This is a quick side, a lifesaver on a cold winter day, and we can’t be friends if you don’t have the ingredients available in your pantry (actually, I don’t care for it when folks make that exclamation, so we can still be friends, regardless).
Butter, onion, tomatoes.
That’s it, have a great day!
Grab your 3- or 4-quart Dutch oven (even if you’re only making a small amount, I’ll explain later) and put some butter in there over medium heat.
Slice an onion into very large pieces and sauté for five minutes or until soft.
Dump in one can of diced tomatoes for every two people who will end up with a serving. For each pair of folks, fill up one can with water, veggie, or chicken broth and pour into the vessel (*this is where the three-ingredient-claim kinda falls down, but I would contend that the recipe is great, even if it’s four ingredients).
Bring to a simmer, cover, and set a timer for 30 minutes.
Grab your immersion blender and zip it into a smooth soup. This is where using the smallest Dutch oven isn’t the best idea. Immersion-blending it in a 2-quart will result in splattered shirts and faces.
Serve with a side of grilled cheese or tuna melts.
Three-Ingredient Tomato Soup
- Dutch oven
- Immersion blender
- 1 Tbsp butter unsalted
- 1/2 medium white onion sliced large
- 1 14.5 oz. can diced tomatoes
- 1 14.5 oz. can can-full of broth or water
- Heat Dutch oven over medium-high and add butter.
- Place sliced onion and stir to coat.
- Dump in the tomatoes, fill can with water (or broth of your choice) and empty into Dutch oven.
- Cover and let simmer for 30 minutes.
- Use immersion blender to mix to desired consistency. Add salt and pepper to taste.