Easy Three-Ingredient Tomato Soup Recipe
You only need three main ingredients to make this velvety, rich tomato soup recipe. This is your new favorite weeknight meal.
You only need three main ingredients to make this velvety, rich tomato soup recipe. This is your new favorite weeknight meal.
- Carbohydrate 6.14421829259052 g
- Cholesterol 61.06 mg
- Fat 23.2066521577852 g
- Fiber 1.44097299651992 g
- Protein 1.24311349425502 g
- Saturated Fat 14.6230097020899 g
- Serving Size 1 1 Serving (134g)
- Sodium 589.341803944631 mg
- Sugar 4.7032452960706 g
- Trans Fat 1.66188652575772 g
- Calories 231 calories
Step-by-step
- 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 — it doesn’t need to be ultra-smooth, some texture is a nice touch. An immersion blender makes 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).
Simmering the tomatoes, onion wedges, water, and butter together for forty minutes allows the water content to reduce while the tomato solids soften thoroughly. Unsalted butter introduces milk solids and water; as the water evaporates, the remaining fat coats the tongue, creating richness without heavy cream. Whole peeled canned tomatoes contain pectin within their cell walls. Extended heat breaks down these structural polysaccharides, releasing them into the liquid to act as a natural thickener. Maintain a gentle simmer rather than a vigorous boil to prevent scorching the dairy solids on the bottom of the Dutch oven. When processing the batch, an immersion blender offers direct control over viscosity, allowing you to stop while visible micro-particles remain suspended in the emulsion. If transferring hot liquid to a standard countertop pitcher, fill the container only halfway and remove the center lid insert, draping a folded kitchen towel loosely over the opening to vent steam safely. Puréeing hot liquids creates rapid vapor expansion, which can dislodge tightly sealed lids if pressure is trapped. Adjust the final sodium level after the reduction phase is complete, because evaporation concentrates dissolved minerals significantly as volume decreases.
