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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250 comments… Leave a Comment
  • Will October 23, 2018, 3:09 pm

    My only question is that I have gout and need to watch my sodium level. I didn’t see the sodium content on the post.

    • Joanne October 24, 2018, 1:26 pm

      Hi Will, We have updated the nutrition facts to include sodium.

      • MK October 28, 2018, 8:48 pm

        Sodium level could be lowered even more by making sure tomatoes are “no sodium”…and some organic brands of chicken broth are even lower than they used to be…check the labels…I too, am salt sensitive..love to make soup..but, packaged/canned broths can be very high in sodium

  • Autumn sadd October 21, 2018, 7:40 pm

    I am eating this soup right at this moment and it is AMAZING! This is my first time making tomato soup and it was so easy and so so delicious. I followed the recipe exactly and used chicken stock in place of water. I am in comfort food heaven! Thank you so much.

  • Shoukun October 14, 2018, 5:36 pm

    I made this today and was super happy with the results! A rich and flavorful soup. I added a bit of chili powder to give it a kick but it’s good as is!

  • Rosemary October 14, 2018, 3:50 pm

    As easy as it says and just as delicious!!!!

  • Belinda Jarvie October 4, 2018, 5:03 pm

    Added smoked paprika and a little cayenne pepper…delicious!

  • Aice September 25, 2018, 2:06 pm

    Can i add cream to make this tomato bisque?

    • Joanne September 25, 2018, 2:13 pm

      Yes, that would be lovely.

  • Ilsa September 22, 2018, 4:25 pm

    Can you pre-make (is that a word?) the sauce and wait for it to cool before blending it? Or does it need to be done all at one time?

    • Joanne November 1, 2018, 1:44 pm

      No problem! You can blend the soup later.

  • Becky August 28, 2018, 4:10 am

    Hi there, How many servings is this recipe for? Thanks

    • Joanne November 1, 2018, 1:43 pm

      The recipe makes two generous servings or 3 to 4 small servings.

  • Polly August 22, 2018, 10:50 am

    Could I use fresh tomatoes from my garden?

    • Joanne August 22, 2018, 12:36 pm

      Hi Polly, You can use fresh tomatoes to make the soup. One large can of tomatoes is similar to 3 to 4 cups of fresh tomatoes.

  • Sherry kaye August 8, 2018, 5:57 pm

    I cut the butter in half, used crushed tomatoes, onion, and chicken broth. Delicious!

    • Lisa Ann September 3, 2018, 3:38 pm

      Hi Sherry, Did you still use the blender? Thanks. Always looking for short cuts.


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