Ultra-Satisfying Homemade Chicken Noodle Soup Recipe

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.

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. 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.

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 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 or low-sodium chicken stock

1/2 teaspoon fine sea 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 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 — it doesn’t need to be ultra-smooth, some texture is a nice touch. An immersion blender makes 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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252 comments… Leave a Comment
  • Sheila Grant January 23, 2018, 8:54 pm

    This was awesome, will definitely be making it again, I doubled the recipe and added dried basil

  • Mike R. January 21, 2018, 9:35 pm

    Alright so this recipe is the bee’s knees, however here’s how you turn it up to 11! Add a can of beer, no joke a beer is the best replacement for the water or chicken stock. Also no pansy beer, if lite is in the name, just stop. I USED Hamm’s better than PBR or malt liquor. DO YOURSELF A FAVOR AND PUT A BEER IN YER SOUP!!!

  • Rhonda January 16, 2018, 8:29 pm

    OMG, this was amazing just made it. I had to double the recipe though to get plenty for all of us. Now I did not have a can of whole tomatoes as is very difficult to find that here in the Yucatan. But tomato sauce is found in abundance. Add a bit of garlic to the onions, simmered as instructions. then when doing the last part of blending in the blender added a little heavy cream to it and a bit more sauce, then mixed together and heated it up a bit more. This recipe is good. So glad I was able to find
    this recipe online..

  • Allyson January 11, 2018, 1:06 pm

    Thank you for this recipe! OMG! I’m seriously leaving this comment in between dipping my grilled cheese in this AMAZING soup! So easy, yet full of flavor. My adjustments: Added 1 tsp minced garlic, 1/2 C milk, & 1 Bay leaf while simmering (removed before blending)! Did I mention, I don’t like tomatoes, but this is delicious! Thanks again!

    • Jocelyn Martinez January 24, 2018, 4:07 pm

      Did you use water or chicken stock when you add the milk to the soup?

  • Kitsilanochef January 10, 2018, 12:05 pm

    A friend forwarded me this recipe and shared that she added two garlic cloves, a few chili flakes and some herb de provence. it was superb!!! great with a grilled cheese sandwich. i added just a splash of evaporated milk to make it a bit creamy and also used a whole onion. absolutely delicious! soon to become a family favourite and so easy. you dont need to simmer 40 minutes. 25 minutes was plenty!

  • kendra January 5, 2018, 10:06 am

    I liked it, but kids did not. They said it tasted like spaghetti sauce. I have plenty leftover so I think I will add some more spices and possibly a little cream to smooth it a bit. Once they said spaghetti sauce, I kind of agreed, but still liked it.

  • Eric Chamberlain January 3, 2018, 7:01 pm

    The was fantastic! Cracked a couple of cloves of garlic and thew them in along with a pinch pepper and a few squeezes of lemon juice!

  • Irh January 3, 2018, 4:10 pm

    Made it – was easy and delicious without being heavy. Only used 2 tablespoons of butter but added garlic and used chicken broth (store bought) instead of water. Do recommend!

  • Deb December 31, 2017, 9:18 am

    Why have I been using canned tomato soup all these years?! This was so easy and delicious!

  • Debbie December 29, 2017, 8:26 pm

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


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