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Easy Three-Ingredient Tomato Soup

  

yield: 2 generous servings

17,744 Canned Tomatoes Stock Photos, Pictures & Royalty-Free Images - iStockYou only need three main ingredients (+ water and salt) to make this velvety, rich tomato soup recipe. Everything is tossed into a pan — no browning, no hovering over a stove.  Prep is 5 minutes and cooking time is about 40 minutes.

 

YOU WILL NEED

4 tablespoons butter

½ large onion, cut into large wedges

1 (28-ounce) can tomatoes, we prefer to use whole peeled or crushed, see notes for fresh tomatoes

1 ½ cups water or low sodium vegetable stock, or chicken stock

½  teaspoon fine sea salt, or more to taste

DIRECTIONS

Melt butter over medium heat in a Dutch oven or large saucepan.

Add onion wedges, water, can of tomatoes with their juices, and 1/2 teaspoon of salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.

Blend the soup with a blender or an immersion blender, and then season to taste. The soup doesn’t need to be ultra-smooth, some texture is a nice touch. 

Use caution when you use a blender.  It is best to blend in batches and not fill the blender more than half full since the soup is so hot. We like to remove the center insert of the lid and cover it with a kitchen towel while blending — this helps to release some of the steam and prevents the blender lid from popping off (which can be a big, hot mess).

Enjoy!

Options:

  • Add basil or other herbs

  • Add some hot sauce or curry powder 

  • Serve with a spoonful of sour cream or plain yogurt

  • Serve with a swirl of olive oil or sesame oil

  • Top with a handful of crispy croutons

  • Substitute canned tomatoes with 10 to 12 fresh ones





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Adapted from Inspiredtaste.net
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