Easy tomato soup is butter, half an onion and a 28-ounce can of whole tomatoes simmered together for 40 minutes, then blended smooth. Three ingredients, one pot, 45 minutes, serves 2 to 3.
There is no garlic, no cream, no herbs and no stock in the base recipe, and that is the whole point. The butter simmers with the tomatoes for 40 minutes and does all the work that cream normally does: it makes the soup taste rich and feel velvety without adding dairy heaviness. More ingredients would not make this better, they would just make it busier.
Cutting the onion into thick wedges instead of dicing it matters more than it sounds. Wedges hold together during the simmer and soften slowly into the liquid, which sweetens the soup without releasing the sharp raw onion bite that diced pieces give off in the first ten minutes. Everything gets blended at the end anyway, so the shape only affects the cooking, not the finish.
Easy Tomato Soup
Course: Soups, LunchCuisine: AmericanDifficulty: Easy3
servings5
minutes40
minutes348
kcalButter, half an onion in thick wedges, and a can of whole peeled tomatoes simmered for 40 minutes, then blended smooth. Inspired by Marcella Hazan’s famous three-ingredient tomato sauce. No cream, no garlic, no herbs in the base.
Ingredients
4 tablespoons unsalted butter
1/2 large onion, cut into thick wedges
1 (28-ounce) can whole peeled tomatoes with their juices
1 1/2 cups water, vegetable broth or chicken broth
1/2 teaspoon fine sea salt, plus more to taste
Directions
- Combine everything:Melt the butter in a Dutch oven or large saucepan over medium heat. Add the onion wedges, tomatoes with all their juices, water and salt.
- Simmer low and slow:Bring to a gentle simmer, reduce the heat to low, and cook uncovered for about 40 minutes, stirring occasionally.
- Blend and serve:Puree with an immersion blender right in the pot, or carefully transfer to a stand blender. Season with more salt and pepper to taste.
FAQs
Can you use fresh tomatoes instead of canned?
Yes. Swap the can for 10 to 12 medium tomatoes, about 2 pounds, and there is no need to peel them since everything gets blended at the end. Fresh tomatoes vary in sweetness and acidity more than canned, so taste before salting. San Marzano or Roma varieties work best because they have less water.
How do you make this into tomato basil soup?
Toss 10 to 15 fresh basil leaves into the pot right before blending. The heat wilts them instantly and the blender distributes the flavour through the whole batch. Dried basil does not give you the same brightness, so use fresh or skip it.
Can you make this vegan?
Swap the butter for olive oil or a plant-based butter. The soup will be a little lighter without the dairy fat, but the tomatoes and onion carry enough flavour on their own. Use water or vegetable broth for the liquid.
How do you make it creamier?
Stir in a splash of heavy cream after blending for a richer texture. A full-fat coconut milk works too and keeps it dairy-free. Either one cuts the acidity and turns the colour from bright red to a softer orange. Start with two tablespoons and add more to taste.
How do you store and freeze this soup?
It keeps in the fridge for up to 3 days and freezes flat in a ziplock bag for up to 3 months. Thaw overnight in the fridge and reheat on the stove over medium heat. The soup thickens as it sits, so add a splash of water when reheating to bring the consistency back.
