3 Ingredient Tomato Soup Recipes

Steps:

• Preheat oven to 400°F. Place tomatoes, cut side up, on a large rimmed baking sheet. Season with 1 1/2 tsp. salt and 1/2 tsp. pepper, then drizzle with 3 Tbsp. oil. Roast tomatoes until tender and caramelized, about 1 hour and 15 minutes. Let cool slightly.
• Meanwhile, heat 3 Tbsp. oil in a medium pot over medium. Cook onion and 1/2 tsp. salt, stirring occasionally, until soft and translucent, 8-10 minutes.
• Add roasted tomatoes and any accumulated juices, cream, and 1 1/4 cups water to pot. Bring to a boil, then reduce heat and simmer until flavors have melded, 20-25 minutes.
• Working in batches, transfer tomato mixture to a blender and purée until smooth. Taste and adjust seasonings if needed.
• Divide among bowls, then top with a drizzle of oil and freshly ground pepper.

Steps:

• Please cook rice first. Or if you're lucky - you can use what is left over from the Chinese food you bought the other nite from the carryout.
• In medium soup-pot, put in olive oil, turn heat up to med/high. Add onion, cook 1 minute. Add garlic. Swirl around soup-pot with spoon until garlic is fragrant. (about 30 seconds).
• Smoosh tomatoes in bowl, with fingers, or use a sharp knife with a fork and dice if you don't want to use your fingers.
• Add crushed tomatoes to soup-pot, along with rest of ingredients, down to additions.
• Turn up heat to high, stir, and wait for a soft bubbly boil. When boil comes, cover, turn heat down to low, let cook for 15 to 20 minutes.
• Add rice.
• After 10 minutes, stir in herbs de province, croutons.
• Pour in warmed soup bowls, (run hot water in and around soup bowls for 5 minutes. prior to serving) add fresh basil to top.

Steps:

• Heat oil in a large saucepan over medium-low heat.
• Add onions, celery and leek. Saute' until soft, about 8 minutes.
• Add chicken broth, sun-dried tomatoes, diced tomatoes, tomato sauce and thyme.
• Bring to a simmer and cook for 20 minutes.
• Remove thyme stems; discard.
• Puree' soup in batches in a blender or use an immersion blender on low speed until desire texture is achieved.
• Return to pan and stir in milk, vinegar and pepper.
• Cook until heated through, about 6-10 minutes.

Steps:

• Heat butter and olive oil in a large saucepan over medium-low heat and cook onion and garlic until onion is soft and translucent, about 5 minutes. Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and oregano. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
• Remove from heat and puree with an immersion blender. Reheat soup until warm and season with more salt and pepper if desired.