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. We love serving this with a grilled cheese sandwich, but a slice of this rosemary focaccia bread is also an excellent idea!

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
  • TOTAL

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 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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568 comments… Leave a Comment
  • Martin February 13, 2021, 6:31 pm

    This soup tastes amazing it really is so easy to make thanks for sharing your recipe.

    Reply
  • Rachel February 13, 2021, 12:36 pm

    Delicious! What a great, easy recipe. I made it twice this week. Definitely adding this to our rotation. Thank you!

    Reply
  • AlberrtL J Hall February 8, 2021, 2:37 pm

    A couple ofcomments I’ve made a very similar recipe with about half the onion and acouple of cloves of garlic I do not see the point of using a LOW SALT STOCK [cube] and then add additional salt! I use a regular well known ORGANIC stock cube[or cubes] I also found that with a couple of batches just for variety a half carton of GREEK YOGHURT helps and maybe a pinch or two of [smoked] or HOT PAPRIKA. The above recipe is however perfectly fine but after a few batches why not experiment?!

    Reply
  • John I February 6, 2021, 4:36 pm

    Too acidic. Inedibly so. I used Walmart’s storebrand tomatoes, so it might have been that that doomed the soup but it was really not good. I might thicken it, add some herbs, etc. to make a sauce but I can definitely say that this recipe using WM tomatoes isn’t enjoyable at all.

    Reply
    • Adam February 8, 2021, 5:20 pm

      Hi John, So sorry that the recipe didn’t turn out as expected. Next time if you find that any dish with tomatoes seems too acidic, try adding a pinch of sugar to balance it out.

      Reply
  • Casey February 5, 2021, 7:57 am

    The best! Think it’s okay to double the recipe? Would you change any measurements? Thank you!!

    Reply
  • Alison February 4, 2021, 9:30 pm

    Instead of the blender could I use an immersion blender in the pot.

    Reply
    • Adam February 8, 2021, 5:21 pm

      Yes, absolutely 🙂

      Reply
    • CLARISSE April 26, 2021, 8:30 pm

      Hi, will this work with red onions? Those I have on hand.

      Reply
      • Adam April 27, 2021, 6:22 pm

        Hi Clarisse, Red onions would work nicely.

        Reply
  • Debbie February 2, 2021, 1:42 pm

    my husband hates tomato soup but he said this was delicious. I used Cento peeled tomatoes and Swanson organic chicken stock. Added some fresh pepper to serve and will definitely add fresh basil this summer – this is a keeper!

    Reply
  • Joyce January 30, 2021, 4:55 pm

    Best tomato soup I have EVER had…and even better because sooo very easy!!! Thanks for sharing with us!!!!

    Reply
  • Lizzy January 30, 2021, 12:40 pm

    Do I have to use butter? Does it add anything to the taste or texture? Can I just skip it?

    Reply
    • Joanne July 5, 2021, 5:43 pm

      Hi Lizzy, the butter does make the soup creamy and rich, but olive oil is an excellent stand in if you would prefer it.

      Reply
  • Mami January 26, 2021, 1:22 am

    Super easy recipe to try! Was very light and fresh. Onion added nice flavor and I also added dried herbs and fresh garlic!

    Reply
  • Shauna Fessler January 24, 2021, 3:25 pm

    Really tasty and easy! I used heirloom garden tomatoes that I canned this past summer. I did find it to be a tad acidic, probably due to the tomatoes I used, but nothing a little drizzle of agave nectar couldn’t help! This recipe is a keeper!

    Reply
  • Priscilla January 23, 2021, 4:32 pm

    The best tasting homemade tomato soup recipe EVER! And super easy to prepare! Thank you for sharing that bowl of yummy goodness recipe!!!!

    Reply
  • Stephanie January 23, 2021, 2:12 pm

    This soup was insanely good. I followed it exactly, opting for San Marzano tomatoes and chicken stock.

    Reply
  • Amy January 21, 2021, 7:40 pm

    I just made this, and it’s absolutely delicious! If anyone else is watching their fat intake – I did cut the butter in half and it’s still very creamy tasting. No regrets. I Also used shallots, added cracked pepper and a few cloves of minced garlic.

    Reply
  • Marlene T January 21, 2021, 6:41 pm

    Love this recipe. Have made it several times now with my home canned tomatoes. So yummy!

    Reply

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