This simple tomato soup recipe makes one of the best soups I have made. Shockingly simple, 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 inspired this simple tomato soup recipe. You might not think that the three ingredients can be combined to make such a velvety soup, but it can. Our readers call this “the easiest soup I’ve ever made”, “so amazing”, “too easy, too delicious”.
This tomato soup is indeed one of my favorite soups. Canned tomatoes are perfect (although I shared the following tips for using fresh). If you like roasted tomatoes, see our roasted tomato soup recipe. Or for summer refrigerated soup, I like our tomato-covered glass gazebo.
Key Ingredients
- tomato: I love tomatoes with this soup can. They are always in the season so I can enjoy this recipe year-round. San Marsano or Muir Glenn is my first choice. If you have fresh tomatoes, you will need about 10 to 12 medium (or 2 pounds). No need to peel them off. Anyway, everything merged!
- onion: I cut the half-large onions into large wedges and let them cook with tomatoes until sweet and soft. The onions add a lovely flavor to the soup creamy.
- butter: Instead of adding cream or milk to the tomato soup, I use butter. Butter boils with tomatoes and onions to give the soup a rich and creamy flavor.
How to make homemade tomato soup
To make this extra tomato soup, add butter, onions, a large jar of tomatoes and add water to a large pot. (I usually use water in this soup, but also have a stock or broth work). Remember that you can use fresh tomatoes – tips for using them in the recipe below.
Bring everything to low heat and cook for 40 minutes. Photos and videos show our tomato soup becoming super creamy. Thanks to butter. The onions will also soften, which will add to the cream of our soup when mixed.
Mix the soup until smooth. I usually use an immersion mixer, but the normal mixer works very well. Adjust the soup with salt and pepper, then pick up a bowl to enjoy!
Our family loves to serve tomato soup with grilled cheese sandwiches. This tomato soup is also great, topped with homemade cubes or a piece of homemade crepes or butter garlic bread next to it. I also like to serve soup next to fresh salads, such as this simple chopped salad or a homemade Caesar salad.
Easy three-part tomato soup
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This is the easiest and most delicious tomato soup I have ever made. I like to go with grilled cheese sandwiches, but it’s also great with crusty bread or homemade garlic bread on the sides.
2 to 3 servings
Watch us make recipes
You will need
4 tablespoons unsalted butter
1/2 large onion, cut into large wedges
1 (28 oz) can tomatoes, we prefer whole peeled tomatoes or crushed
1½ cups water, low-sodium vegetables or chicken soup
1/2 teaspoon fine sea salt or more
direction
1Melt butter over medium heat in a Dutch oven or large pot over medium heat.
2Add the onion wedges, water, juice and 1/2 teaspoon salt.
3Cook on low heat. Cook, find about 40 minutes. Stir occasionally and add extra salt as needed.
4Mix the soup and season. The soup doesn’t need to be super smooth; some have good texture. An immersive mixer does this really quickly, or you can use a mixer. When using a regular blender, work in smaller batches, not too high – the hot soup will expand! For safety reasons, remove the center insert of the lid while mixing and cover the opening with a kitchen towel. This releases steam and prevents messy splashes.
5Store homemade tomato soup in an airtight container in the refrigerator 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 lbs). No need to peel them off, everything is fused together.
- Vegetarian Tomato Soup: Use butter instead of vegetable butter or high-grade olive oil.
- For tomato basil soup: Add a small amount of fresh basil before mixing the soup.
- Make cream tomato soup: Once mixed, add the cream to add extra creamy tomato soup.
- The nutrition facts provided below are estimates. We omitted the salt because you need to add your own flavor.
Nutrition per serving
Service size
Half of the recipe
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Calories
348
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Total fat
24.9 grams
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Saturated fat
14.8 grams
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cholesterol
61mg
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sodium
1485.4mg
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carbohydrate
29.6 grams
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Dietary fiber
4.5g
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Total sugar
15.4g
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protein
7.8 grams
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
