EASY THREE INGREDIENT TOMATO SOUP RECIPES

Steps:

• 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, and then season to taste. The soup doesn’t need to be ultra-smooth, some texture is a nice touch. An immersion blender does make quick work of this, or you can use a blender. If you use a regular blender, it is best to blend in batches and not fill the blender as much as you usually would 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).

Steps:

• Preheat oven to 400°F. Place tomatoes, cut side up, on a large rimmed baking sheet. Season with 1 1/2 tsp. salt and 1/2 tsp. pepper, then drizzle with 3 Tbsp. oil. Roast tomatoes until tender and caramelized, about 1 hour and 15 minutes. Let cool slightly.
• Meanwhile, heat 3 Tbsp. oil in a medium pot over medium. Cook onion and 1/2 tsp. salt, stirring occasionally, until soft and translucent, 8–10 minutes.
• Add roasted tomatoes and any accumulated juices, cream, and 1 1/4 cups water to pot. Bring to a boil, then reduce heat and simmer until flavors have melded, 20–25 minutes.
• Working in batches, transfer tomato mixture to a blender and purée until smooth. Taste and adjust seasonings if needed.
• Divide among bowls, then top with a drizzle of oil and freshly ground pepper.