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A picture of 5 Ingredient Tomato Soup

5 Ingredient Tomato Soup

  • Author: Lindsay
  • Total Time: 50 minutes
  • Yield: 4-5 servings 1x


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.



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
  • 34 cloves smashed garlic (optional)
  • 1 1/2 teaspoons salt


  1. 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.
  2. Remove Onion Chunks: Remove the onion pieces using tongs. I leave the garlic in there, but that’s up to you!
  3. Blend the Tomato Soup: Using an immersion blender, blend 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!
  4. Serve: Serve tomato soup with garlic bread, grilled cheese, croutons, crackers, pesto, whatever you like! 


To make this in the Instant Pot: Everything goes in the pot, cook for 20 minutes, and release pressure. Remove onion chunks and blend! The advantage of this method is that you don’t have to babysit it – you can just leave it alone and it won’t burn. Very hands-off. That said, I feel like the flavor of the stovetop version is just slightly sweeter and richer because you get a bit more 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