The Tomato Soup You Are Going To Crave

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This is, without doubt, bar none, the best tomato soup I have ever tasted. I’ve been making this soup almost weekly to satisfy the craving for the past six months. It’s that good. 

If you have someone in your family who doesn’t like tomato soup, this three-ingredient recipe is the one you can use to convince them otherwise. It has made diehard fans of me and my boys.

The BEST Tomato Soup

Crockpot Tomato Soup

Inspired by a spaghetti sauce that my friend Christi told me about years ago, Marcella Hazan’s Tomato Sauce, this Crock-Pot Tomato Soup recipe includes butter as a key ingredient. And let me tell you, it makes a world of difference.

The fats from the butter balance out the acidity of the tomatoes and onions beautifully. This is not the sweetly acidic version from a can that you may have experienced as a child. This crockpot tomato soup has a rich, savory taste you will relish.

This is a slow cooker recipe, but you’ll notice I’ve also included stovetop directions. So, feel free to make it however you find the most convenient. I reach for the crockpot most often myself, but for an easy lunch, the stove is my go-to.

Easy Tomato Soup

I like recipes that simplify my time in the kitchen, and easy tomato soup fits the bill. Chopped onions that don’t need to be sauteed? Sign me up!

Being able to throw all the ingredients together into the crockpot after breakfast and go about my day is a gift. I don’t have to tend to it on the stove or worry about it at all.

I love how thick and creamy this soup is, but if a thinner soup is more your thing, never fear. Just add the optional water to this recipe. Easy as can be.

Best Ever Tomato Soup with Grilled Cheese

Best Tomato Soup Recipe

After the soup finishes cooking, we’re going to puree it until it is completely smooth. It can be tempting to skip this step when pressed for time. Trust me on this–don’t skip this step. 

Blending the soup gives it a lighter, creamier texture and concentrates all of the flavors into each and every bite. This is really the critical element that transforms the good start we have in the crockpot into the best tomato soup you’ve ever tasted. 

You can use an immersion blender right in the crockpot or you can transfer the soup to a conventional blender. But get this part of the job done. Your taste buds will thank you.

Slow Cooker Tomato Soup is made with just three ingredients

Tomato Soup Ingredients

  • Yellow onion
  • Crushed tomatoes
  • Water, only as desired for a thinner soup
  • Butter
  • Salt, only as needed

optional additions – Italian seasoning, pepper, or a splash of cream. Me? I like it best exactly as written without another thing added.

Tomato Soup is a favorite pairing for grilled cheese

Best Tomato Soup Recipe

  1. Combine the chopped onion, butter, and crushed tomatoes in a crockpot. Add water only if desired for a thinner soup. Cover with a lid and cook on LOW for 6 hours or on HIGH for 2 hours. 
  2. Uncover and puree with an immersion blender until completely smooth. (You can also transfer the soup to a blender and puree it that way.)
  3. Serve now or return the soup to the crockpot. Hold on WARM setting until ready to serve.

Alternative stovetop directions: Combine the onion, butter, and tomatoes in a dutch oven or large pot. Bring to a boil and then reduce heat to a simmer. Cover with lid and simmer for 30-60 minutes. Remove from the heat and puree with an immersion blender. Serve warm.

Three Ingredient Tomato Soup

Can I Freeze Tomato Soup?

YES! This soup freezes beautifully. While you can certainly reduce the ingredient amounts for a smaller recipe, I never do. I love having cups of this soup stashed in the freezer for easy meals.

Simply portion the cooled soup into freezer-safe containers and tuck them in the freezer for the next time the craving hits.

Slow Cooker Tomato Soup

What to Serve with Tomato Soup

I adore a good grilled cheese sandwich with my tomato soup. Really, any excuse to eat grilled cheese is a good one. I’ve even written a handy guide with all of the best tips for making them

I usually dip my sandwiches. There’s nothing like the crunch of toasted sourdough drenched in this soup. It is a perfect match.

If you’re not a fan of grilled cheese, I still stand behind my opinion of this heavenly ham sandwich. Or if you’re looking for a low-carb alternative, you can pair it with a lighter option like a salad. There are endless salad choices too!

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Tomato Soup

Crock-Pot (or Stovetop) Tomato Soup

4.67 from 3 votes
This is, without doubt, bar none, the best tomato soup I have ever tasted. I’ve been making this soup almost weekly to satisfy the craving for the past six months. It’s that good. 
Pin Print Review
Servings: 12 servings

Ingredients 

  • 84 ounces crushed tomatoes (3) 28-ounce cans
  • 1 large yellow onion chopped small, about 1½ cups worth
  • 2 cups water OPTIONAL
  • 6 tablespoons butter
  • kosher salt, to taste only as needed

Instructions

  • Combine the chopped onion, butter, and crushed tomatoes in a crockpot. Add water only if desired for a thinner soup. Cover with a lid and cook on LOW for 6 hours or on HIGH for 2 hours. 
  • Uncover and puree with an immersion blender until completely smooth. (You can also transfer the soup to a blender and puree it that way.)
  • Serve now or return the soup to the crockpot. Hold on WARM setting until ready to serve.

Notes

Alternative stovetop directions: Combine the onion, butter, and tomatoes in a dutch oven or large pot. Bring to a boil and then reduce heat to a simmer. Cover with lid and simmer for 30-60 minutes. Remove from the heat and puree with an immersion blender. Serve warm.

Nutrition

Calories: 117kcal · Carbohydrates: 15g · Protein: 3g · Fat: 6g · Saturated Fat: 4g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 2g · Trans Fat: 1g · Cholesterol: 15mg · Sodium: 307mg · Potassium: 597mg · Fiber: 4g · Sugar: 9g · Vitamin A: 602IU · Vitamin C: 19mg · Calcium: 71mg · Iron: 3mg
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. HENRIETTE HALL says

    Mary is an excellent cook. Her recipes are always good ones that appear to take much more time and ingredients than they do. I do not venture from her recipes, or other recipes, and don’t understand why folks add this or delete that–how do you form a true review ??
    I am in my 70’s and a pretty good cook. I tend to be the “Southern home cook”. We do things low and slow.
    I love Chinese foods but just can’t cook that fast !!
    I have made Tomato Soup for years. I have never made Mary’s Tomato Soup ! I won’t be using any other recipe again–this is THE tomato soup ! Thank you sweet Mary.
    Henny5 stars

  2. Christine Roppel says

    Hi!
    I’m cofused by the amts. The recipe says : 4 ounces crushed tomatoes (3) 28-ounce cans
    Wouldn’t 3 28 oz cans equal 84 oz? Where does the 4 oz fit in?
    Thanks!

  3. Dave Skolnick says

    Basil in the tomato soup is brilliant.

    Tomato soup does freeze well. I make about two gallons at a time and home can in pint jars (there are just two of us).4 stars