EASY THREE-INGREDIENT TOMATO SOUP #EASYRECIPES #TOMATO
My preferred tomato soup formula! You wouldn't feel that three fixings — margarine, onion, and tomato — can meet up to make such a smooth and tasty tomato soup, however let me let you know.This straightforward natively constructed tomato soup is speedy, simple, and madly delectable.
The soup is roused by one of the most popular plans out there — Marcella Hazan's Tomato Sauce. Spread, tomatoes, and onion are stewed until somewhat thickened. Out comes the onion and the sauce is prepared to be spooned over pasta.
It's virtuoso and totally heavenly. We utilize a similar three fixings in this tomato soup, yet include a little water and mix everything together just before serving.
This tomato soup is astounding with canned tomatoes. I cherish utilizing entire stripped tomatoes or squashed tomatoes. Coincidentally, we cherish San Marzano Tomatoes and are constantly satisfied with tomatoes from Muir Glen. Nor are watery and both taste great.You can likewise utilize crisp tomatoes. You will require 10 to 12 entire tomatoes (or around 2 pounds). It's ideal to strip them, however we have made the soup with unpeeled tomatoes.
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 1/2 cups water, low sodium vegetable stock, or chicken stock
- 1/2 teaspoon fine sea salt, or more to taste
DIRECTIONS:
- 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).
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