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.

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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.

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.

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), a wonderful recipe for ultra satisfying homemade vegetable broth 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
  • TOTAL

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

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

  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. We have omitted salt since you will need to add to your tastes.

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

Nutrition Per Serving: Calories 321 / Protein 4 g / Carbohydrate 28 g / Dietary Fiber 5 g / Total Sugars 16 g / Total Fat 24 g / Saturated Fat 15 g / Cholesterol 61 mg
AUTHOR: Adam and Joanne Gallagher

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137 comments… Leave a Comment
  • barry parmenter February 12, 2017, 11:43 pm

    this will be the forth time i have made this. i have never had a better soup to go with a ham and cheese sandwich. it is a great warm up for a cold day lunch. just add a dill pickle.

    Reply
  • Sandy February 11, 2017, 10:12 pm

    My husband WILL NOT eat any soup that has milk in its base; plus, he’s a committed vegetarian. This recipe is perfect! Not too frilly; just as he likes it. We made it with gourmet grilled cheese sandwiches. I also really like tuna melts and will try it with that, as it is one of my favorites.

    Reply
    • Sandy February 11, 2017, 10:27 pm

      By gourmet I mean fontina cheese & sour dough bread from Panera.

      Reply
      • Cred March 5, 2017, 2:29 pm

        Better not tell him what cheese is made from then.😋

        Reply
  • Melissa February 3, 2017, 8:33 pm

    Comfort food doesn’t get any easier than this. Throw it in the pot when you walk in the door from work and by the time you get settled and make grilled cheese, it’s done.

    Reply
  • Alicia January 30, 2017, 9:13 pm

    I made this with chicken stock and it was delicious! It’s some if the best tomato soup I’ve ever had. I’ll be making this one from now on.

    Reply
  • Health assistant January 28, 2017, 4:54 pm

    I just made this soul for my fellas i work with and myself i added a littlw to much water but was able to balance it out it was wonder for this cold weathered day i added some garlic powder to it to help flavor and it worked great! Thank you for this great way to making tomato soup! I will keep this recipe for future times 😀

    Reply
  • Pinky January 25, 2017, 2:19 pm

    Thank you InspiredTaste! I just made this tomatoe soup, I was skeptical as to how creamy it will be with no milk in the ingredients but I was wrong! Deliciosa!! 😛

    Reply
  • Janey D January 23, 2017, 2:31 pm

    Oh my word. Made this for tea tonight with the grilled cheese sandwiches. Absolutely delish!! I added lots of garlic and black pepper and used a stock melt and milk instead of water. Fabulous. A new family fave. Thanks so much.

    Reply
  • Elen G January 17, 2017, 1:30 pm

    This will become a staple in our house. I love tomato soup, but I don’t love sodium, so this recipe allowed me to control that. I did use no sodium chicken broth and no sodium tomatoes and added some kosher salt at the end. I found myself sipping a mug of this for breakfast. 😀

    Reply
  • Anna Rindfleisch January 15, 2017, 7:34 pm

    Well, that was rough. I’m notrying sure if it was me, the equipment, or the recipe but I had a really tough time handling this. I had to add a ton of seasoning and the pot almost boiled over when I put a little backing soda in it to calm everything down

    Reply
    • Scott February 8, 2017, 1:24 pm

      Where do u see baking soda as an ingredient? Follow directions!
      I’ve made this at least 10 times always turns out yummy for my tummy!

      Reply
  • 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
    • Peggy January 27, 2017, 3:26 pm

      One reader sais to use 1/2 teaspoon baking soda and said it was very good and cuts the acidity makes sense. I will try it.

      Reply

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