Easy Three Ingredient Tomato Soup Recipe

• servings: 3 servings
• active time: 5 minutes
• total time: 45 minutes

Ingredients

4 tablespoons unsalted butter

1/2 large onion, cut into large wedges

1 (28-ounce) can tomatoes, we prefer whole peeled tomatoes or crushed

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

1/2 teaspoon fine sea salt, or more to taste

Directions

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

Add onion wedges, water, 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, 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.

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

Nutrition

• Serving Size: Half of the recipe
• Calories: 348
• Total Fat: 24.9g
• Saturated Fat: 14.8g
• Cholesterol: 61mg
• Sodium: 1485.4mg
• Total Carbohydrate: 29.6g
• Dietary Fiber: 4.5g
• Total Sugars: 15.4g
• Protein: 7.8g