Need a quick tomato soup recipe? Try this 3 three ingredient tomato soup for a quick and easy option that can be made in less than 30 minutes! You just need canned tomatoes, evaporated milk, and onion for a rich, hearty flavor that tastes like you cooked all day. Easiest tomato soup ever! {Gluten-free, low carb & vegetarian}
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Our Favorite 3-Ingredient Tomato Soup Recipe
With two kids and a full schedule, I know firsthand that less is often more. And if you can make a delicious soup with just three simple ingredients, I’m in!
Simply simmer diced tomatoes with sauteed onions, then add in evaporated milk and blend until smooth and creamy. No cream, butter, or fresh tomatoes required!
Feel free to make it your own with different toppings, like parmesan, fresh basil, or croutons. We always serve it with a melty grilled cheese for dunking. So good!
For more creamy soups, check out this Cottage Cheese Tomato Soup, Sweet Potato Coconut Soup and Butternut Squash and Carrot Soup too!
Dietitian’s Note:
This easy tomato soup recipe is a lightened up option that contains no heavy cream, and no added sugar. Additionally, unlike store-bought soups, you can control the amount of sodium going into it.
Tomatoes are also high in fiber but low in calories, so they can help make you feel full for longer.
Additionally, they’re an excellent source of antioxidants such as lycopene, flavonoids, and vitamins C and E, which can help protect against free radical damage in the body.
Cooking tomatoes with olive oil increases the concentration of lycopene which may help protect skin from UV damage (1); it may have protective effects on bone density (2); and may assist in lowering LDL cholesterol and promoting overall heart health (3).
Key Ingredients
- Onion: Sauteing an onion adds depth of flavor with minimal extra effort.
- Canned diced tomatoes: I like to use low-sodium tomatoes when possible. Fire-roasted tomatoes are fun, too!
- Low fat evaporated milk: This is my secret weapon! The skimmed milk is cooked down until rich and creamy, so you get a perfectly creamy tomato soup richness without the added fat and calories.
- Salt and pepper: Add seasonings to taste.
Step-by-Step Instructions
- Heat a tablespoon of olive oil in a medium-sized soup pot or Dutch oven over medium heat. Cook the onions for 5-7 minutes, stirring often, until softened.
- Add the diced tomatoes and bring to a simmer. Heat over a low simmer for 15 minutes, remove from heat and add evaporated milk.
- If using an immersion blender, blend soup until smooth. If using a regular blender, allow the soup to cool for 10 minutes before removing to the blender (hot liquids can make the lid pop off and splatter soup everywhere). Blend until smooth. If the soup is too thick, add additional milk or broth. Return to the saucepan.
- Add salt and black pepper to taste, and heat over medium-low heat until ready to serve. Garnish generously with freshly grated parmesan and basil to serve.
Scroll to the recipe card below for the full printable recipe!
Tips for the Best Tomato Soup
- Adapt texture to taste: You can easily switch up the texture of this soup depending on how much you blend it. For an ultra smooth and creamy soup, use a high power blender rather than an immersion blender to puree the soup. Blend in small batches and don’t overfill the blender to prevent the hot soup from exploding all over the kitchen.
- This soup tends to thicken a bit as it sits. If you want a thinner consistency, add a bit of chicken broth or vegetable broth to thin it out.
Storage & Reheating Guidelines
To store: Store cooled tomato soup in a large sealed airtight container in the refrigerator for up to 3 days.
To reheat: Reheat on the stove over medium heat or in the microwave.
To freeze: You can also freeze the leftovers for later. We usually use freezer-safe bags and store for up to 3 months. Let the soup thaw in the fridge overnight before reheating, and be sure to stir thoroughly when reheating as the soup may separate.
Toppings for Homemade Tomato Soup
A few toppings can really take this soup to the next level and allow you to make it your own. Try adding any of these options to your bowl:
- Freshly grated parmesan and fresh herbs
- A drizzle of pesto (try this cashew pesto!)
- Store-bought or homemade sourdough bread croutons
- Grilled cheese croutons
- Shredded sharp cheddar cheese
- Sour cream
- Tortilla strips
- Roasted chickpeas
- Tortellini or other pasta
- Healthy beef meatballs
What to Eat with Tomato Soup
This soup can easily be served as a light meal on its own, or you can add extra protein or healthy fats for a complete and satisfying meal.
