5 Ingredient Tomato Soup
Total Time
50 minutes
Prep Time
5 minutes
Cook Time
45 minutes
Rating
4.9 out of 5 stars
(18)
Ingredients
4-5 servings
- 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
- 3–4 cloves smashed garlic (optional)
- 1 1/2 teaspoons salt
How would you rate this recipe?
Preparation
Step 1
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.
Step 2
Remove the onion pieces using tongs. I leave the garlic in there, but that’s up to you!
Step 3
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!
Step 4
Serve tomato soup with garlic bread, grilled cheese, croutons, crackers, pesto, whatever you like!
Step 5
Save recipe for the next time?
Chef's notes
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.
