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

Easy Three-Ingredient Tomato Soup Recipe

How To Make The Easiest Tomato Soup From Scratch

This simple homemade tomato soup is quick, easy, and insanely delicious. It is excellent with canned tomatoes, but you can also use fresh tomatoes. Tips for canned and fresh tomatoes are found in the recipe below. If you love quick, no-fuss recipes, this is it!

Easy Three-Ingredient Tomato Soup

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.

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

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.

Watch our video above and 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 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

Frequently Asked Questions

Can I make this tomato soup vegan? Yes, olive oil or a plant-based butter is an option. You can also use coconut oil. It 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.

Can I add cream? Yes, although, with the butter in this recipe, only a small splash of cream is needed.

Can I make this soup in advance? Yes! Store homemade tomato soup in an airtight container in the fridge for up to three days or freeze up to three months.

More Easy Soup Recipes

We have many soup recipes on Inspired Taste. Here are a few favorites:

For more tomato-based soups, take a look at our chilled tomato soup recipe (Gazpacho) or this roasted tomato sop with lemon.

I love creamy soups. Two of the most popular creamy soups on the blog are this easy creamy veggie soup and this simple homemade potato soup.

Homemade broths add so much to soups. Here’s our recipe for homemade vegetable broth as well as our favorite recipe for chicken broth.

While we are on the subject of chicken, you must take a look at our easy homemade chicken noodle soup recipe. It 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
  • 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

Watch Us Make the Recipe

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 ½ 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

Subscribe to Our Newsletter

Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free! Click Go to signup for free!

584 comments… Leave a Comment
  • Tammy April 13, 2021, 10:01 pm

    Made this for the first time and it was so easy and so good. I made exactly as instructed (with the exception of using salted butter) with chicken broth and next time I think I would sauté the onions in the butter to add more depth to the flavour. I also found that it took more salt than stated. A definite keeper.

  • Muriel April 1, 2021, 4:56 am

    I love tomatoes and I love tomato soup. Hands down this is the best tomato soup ever, I am 75 Years young and I have made many tomato soups over the years. I was looking for something absolutely easier to make. When I first read this recipe, I said to myself this looks easy peasy to do and not a lot of time to make. So made it and it was delicious. Now this is my go to tomato soup. I did add some basil and a pinch of Splenda to my our own taste. My husband love it and I served it with home made grill cheese sandwiches, where I used mayonnaise on the outside of the bread when grilling them instead of butter, that way it browns even faster and more tasting. Thank You both ever so much for sharing your wonderful recipe.

  • Liz March 24, 2021, 3:17 pm

    It’s a cold, rainy day today, so I made this soup today with grilled cheese. So easy! So delicious! My 1-year-old, 3-year-old, and 33-year-old all loved it!

  • Kelly March 15, 2021, 2:28 pm

    Absolutely love this soup! Once the butter is melted, I throw the onions in to get a nice caramelization on them before adding the rest of the ingredients. Thank you for this recipe!

  • Xitlali March 12, 2021, 5:00 pm

    This is hands down one of the easiest and most versatile recipes for tomatoe soup. I added one fresh tomatoe and sea salt. I paired it with a grilled cheese….let me tell you it was eaten up by my boyfriend in minutes.

  • Megan March 9, 2021, 5:01 pm

    Amazing how good it tastes with how easy it was to make. Even my 8 year old likes it! I used San Marzano tomatoes and real sea salt, which I think made a difference.

  • Lisa March 4, 2021, 7:52 pm

    This very simple recipe is absolutely perfect. I am so thankful I found it! The butter makes this velvety soup taste like a rich bisque and I added a bit of dried basil for a boost of flavor. It is divine!

  • Marilyn February 25, 2021, 9:33 pm

    This is a good base recipe. I’ve made it as written but found it lacking in flavor and depth. I recommend sautéing a couple chopped garlic cloves in the butter before adding the other ingredients, as well as adding in basil and a pinch of sugar to the soup.

  • Mary Andrade February 23, 2021, 9:17 pm

    Sorry if this comment is duplicated; my teens and husband interrupt me so many times I don’t know if I sent it or not LMFAO. This recipe is amazing, and taking the grilled cheese and dipping it into the soup is heaven! Unbelievable recipe, definitely a hero not a zero.

  • Kristi Werth Keogh February 18, 2021, 7:32 pm

    I’ve made this soup many times. I double the batch because 1 recipe is just enough for 2 large bowls. I also roast garlic in the oven and add it to the soup before I blend it and I add a touch of cream. It is absolutely delicious and VERY easy to make. I highly recommend this!

  • Chelsea February 18, 2021, 3:14 pm

    I used this recipe to provide a warm meal for my family from pantry items when we lost power in the Texas snow storm this week. Thank you so much for such a simple, delicious idea! This soup was a welcome warm meal during a very dark, cold time for us. We’ll keep it for brighter days ahead!

  • Madison February 17, 2021, 2:19 pm

    Hi! Would it work to make the soup, chill it in the fridge, then blend it? I am worried about damaging my blender with hot liquid.

    • Joanne July 5, 2021, 5:43 pm

      Of course.

  • Joyce February 16, 2021, 2:31 pm

    Delicious, Made it as directed (plus a pinch sugar to balance as suggested). It’s so good. I had some basil pesto on hand so I added a dollop on top. Heaven…restaurant quality. Thank you!

  • Lexi February 15, 2021, 11:58 am

    Love how easy this is to make. It did come out a little acidic, but I just added some sugar and it turned out perfect!

  • Kristi February 14, 2021, 10:52 pm

    Loved this! I sautéed the onions in the butter to speed up the process so I didn’t have to cook everything for 40 min. Puréed it but left it coarse as suggested. Added a bit of sugar (maybe 1 T.), cream (1/4 – 1/2 c.), basil and fresh cracked pepper. Super yummy!


Leave a Comment/Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Guidelines. You must be at least 16 years old to post a comment. All comments are governed by our Privacy Policy & Terms.

* Required fields (Email address will not be published)

Did you make it? How was it?:


Previous Post: Next Post: