5 Ingredient Tomato Soup

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This deliciously rich and flavorful tomato soup recipe comes together with just 5 ingredients and requires minimal prep. This hearty soup is easy to make on the stovetop and is great for food prep and freezer meals. Plus, it makes the perfect accompaniment to any grilled cheese sandwich!

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And if you love tomato soup, be sure to check out my Roasted Tomato Soup – which does take more time and preparation and uses fresh tomatoes, but has a wonderful robust flavor. Be sure to serve this with my Grilled Mozzarella Sandwich or my Roasted Vegetable Grilled Cheese for the ultimate lunch combo!

What ingredients do you need to make tomato soup

• Canned crushed tomatoes: I love buying the fire roasted kind. It’s an instant boost of flavor. You can also start with canned whole peeled tomatoes.
• Vegetable broth: If you have chicken broth and don’t wish to keep the recipe vegetarian, you can substitute it. Broth adds more flavor than just using water. However, if you’re in a pinch, feel free to use water.
• Onions: Chop a large white onion to really add flavor. I wouldn’t recommend using onion powder because the fresh onions really make the flavor more pronounced. You don’t need to chop it finely since you’ll be blending everything together.
• Butter: It may seem like a lot to use 3 tablespoons, but this is what lends the creaminess to the tomato soup. Feel free to use olive oil or vegan butter to make the recipe vegan.
• Garlic: Use fresh garlic to add more flavor to the soup. Or you can also use frozen garlic. Just like with the onions tip, I wouldn’t recommend using garlic powder.

How do you make tomato soup

1. Cook the onions in the butter until they soften. You will notice some bubbles start to form because of the amount of butter we’re using, but that’s perfectly normal. Be careful not to brown the onions. Some browning is ok though.
2. Add the garlic and cook until fragrant. You only need to cook it for 30 seconds to make sure the garlic doesn’t burn.
3. Add the crushed tomatoes with all the juices from the can.
4. Then add the vegetable broth and mix everything together.
5. Simmer and then cook uncovered for half an hour. You can cover it if you prefer, but it’s not necessary. The flavor will actually be more bold if you don’ cover it since it will become more concentrated with some of the liquid evaporating.
6. Use an immersion blender to create a smooth soup. You can also transfer the soup to a blender and blend in batches if necessary. If you don’t have a blender, be sure to chop everything finely and leave the soup chunky without pureeing.

Tips for making tomato soup

1. Use high quality ingredients. The recipe only uses 5 ingredients, so each of them become crucial in delivering the best flavor for this tomato soup. That means premium broth, flavorful canned tomatoes (fire roasted is my favorite!), fresh onions and garlic, and butter made with minimal ingredients.
2. Use an immersion blender to blend the soup. This is the easiest way to get it wonderfully smooth. Alternatively, you can ladle the soup into a stand blender in batches. Just be careful since the tomato soup will be very hot.
3. Chop the ingredients finely if you’re not blending. Classic tomato soup is usually blended for a smooth and creamy consistency. But if you don’t have an immersion blender or stand blender, you can certainly keep it chunky.
4. Substitute with fresh tomatoes if you’d like. Although I wouldn’t recommend fresh tomatoes for this recipe, you can use them. Instead of the 28 ounces of crushed tomatoes, use 4 cups of fresh chopped tomatoes. And I recommend you definitely puree if you’re using fresh tomatoes.

Frequently asked questions

How long does tomato soup keep?

Once you have made the soup, let it cool to room temperature and transfer it to an airtight container and keep it in the fridge. It will keep for up to 4 days and can be reheated on the stovetop or in the microwave.

Can you freeze the soup?

This soup freezes really well and will keep for up to 3 months. Be sure to leave some room at the top of the container since the soup will expand as it freezes. Defrost the soup either in the fridge overnight or for a couple of hours at room temperature before reheating.

Can I make tomato soup in the instant pot?

Yes you can. Just add all the ingredients into the pot but reduce the broth to one cup since the closed instant pot doesn’t allow any liquid to evaporate. You can experiment with the amount of liquid you use to see what you prefer.

You really can’t beat this soul warming tomato soup, and it’s so easy to make! This is a great recipe if you’re stuck home with limited ingredients but want to have a nourishing delicious recipe that the whole family will enjoy. Be sure to make a double batch to enjoy throughout the week!

More soup recipes

• Roasted Tomato Soup
• Red Curry Noodle Soup
• Ravioli Soup
• Roasted Cauliflower Soup
• Roasted Butternut Squash Soup
• Vegan Corn Chowder
• Vegetarian Minestrone Soup
• Vegetable Soup
• Spinach Tortellini Soup
• Chicken Wild Rice Soup

If you’ve found this cooking resource for 5 Ingredient Tomato Soup helpful or if you’ve tried any recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience with this technique. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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Review

5 Ingredient Tomato Soup

Make a delicious tomato soup on the stovetop with just 5 ingredients! It's a soul warming recipe with minimal preparation and perfect with grilled cheese!

5 from 30 votes

Author Yumna Jawad

Servings 2

Course Soup

Calories 303

Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Video

Ingredients

  

1x2x3x

• ▢ 3 tablespoons butter
• ▢ ½ large onion roughly chopped
• ▢ 1 garlic clove sliced
• ▢ 1 28-ounce can crushed tomatoes
• ▢ 2 cups vegetable broth
• ▢ Salt and pepper

Cook ModePrevent your screen from going dark

Instructions

• In a medium saucepan over medium heat, add the butter and onions. Cook until the onions soften, about 5 minutes. Add the garlic and sautee until fragrant.
• Add crushed tomatoes and vegetable broth and bring mixture to a simmer. Turn the heat to low and cook uncovered for 30 minutes. Use an immersion blender to blend the soup until smooth and consistent.
• Ladle soup in bowls and serve with your favorite grilled cheese sandwich!

Equipment

• Garlic Press
• Zwilling Knife Block Set
• Cutting Board
• 5 Piece Cookware Set

Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge or in the freezer for up to 3 months.

Equipment:  I love using my Cuisinart Smart Stick hand blender for blending soups. It’s quick and easy and gets me the perfect consistency, without any chunks of vegetables leftover. And it’s easier than transferring the hot soup in batches to a blender.

Nutrition

Calories: 303kcal, Carbohydrates: 35g, Protein: 7g, Fat: 18g, Saturated Fat: 11g, Cholesterol: 45mg, Sodium: 1630mg, Potassium: 1203mg, Fiber: 8g, Sugar: 21g, Vitamin A: 1879IU, Vitamin C: 39mg, Calcium: 146mg, Iron: 5mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

Course: Soup