Three-Ingredient Tomato Soup

Directions

1. Preheat the oven to 425°F.

2. Add the tomatoes, onion, and garlic cloves to an oven-safe pot or on a baking sheet lined with parchment paper.

3. Drizzle with olive oil and season with salt and a few turns of pepper. Mix with your hands to get everything coated.

4. Bake for an hour and 10 minutes, until the veggies are completely soft.

5. 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.)

6. 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.

7. 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.

8. [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.

9. 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.

10. 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.