This 3-ingredient tomato soup is absolutely mind-blowing! It's super easy to make, insanely creamy (trust me), and SO damn flavorful. One bowl is packed with plant-based protein and fiber and makes a healthy lunch or light dinner.
We all have a list of meals we rotate through every month, and this easy tomato soup is definitely one of mine. Everyone in the family loves it and I have no doubts that it's s going to become your new favorite weeknight meal, too. Make sure to write it on this week's meal plan and try it out ASAP.
For more simple soup recipes, check out my 3-ingredient butternut squash soup and my vegan gnocchi soup.
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Why you'll love this recipe
- Tomato soup is the ultimate comfort food on a rainy or cold day.
- It makes an easy lunch or dinner. I like eating it with some gluten-free crackers or a Mediterranean salad on the side.
- Adding white beans is a great way to make the soup creamier but also adds a ton of protein (10 grams of protein/100 g).
- You can easily make it ahead of time or meal-prep it. Simply wash and prep the tomatoes, toss everything in the oven, and blend once roasted.
- It's really affordable! Fresh tomatoes are super cheap when they are in season, canned beans are always affordable and a jar of preserved sundried tomatoes will last you a little while (you make this recipe at least twice or use it in other recipes, such as this sundried tomato pesto pasta).
Key ingredients
The products you choose for recipes with very minimal ingredients are crucial as they strongly impact the taste of the final dish.
- Fresh tomatoes. Choose juicy, ripe tomatoes that have a bright red color. They are super flavorful and will already make a big difference in taste. I really like Roma tomatoes for this recipe. Organic and local ones are preferred. If you don't have enough fresh tomatoes, you can add whole canned tomatoes. For a higher nutritional value, however, I don't recommend only using canned tomatoes (even though that would totally work).
- Sundried tomatoes in oil are the key ingredient that provides flavor. Since they are usually preserved in oil with Italian herbs and garlic, you don't need to add extra seasoning and you can keep the ingredient list super minimal. I do recommend a choosing high-quality preserve here for best flavor. You can also use plain sundried tomatoes and add your own herbs and garlic cloves.
- Canned white beans (e.g., butter beans, great northern beans, cannellini beans) are the secret ingredient that really makes the magic happen. They add body, make it incredibly creamy and prevent it from being watery. Do not substitute them with other canned beans as they have the most neutral flavor.
- Water doesn't count as a fourth ingredient, right? However, you could replace it with vegetable broth if you'd like.
See recipe card for exact amounts and detailed instructions.
Elo's tips
- Adjust seasoning with salt and black pepper after blending if necessary. Since canned beans and sundried tomatoes already contain seasonings and salt, it should not be necessary to add more. But sometimes a little sea salt can make a world of a difference, so make sure to taste the soup before serving.
- Use a powerful blender for a silky smooth consistency. You can use an immersion blender or a high-speed countertop blender but make sure it has a high wattage (at least 800W). A food processor works, too.
- Don't leave the sundried tomatoes out as it is the ingredient that provides the most flavor. I've tested this recipe with just an onion instead of sundried tomatoes and the result wasn't satisfying.
- If the tomatoes are still hard after 35 minutes, put them back in the oven for 10-15 minutes until you can easily mash them with a fork. Slightly unripe tomatoes may take longer to cook.
Step-by-step instructions with (pictures)
STEP 1: Wash and prep the tomatoes. Remove the white core with a paring knife and prick the tomatoes with a fork. This helps them cook more quickly.
STEP 2: Add the beans and sundried tomatoes to a baking dish (or a large Dutch oven). Make sure to rinse the beans under cold water first. Then, add a little bit of water to prevent things from sticking to the bottom of the dish. Give it a gentle stir to spread out the seasoning of the sundried tomatoes.
STEP 3: Add in the whole tomatoes. Place them upside down into the baking dish. Cover with aluminum foil (or the lid of your Dutch oven) and bake for 35 minutes.
STEP 4: Remove the foil and mash the tomatoes with a fork. This gets all the juices out and combines all the ingredients. Bake for 10 more minutes uncovered to let some of the excess water evaporate and intensify the flavors.
STEP 5: Add everything to a bowl or blender. You can either use a large mixing bowl and blend the soup with an immersion blender or use a high-speed blender as I did.
STEP 6: Blend until perfectly smooth. Do be afraid to blend things for 1-2 minutes.
Watch how to make it!
Coming soon.
Optional additions
This creamy tomato soup tastes delicious as is but you can refine it with some of the following ingredients if you have them at home (and don't mind using more than 3 ingredients).
- Coconut milk for some extra creaminess. A splash of soy milk works, too.
- Red pepper flakes are a great addition if you like it spicy.
- Tomato paste can add some depth of flavor to the soup. Add it to the baking dish with the water and white beans.
- Fresh garlic can be added if you like it extra garlicky. Add it to the dish with the beans and tomatoes and roast it with the rest.
- A handful of fresh basil makes a great garnish.
Frequently asked questions
Once cooled, transfer the soup to an airtight container and store it in the refrigerator for 3 to 4 days.
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The recipe
3-Ingredient tomato soup
Ingredients
- 28 oz (800 g) canned white beans
- ¾ cup (120 g) sundried tomatoes in oil with herbs and garlic
- 3 pounds (1,3 kg) ripe tomatoes
- 1 cup (240 ml) water
Instructions
- Preheat the oven to 400°F (200°C).
- Rinse the white beans under cold water. Put them in a large baking dish with the sun-dried tomatoes, a little bit of their oil, and water (see step-by-step photos).
- Wash the tomatoes and remove the white core in their center with a paring knife. Prick them with a fork. Place the head down in the baking dish.
- Cover with aluminum foil and roast for 35 minutes at 400°F (200°C).
- Remove the foil and mash the tomatoes with a fork. Give it a good stir. Roast for 10 more minutes uncovered.
- Transfer everything to a large mixing bowl and blend with an immersion blender. Alternatively, use your highspeed blender and blend until smooth. Make sure to remove the top part of the lid to let the steam out.
- Adjust seasoning with salt if needed and add more water if you prefer a thinner consistency.
Notes
- If the tomatoes are still hard after 35 minutes, put them back in the oven for 10-15 minutes until you can easily mash them with a fork. Slightly unripe tomatoes may take longer to cook.
- Adjust seasoning with salt after blending if necessary. Since canned beans and sundried tomatoes already contain seasonings and salt, it should not be necessary to add more. But sometimes a little sea salt can make a world of a difference, so make sure to taste the soup before serving.
Nutrition
Equipment
- Baking dish
- High speed blender or immersion blender
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