Of course, it’s not complete without a grilled cheese sandwich (classic!) or a hunk of crusty bread.
My kids love it when I serve this soup with pasta, like this 5-Ingredient Mac and Cheese, or something hearty, like Chicken Parmesan Burgers or these BBQ Meatloaf Muffins .
Recipe Variations
- To make dairy-free/vegan: Omit the evaporated milk or use a plant-based milk such as almond or soy milk. You could also add cashew cream instead of milk.
- Add a spicy kick: Add red chili flakes or top with diced jalapenos or sriracha
- Extra seasoning: Add in 1-2 cloves of fresh garlic when frying the onions, or add a bit of Italian seasoning or celery seed. You can also drizzle the finished soup with a flavored oil.
- Make a double batch: With such simple ingredients, you may as well make two batches and store the leftovers in the fridge for later!
More Healthy Soup Recipes
- Lazy Lasagna Soup
- Italian White Bean Soup with Pasta
- Slow Cooker Stuffed Pepper Soup
- Crockpot Creamy Chicken Enchilada Soup
- Ground Beef and Noodle Soup
Did you make this recipe? Scroll down to leave a star rating and review!
3-Ingredient Tomato Soup {with Canned Tomatoes}
Video
Ingredients
- 1 medium onion, diced
- 1 28-ounce can diced tomatoes, low sodium
- 1 cup partly skimmed 2% evaporated milk
- Salt and pepper, to taste
Optional Toppings:
- Freshly grated parmesan cheese
- Fresh basil leaves, thinly sliced
Instructions
- In a medium saucepan or Dutch oven, heat about a tablespoon of olive oil over medium heat. Add onions and cook until softened, about 5 to 7 minutes.
- Add diced tomatoes to the saucepan. Bring to a simmer, and cook for 15 minutes. Remove from heat. Add in the evaporated milk.
- If using an immersion blender, blend soup until smooth. You may need to tilt the pot for the blender to work effectively. If using a regular blender, allow the soup to cool for 10 minutes before transferring it to the blender and blend until smooth and creamy. If soup is too thick, you can blend in a little broth or additional milk. Return to saucepan.
- Add salt and pepper to taste. Reheat over medium heat if necessary.
- Garnish with a sprinkle of freshly grated parmesan cheese and thinly sliced basil if desired. Serve warm.
Notes
- For a bit of an upscale version: If you want to take this easy tomato soup to the next level, I recommend adding a couple of minced garlic cloves when frying up the onion and 1-2 teaspoons of honey when you add the milk. You can even add a pinch of red pepper flakes for a little extra kick.
- Adapt texture to taste: You can easily switch up the texture of this soup depending on how much you blend it. For an ultra smooth and creamy soup, use a high power blender rather than an immersion blender to puree the soup. Blend in small batches and don’t overfill the blender to prevent the hot soup from exploding all over the kitchen.
- For a deeper flavor: Try subbing in a can of fire-roasted diced tomatoes instead of regular diced tomatoes.
- This soup tends to thicken a bit as it sits. If you want a thinner consistency, add a bit of chicken broth or vegetable broth to thin it out.
Nutrition
This recipe was originally posted in January 2023 and the text and formatting were updated in January 2026.
I made this with the fire roasted tomatoes and added the honey, garlic and some red pepper flakes. this is fabulous soup. thank you for the recipe and the suggestions of what to add.
Love it!! Those are my favorite ingredients to add to bring it up to the next level :) So happy you enjoyed it!
I made this today, and I must say it was delicious and filling. I used a crushed tomatoes, l didn’t have diced, and added a pinch of Italian herbs and a dash of cayenne. I didn’t bother to blend it smooth in a blender, which made it more delicious with the finely chopped onion in it, but I can see blending it smooth if I was serving it to children.
Love your modifications! I bet it was delicious with the Italian herbs and cayenne. That’s good to know that it turned out well without blending it too. Thanks so much for taking the time to share this feedback!
When did you add the Italian herbs and cayenne pepper? Thanks.
This recipe is quite versatile. I appreciated the tips on adjusting the soup’s thickness and experimenting with spices. I added a dash of hot sauce for a bit of heat, which worked wonderfully.
So happy you enjoyed the recipe and found the tips to be helpful! Love the addition of the hot sauce :)