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

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

  • 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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168 comments… Leave a Comment
  • Debbie December 29, 2017, 8:26 pm

    Delicious! Made it exactly by the recipe. Next time may use garlic also.

  • Paulette December 28, 2017, 5:55 pm

    I made this today and it was one of the best ones I have made. It was so simple. Can’t wait to make it again 🤗

  • Sarah December 16, 2017, 9:12 pm

    What a great recipe! I used San Marzano tomatoes but the soup as written was too acidic. Like other reviewers I added sugar and chicken bouillon and it was great! I sprinkled in some thyme to finish it off. The butter is really important for the soup’s flavor. I wouldn’t switch it out with oil. So glad to find this recipe. Filing away for next time…

    • Kudzai December 29, 2017, 12:46 pm

      The soup is amazing!!! The sugar thing works well my parents and siblings loved it. Making dinner for the whole family plus visitors made easier. Thanks!!

  • Kim November 13, 2017, 1:49 pm

    This was absolutely delicious. I cooked mine in the crock pot. I just threw all of the ingredients in added fresh garlic and cooked on high for 4 hours, let it cool and then pureed it. Yummy!

  • Ann November 6, 2017, 7:24 pm

    Absolutely as simple as it claims to be and deliciously satisfying!

  • alanna November 6, 2017, 2:17 pm

    Made this last night and it was heavenly! I simmered two sprigs of rosemary in there (took them out before blending) and it added so much flavor! Would definitely recommend that if you happen to have some around

  • Brenda Ortega October 24, 2017, 9:32 am

    The best recipe ever It was so easy to make and it was so delicious

  • Jennifer October 23, 2017, 1:41 pm

    Does It taste different if using olive oil instead of butter? Thank you!

    • Joanne November 7, 2017, 3:54 pm

      Hi Jennifer, the butter makes it really creamy tasting, but olive oil should still work in its place.

  • Ezzy October 19, 2017, 10:09 pm

    I thank you for this recipe. I love the tomato steak recipe my family has always made but most canned soups contain gluten or peppers. I do not respond well to either one. I tried it with one that didn’t and was not overly fond of it (or the price tag). This recipe worked beautifully. I did make it with fresh tomatoes, so I will try canned soon. We had A LOT of fresh.

  • Roz October 18, 2017, 8:45 pm

    I love tomato soup but can’t abide the canned version. This is a quick recipe that tastes wonderful. I made it according to the directions. Will definitely Make it again.


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