5 Ingredient Tomato Soup

• porcje: 4 servings
• czas aktywny: 5 minutes
• całkowity czas: 50 minutes

Składniki

two 28-ounce cans San Marzano tomatoes (whole or crushed will work – I usually use whole tomatoes, and we use the DeLallo brand!)

1 stick (8 tablespoons) salted butter

1 yellow onion, peel removed and cut into 4 chunks

3-4 cloves smashed garlic (optional)

1 1/2 teaspoons salt

Wskazówki

Make the Tomato Soup

Put the tomatoes, butter, and onion in a large saucepan or Dutch oven. Bring it up to a low bubble, then turn the heat to medium low. Cover partially with a lid; let it simmer for 45 minutes. Stir every 15 minutes or so to prevent scorching on the bottom.

Remove Onion Chunks

Remove the onion pieces using tongs. I leave the garlic in there, but that’s up to you!

Blend the Tomato Soup

Using an immersion blender, blend up the soup until it’s a smooth as you want it. Taste and adjust; you can thin it out with milk, water, broth, cream, whatever you want; I just leave it as-is!

Serve:

Serve tomato soup with garlic bread, grilled cheese, croutons, crackers, pesto, whatever you like!

Wartości Odżywcze

• Kalorie: 284
• Tłuszcz Całkowity: 24 g
• Tłuszcz Nasycony: 14.7 g
• Tłuszcz Trans: 0.9 g
• Cholesterol: 60.7 mg
• Sód: 1512 mg
• Węglowodany Całkowite: 18 g
• Błonnik Pokarmowy: 8.2 g
• Cukry Całkowite: 11.8 g
• Białko: 3.9 g