Need a quick tomato soup recipe? Try this 3-ingredient tomato soup for a healthy, easy and yummy option that can be made in less than 30 minutes! This simple homemade tomato soup is the ultimate comfort food on a cold day and requires only a few basic pantry staples. Easiest tomato soup ever! {Gluten-free, low carb & vegetarian}
3-Ingredient Tomato Soup – So Quick & Easy!
I’m always on the hunt for recipes with minimal ingredients, so that’s why we’ve been loving this easy and delicious 3-ingredient tomato soup recipe!
Simply simmer diced tomatoes with sauteed onions, then add in evaporated milk and blend until smooth and creamy. No cream or butter required! Making a healthy, homemade lunch or dinner couldn’t be easier.
Better yet, this quick tomato soup recipe with canned tomatoes is perfect served with a variety of toppings. It’s delicious with parmesan and fresh basil, grilled cheese croutons or a drizzle of pesto for some healthy fats and flavour.
Only 3 basic ingredients and minimal prep time? That’s my kind of recipe!
For more creamy soups, check out this Sweet Potato Coconut Soup and Butternut Squash and Carrot Soup too!
Why We Love This Healthy Tomato Soup Recipe
- Kid-friendly: If your kids struggle to eat their veggies, try a pureed vegetable soup! Homemade creamy tomato soup is great for the whole family and can be easily packed in a thermos for school lunches.
- Simple: With only 3 ingredients, this delicious tomato soup is basically the easiest soup ever! Plus, you can whip it up anytime since it requires only a few basic pantry staples.
- Nutrient-rich: This healthy 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. Plus, it’s high in vitamin A and C, and the powerful antioxidant lycopene. Cooked tomatoes have a higher concentration of lycopene which helps protect cells from damage.
Ingredient Notes
- Onion: To infuse the soup with extra flavour and slight sweetness. Use a yellow or sweet onion if preferred.
- Diced tomatoes: Canned low-sodium diced tomatoes are used or try fire-roasted diced tomatoes for even more flavour.
- Evaporated milk: To add creaminess and thickness to the soup. Use 2% partly skimmed evaporated milk to keep it on the lighter side.
- Salt and pepper: To enhance the flavour of the soup. Adjust according to your desired taste.
How to Make Tomato Soup with Canned Tomatoes
- 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, until softened.
- Add diced tomatoes and bring to a simmer. Cook 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. Blend until smooth. If the soup is too thick, add additional milk or broth. Return to saucepan.
- Add salt and black pepper to taste, and heat over medium-low heat until ready to serve. Garnish warm soup with freshly grated parmesan and basil to serve.
Keep scrolling to the recipe card below for the full printable tomato onion soup recipe!
Tips for the Best Tomato Soup
- 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 flavour: 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.
Recipe FAQs
The amount of acidity in the soup will vary depending on which brand of canned tomatoes you use. To cut the acidity in tomato soup, add 1-2 teaspoons of honey or other desired sweetener when the milk is added. The sugar will help cut through the acid in the tomatoes. You can also add a pinch of baking soda, or a bit more to taste if the soup tastes overly sharp or acidic.
Fresh tomatoes can be used as a substitute for canned. You’ll need about 2 pounds or 10-12 whole tomatoes, peeled, seeded and diced. You can also roast them on a baking sheet before adding them to the pot for more depth of flavour.
Unfortunately, tomato soup made with milk does not freeze well. The soup can separate in the freezer leading to a grainy texture when thawed. If you wish to freeze this soup, make it up to the point of adding the milk, then when reheating it, add in the evaporated milk and blend.
While a store-bought can of tomato soup can often be loaded with sodium, homemade tomato soup can be a healthier choice since you can control the overall sodium level.
Tomatoes are also high in fibre 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.
Lycopene has been associated with many health benefits, including it 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).
Plus, some studies have found a connection between tomato consumption and cancer prevention, particularly prostate, lung and stomach cancer, however, this area of study still requires further research to confirm any correlation (4).
Storage & Reheating Guidelines
To store: Store cooled tomato soup in a large sealed airtight container in the fridge for up to 3 days.
To reheat: Reheat on the stove over medium heat or in the microwave.
What to Add to Tomato Soup
3-ingredient tomato soup is the perfect base for a variety of toppings. Add extra protein or healthy fats for a complete and satisfying meal.
Try any of these optional additions:
- Freshly grated parmesan and basil
- A drizzle of pesto (try this Basil Cashew Pesto!)
- Store-bought or homemade croutons
- Grilled cheese croutons
- Pumpkin seeds
- Shredded sharp cheddar cheese
- Sour cream
- Tortilla strips
- Diced avocado
- Roasted chickpeas
- Tortellini or other pasta
- Quinoa
- Meatballs
- Cooked shredded chicken
What to Eat with Tomato Soup
A bowl of tomato soup makes the perfect easy side dish!
For a full meal, try it served with:
- Grilled cheese sandwich
- Crusty bread
- Mozzarella sticks
- 5-Ingredient Mac and Cheese
- Crustless Asparagus Quiche
- Chicken Parmesan Burgers
- Quinoa Meatloaf Muffins
- Chicken Feta Burgers
- Healthy Pasta Salad
Recipe Variations
- To make dairy-free/vegan: Omit the evaporated milk or use a plant-based milk such as almond, soy milk or coconut milk.
- Add a spicy kick: Add red chilli flakes or top with diced jalapenos or sriracha
- Extra seasoning: Add in 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 flavoured oil.
More Delicious Soup Recipes
- Lazy Lasagna Soup
- Italian White Bean Soup with Pasta
- Slow Cooker Stuffed Pepper Soup
- 3-Bean Chili
- Creamy Chicken Enchilada Soup
- Instant Pot Pumpkin Soup
Did you make this recipe? Scroll down to leave a star rating and review!
3-Ingredient Tomato Soup {with Canned Tomatoes}
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.
Video
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 flavour: 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.
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!
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 :)