5 Ingredient Tomato Soup Recipe

Introduction

This 5 Ingredient Tomato Soup is a simple, comforting classic that’s easy to make and full of rich, fresh flavors. With just a handful of pantry staples, you can enjoy a warm bowl of homemade tomato soup 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: Place the tomatoes, butter, onion chunks, and garlic (if using) in a large saucepan or Dutch oven. Heat on low until it begins to bubble gently, then reduce to medium-low heat.
2. Step 2: Partially cover the pot with a lid and let the soup simmer for 45 minutes, stirring every 15 minutes to prevent burning at the bottom.
3. Step 3: Remove the onion chunks using tongs and discard. You may leave the garlic in if you prefer a stronger flavor.
4. Step 4: Use an immersion blender to blend the soup until smooth, adjusting the texture to your liking.
5. Step 5: Taste and adjust seasoning with additional salt if needed. If desired, thin the soup with milk, water, broth, or cream for a lighter consistency.
6. Step 6: Serve warm with your favorite accompaniment such as garlic bread, grilled cheese, croutons, crackers, or a dollop of pesto.

Tips & Variations

• Use whole San Marzano tomatoes for a fresher flavor, but crushed tomatoes work well too for convenience.
• For a creamier soup, stir in a splash of cream or coconut milk after blending.
• If you prefer a spicy kick, add a pinch of red pepper flakes while simmering.
• Omitting garlic is perfectly fine if you want a milder soup.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, you can substitute about 3 pounds of fresh, ripe tomatoes. Blanch, peel, and chop them before cooking, but the canned tomatoes tend to give a richer, more consistent flavor in this recipe.

Is the garlic necessary in the soup?

The garlic adds a subtle depth of flavor, but it’s completely optional. You can omit it if you prefer a simpler tomato taste.