5 Ingredient Tomato Soup Recipe

Introduction

This easy 5 Ingredient Tomato Soup is a comforting classic made with simple pantry staples. It’s creamy, flavorful, and perfect for a cozy meal any day of the week.

Ingredients

• Two 28-ounce cans San Marzano tomatoes (whole or crushed)
• 1 stick (8 tablespoons) salted butter
• 1 yellow onion, peeled and cut into 4 chunks
• 3-4 cloves smashed garlic (optional)
• 1 1/2 teaspoons salt

Instructions

1. Step 1: In a large saucepan or Dutch oven, combine the tomatoes, butter, onion chunks, smashed garlic (if using), and salt.
2. Step 2: Bring the mixture to a low bubble over medium heat, then reduce to medium-low. Partially cover with a lid and let it simmer for 45 minutes, stirring every 15 minutes to avoid scorching.
3. Step 3: Remove the onion chunks carefully using tongs. You can leave the garlic cloves in or remove them, depending on your taste.
4. Step 4: Use an immersion blender to puree the soup until smooth, or to your preferred texture.
5. Step 5: Taste and adjust seasoning as needed. If you want a thinner soup, add a splash of milk, water, broth, or cream.
6. Step 6: Serve warm with your favorite sides like garlic bread, grilled cheese, croutons, or pesto.

Tips & Variations

• For extra richness, stir in a splash of heavy cream or coconut milk before serving.
• Use fresh garlic instead of smashed cloves for a stronger garlic flavor.
• Add a pinch of red pepper flakes during cooking for a subtle spicy kick.
• If you prefer a chunkier texture, blend only half the soup and stir the rest in.

Storage

Store leftover tomato soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. You can also freeze the soup for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of canned tomatoes?

Yes, you can use whole, crushed, or diced canned tomatoes, but San Marzano tomatoes are preferred for their sweet flavor and low acidity.

Is the garlic necessary?

Garlic is optional and adds depth to the soup, but you can leave it out if you prefer a milder taste.

5 Ingredient Tomato Soup Recipe

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★★★★★

4.9 from 53 reviews

• Author: lilan
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This 5 Ingredient Tomato Soup recipe is a simple, comforting classic made with just a few pantry staples. Rich San Marzano tomatoes simmered with butter, onion, and optional garlic create a smooth, flavorful soup that’s easy to customize and perfect for pairing with grilled cheese or garlic bread. An immersion blender helps achieve the perfect creamy texture without heavy cream.

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Ingredients

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Soup Ingredients

• Two 28-ounce cans San Marzano tomatoes (whole or crushed)
• 1 stick (8 tablespoons) salted butter
• 1 yellow onion, peeled and cut into 4 chunks
• 3–4 cloves garlic, smashed (optional)
• 1 1/2 teaspoons salt

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Instructions

1. Make the Tomato Soup: Place the tomatoes, butter, and onion chunks in a large saucepan or Dutch oven. Heat gently until the liquid begins to bubble low, then reduce the heat to medium-low. Partially cover with a lid and let the soup simmer for 45 minutes, stirring every 15 minutes to avoid scorching at the bottom.
2. Remove Onion Chunks: Using tongs, remove the large onion pieces from the pot. You may leave the smashed garlic cloves in the soup if you prefer a stronger garlic flavor.
3. Blend the Tomato Soup: Use an immersion blender to puree the soup directly in the pot until it reaches your desired smoothness. Taste and adjust seasoning. If the soup is too thick, thin it with milk, water, broth, or cream as preferred—this recipe traditionally serves as-is.
4. Serve: Ladle the tomato soup into bowls and serve with your choice of accompaniments such as garlic bread, grilled cheese sandwiches, croutons, crackers, or a dollop of pesto.

Notes

• San Marzano tomatoes provide a rich, authentic flavor, but any good quality canned tomatoes work well.
• Butter adds richness and a subtle sweetness to balance the acidity of the tomatoes.
• If you prefer a dairy-free version, substitute butter with olive oil and thin with vegetable broth.
• Simmering with the onion and garlic infuses the soup with deep savory notes.
• Adjust salt to taste after blending, as canned tomatoes can vary in saltiness.
• The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Keywords: tomato soup, easy tomato soup, 5 ingredient soup, San Marzano tomatoes, vegetarian soup, comfort food