Marcella Hazan’s iconic tomato sauce serves as the inspiration for this incredibly easy and flavorful tomato soup. It’s hard to believe that just three ingredients can create such a rich, velvety texture, but they absolutely do.
This tomato soup is one of my all-time favorites on Inspired Taste. Using canned tomatoes makes it a breeze, though I’ve included tips for fresh tomatoes below. If you adore the deep flavors of roasted tomatoes, check out our roasted tomato soup recipe, or if you’re craving a cool summer option, our tomato gazpacho is a must-try.
Easy Homemade Tomato Soup
Perfect Pairing with Grilled Cheese
Key Ingredients
- Tomatoes: Canned tomatoes are my top choice because they are consistently ripe and flavorful year-round. I recommend San Marzano or Muir Glen varieties. If using fresh, you’ll need 10 to 12 medium tomatoes (about 2 pounds)—no need to peel, as everything is blended later.
- Onion: Half of a large onion, sliced into wedges, simmers with the tomatoes, enhancing the soup’s sweetness and creating a naturally creamy texture.
- Butter: Instead of cream, I rely on butter to achieve a rich, silky consistency. As it simmers with the tomatoes and onion, it infuses the soup with depth and richness.
How to Make the Best Tomato Soup at Home
Making this soup couldn’t be easier. Simply add butter, onion, a large can of tomatoes, and water (or broth) to a pot. While I typically use water, you can substitute vegetable or chicken stock for extra flavor. If you’re using fresh tomatoes, refer to the tips below.
Cooking Process
- Combine Ingredients: Place the tomatoes, butter, onion, and water into a large pot.
- Simmer: Let the mixture cook gently for 40 minutes, stirring occasionally. As the soup simmers, the onions soften and the butter melds with the tomatoes, resulting in a luscious texture.
- Blend: Once cooked, blend the soup until smooth using an immersion blender or a standard blender. If using the latter, be cautious—blend in batches and allow steam to escape to avoid spills.
- Season & Serve: Adjust with salt and pepper to taste, then serve hot.
What to Serve with Tomato Soup
Tomato soup and grilled cheese sandwiches are a match made in heaven. You can also top your soup with homemade croutons or pair it with buttery garlic bread or freshly baked focaccia for a comforting meal.
Looking for something lighter? Serve alongside chopped salad, tahini kale salad, or Caesar salad for a well-balanced meal.
Three-Ingredient Tomato Soup Recipe
Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
Servings: 2 to 3
Ingredients
- 4 tablespoons unsalted butter
- 1/2 large onion, cut into wedges
- 1 (28-ounce) can whole or crushed tomatoes
- 1 ½ cups water, vegetable stock, or chicken stock
- 1/2 teaspoon fine sea salt (adjust to taste)
Directions
- Melt the butter in a Dutch oven or large saucepan over medium heat.
- Add the onion, tomatoes (with juices), water, and salt.
- Simmer uncovered for 40 minutes, stirring occasionally. Adjust seasoning if needed.
- Blend until smooth. The soup can be slightly textured or fully pureed, depending on your preference. If using a blender, blend in batches and allow steam to escape by removing the lid insert.
- Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months.
Tips & Variations
- Using Fresh Tomatoes: Replace canned tomatoes with 10 to 12 medium fresh tomatoes (about 2 pounds)—no peeling required.
- Vegan-Friendly Version: Swap butter with plant-based butter or extra-virgin olive oil for a dairy-free option.
- Tomato Basil Soup: Add fresh basil just before blending for a vibrant twist.
- Extra Creamy Texture: Stir in a splash of heavy cream after blending for an even richer soup.
Nutrition (Per Serving)
- Calories: 348
- Total Fat: 24.9g
- Saturated Fat: 14.8g
- Cholesterol: 61mg
- Sodium: 1485.4mg
- Carbohydrates: 29.6g
- Dietary Fiber: 4.5g
- Total Sugars: 15.4g
- Protein: 7.8g
Easy Three-Ingredient Tomato Soup
Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
Servings: 2 to 3
Ingredients
- 4 tablespoons unsalted butter
- 1/2 large onion, cut into wedges
- 1 (28-ounce) can whole or crushed tomatoes
- 1 ½ cups water, vegetable stock, or chicken stock
- 1/2 teaspoon fine sea salt (adjust to taste)
Directions
- Melt the butter in a large pot over medium heat.
- Add the onion, tomatoes (with their juices), water, and salt.
- Bring to a gentle simmer and cook uncovered for 40 minutes, stirring occasionally.
- Blend the soup until smooth using an immersion or regular blender. If using a standard blender, work in batches and allow steam to escape to prevent splatters.
- Taste and adjust seasoning as needed. Serve hot with your favorite side.
Storage Tips
- Refrigerate in an airtight container for up to 3 days.
- Freeze for up to 3 months for a quick meal later.
Recipe Variations
- Fresh Tomato Version: Use 10 to 12 medium fresh tomatoes (about 2 pounds) instead of canned.
- Vegan Option: Swap butter for plant-based butter or olive oil.
- Tomato Basil Soup: Add fresh basil before blending.
- Creamy Tomato Soup: Stir in a splash of heavy cream after blending for extra richness.
Enjoy this simple yet flavorful tomato soup! 🍅✨