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Say hello to a healthy, satisfying supper (in minutes) with my 3-ingredient vegan tomato soup! It is velvety, cold-weather comfort in a bowl.
close-up of 3-ingredient tomato soup in a white bowl with a wooden spoon

Simple, Nourishing Tomato Soup with 3 Ingredients

Hello, all! I hope this Monday finds you in good form.

In case the cold weather–or, perhaps, Super Bowl festivities– has kept you from stalking the pantry or planning tonight’s dinner, I have a recipe that can save the day.

It’s my Velvety, 3-Ingredient Vegan Tomato Soup, made with nothing more than canned tomatoes, a medium onion, and a drizzle of olive oil (plus a bit of water and salt).

It’s a textbook case of the sum being greater than the parts. In less than an hour’s time, these three humble ingredients coalesce into multiple bowls of mid-winter bliss.

Ingredients for 3-Ingredient Vegan Tomato Soup

No beating around the bush, let’s get right to it. As mentioned, you will need the following:

  1. 1 28 ounce can of tomatoes (or two 14.5 ounce cans; more about the tomatoes in a moment)
  2.  1 medium onion
  3. 1 tablespoon of olive oil (or the oil you prefer)

ingredients for 3-ingredient tomato soup on a baking sheet

You can use any variety of canned tomatoes: crushed, diced or whole (peeled) . Keep in mind that the better the tomatoes, the better the soup.

I use crushed or whole tomatoes (they tend to have a better flavor), preferably with no added salt (so that I can better control the sodium). Nevertheless, if canned diced tomatoes with salt is what you have in your pantry, your soup will still taste great.

How to Make 3-Ingredient Vegan Tomato Soup

Begin by chopping the onion and then sautéing it in the oil. Cook and stir until the onion is a deep golden brown; the caramelization adds so much to the finished soup!

Next, I have a cheat.

Blending hot soup can be a royal pain if you do not have an immersion blender. Blending in a food processor or regular blender can lead to big messes (e.g., soup on the ceiling; been there, done that) and burns (I have the scars to prove it). High power blenders, such as Vitamix or Blendtec, have hot soup functions, but not everyone has one of these pricey appliances.

My solution? Blend the cold tomatoes with the sautéed onions. No burns, no food explosions from the hot-soup-steam, and no fuss. You can use a food processor or an ordinary blender. Easy!

Transfer the puree back to the pan used for cooking the onions and add 1-1/2 cups water and a bit of salt. Bring the soup to a low boil, then reduce to low and simmer, uncovered, for 35 to 40 minutes until the soup is thickened slightly and deep red in color.

You’ve got dinner, friends. Tomato soup needs nothing fancy as accompaniment. Think crackers, toast, and/or some bits and bobs (salad, cheese, etc), leftover from previous repasts, to round things out.

Mondays need meals like this. Happy eating, everyone!

overhead shot of vegan tomato soup on a floral, fall napkin

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  2. Black Bean Pumpkin Soup {3-ingredients, oil-free}
  3. 3-Ingredient Carrot & Red Lentil Soup {vegan, oil-free}
  4. Vegan Broccoli Cheese Soup
  5. 3-Ingredient Carrot and White Bean Soup
  6. Vegan Spinach Artichoke Soup {easy, high protein}
  7. 3-Ingredient Enchilada Soup {Vegan, High-Protein}
  8. Kale Potato & White Bean Soup {Vegan, High-Protein}
3 Ingredient Tomato Soup {Vegan, Easy}

3 Ingredient Tomato Soup {Vegan, Easy}

Yield: 3 servings
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes

Rich and satisfying tomato soup that is velvety, vegan, and made with just 3 pantry ingredients! It is cold-weather comfort in a bowl.


  • 1 tablespoon olive oil (or oil of choice)
  • 1 large onion, coarsely chopped
  • 1 28-ounce can tomatoes (preferably crushed or whole peeled)
  • 1 and 1/2 cups (375 mL) water
  • Optional/adjustable: 1/4 teaspoon fine sea salt (or more to taste)


  1. In a large saucepan, heat the oil over medium high heat. Add the onions; reduce heat to medium and cook, stirring occasionally, for 8 to 10 minutes until deep golden brown.
  2. Place the onions and tomatoes in a high-speed blender or food processor and blend until smooth (entirely or mostly smooth, it is up to you).
  3. Pour the tomato mixture back into the saucepan used to cook the onions. Stir in the water and 1/4 teaspoon salt.
  4. Bring soup to a low boil over medium-high heat; reduce heat to low and simmer, uncovered, for 35 to 40 minutes until thickened slightly. Adjust salt to taste, as desired.


Storage: Store the completely cooled soup in ana irtight container in the refrigerator for up to 5 days or the freezer for up to6 months.

Sodium: To keep the sodium under control, I prefer t(and recommend) using "no salt added" canned tomatoes.

Nutrition Information
Serving Size 1-1/2 cups
Amount Per Serving Calories 136Total Fat 5.1gSaturated Fat 0.7gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 289mgCarbohydrates 22.1gFiber 4.9gSugar 13.1gProtein 4g

Did you make this recipe?

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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  1. Fantastic recipe! My whole family agrees and requests this whenever I talk about having tomato soup for lunch or dinner. Add a tsp of pesto for incredible depth of flavor!!! Oh so yummy!