Three Ingredient Soup Recipes

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INCREDIBLE 3-INGREDIENT TOMATO SOUP RECIPE



Incredible 3-Ingredient Tomato Soup Recipe image

3 basic pantry ingredients easily turn into this delicious rich tomato soup recipe that is sure to be a hit with everyone at your dinner table!

Provided by Katie Hale

Categories     Soups

Time 50m

Number Of Ingredients 5

4 tbps butter, unsalted
1/2 onion, roughly chopped
1 to 1 1/2 cups water or broth
28 oz canned tomatoes
1/2 teaspoon salt

Steps:

  • Heat butter in a dutch oven or medium saucepan;
  • Add in onion and stir then cook for 2-3 minutes;
  • Pour in chicken stock and canned tomatoes and stir to combine;
  • Add salt and stir, then simmer for 25-30 minutes stirring as needed;
  • Using an immersion blender, puree until desired texture;
  • Serve with your favorite toppings.

Nutrition Facts : Calories 321 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 65 milligrams cholesterol, Fat 26 grams fat, Fiber 8 grams fiber, Protein 7 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 1168 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

THREE-INGREDIENT PEA SOUP



Three-Ingredient Pea Soup image

Provided by Daphne Brogdon

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 4

One 16-ounce bag frozen baby peas
1/4 cup olive oil
3/4 teaspoon salt, plus to taste
1/4 cup microgreens or any small leafy green or herb, for garnish, optional

Steps:

  • Bring 2 cups water to a boil in a medium pot. Reduce to simmer and add the frozen peas. Cook until tender, 3 to 4 minutes.
  • Transfer the peas and cooking water to a blender and puree until smooth, 2 minutes.
  • With the machine running, slowly drizzle in the olive oil to emulsify.
  • Mix in the salt; taste and season with more salt if desired.
  • Transfer the soup to bowls. Garnish with microgreens if using.

3-INGREDIENT TOMATO SOUP



3-Ingredient Tomato Soup image

Roasting the tomatoes intensifies their flavor in this simple yet delicious soup.

Provided by Molly Baz

Categories     3-Ingredient Recipes     Soup/Stew     Dinner     Kid-Friendly     Tomato     Milk/Cream     Onion     Small Plates

Yield Makes about 6 cups

Number Of Ingredients 6

4 pounds plum tomatoes, halved lengthwise
2 teaspoons (or more) kosher salt, divided
1/2 teaspoon freshly ground black pepper, plus more
6 tablespoons olive oil, divided, plus more
1 medium onion, coarsely chopped
1 cup heavy cream

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.

THREE INGREDIENT SOUP



Three Ingredient Soup image

Make and share this Three Ingredient Soup recipe from Food.com.

Provided by Happy Harry 2

Categories     Stocks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

1 head escarole
4 cups low sodium vegetable broth (may use chicken broth)
4 teaspoons parmesan cheese, grated (optional)
black pepper, fresh ground to taste (optional)

Steps:

  • Bring broth to boil. Meanwhile, wash escarole and shake off clinging water.
  • Coarsely chop and stir into broth.
  • Remove from heat.
  • Add pepper.
  • Use parmesan cheese as a garnish.

Nutrition Facts : Calories 21.8, Fat 0.3, SaturatedFat 0.1, Sodium 28.2, Carbohydrate 4.3, Fiber 4, Sugar 0.3, Protein 1.6

3-INGREDIENT VEGETABLE BEEF SOUP



3-Ingredient Vegetable Beef Soup image

Make and share this 3-Ingredient Vegetable Beef Soup recipe from Food.com.

Provided by CallMeBubbles

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 3

1 lb extra lean ground beef
48 ounces V8 vegetable juice
2 (16 ounce) packages frozen mixed vegetables

Steps:

  • Brown and drain beef. Place in slow cooker with remaining ingredients. Cook on high 1 hour and then on low for 6 to 8 hours.
  • ***I like to use spicy V-8.

Nutrition Facts : Calories 379.9, Fat 7.3, SaturatedFat 2.8, Cholesterol 70.3, Sodium 1110.9, Carbohydrate 49.1, Fiber 12.7, Sugar 11.2, Protein 34.7

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