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

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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

1 teaspoon kosher salt, or more to taste

Directions

    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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70 comments… Leave a Comment
  • JULY January 14, 2017, 9:15 pm

    A very simple tomato soup! Delish! I put a different spin…instead of blending after cooked I blend before, then cook. Add half the water then after done add the rest whole milk…allow to warm back up and add 1/2 tsp of baking soda. It will foam up then settle after stirring some. This takes the acid bite out and very smooth taste. Thanks for the recipe! JULY
    Austin, Tx

    Reply
  • Olivia January 12, 2017, 2:38 pm

    I made this, and tweaked it to my personal tastes (milk instead of water, 2 cloves of garlic, some fresh oregano, and a few tablespoons of white wine), and my sister, who HATES any soup with a tomato base, had some with our grilled cheese sandwiches and declared it “pretty ok.” So, success all around.

    Reply
  • Kim January 9, 2017, 6:01 pm

    I love easy soup recipes. I’m making this tomorrow night as it’s going to snow….again. Being previously from the East Coast, I always add Old Bay to my tomato soup – a lot or a little, depending on the weather. Thanks for the recipe.

    Reply
  • Irene January 9, 2017, 5:33 pm

    I made this soup yesterday and we finished it ALL with grilled cheese and bacon jam. OMG will be making this again and again. TKS

    Reply
  • Daniele Cervantes January 8, 2017, 9:27 pm

    Instead of using water have you tried using like a chicken stock? Would there be much of a taste difference good or bad? Just wondering if anyone has tried and if it helped cut down the strong acidity taste and maybe more flavor of the soup. Thanks

    Reply
    • Joanne January 10, 2017, 1:39 pm

      Chicken (or vegetable) stock would be great!

      Reply
  • Ashleigh January 7, 2017, 3:11 pm

    Just made this and it tastes great, however it’s a bit acidic for my tastes. I was thinking of adding a pinch of sugar to cut the acidity, any idea how much would be appropriate?

    Reply
    • Joanne January 7, 2017, 3:17 pm

      Hi Ashleigh, Sugar is a good option — I’d start with a half teaspoon and go from there. You should need much. You could also add a splash of cream or half-and-half, which will cut the acidity.

      Reply
    • Carol January 15, 2017, 9:41 pm

      1/4 tsp of baking soda will cut the acid.

      Reply
  • Theresia January 6, 2017, 9:05 pm

    This was wonderful! I was looking for a recipe that would make a Campbell’s tomato soup-type and although this had a slight different taste, it was amazing. I used a full stick of butter, a large can of Ro-Tel diced tomatoes and two small onions (quartered). And once I blended it, I put it back in the pot and heated it with 2 cups of Lactaid Whole Milk. Absolutely fabulous!

    Reply
    • Debra Barth-Meier January 12, 2017, 4:27 pm

      Tried your recipe!!! Absolutely awesomeness!! Thank you!!!🤗

      Reply
  • John Johnston January 6, 2017, 7:38 pm

    I just came across your interesting e-Mail and recipe for tomato soup and I will
    surely try it out soon,I’ll let you know what I think of it

    Reply
    • Joanne January 7, 2017, 12:31 pm

      Thanks John! We hope you love the soup as much as we do.

      Reply
  • Jackie January 6, 2017, 4:42 pm

    Can an immersion blender be used to puree in the pot instead of a blender?

    Reply
    • Joanne January 7, 2017, 12:31 pm

      Hi Jackie, An immersion blender would be great for blending the soup.

      Reply
  • Busy Momma Bee January 2, 2017, 3:18 am

    Oh goodness gracious! Delicious and easy- especially easy to doctor up to suit each persons tastes. I tried ghee instead of butter and caramelized the onions in Irvin’s low temp before tossing the test of the ingredients in. Simply simple and delicious. Oh yes and I tossed in some black pepper, garlic and dry basil while it was cooking. It truly hit the spot- your base recipe is excellent and will be my go-to going forward.

    Reply
  • Moe December 31, 2016, 8:45 pm

    Good

    Reply
  • Jeanne December 25, 2016, 8:13 pm

    Thanks for this great recipe. I made it for Christmas brunch and it was so easy and delicious. Everyone said having it would be a family tradition from now on.

    Reply
  • Yvette December 19, 2016, 4:09 pm

    Been looking for an easy tomato soup recipe and this soup is great. I just made it… thank u so much.. happy holidays.

    Reply
  • Sarah December 18, 2016, 8:36 pm

    Seems like an amazing quick soup! Cooking now. Do I cook it on medium or high for the 45 minutes?

    Reply
    • Joanne December 23, 2016, 7:02 pm

      The soup should be at a low simmer — I’d expect that to be medium-low to medium.

      Reply
  • Tricia December 7, 2016, 9:12 pm

    This soup was just what I needed on a stormy winter’s night and only pantry staples required! I’m passing the recipe to friends and family.

    Reply
  • Madison December 5, 2016, 3:54 pm

    Recently made this soup and I love it… so simple and easy but I feel like it’s a little too salty for my taste, what would you recommend for that?

    Reply
  • Deb December 3, 2016, 10:53 pm

    This tomato soup is heavenly. My husband absolutely loved it. And he doesn’t like anything. Thanks so much..
    Definately a time saver. Will be making it again and again. ☺

    Reply
  • Mary November 13, 2016, 7:04 pm

    Can I blend the tomatoes before cooking instead of after? My blender does not have a removable insert in the top.

    Reply
    • Joanne January 4, 2017, 2:26 pm

      Yes, but you should also finely chop or blend the onion as well.

      Reply
  • Kelli November 13, 2016, 12:47 pm

    Simple and delicious! I stumbled upon this recipe after I went to grab a can of tomato soup from the cupboard, and there wasn’t any.
    My son had just come home from a long, cold and rainy weekend of camping with his Boy Scout Troop. All he wanted was a tuna melt and tomato soup so he could warm up and get his belly full.
    I had all of the ingredients on hand, so I gave it a shot. I added fresh basil, a tiny drizzle of olive oil, a generous pinch of crushed red pepper and a little fresh ground black pepper. It was absolutely delicious!
    I’ll never buy canned tomato soup again. I’ll just grab a few extra cans of tomatoes to keep on hand.
    Thank you for sharing such a simple and delicious recipe.

    Reply
  • Becky November 11, 2016, 1:04 pm

    I have to have no salt so we used tomato sauce with no salt added. It was delicious. But next time I might mix a little milk or cream and half water. We doubled the recipe and it’s almost gone. Thanks so much.

    Reply
  • Kelsey bowden November 4, 2016, 9:00 pm

    Do I have to use onion, don’t currently have any on hand could I use onion powder or onion salt instead?

    Reply
    • Joanne November 8, 2016, 2:29 pm

      Onion does add a nice texture when it is blended into the soup, however, you could try using onion powder to make up for the loss of flavor.

      Reply
      • Deb December 3, 2016, 10:58 pm

        Give it 5* +

        Reply

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