5 Ingredient Tomato Soup

• servings: 4 servings
• active time: 5 minutes
• total time: 50 minutes

Ingredients

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

Directions

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!

Nutrition

• Calories: 284
• Total Fat: 24 g
• Saturated Fat: 14.7 g
• Trans Fat: 0.9 g
• Cholesterol: 60.7 mg
• Sodium: 1512 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 8.2 g
• Total Sugars: 11.8 g
• Protein: 3.9 g