3 Ingredient Tomato Soup (Vitamix or Stovetop)
Make this creamy 3 ingredient tomato soup using pantry staples! This easy soup from canned tomatoes is quick, delicious, and perfect for any day.
Servings: 6 cups
Calories: 113kcal
Equipment
- Vitamix- or other high speed blender or food processor
- measuring cup- for liquid ingredients
Ingredients
- 28 ounces canned tomatoes with seasoning *see Note 1
- 1 ½ cups vegetable broth (low sodium or regular) or water
- ½ cup heavy cream or half & half, or 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 1/4 cup of cream into the hot liquid. *This tempers the cold liquid so it doesn't separate when it's combined with the hot soup. Whisk in remaining 1/4 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
- 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.
Nutrition
Serving: 8 ounces | Calories: 113kcal | Carbohydrates: 11g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 415mg | Potassium: 406mg | Fiber: 3g | Sugar: 7g | Vitamin A: 701IU | Vitamin C: 12mg | Calcium: 58mg | Iron: 2mg
