Easy Three Ingredient Tomato Soup Recipe

• 分量: 3 servings
• 調理時間: 5 minutes
• 総時間: 45 minutes

材料

4 tablespoons unsalted butter

1/2 large onion, cut into large wedges

1 (28-ounce) can tomatoes, we prefer whole peeled tomatoes or crushed

1 ½ cups water, low sodium vegetable stock, or chicken stock

1/2 teaspoon fine sea salt, or more to taste

手順

Melt the butter over medium heat in a Dutch oven or large saucepan.

Add onion wedges, water, 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. When using a regular blender, work in smaller batches, and don’t fill it too high – hot soup expands! For safety, remove the lid’s center insert and cover the opening with a kitchen towel while blending. This releases steam and prevents messy splatters.

Store homemade tomato soup in an airtight container in the fridge for up to three days or freeze for up to three months.

栄養

• サービングサイズ: Half of the recipe
• カロリー: 348
• 脂肪総量: 24.9g
• 飽和脂肪: 14.8g
• コレステロール: 61mg
• ナトリウム: 1485.4mg
• 炭水化物総量: 29.6g
• 食物繊維: 4.5g
• 糖質総量: 15.4g
• タンパク質: 7.8g