3 Ingredient Tomato Soup {Vegan, Easy}
Rich and satisfying tomato soup that is velvety, vegan, and made with just 3 pantry ingredients! It is cold-weather comfort in a bowl.
Servings: 3 servings
Ingredients
- 1 tablespoon olive oil or oil of choice
- 1 large onion coarsely chopped
- 1 28- ounce can tomatoes preferably crushed or whole peeled
- 1 and 1/2 cups 375 mL water
- Optional/adjustable: 1/4 teaspoon fine sea salt or more to taste
Instructions
- In a large saucepan, heat the oil over medium high heat. Add the onions; reduce heat to medium and cook, stirring occasionally, for 8 to 10 minutes until deep golden brown.
- Place the onions and tomatoes in a high-speed blender or food processor and blend until smooth (entirely or mostly smooth, it is up to you).
- Pour the tomato mixture back into the saucepan used to cook the onions. Stir in the water and 1/4 teaspoon salt.
- Bring soup to a low boil over medium-high heat; reduce heat to low and simmer, uncovered, for 35 to 40 minutes until thickened slightly. Adjust salt to taste, as desired.
Notes
Storage: Store the completely cooled soup in ana irtight container in the refrigerator for up to 5 days or the freezer for up to6 months.
Sodium: To keep the sodium under control, I prefer t(and recommend) using "no salt added" canned tomatoes.
Nutrition
Serving: 1-1/2 cups | Calories: 136kcal | Carbohydrates: 22.1g | Protein: 4g | Fat: 5.1g | Saturated Fat: 0.7g | Sodium: 289mg | Fiber: 4.9g | Sugar: 13.1g