INCREDIBLE 3-INGREDIENT TOMATO SOUP RECIPE
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
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
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
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
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
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
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
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
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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