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 medium tomatoes (or about 2 pounds). You can peel them, but we skip this step since we will be blending the soup in the end anyway.
  • Can I add basil? This soup is delicious with and without basil. Adding a handful of fresh basil at the end before blending the soup is a fantastic idea.
  • 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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314 comments… Leave a Comment
  • Nannypie August 21, 2019, 8:09 am

    Thank you so much for this simple and delicious recipe. I have always loved tomato soup but I couldn’t tolerate the canned version and the thought of making it seemed daunting. But your 3 ingredient recipe is perfect!

    Reply
  • Sharon August 17, 2019, 8:29 am

    Looking forward to making the tomato soup but was wondering if you can recommend a couple of decent not too expensive immersion blenders. Thanks!

    Reply
    • Joanne August 19, 2019, 3:26 pm

      Hi Sharon, We have not tried many brands, so it’s hard to compare, but we love Cuisinart and KitchenAid, which both have a few options that under $40.

      Reply
  • Wally August 16, 2019, 3:42 pm

    My wife loves tomato soup, so we made this one and it was great. We will do this again thanks.

    Reply
  • Nicole Klebe August 7, 2019, 3:50 pm

    This tomato soup is amazing! I’m wondering if it would be okay to can if using fresh tomatoes. Maybe add a little lemon juice before to kick up the acid level?

    Reply
    • Joanne August 19, 2019, 3:27 pm

      Fresh tomatoes are amazing in this soup. When we’ve made it with fresh tomatoes, we have not found the need to add any additional ingredients, but a spritz of lemon in tomato sounds amazing, anyway.

      Reply

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