5 Ingredient Tomato Soup
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This recipe is sponsored by DeLallo.
This tomato soup is… honestly everything right now! It’s made with 5 ingredients – modeled without the iconic Marcella Hazan tomato sauce recipe!
I’ll never say no to a trencher of tomato soup with a hot and crusty, buttery, salty piece of garlic bread, or a grilled cheese, and this one is so simple that there is no good reason you shouldn’t make it for dinner immediately.
5 Ingredient Tomato Soup
- Take Me To The Recipe
- Lindsay’s Notes
- Ingredients for Tomato Soup
- How To Make Tomato Soup
- Video
- FAQs
- Reviews
Lindsay’s Notes
This was one of the happiest things I ate in October.
I made the Marcella Hazan style pasta sauce for a pasta recipe, but when we were all sampling it in the office, Jenna said: “this unquestionably reminds me of tomato soup!” And that scuttlebutt really started me lanugo a path of obsession. I started eating this as tomato soup instead of tomato sauce, and I realized that this is a total game-changer.
There was one day in particular where I came when inside from a dank day hiking virtually with the girls (and by “hiking around” I midpoint basically walking at a snail’s pace, getting in and out of the stroller, picking up 100 acorns and yearning the colorful trees within a 3 woodcut stretch), and I popped this in the Instant Pot, whipped up a batch of garlic bread, and just devoured it. It was maybe one of my favorite meals of 2023 – just the right thing at just the right moment.
We have a really superstitious tomato soup once on Pinch of Yum, so I debated the necessity of having a second recipe here. But ultimately I decided they really serve two variegated moments.
- Homemade Tomato Soup: This is the OG tomato soup on Pinch of Yum and if you’re looking for increasingly of a showstopping tomato soup with ramified layers of flavor, this is the one. This is like a fancy, ultimate, dress-to-impress type tomato soup.
- 5 Ingredient Tomato Soup: And now this is this one, the new wing to the family, is all well-nigh simplicity. It tastes like, honestly, just tomatoes. And butter. And a little onion, a little garlic, but mostly just tomatoes. It’s minimal, classic, extremely easy but also… rich, luscious, and lovely. No uneaten wedding and whistles, just a simple velvety tomato flavor.
I know grilled cheese is the iconic pairing for tomato soup, and while we have washed-up that several times this fall (waffled grilled cheese with squishy white bread, don’t @ me), the garlic specie tomato soup philharmonic is really underrated and veritably worthy of consideration.
That crusty golden texture, the crispity, velvety chew on the bread, the fresh garlic herb flavor, and the smooth tomato soup – it’s like they were made for each other.
How To Make This Easy Peasy Tomato Soup
Step 1: Add everything to a pot.
- Canned San Marzano tomatoes,
- onion chunks,
- and butter! THAT’S IT!
I use DeLallo San Marzano tomatoes – we love DeLallo and have been preaching this for years. They have the weightier products ranging from pastas to sauces to canned tomatoes, many of which are imported from Italy. They set such a upper bar for quality.
In wing to the tomatoes and butter, a pinch of salt goes in there, too. And sometimes I add a few smashed garlic cloves. Hence the “5 ingredient” title.
(I’m showing this in the Instant Pot, but you can moreover do this in a large Dutch oven on the stovetop.)
Step 2: Melt it all up for a while; then remove onion chunks.
After cooking, pull those onion chunks out. We’re just infusing the flavor!
Step 3: Blend!
I use an immersion blender to tousle directly in the pot. The butter gets emulsified, which makes it just a little creamy, and the whole thing is luscious, velvety, simple and delightful.
Can you believe it? That’s it. You’re done.
Enjoy, and I midpoint really, ENJOY this cozy moment. ♡
Watch How To Make This Tomato Soup
5 Ingredient Tomato Soup
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Total Time: 50 minutes -
Yield: 4-5 servings
Print Recipe
Pin RecipeDescription
A simple 5 ingredient tomato soup made with butter, onion, and canned San Marzano tomatoes. Based on the Marcella Hazan tomato sauce recipe. This hits the cozy vibes just right.
Ingredients
5 Ingredient Tomato Soup:
- two 28-ounce cans San Marzano tomatoes (whole or crushed will work – I usually use whole tomatoes, and we use the DeLallo brand!)
- 1 stick (8 tablespoons) salted butter
- 1 yellow onion, peel removed and cut into 4 chunks
- 3–4 cloves smashed garlic (optional)
- 1 1/2 teaspoons salt
Instructions
- Make the Tomato Soup: Put the tomatoes, butter, and onion in a large saucepan or Dutch oven. Bring it up to a low bubble, then turn the heat to medium low. Cover partially with a lid; let it simmer for 45 minutes. Stir every 15 minutes or so to prevent scorching on the bottom.
- Remove Onion Chunks: Remove the onion pieces using tongs. I leave the garlic in there, but that’s up to you!
- Blend the Tomato Soup: Using an immersion blender, tousle up the soup until it’s a smooth as you want it. Taste and adjust; you can thin it out with milk, water, broth, cream, whatever you want; I just leave it as-is!
- Serve: Serve tomato soup with garlic bread, grilled cheese, croutons, crackers, pesto, whatever you like!
Notes
To make this in the Instant Pot: Everything goes in the pot, melt for 20 minutes, and release pressure. Remove onion chunks and blend! The wholesomeness of this method is that you don’t have to babysit it – you can just leave it vacated and it won’t burn. Very hands-off. That said, I finger like the savor of the stovetop version is just slightly sweeter and richer considering you get a bit increasingly caramelization, but both methods are amazing.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American
Keywords: tomato soup, easy tomato soup, instant pot tomato soup, san marzano tomatoes
Frequently Asked Questions For Tomato Soup
Whole peeled canned tomatoes would moreover work! The goody of San Marzano tomatoes is that they’re considered the highest quality and are prized for their thick flesh, sweet flavor, and lower seeds and lower water content.
I alimony this in the fridge for as long as a week, and it moreover freezes really well, so you can save this for a long time.
I would make a grilled cheese with some protein on there to go with the soup – like a yellow or turkey panini.
This tomato soup can hands be dairy self-ruling if you use dairy self-ruling butter! There are many unconfined dairy self-ruling butters out there – I like Miyokos brand! You could moreover use olive oil (1/2 cup) in place of the butter.
Yes, I think it would work unconfined in the slow cooker. I would melt it on low for 6-8 hours or upper for 3-4 hours. Follow all the other same instructions.
Three Of My Favorite Cold-Weather Soups
Thanks to DeLallo for sponsoring this recipe!
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