Is there anything better than tomato soup with grilled cheese? We take this classic recipe to the next level with a simple, flavorful 3 Ingredient Tomato Soup. Three pantry staple ingredients will get you a creamy soup that tastes home made. To make it even easier- it is a blender tomato soup, for easy cleanup!
Recipe Ingredient Notes
- Canned tomatoes - Two brands we would recommend include Hunts and Del Monte. You have plenty of options with seasoning variations, which makes a big difference when preparing soup with canned tomatoes!
- Vegetable broth - Chicken or beef broths are suitable, but we recommend vegetable broth for this recipe. Alternatively, low-sodium options can be used.
- Heavy cream - The creamiest soups include heavy cream! Evaporated milk is a good, pantry-safe substitute that makes soups nice and thick, and half and half will make a decently creamy consistency if necessary.
Ways to Enjoy Every Bite
This blender tomato soup is a comfort food classic that is known for serving with grilled cheese sandwiches. For more protein- pair it with pimento cheese sausage balls for Southern-inspired fun. For a heartier option serve with 3-ingredient chili Lighter pairings include a mixed green salad with pesto dressing or crusty garlic bread for dipping.
Elevate your soup with simple garnishes! Try red pepper flakes for heat, fresh basil for brightness, or a swirl of butter for richness. Croutons, Parmesan cheese, or a drizzle of cream also add great texture and flavor.
How to Make Tomato Soup with Canned Tomatoes
Step 1: Add canned tomatoes (including liquid) and vegetable broth to a high-speed blender or food processor.
Step 2: Process for 30 seconds until combined.
Step 3: Transfer blended mixture to a medium saucepan over medium-high heat. Bring to a light boil, stir, then continue cooking for 5 minutes. Reduce heat to low. Ladle 1 cup of the hot soup into a heat-safe bowl.
Step 4: Quickly whisk in the cream (¼ cup at a time) with the 1 cup portion to temper it, then return the mixture to the saucepan and whisk to combine. Taste and season the tomato soup with canned tomatoes with salt and pepper if desired. Garnish with fresh basil if you like.
How Do I Thicken Blender Tomato Soup?
Allowing the pot to simmer longer will allow the contents to thicken gradually with no other ingredients needed. However, this will also reduce the amount of liquid!
A cornstarch slurry is the easiest fix. Whisk together 1 tablespoon of cornstarch with 1 tablespoon of water, then drizzle it into the pot while stirring constantly. A few more minutes of simmering will thicken your blender tomato soup right up!
Recipe Tips from Mrs. G
- Use quality canned tomatoes. Since this recipe has minimal ingredients, the tomato flavor really shines through. Choose fire-roasted, San Marzano, or seasoned canned tomatoes for the best flavor. Avoid using plain diced tomatoes as they won't give you the same depth.
- Don't skip the tempering step. Adding cold cream directly to hot soup can cause it to curdle and separate. Taking a minute to temper the cream by whisking it into a small amount of hot soup first ensures a smooth, creamy texture in your final result.
- Adjust consistency to your preference. If your soup is too thick, thin it out with additional vegetable broth or water. If it's too thin, simmer it uncovered for a few extra minutes to reduce and concentrate the flavors.
Storing Leftovers
Once cooked, 3 ingredient tomato soup should be consumed within 4 days. Let cool completely and keep refrigerated in an airtight container.
Reheat on the stovetop over low to medium heat, stirring continuously until warm.
3 Ingredient Tomato Soup
Equipment
- 4-quart pot
- Vitamix- or other high speed blender or food processor
- liquid measuring cup
Ingredients
- 28 ounces canned tomatoes with seasoning *see recipe notes
- 1 ½ cups vegetable broth low sodium or regular, can use chicken broth as a substitute
- ½ cup heavy cream or half & half, evaporated milk
Instructions
- Add canned tomatoes (including the liquid) and the vegetable broth to the bowl of a high speed blender or food processor.
- Process for 30 seconds or pulse to combine.
- Measure the heavy cream in a glass measuring cup and set aside.
- Transfer the tomato mixture from the blender to a medium saucepan over medium-high heat. When contents come to a light boil, stir, then continue cooking for 5 minutes.
- After 5 minutes, reduce burner heat to low. Using a soup ladle, carefully transfer 1 cup of hot tomato soup to a medium heat-safe bowl or tempered glass measuring cup.
- Carefully but quickly, whisk about ¼ cup of cream into the 1 cup portion of hot soup. *This tempers the cold liquid so it doesn't separate when it's combined with the hot soup. Whisk in remaining ¼ cup cream, then return the liquid to the saucepan and whisk to combine.
- Optionally, season with salt and pepper to taste, and/or garnish with freshly chopped basil.
Notes
- Since this recipe has minimal ingredients, avoid using plain diced tomatoes as they won't give you the same flavor as fire-roasted, San Marzano, or seasoned canned tomatoes.
- Use a properly sized blender for pureeing soup with canned tomatoes. The best way to avoid splash-back while preparing blender soup is by ensuring the blades are totally covered by the liquid. As a result, using a huge food processor may not be the best course of action!
- At the same time, you don't want the blender to be too small or else you'll have trouble pureeing all of the tomatoes that sit too high above the blades!
- This 3 ingredient tomato soup recipe yields just over 5 cups of liquid, so choose equipment accordingly.
- Spicy Tomato Basil Soup - Add ½ teaspoon of red pepper flakes and a handful of fresh basil to the blender with the tomatoes and broth. Garnish with extra basil and a drizzle of olive oil for a bold, herby flavor.
- Roasted Garlic Tomato Soup - Before blending, roast a whole head of garlic until soft and caramelized, then squeeze the cloves into the blender with the tomatoes. This adds a rich, savory depth to the soup.
- Vegan Coconut Tomato Soup - Replace the cream with ½ cup of coconut milk for a dairy-free option. The coconut adds a subtle sweetness and creamy texture while keeping it vegan-friendly.
- Once cooked, 3 ingredients of tomato soup should be consumed within 4 days. Let cool completely and keep refrigerated.
- Reheat on the stovetop over low to medium heat, stirring continuously until warm.
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