If you’re craving a cozy, homemade meal without much fuss, this 3-ingredient tomato soup is perfect. It’s rich, smooth, and full of flavor using only canned tomatoes, butter, and onion. No cream, no complicated steps—just a simple recipe anyone can make.
Inspired by the famous Italian cook Marcella Hazan, this tomato soup proves that you don’t need a long list of ingredients to make something special. Whether you’re cooking for a busy weeknight dinner or a lazy weekend lunch, this soup is a reliable go-to.
Why You’ll Love This Tomato Soup
- Only 3 main ingredients
- No cream needed for a creamy texture
- Done in 45 minutes with just 5 minutes of prep
- Naturally gluten-free and easy to make vegan
- Pairs perfectly with grilled cheese, croutons, or crusty bread
Ingredients You’ll Need
- 4 tablespoons unsalted butter
Gives the soup a rich and silky texture. - 1/2 large yellow onion (cut into big wedges)
Simmering it whole brings sweetness and depth. - 1 (28-ounce) can of whole peeled or crushed tomatoes
Use a quality brand like San Marzano or Muir Glen. - 1½ cups water, low-sodium vegetable broth, or chicken broth
Water works great, but broth adds extra flavor. - 1/2 teaspoon sea salt (or to taste)
Tip: If using fresh tomatoes, you’ll need about 2 pounds (10–12 medium tomatoes). No need to peel them.
How to Make Tomato Soup from Scratch
- Start with butter and onion
In a large pot or Dutch oven, melt the butter over medium heat. Add the onion wedges. - Add tomatoes and liquid
Pour in the canned tomatoes (with their juice) and water or broth. Sprinkle in the salt. - Simmer gently
Bring the pot to a low simmer. Let it cook uncovered for about 40 minutes. Stir every so often. - Blend until smooth
Once the onion is tender and the soup is thick and rich, it’s time to blend. Use an immersion blender right in the pot or carefully blend in batches using a standard blender. The soup doesn’t need to be perfectly smooth—a little texture is great. - Taste and adjust
Add more salt if needed. Then pour into bowls and serve hot.
Serving Suggestions
This tomato soup tastes amazing on its own but is even better with:
- Grilled cheese sandwiches
- Crusty sourdough or garlic bread
- Homemade croutons
- A side Caesar or chopped salad
- A swirl of cream or a sprinkle of fresh basil for extra flair
Recipe Tips and Variations
- Vegan Option: Use plant-based butter or olive oil instead of regular butter.
- Add Basil: Toss in a handful of fresh basil leaves before blending for a tomato basil twist.
- Extra Creamy: Add a splash of heavy cream or coconut milk after blending if you like it creamier.
- Using Fresh Tomatoes: Use ripe tomatoes (about 2 pounds). No need to peel them—just blend everything at the end.
Storing & Freezing
Let the soup cool, then store it in an airtight container:
- In the fridge: Keeps for up to 3 days
- In the freezer: Freeze for up to 3 months. Reheat on the stove or in the microwave.
Nutrition Info (per serving – half of the recipe)
- Calories: 348
- Total Fat: 24.9g
- Saturated Fat: 14.8g
- Cholesterol: 61mg
- Sodium: 1485mg
- Carbohydrates: 29.6g
- Fiber: 4.5g
- Sugars: 15.4g
- Protein: 7.8g
Note: Nutrition may vary depending on ingredients used.
Final Thoughts
This 3-ingredient tomato soup is a must-try recipe. It’s fast, flavorful, and incredibly satisfying. Whether you’re making lunch for one or dinner for the family, it’s a classic you’ll come back to again and again.
Don’t forget to save or print this recipe and try it the next time you need a quick and comforting meal.
3-Ingredient Tomato Soup
Ingredients
Equipment
Method
- Melt the butter in a large saucepan or Dutch oven over medium heat.
- Add the onion wedges, canned tomatoes with their juice, water or broth, and salt.
- Bring to a simmer and cook uncovered for about 40 minutes, stirring occasionally.
- Use an immersion blender to blend the soup until smooth. You can also use a regular blender in batches. Be careful when blending hot liquids.
- Taste and adjust seasoning with more salt if needed. Serve hot with your favorite bread or grilled cheese.