This easy tomato soup recipe makes one of the best bowls of soup I’ve made. It’s shockingly simple and calls for only three main ingredients (butter, onion, and tomatoes). Don’t let the short ingredient list fool you, this soup is absolutely delicious!
Marcella Hazan’s famous tomato sauce inspires this easy tomato soup recipe. You might not think three ingredients can combine to make such a velvety and delicious soup, but they can.
This tomato soup is truly one of my favorite soup recipes on Inspired Taste. Canned tomatoes are excellent for this (although I have shared tips for using fresh below). 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 cream or milk to my tomato soup but use butter. The butter simmers with the tomatoes and onion, which flavors the soup and makes it taste rich and creamy.
How to Make Homemade Tomato Soup
To make this extra easy tomato soup, add butter, onion, a large can of tomatoes, and water to a large pot. (I usually use water in this soup, but stock or broth work, too). Remember, you can use fresh tomatoes – tips for using them are in the recipe below.
Bring everything to a low simmer and cook for 40 minutes. The photo and video show that our tomato soup becomes super creamy. That’s thanks to the butter. The onions also soften, which adds to the creaminess of our soup when blended.
Blend the soup 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!
What to Serve with Tomato Soup
Our family loves serving tomato soup with a grilled cheese sandwich. This tomato 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. Try our easy chopped salad, tahini kale salad, or homemade Caesar salad.
Easy Three Ingredient Tomato Soup Recipe
- PREP
- COOK
- TOTAL
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 garlic bread on the side.
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 whole peeled tomatoes or crushed
1 ½ cups water, low sodium vegetable stock, or chicken stock
1/2 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.
5Store homemade tomato soup in an airtight container in the fridge for up to three days or freeze for up to three months.
Adam and Joanne's Tips
- 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.
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Not sure whether I’ve already reviewed this recipe…but I have made it many times. The ingredients are always on hand and when I don’t have anything else planned this is a quick and yummy soup. For the broth I use water and one of the Better Than Bouillon vegetarian flavors and since those tend to be a bit salty I don’t add exta salt to the pot. Thanks for the recipe!
I made this tonight as a HUGE fan of tomato soup I thought this was a great recipe I did do my own little add ins like garlic some basil and parmasine cheese it came out great and very filling… I will be making this again but maybe trying it with fresh tomatoes instead of canned…. Always love trying new things and working my own magic into it… Thank you for sharing this simple and easy recipe with all of us.
That’s wonderful! I’m so happy to hear you loved the recipe and made it your own with those delicious additions. Homemade tomato soup is the perfect canvas for creativity, and it sounds like you’ve found a winning combination with the garlic, basil, Parmesan, and fresh tomatoes.
By far the most simple and tastiest tomato soup I’ve ever made. I add a sprig of rosemary and use whichever stock is leftover in the fridge. Absolutely delicious and the best thing to eat on a cold, dark night. Making it again within two weeks. Kept craving it. Thank you for this!!
It was good, but I also added fresh basil and a tablespoon of chicken Better than Bone Broth, and instead of water, used Brido brand chicken bone broth for more nutrition. I would suggest cutting the onion into much smaller pieces even though you’re using an immersion blender.
Totally agree
very good tastes amazing