Easy Tomato Soup (just 3 ingredients!)

Breathe deep…it’s September…which means…FALL IS COMING!!!! TIME TO MAKE SOUP!!! What better, than easy tomato soup??

Although, to be fair, I love soup no matter the season. I’m a big soup maker for dinner. Soup is the best at using up random ingredients in the fridge/pantry and transforming wilting veggies into hearty meals.

But, nothing really beats tomato soup. Especially creamy 3 ingredients and super easy tomato soup. I made this version for the first time a month or so ago and it was a big hit. SO easy!! It’s the perfect pantry/weeknight dinner. I asked my daughter earlier what she wanted for dinner tonight and she said, soup and tomato! Which was her way of asking for this tomato soup again.

It’s DELIS 5) Pinch of brown sugar H.

And RIDICULOUSLY easy!! All it takes are 4 cans that you dump into a pot. You can get fancier it you want, but there’s really no need.

This is sooo yummy. The first time I made it, I just added a dash of seasonings: salt, cinnamon, curry. But, depending on how much salt is in your canned tomatoes, you might not even have to add any salt.

You literally could JUST do these cans and be done. Well, I prefer blending but I guess it’s on you what texture you like. I use an immersion blender straight into the pot, but you can pour this soup into a blender and get the same result!

We serve this with grilled cheese, because, naturally. But you do you.

Although, if you don’t have grilled cheese with your tomato soup, are you living your best life?

Enjoy!! Let me know in the comments if you try this out!!

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Easy Tomato Soup (Just 3 ingredients)

This soup is sooo easy, just 3 ingredients, paleo, vegan, delicious

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 4

Ingredients

• 2 14.5 oz can of diced tomatoes and the liquid
• 1 6 oz can tomato paste
• 1 13.66 oz can coconut milk
• Salt season to taste

Instructions

1. Open all of the cans and dump into a pot (do not drain the diced tomatoes). Blend with an immersion stick. Stir and heat until hot enough. Literally all you need to do. The soup is yummy with no extra bells and whistles.

Recipe Notes

Of course, I can’t ever leave anything well enough alone. So here’s what I tend to add to this soup (it changes per my mood!):
** Pinch or 2 of cinnamon (I’m addicted to Penzey’s cinnamon)
** Pinch of curry powder
** Pinch of brown sugar

If you’re going to customize, make sure any dry spices go in early. They need the time to really flavor the soup. For fresh herbs, wait until the end.

Voila!!

Ps, if you have a baby joining the fun at dinner, take a ladle or so out before you add salt. I stirred the soup in with whole fat plain yogurt and put it into these reusable pouches for my one year old.