Easy Three Ingredient Tomato Soup

Easy Three Ingredient Tomato Soup

from inspiredtaste.net
Dinner, Soup
45 min
2 servings
348 kcal / serving

This is the easiest and tastiest tomato soup I’ve made. I love serving with grilled cheese sandwiches, but this is also wonderful with crusty bread or homemade garlic bread on the side.

Ingredients

  • 4 tablespoonsunsalted butter
  • ½ largeonion, cut into large wedges
  • 128 oz can tomatoes, we prefer whole peeled tomatoes or crushed
  • 1 ½ cupswater, low sodium vegetable stock, or chicken stock
  • ½ teaspoonfine sea salt, or more to taste

Directions

  1. 1

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

  2. 2

    Add onion wedges, water, tomatoes with their juices, and 1/2 teaspoon of salt.

  3. 3

    Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.

  4. 4

    Blend the soup, and then season to taste. The soup doesn’t need to be ultra-smooth; some texture is nice. An immersion blender does make quick work of this, or you can use a blender. When using a regular blender, work in smaller batches, and don’t fill it too high – hot soup expands! For safety, remove the lid’s center insert and cover the opening with a kitchen towel while blending. This releases steam and prevents messy splatters.

  5. 5

    Store homemade tomato soup in an airtight container in the fridge for up to three days or freeze for up to three months.