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
  • Patricia B March 12, 2018, 10:04 pm

    How would it be to saute the onion a bit in the butter just until softened? Also thinking of making with vegetable broth instead of water. Am vegetarian.

    • Joanne May 2, 2018, 3:01 pm

      Hi Patricia, Cooking the onion in the butter until soft is definitely an option. Vegetable broth would be an excellent upgrade.

  • Tina March 11, 2018, 8:48 pm

    This is amazing! Never eating canned tomato soup again. So simple. Only change I made was using beef broth because I had no chicken stock. Yummy!!

  • Susan March 10, 2018, 11:11 pm

    I made this incredibly easy Tomatoes soup and I am hooked! I loved it and had to Make it a second time nut diubled The Recipe zo inwilligen last langer!

  • Debbie kemp March 3, 2018, 2:05 pm

    This was delicious ! Made it with unsalted butter do to diet need. Next with thin with a little rice milk. Because I like it a bit thinner.

  • Kim February 10, 2018, 11:03 pm

    This soup is amazing, I will never open a can of tomato soup again! I did add 2 tablespoons of pesto sauce to give it a tomato basil flavor and instead of butter used light butter with canola oil just decrease calories(especially in view of adding calories with the pesto sauce). Delicious hot or cold!

  • Kim February 10, 2018, 2:59 pm

    A-mazing! I was super hungover and was able to make this with just what I had in the fridge. I made it with the following modifications: small punnet of cherry tomatoes, 3 carrots, half an onion, garlic, butter, bay leaf, some water and salt and pepper. Whizzed it in the food processor after 40 minutes and then added a bit of cream. Perfect with a grilled cheese sandwich. This will definitely be my go-to tomato soup recipe from now on, thanks!

  • Alessandra Razzante February 8, 2018, 11:33 am

    Thanks for the recipe! So simple yet delicious!

  • J. Hockman February 7, 2018, 1:11 pm

    As I have a supply of Cans of plain Tomato Soup, could I dress up my soup by adding the butter/onion method?

    • Joanne February 9, 2018, 1:30 pm

      Hi there, great question! You could follow the recipe and just not add the water (and replace the tomatoes with your soup). Or, try cooking some onion in butter until soft and sweet then blending that into the canned soup.

  • Steve February 4, 2018, 1:44 pm

    This recipe is really good as is but I can’t leave anything alone, so I (like Laura) put a chunk of parmesan cheese and 3-4 dashes of hot sauce in while cooking. I then add about 1 cup of heavy cream or half and half while blending. Delicious!!

  • Laura February 1, 2018, 12:27 pm

    I added a chunk of parmesan cheese to cook down with soup – it is so delicious and adds a nice flavor to take away from canned tomatoes.


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