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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.

Easy Three-Ingredient Tomato Soup Recipe

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

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.

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.

Easy Three-Ingredient Tomato Soup

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

Easy Three-Ingredient Tomato Soup

Try this Incredibly Easy and Creamy Vegetable Soup Recipe. It’s one of our absolute favorites and something we make often.

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, low sodium vegetable stock, or 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, 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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260 comments… Leave a Comment
  • AnnMarie August 4, 2018, 11:37 am

    Can you make this with fresh tomatoes? or will it be too watery? Thanks

    • Joanne August 9, 2018, 6:07 pm

      Hi AnnMarie, You can definitely use fresh tomatoes. The large can of tomatoes holds about 3 cups of tomatoes. You could peel the tomatoes (the easiest way to do this is to dunk them into boiling water and then into ice water).

  • Julia August 3, 2018, 3:52 am

    So delicious. I added sugar because the tomatoes were really acidic. Towards the end I also added parsley and garlic.

  • Carolyn Fink August 2, 2018, 8:22 pm

    This one is a winner! Delicious, easy, fast and a crowd pleaser! I subscribed to your email because I also made your banana bread tonight! Both were big hits! Cheers to you!

  • Vee August 2, 2018, 3:05 pm

    This was sooo good!! I have made it twice now, the 2nd time I used orange tomatoes, 1 jalapeno, vidalia onion, and half an orange bell pepper! Then I added rosemary and basil right before I blended it. Divine, so love this recipe!!

  • Stacy July 9, 2018, 4:58 am

    I’ve made this a few times already. Sometimes, I add a little sugar and balsamic vinegar or heavy cream, milk or half-n-half just to have some variation. Tomatoes are one of my favorite fruits. I try to make my meals from scratch as much as possible so that I know exactly what’s in it.
    Canned tomato soup is good in a pinch. But, to avoid that, I make 2 batches of soup, leave some for to refrigerate and the rest in the freezer in small bowls for faster thawing. I make a grilled cheese using different cheeses like smoked Gouda, Gruyère, Swiss, extra sharp cheddar, Muenster, Mozzarella and American sliced cheese and more. It’s fun to mix a few cheeses, too. Cut them into sticks and dipped them in a hot bowl of homemade tomato soup. Great comfort food. Great for enjoying on cold rainy days.

  • Juliane July 8, 2018, 6:16 pm

    Want to make this recipe soon as I have made Marcella Hazan’s tomato sauce and thought it tasted like really good tomato soup! My question is could I substitute milk for the water to make it a bit creamier?

    • Joanne August 3, 2018, 3:45 pm

      Hmm, that’s a good question. I think I’d stick with the water then add a splash of milk or cream at the end.

  • Jo K Mclean July 5, 2018, 5:14 pm

    How important is it to use salted butter??? Thanks in advance

    • Joanne August 3, 2018, 3:46 pm

      Not very important. Just remember that salted butter will mean you don’t need to add as much salt to season the soup.

  • Erin Enriquez June 25, 2018, 6:28 pm

    So easy, quick and delicious. My four year old would eat the whole batch if I let her. For anyone following a plant based diet or with a dairy allergy/intolerance just sub avocado oil. You won’t even know the difference. I also added about 1/4-1/2 tsp of minced garlic that I had left on my cutting board.

  • Josh June 23, 2018, 11:44 pm


  • Vibha June 12, 2018, 10:17 am

    Perfection , Thank you for sharing


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