15, 2017, 1:08 pm

    If I do not have onions could I use green onions or onion powder also would italian diced tomatoes work?

    • Joanne February 15, 2017, 7:34 pm

      Green onions will work as will the diced tomatoes.


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