Easy Three 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:

• 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.

Steps:

• Place tomatoes with juices in a blender; cover and process until pureed. In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. , Remove from the heat; stir in flour until smooth. Cook for 1 minute. Gradually whisk in broth. Add pureed tomatoes; bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer for 20-25 minutes to allow flavors to blend. If desired, sprinkle with cheese.

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:

• Pour both large cans of tomatoes into the pot.
• Add the whole stick of butter.
• Skin both onions, cut off the ends, and cut in half and put in the pot.
• Stir with a long wooden spoon, bring to a boil, then set the heat on low and leave on for 1 1/2 hours.
• Pour over your favorite pasta and top with fresh-grated Parmesan cheese.