Easy Three-Ingredient Tomato Soup
My favorite 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.
Watch Us Make the Recipe
How To Make The Easiest Tomato Soup From Scratch
This simple homemade tomato soup is quick, easy, and insanely delicious.
The 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.
Making The Soup
Here’s how to the best (and easiest) tomato soup
Add water or broth and simmer. 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.
Blend. I 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 topped with homemade croutons or served next to this easy buttery garlic bread.
What Tomatoes Should I Use
This tomato soup is excellent with canned tomatoes. I love using 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.
You can also 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.
A Quick Recap
This is your new favorite weeknight meal. Promise.
- 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?
What Our Readers Are Saying
If you don’t believe that our recipe helps you achieve perfect tomato soup at home, take a look at what our readers are saying about the recipe! More reviews are in the comments section below.
“WOW!! What a delicious and easy tomato soup, my three and one-year old were as thrilled as my husband and I were.” – Ashley
“This is the best tomato soup, hands down!! Cannot say that emphatically enough. Did not change a thing from the recipe and it was perfect. Couldn’t be easier to make.” – John
“Made this exactly as written. Oh my gosh, this was amazing!!!” – Dayna
More Easy Soup Recipes
- You might also want to take a peek at our chilled tomato soup recipe (Gazpacho)
- Try this Incredibly Easy and Creamy Vegetable Soup Recipe. It’s one of our absolute favorites and something we make often.
- A wonderful recipe for homemade vegetable broth — It’s ultra-satisfying!
- Or, for something a little different, our roasted tomato soup with lemon and thyme.
- This easy homemade chicken noodle soup recipe is healthy, satisfying, and tastes incredible. It’s faster to make than the traditional version, too!
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
- PREP
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
Directions
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 medium tomatoes (or about 2 pounds). You can peel them, but we skip this step since we will be blending the soup in the end anyway.
- Can I add basil? This soup is delicious with and without basil. Adding a handful of fresh basil at the end before blending the soup is a fantastic idea.
- 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
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I want to thank you for this recipe. I have been doing it for a while now, and I even added some other ingredients to my taste and my family and I are really happy about it. This is definitely a go to recipe for me. Thanks.
I made the soup with the tomatoes from my garden and added some basil. My husband and I really enjoyed it! I loved how easy it was. I will definitely make this again!
Hey there, just discovered your blog recently and have already tried several delicious recipes. I’m making this soup for dinner tonight, along with some on-the-grill grilled cheese sandwiches. I cannot wait to see how it turns out. I’m curious though–I’m using fresh tomatoes that I’ve already blanched / peeled in preparation. Do I need to concern myself with the seeds? Should they be seeded prior to cooking? Thank you for any advice you can provide.
This is my go to tomato soup recipe. It’s simple and always turns out great!
I’ve made this twice in two weeks, with all the tomatoes that are in season right now. The first time I followed the recipe, but added garlic and basil. It was SO good. The second time I added the same, plus half a chili pepper (seeded), a few sundried tomatoes to intensify the flavor, and then after blended, fresh corn kernals from about 4 cobs. AMAZING. I can’t wait and tweak a little to make again!
Tried to print off the recipe to make it easier to do alls I got was two pages with giant pictures and one page with giant ingredients
Hi Marcy, To get the printer friendly version all you need to do is click the printer button which is at the top of each recipe.
This was the best tomato soup ever. I made it exactly as you did in the video. I’m going to make this at least once a week now!! Thank you so much!
I made this soup today with mixed garden tomatoes. I added 3 cloves of garlic and a small banana pepper from the garden.My wife and son said it was the best tomato soup they ever had. definitely will make tons of this and freeze it.
Great, simple soup! I added some garlic and used vegetable stock, but it was still a very quick and easy crowdpleaser.
Yeah, I’ve been making this for a couple of years now. It’s our go-to, always-be-sure-to have-the-ingredients-on-hand, fast & easy weeknight dinner (coupled with inside-out grilled cheese sandwiches using Trader Joe’s Gruyere/Swiss cheese blend).
Delicious. I added a few cloves of garlic and a handful of fresh basil. I’ll definitely be making this again. Thank you.
Made this for myself so I did half the recipe.I used Italian style diced tomatoes. FANTASTIC!
Really simple, really good. I cooked the onions in the butter for a few minutes before adding the rest of the ingredients and I used an immersion blender rather than standard blender. This was the second time I’ve made this soup however the previous time I used half butter and half olive oil. Both ways are good.
Awesome and super easy tomato soup. I always like to be a vegetarian but my husband loves his meat. As we are both in our early 60s we decide to be a flexitarian. I’m not a confident cook. But this recipe is super easy, my husband and son have 2 portion each. It encourage me to even try your honemada garlic bread and flat bread. It’s going to be our weekly dish. Thank you Adam and Joanne.
this soup is just as awesome as the last time i made it. Its been a while. I altered the recipe because of 2 reasons, I am pregnant and cannot remotely stand onions and normally when I made this they were omitted because of my onion dislike and the 2nd is I only had 3 large tomatoes. I just halved the recipe and its perfect and me and baby LOVE it. I used fresh pretty close to almost over ripe, and soft without the peel and used my large ninja blender to combine. No chunks for me! Its so silky and delicious!