Homemade Tomato Soup (Easy)
This is the soup that laughs in the face of fancy ingredients—because butter, onion, and canned tomatoes are all it needs to win your heart. Velvety, rich, and absurdly easy to make, this tomato soup is proof that comfort food doesn’t have to be complicated.
EQUIPMENT (PAID LINKS)
- Large saucepan or Dutch oven
- Immersion blender or regular blender
Ingredients
- 4 tablespoons unsalted butter
- ½ large onion cut into large wedges
- 1 28-ounce can whole peeled or crushed tomatoes, with juices
- 1 ½ cups water vegetable broth, or chicken broth
- ½ teaspoon salt plus more to taste
Instructions
- Melt the Butter: Add the butter to a large saucepan or Dutch oven and melt it over medium heat until fully liquid and starting to sizzle.4 tablespoons unsalted butter
- Combine Everything: Add the onion wedges, canned tomatoes with their juices, water or broth, and salt to the pot. Stir gently to combine.½ large onion, 1 28-ounce can whole peeled or crushed tomatoes, with juices, 1 ½ cups water, ½ teaspoon salt
- Simmer Gently: Bring everything to a gentle simmer. Cook uncovered for 40 minutes, stirring occasionally. The onion will soften, the tomatoes will break down, and the whole thing will smell like comfort in a pot.
- Blend the Soup: Turn off the heat and blend the soup until smooth. An immersion blender makes this super easy, but a regular blender works too—just blend in batches and be careful with the hot liquid.
- Taste and Adjust: Give the soup a taste and add more salt if needed. Leave it a little chunky or make it silky smooth—it’s your call.
- Store the Leftovers: Let the soup cool completely, then store it in an airtight container. It’ll keep in the fridge for 3 days or in the freezer for up to 3 months.