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.

Easy Three-Ingredient Tomato Soup Recipe

Making The Soup

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

Combine butter, onion, and tomatoes. 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.

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.

Tomato Soup Ingredients
Tomatoes (canned or fresh), onion, and butter.
Cooking tomato soup
What the tomato soup looks like after adding water (or broth) and simmering.

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

Easy Three-Ingredient Tomato Soup Recipe

More Easy Soup Recipes

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
  • 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 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 make this vegan? Yes, olive oil is an option or coconut oil instead of butter. Coconut oil might sound odd but the light coconut flavor with onion/tomatoes is pretty delicious.
  • 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
AUTHOR: Adam and Joanne Gallagher

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521 comments… Leave a Comment
  • Sheri September 9, 2020, 9:42 am

    I have never made homemade tomato soup before- we had so many tomatoes from our garden- this recipe was absolutely amazing- my husband wanted more – starting a new batch now-used mainly fresh “Amish” variety tomatoes and a couple tweaks – superb and no cream in it! Very good! Thank you!

  • Emily September 8, 2020, 2:42 am

    This soup is so ridiculously easy to make that you are honestly surprised at how good it tastes.It has become a staple in our household, though we always have to end up doubling the recipe to account for seconds and leftovers for the next day.

  • Tamiko September 4, 2020, 3:11 pm

    So delicious, made as directed but used 1 c water and 1 1/4 tsp chicken Better than Bouillon. I had skin-off puréed garden tomatoes in the freezer and I microwaved the frozen tomato to get 2 lbs, as a bonus the water separated from the pulp so I was able to pour it off and it was mostly fruit. Also, I hate the texture of white onions but I cooked them in the butter with a little bit of baking soda -the baking soda breaks them down so they’re not crunchy and I put a little granulated garlic in too. I added a little whipping cream to the soup before I immersion blended it, yum with grilled cheese. Thank you!!!

  • Polly September 2, 2020, 11:30 am

    Going to make this Tomatoe Soup now. It looks so good.

  • Eddie August 29, 2020, 6:57 pm

    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.

  • Angela August 25, 2020, 10:22 pm

    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!

  • Tabitha August 25, 2020, 12:32 pm

    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.

  • Jennifer F August 23, 2020, 10:24 pm

    This is my go to tomato soup recipe. It’s simple and always turns out great!

  • Jenna August 19, 2020, 10:47 pm

    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!

  • Marcy August 19, 2020, 10:55 am

    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

    • Adam August 20, 2020, 11:01 am

      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.

  • Leala August 17, 2020, 6:09 pm

    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!

  • Emil August 10, 2020, 6:17 pm

    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.

  • Jana August 2, 2020, 7:59 pm

    Great, simple soup! I added some garlic and used vegetable stock, but it was still a very quick and easy crowdpleaser.

  • David August 2, 2020, 7:09 pm

    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).

  • Cristina Herrera August 2, 2020, 5:40 pm

    Delicious. I added a few cloves of garlic and a handful of fresh basil. I’ll definitely be making this again. Thank you.


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