My favorite tomato soup recipe! You wouldn’t believe that three ingredients (butter, onion, and tomato) could come together to make tomato soup this velvety and delicious, but let me tell you. You can. Jump to the Tomato Soup recipe
How to make the easiest tomato soup from scratch
This Easy Homemade Tomato Soup is quick, easy, and incredibly delicious. It tastes great with canned tomatoes, but you can use fresh tomatoes too. See the recipe below for tips on using canned tomatoes and fresh tomatoes. If you like quick and easy recipes, here it is!
This tomato soup is inspired by one of the most famous recipes: Marcella Hazan’s ketchup.
Butter, tomatoes and onions are simmered until slightly thickened. The onion comes out and the sauce can be poured over the pasta.
It’s amazing and absolutely delicious. We use the same three ingredients for this tomato soup, but add a little water and mix just before serving.
We like to serve it with a grilled cheese sandwich, but a slice of this Rosemary Focaccia Bread is a great idea too!
make the soup
Here’s how to make the best (and easiest) tomato soup
Add water or broth and cook over low heat. Bring everything to a simmer, salt and leave for about 40 minutes.
Watch our video above and see how creamy it gets. Thanks to the butter.
Mix. I find an immersion blender helpful, but a blender works just as well. Adjust the soup for seasoning, then grab a bowl… and maybe a grilled cheese sandwich?
This soup is also fantastic when topped with homemade croutons or served alongside this easy Butter Garlic Bread.
Which tomatoes should I use?
This soup goes great with canned tomatoes. I like to use whole peeled tomatoes or tomato passata.
By the way, we love San Marzano tomatoes and are always enthusiastic about Muir Glen tomatoes. Neither is watery and both taste great.
You can also use fresh tomatoes. You will need 10-12 whole tomatoes (or about 2 pounds). It’s best to peel them, but we made the soup with unpeeled tomatoes.
A quick summary
It’s your new favorite weeknight meal. Promise.
- This tomato soup has three ingredients (plus water and salt).
- Everything is thrown into a pan without browning, without swimming on a stove.
- You can use canned tomatoes, and you should.
- Did I mention there are only three ingredients?
What our readers say
If you think our recipe doesn’t help you get the perfect tomato soup at home, check out what our readers have to say about the recipe! For more feedback see the comments section below.
“WOW! What a delicious and easy tomato soup, my three year old and one year old loved it as did my husband and I.” – Ashley
“This is the best tomato soup, hands down!! I can’t say that categorically. I didn’t change anything in the recipe and it turned out perfect. Nothing could be easier to prepare.” -John
“Exactly as written. Oh my god it was amazing!” – Dayana
Frequently Asked Questions
Can I make this vegan tomato soup? Yes, olive oil or vegetable butter is an option. You can also use coconut oil. It might sound strange, but the light coconut flavor with onion/tomato is quite tasty.
Can I add basil? This soup tastes great with or without basil. Adding a handful of fresh basil at the end before pureeing the soup is a great idea.
can i add cream Yes, although with the butter in this recipe, you only need a tiny touch of cream.
Can I make this soup ahead of time? Yes! Store homemade tomato soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Easier soup recipes
We have many soup recipes on Inspired Taste. Here are some favorites:
For more tomato-based soups, check out our Cold Tomato Soup (Gazpacho) recipe or this Roasted Tomato Juice with Lemon.
I love creamy soups. Two of the most popular creamy soups on the blog are this Easy Creamy Vegetable Soup and this Easy Homemade Potato Soup.
Homemade broths add a lot to soups. Here’s our homemade vegetable broth recipe as well as our favorite chicken broth recipe.
While we’re talking chicken, be sure to check out our Easy Homemade Chicken Noodle Soup Recipe. It’s healthy, filling and tastes amazing. It’s also quicker to make than the traditional version!
I love this light broccoli cheddar soup! It’s creamy and so delicious.
Updated recipe originally posted October 2015. Since posting in 2015 we have changed the recipe to make it clearer and added a short recipe video. – Adam and Joanne
Simple three ingredient tomato soup
You only need three main ingredients to make this rich and velvety tomato soup recipe. This, folks, is your new favorite weeknight meal.
Makes 2 generous servings
Watch us at the recipe
4 tablespoons unsalted butter
1/2 large onion, cut into large wedges
1 (28-ounce) can tomatoes, we prefer to use whole peeled or chopped tomatoes, see notes for fresh tomatoes
1 ½ cups water, low-sodium vegetable broth, or chicken broth
1/2 teaspoon fine sea salt or more to taste
Melt the butter in a Dutch oven or large saucepan over medium heat.
Add the onion pieces, the water, the can of tomatoes with their juice, and 1/2 teaspoon salt. Bring to a boil. Bake uncovered for about 40 minutes. Stir occasionally and add additional salt as needed.
Puree the soup, then taste. The soup doesn’t have to be super smooth, some texture is a nice touch. A hand blender makes it quick, or you can use a blender. If using a regular blender it is best to blend in batches and not fill the blender as full as you normally would as the soup will be very hot. We like to remove the center insert from the lid and cover it with a tea towel while we puree; this will help release some steam and keep the blender lid from coming off (which can be a big mess).
Advice from Adam and Joanne
- Can I use fresh tomatoes? Yes, if you want to use fresh tomatoes you will need 10 to 12 medium tomatoes (about 2 pounds). You can peel them, but we’ll skip this step because we’ll end up pureeing the soup anyway.
- Can I make this vegan? Yes, olive oil is an option, or coconut oil instead of butter. Coconut oil may sound weird, but the light coconut flavor with onion/tomato is pretty tasty.
- Can I add basil? This soup tastes great with or without basil. Adding a handful of fresh basil at the end before pureeing the soup is a great idea.
- Nutritional Information: The nutritional information below is an estimate. We use the USDA Supertracker Recipe Calculator to calculate approximate values. We leave out the salt as you will need to add some to your liking.
If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutritional value per serving: Part half the recipe / calories 348 / total fat 24.9g / Saturated Fatty Acids 14.8g / cholesterol 61mg / sodium 1485.4 mg / carbohydrates 29.6g / fiber 4.5g / total sugar 15.4g / protein 7.8g
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Source : inspiredtaste.net