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This easy tomato soup recipe is the best you’ll ever make, and it’s shockingly simple. It calls for just three main ingredients: butter, onion, and tomatoes.
Marcella Hazan’s famous tomato sauce inspires this easy tomato soup recipe, and I’m not exaggerating when I say it makes one of the best bowls of soup I’ve made. Don’t let the short ingredient list fool you, this soup is absolutely delicious! You might not think three ingredients can combine to make such a velvety and tasty soup, but they can.
This homemade tomato soup is truly one of my favorite soup recipes on Inspired Taste. If you love roasted tomatoes, see our roasted tomato soup recipe. Or for a summery chilled soup, I love our tomato gazpacho.
Key Ingredients
- Tomatoes: I love canned tomatoes for this soup. They’re always in season, so I can enjoy this recipe year-round. San Marzano or Muir Glen are my go-to. If you have fresh tomatoes, you’ll need about 10 to 12 medium (or 2 pounds). There is no need to peel them. Everything is blended in the end, anyway!
- Onion: I cut half a large onion into large wedges and then allow them to simmer with the tomatoes until it’s sweet and soft. The onion adds a lovely flavor and makes the soup creamy.
- Butter: I don’t add any cream or milk and use butter instead. The butter simmers with the tomatoes and onion, which flavors the soup and makes it taste rich and creamy.
Find the full recipe with measurements below.
How to Make Tomato Soup
Tip 1: Toss everything into a pot. To make the easiest tomato soup, toss butter, onion, a large can of tomatoes, and water into a large pot. (I usually use water in this soup, but vegetable broth, tomato broth, or chicken broth works, too.)
Tip 2: Simmer on low heat. Bring everything to a low simmer and cook for 40 minutes. The photo and video show that the soup becomes super creamy. That’s thanks to the butter. The onions also soften, which adds to the creaminess of our soup once it is blended.
Tip 3: Blend until smooth. I typically use an immersion blender, but a regular blender works perfectly fine. Adjust the soup with salt and pepper, then grab a bowl and enjoy!
Serving Suggestions
Our family loves homemade tomato soup with a grilled cheese sandwich, but this soup is also excellent topped with homemade croutons or served next to a slice of homemade focaccia or buttery garlic bread. I also love serving soup next to fresh salads like this easy chopped salad or homemade Caesar salad.
More Easy Soup Recipes
Easy Three Ingredient Tomato Soup
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This is the easiest and tastiest tomato soup I’ve made. I love serving with grilled cheese sandwiches, but this is also wonderful with crusty bread or homemade garlic bread on the side.
2 to 3 Servings
Watch Us Make the Recipe
You Will Need
4 tablespoons unsalted butter (57g)
½ a large onion, cut into large wedges
1 (28-ounce) can tomatoes, we prefer whole peeled tomatoes or crushed
1 ½ cups water, low sodium vegetable stock, or chicken stock
½ teaspoon fine sea salt, or more to taste
Directions
1Melt the butter over medium heat in a Dutch oven or large saucepan.
2Add onion wedges, water, tomatoes with their juices, and 1/2 teaspoon of salt.
3Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.
4Blend the soup, and then season to taste. The soup doesn’t need to be ultra-smooth; some texture is nice. An immersion blender does make quick work of this, or you can use a blender. When using a regular blender, work in smaller batches, and don’t fill it too high – hot soup expands! For safety, remove the lid’s center insert and cover the opening with a kitchen towel while blending. This releases steam and prevents messy splatters.
Adam and Joanne’s Tips
- Storing: Store in an airtight container in the fridge for up to three days or freeze for up to three months.
- Fresh tomatoes: Use 10 to 12 medium tomatoes (2 pounds). No need to peel them, everything is blended in the end.
- Vegan tomato soup: Substitute the butter for plant-based butter or extra-virgin olive oil.
- For tomato basil soup: Add a handful of fresh basil before blending the soup.
- Make creamy tomato soup: After blending, add a splash of cream for an extra creamy tomato soup.
- The nutrition facts provided below are estimates. We have omitted salt since you will need to add to your tastes.
Nutrition Per Serving
Serving Size
Half of the recipe
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Calories
348
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Total Fat
24.9g
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Saturated Fat
14.8g
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Cholesterol
61mg
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Sodium
1485.4mg
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Carbohydrate
29.6g
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Dietary Fiber
4.5g
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Total Sugars
15.4g
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Protein
7.8g
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