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Tomato Soup Recipe

3-Ingredient Tomato Soup

This easy tomato soup uses just three simple ingredients: canned tomatoes, butter, and onion. It's creamy, rich, and packed with flavor without any cream or complicated steps. Perfect for a quick lunch or cozy dinner!
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 2 bowls
Course: Soup
Cuisine: American
Calories: 348
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 tablespoons unsalted butter
  • 0.5 large yellow onion cut into large wedges
  • 1 28-ounce can whole peeled or crushed tomatoes with juice
  • 1.5 cups water, vegetable stock, or chicken stock low sodium recommended
  • 0.5 teaspoon fine sea salt or more to taste

Equipment

  • Dutch oven or large saucepan
  • Blender or immersion blender
  • Ladle

Method
 

  1. Melt the butter in a large saucepan or Dutch oven over medium heat.
  2. Add the onion wedges, canned tomatoes with their juice, water or broth, and salt.
  3. Bring to a simmer and cook uncovered for about 40 minutes, stirring occasionally.
  4. 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.
  5. Taste and adjust seasoning with more salt if needed. Serve hot with your favorite bread or grilled cheese.

Notes

To make this soup vegan, replace butter with plant-based butter or olive oil. For a creamy variation, stir in a splash of cream after blending. If using fresh tomatoes, use about 2 pounds (10 to 12 medium tomatoes) and skip peeling. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.