Easy Three-Ingredient Tomato Soup

My favorite 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.

Watch How We Make Tomato Soup

How To Make The Easiest 3-Ingredient Tomato Soup From Scratch

This simple homemade tomato soup is quick, easy, and insanely delicious.

The 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.

Easy Three-Ingredient Tomato Soup Recipe // My favorite 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.

Making The Tomato Soup

Here’s how to the best (and easiest) tomato soup:

Combine butter, onion, and tomatoes. 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.

Add water or broth and simmer. 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.

Blend. I 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? This soup is also amazing served next to this easy buttery garlic bread.

Easy Three-Ingredient Tomato Soup -- We use canned or fresh tomatoes to make it.
Tomatoes (canned or fresh), onion, and butter.
Easy Three-Ingredient Tomato Soup -- What the tomato soup looks like after adding water (or broth) and simmering.
What the tomato soup looks like after adding water (or broth) and simmering.

What Tomatoes Should I Use

This tomato soup is excellent with canned tomatoes. I love using 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.

You can also use fresh tomatoes. You will need 10 to 12 whole tomatoes (or about 2 pounds). It’s best to peel them, but we have made the soup with unpeeled tomatoes.

A Quick Recap

This is your new favorite weeknight meal. Promise.

  • 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?

What Our Readers Are Saying

If you don’t believe that our recipe helps you achieve perfect tomato soup at home, take a look at what our readers are saying about the recipe! More reviews are in the comments section below.

“WOW!! What a delicious and easy tomato soup, my three and one-year old were as thrilled as my husband and I were.” – Ashley

“This is the best tomato soup, hands down!! Cannot say that emphatically enough. Did not change a thing from the recipe and it was perfect. Couldn’t be easier to make.” – John

“Made this exactly as written. Oh my gosh, this was amazing!!!” – Dayna

Easy Three-Ingredient Tomato Soup Recipe

More Easy Soup Recipes

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

  • PREP
  • COOK
  • TOTAL

You only need three main 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, see notes for fresh tomatoes

1 1/2 cups water, low sodium vegetable stock, or chicken stock

1/2 teaspoon fine sea 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 1/2 teaspoon of salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.

    Blend the soup, and then season to taste. The soup doesn’t need to be ultra-smooth, some texture is a nice touch. An immersion blender does make quick work of this, or you can 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 to release some of the steam and prevents the blender lid from popping off (which can be a big, hot mess).

Adam and Joanne's Tips

  • Can I use fresh tomatoes? Yes. If you want to use fresh tomatoes, you will need 10 to 12 whole tomatoes (or about 2 pounds). It’s best to peel them, but we have made the soup with unpeeled tomatoes.
  • 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: 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 and Joanne Gallagher

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278 comments… Leave a Comment
  • Susan Brown May 11, 2019, 4:17 pm

    Just going out to buy the ingredients to make the Orzo pasta salad. Thanks.

    Reply
    • Adam May 11, 2019, 4:40 pm

      Be sure to come back to let us know how it went 🙂

      Reply
  • Oakchic May 4, 2019, 8:48 am

    My family and I love this soup! I’ve made it for lunch and for dinner! I double the recipe and after I blend it I add about 1/2 cup of heavy cream to make it even more creamy. Delish!

    Reply
  • Tina April 28, 2019, 8:25 pm

    I had the flu and wanted tomato soup. I found this recipe and I was amazed at the simplicity! I thought “there is no way this is going to come out tasting amazing” I was wrong! Because I wasn’t feeling well, I didn’t want to “watch the pot”. So I tossed everything into the InstantPot and hit the soup mode (after melting the butter on the sauté mode) I used an immersion blender and it was incredible! I added a few crushed up cheese straws for croutons. This is now my new favorite soup! Can’t thank you enough!

    Reply
  • Suzanne April 23, 2019, 9:18 am

    Just wondering if you could use shallots in place of onion? I have some that I need to use up.

    Reply
    • Joanne May 1, 2019, 12:26 pm

      Shallots would be lovely!

      Reply
  • Jessica March 28, 2019, 7:35 pm

    I’m trying earthbalance margarine, instead of butter to make it vegan. Does it matter if it’s white or sweet onion?

    Reply
    • Joanne March 29, 2019, 1:17 pm

      Hi there, We have used both types of onion in the soup before and it tasted great. Use whatever you have.

      Reply
  • Ashley KU March 4, 2019, 9:00 pm

    WOW!! What a delicious and easy soup, my three and one-year old were as thrilled as my husband and I were. I made a couple of changes, based on some of the other reviews – I added 1/2tsp of sugar and a small handful of chopped basil as it cooked. Then just before blending I added 1c of half and half. Absolutely wonderful. Will definitely be adding this to our normal rotation.

    Reply
  • Kelli March 3, 2019, 1:48 pm

    This soup is amazing! I have made it 4 times now exactly as it is and my husband loves it. I have another pot going on the stove right now. And, the can of San Marzano whole tomatoes is almost 4 times this recipe which i used for a crowed when my 3 kids came home. They too loved it.

    Reply
  • Patricia Bassett March 1, 2019, 9:59 am

    I love this soup, easy to mak, delious to eat. I made this soup when I developed an allegy with tinned soup due to rapeseed oil being used ( It is in everything sadly) happily Ichanced upon this recipe and so far have passed to to all my friends, who are also loving it, thank you so much, it means I can once more enjoy tomato soup with a piece of home made bread

    Reply
  • Graham Rawsthorne February 25, 2019, 8:34 am

    Just made your tomato soup,bought a French stick and dunked into soup,so delicious. Yum yum

    Reply
  • Lynn Tremblay February 22, 2019, 2:46 pm

    Have most that have made this recipe use water, or chicken broth? thanks

    Reply
    • Joanne March 17, 2019, 12:53 pm

      Hi Lynn, We use water quite often, but think broth gives it a slight edge on flavor.

      Reply
  • John Dole February 20, 2019, 12:25 pm

    This is the best tomatoe soup, hands down!! Cannot say that emphatically enough. Did not change a thing from the recipe and it was perfect. Couldn’t be easier to make.

    Reply
  • Tina February 18, 2019, 5:46 pm

    This soup was amazing I cut mine in half used a 14oz can of Mutti cherry tomatoes less onion and butter of course. Added 1/2 tsp of sugar salt to taste. My special ingredient, after all, was done was 1/3 coconut milk ( like mine creamy) It was delicious without but the coconut milk made it amazing. Very easy and delicious recipe will definitely make this again😊

    Reply
  • Allison Headley February 18, 2019, 11:45 am

    This soup is delicious! I’ve made it many times now and my 7 year old loves it and eats it all up. I’m making a triple batch right now.

    Reply
  • ELIZABETH CORONADO February 14, 2019, 11:53 pm

    Amazing! Simply amazing. I love me some delicious tomato soup with a grilled cheese sandwich. This soup is so easy, I loved it. I did add a little bit of sugar. Not too much bc I didn’t want it to be too sweet. It was just right. I doubled the recipe. Most places I’ve tried tomato soup at, disappoint. Now I can make my own. Thank u for sharing this recipe. Will definitely be making it again and again and again and again.

    Reply

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