Easy 3-Ingredient Tomato Soup

Easy 3-Ingredient Tomato Soup turns a few pantry staples into a smooth, comforting bowl in about 20 minutes. Whole peeled tomatoes give the soup plenty of bright tomato flavor, while chicken broth keeps it savory without weighing it down. A splash of heavy cream softens the acidity and gives the finished soup its rich, silky consistency.

There’s no chopping, sautéing, or long simmer involved, which makes this especially handy for busy lunches and simple weeknight meals. Just simmer, blend, and stir in the cream. The result is warm, creamy, and wonderfully uncomplicated.

Serve it with crusty bread or a grilled cheese sandwich for classic comfort food. A little fresh basil, cracked black pepper, or olive oil on top also makes the simplest bowl feel special.

Recipe Yield: 4 servings

INGREDIENTS

1 can (28 oz) high-quality whole peeled tomatoes
1 ¾ cups low-sodium chicken broth
¾ cup heavy cream

INSTRUCTIONS

1. Simmer the tomatoes:
Add the tomatoes with their juices and chicken broth to a medium pot over medium heat. Bring to a gentle simmer, then cook for 15 minutes, stirring occasionally and breaking up the tomatoes as they soften.

2. Blend until smooth:
Remove the pot from the heat. Using an immersion blender, carefully blend until completely smooth and creamy.

3. Stir in the cream:
Return the pot to low heat. Slowly stir in the heavy cream and warm for about 2 minutes, just until heated through. Avoid boiling so the soup stays smooth and creamy.

4. Serve and enjoy:
Taste and season with salt or cracked black pepper if needed. Garnish with fresh basil or a drizzle of olive oil, if desired, and serve hot with crusty bread or grilled cheese.

Helpful Tips to Perfect This Recipe

• Choose flavorful whole tomatoes: Since tomatoes are the main ingredient, their flavor matters. Use a good-quality can of whole peeled tomatoes with a naturally rich, balanced tomato flavor.
• Blend carefully for the smoothest soup: An immersion blender is easiest. For an extra-silky finish, use a countertop blender, working in small batches and venting the lid carefully to release steam. Hot liquids should never fill the blender jar completely.
• Keep the cream gentle: Stir the heavy cream in over low heat once the soup is blended. Warming rather than vigorously boiling helps preserve the smooth, velvety finish.
• Reheat slowly: Refrigerate leftovers in an airtight container and reheat gently over low to medium-low heat, stirring occasionally. Avoid a hard boil once the cream has been added.