Easy 3 Ingredient Tomato Soup

INGREDIENTS

• 4 tablespoons unsalted butter
• 1/2 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, low sodium vegetable stock, or chicken stock
• 1/2 teaspoon fine sea salt, or more to taste

DIRECTIONS

1. Melt the butter over medium heat in a Dutch oven or large saucepan.
2. Add onion wedges, water, tomatoes with their juices, and 1/2 teaspoon of salt.
3. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.
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.

TIPS

• Fresh tomatoes: Use 10 to 12 medium tomatoes (2 pounds). You can peel them, but we skip this step since we will blend the soup anyway.
• Vegan substitution: Substitute the butter for plant-based butter or extra-virgin olive oil.
• Fresh basil: Add a handful of fresh basil before blending the soup.
• Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. We have omitted salt since you will need to add to your tastes.
• If you use a regular blender, it is best to blend in batches and fill the blender less than you usually would since the soup is so hot. We like to remove the lid’s center insert and cover it with a kitchen towel while blending — this helps release some of the steam and prevents the blender lid from popping off (which can be a big, hot mess).