Three-Ingredient Tomato Soup
Posted: | Categories: Recipes | Tags:quick & easy soup
Three-Ingredient Tomato Soup
Melissa Ben-Ishay
If you’ve never made soup before, start with this one. This is the easiest soup—you roast the tomatoes, onions, and garlic (and anything else you want to add—carrots or peppers would be great), blend them, add liquid to your liking, and serve. I topped it with cheesy pesto pita croutons because I had pesto leftover from lasagna I made. Your favorite crispy grilled cheese would be a great pairing, too.
Ingredients
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2 cups tomatoes - a mix of whatever you have/love. I used 2 large beefsteaks, 4 Campari, and ½ pint grape tomatoes
1 yellow onion
8 whole garlic cloves
1 teaspoon salt
Black pepper
3 tablespoons olive oil
1 teaspoon fresh oregano
Vegetable broth, as needed
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1 fresh pita
2 tablespoons pesto
Small handful of cheese curds
2 tablespoons shredded mozzarella
Directions
Preheat the oven to 425°F.
Add the tomatoes, onion, and garlic cloves to an oven-safe pot or on a baking sheet lined with parchment paper.
Drizzle with olive oil and season with salt and a few turns of pepper. Mix with your hands to get everything coated.
Bake for an hour and 10 minutes, until the veggies are completely soft.
Let cool slightly and add to a large, high-powered blender with the oregano. Put the lid on and remove the small steam cover; cover that with a tea towel so the steam can escape but you don’t cover your kitchen with tomatoes. (It’s hot, so if you fully close it it could explode.)
Blend until smooth. Taste and adjust seasonings. If you want your soup to be a thinner texture, add broth ¼ cup at a time. I like mine thicker, so the juices from the veggies was enough liquid for me.
Blend again until smooth. You can serve directly from the blender or return it to the pot. Keep it on a low simmer, covered, until you’re ready to serve.
[OPTIONAL] Make the croutons. Split the pita in half and spread the pesto over both sides. Top each side with a few cheese curds and the mozzarella, then sandwich the sides together.
Air fry at 400°F for 8-10 minutes (or bake at 425°F for 12 minutes), until the pita is crispy and the cheese is fully melted.
Cut the croutons into 1” cubes and serve on top of the soup. Leftover soup is great to freeze; keep it in an airtight container for up to 3 months.
