I count five ingredients, but it’s still quick and easy. Makes you think of adding corn, or broccoli, or cooked ground beef, or diced chicken, or, or, or.
Ingredients:
- 4 Tab butter (57g)
- ½ a large onion, cut into large wedges
- 1 (28-ounce) can whole peeled or crushed tomatoes.
- 1 ½ c water, low sodium vegetable stock, or chicken stock
- ½ tsp 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/stock, 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, but not a food processor.
Serves: 2 to 3
Source: inspiredtaste.net/27956/easy-tomato-soup
Note:
If using a blender, remove the lid’s center insert and cover the opening with a kitchen towel while blending. This releases steam and prevents messy splatters.
Even better, make the soup earily and let cool before blending.
Fresh tomatoes: Use 10 to 12 medium tomatoes (2 pounds). No need to peel them, everything is blended in the end.
Vegan tomato soup: Substitute the butter for plant-based butter or extra virgin olive oil.
For tomato basil soup: Add a handful of fresh basil before blending the soup.
Make creamy tomato soup: After blending, add a splash of cream or sour cream.
Confession: A little garlic and sugar improve the flavor.