This tomato soup is… honestly everything right now! It’s made with 5 ingredients – modeled without the iconic Marcella Hazan tomato sauce recipe!
I’ll never say no to a trencher of tomato soup with a hot and crusty, buttery, salty piece of garlic bread, or a grilled cheese, and this one is so simple that there is no good reason you shouldn’t make it for dinner immediately.
Easy Steps to Make 5 Ingredient Tomato Soup
Lindsay’s Notes
I made the Marcella Hazan style pasta sauce for a pasta recipe, but when we were all sampling it in the office, Jenna said: “this unquestionably reminds me of tomato soup!” And that scuttlebutt really started me lanugo a path of obsession. I started eating this as tomato soup instead of tomato sauce, and I realized that this is a total game-changer.
There was one day in particular where I came when inside from a dank day hiking virtually with the girls (and by “hiking around” I midpoint basically walking at a snail’s pace, getting in and out of the stroller, picking up 100 acorns and yearning the colorful trees within a 3 woodcut stretch), and I popped this in the Instant Pot, whipped up a batch of garlic bread, and just devoured it. It was maybe one of my favorite meals of 2023 – just the right thing at just the right moment.
We have a really superstitious tomato soup once on Pinch of Yum, so I debated the necessity of having a second recipe here. But ultimately I decided they really serve two variegated moments.
- Homemade Tomato Soup: This is the OG tomato soup on Pinch of Yum and if you’re looking for increasingly of a showstopping tomato soup with ramified layers of flavor, this is the one. This is like a fancy, ultimate, dress-to-impress type tomato soup.
- 5 Ingredient Tomato Soup: And now this is this one, the new wing to the family, is all well-nigh simplicity. It tastes like, honestly, just tomatoes. And butter. And a little onion, a little garlic, but mostly just tomatoes. It’s minimal, classic, extremely easy but also… rich, luscious, and lovely. No uneaten wedding and whistles, just a simple velvety tomato flavor.
I know grilled cheese is the iconic pairing for tomato soup, and while we have washed-up that several times this fall (waffled grilled cheese with squishy white bread, don’t @ me), the garlic specie tomato soup philharmonic is really underrated and veritably worthy of consideration.
That crusty golden texture, the crispity, velvety chew on the bread, the fresh garlic herb flavor, and the smooth tomato soup – it’s like they were made for each other.
How To Make This Easy Peasy Tomato Soup
Step 1: Add Everything To A Pot.
- Canned San Marzano tomatoes,
- onion chunks,
- and butter! THAT’S IT!
I use DeLallo San Marzano tomatoes – we love DeLallo and have been preaching this for years. They have the weightier products ranging from pastas to sauces to canned tomatoes, many of which are imported from Italy. They set such a upper bar for quality.
In wing to the tomatoes and butter, a pinch of salt goes in there, too. And sometimes I add a few smashed garlic cloves. Hence the “5 ingredient” title.
(I’m showing this in the Instant Pot, but you can moreover do this in a large Dutch oven on the stovetop.)
Step 2: Melt It All Up For A While; Then Remove Onion Chunks.
After cooking, pull those onion chunks out. We’re just infusing the flavor!
Step 3: Blend
I use an immersion blender to tousle directly in the pot. The butter gets emulsified, which makes it just a little creamy, and the whole thing is luscious, velvety, simple and delightful.
