Not much of a story today, just a recipe that is almost ridiculous in its simplicity. It’s a soup that may look familiar to some of you based on its sparse ingredient list: tomatoes, onions, and butter. Yup, it’s a riff on Marcella Hazan’s tomato sauce with just slightly different ratios. More vegetables, less butter, and a bit of water to thin it out. You could use fresh tomatoes, but why?
This is the savory version of hot chocolate after a romp in the snow. And if you want to up the ante, make a grilled cheese sandwich and cut into cubes (if you’re like me, they’ll be oh so raggedy, but who cares, really?) for oozy croutons.
The soup is just creamy enough to feel decadent but not New Year’s resolution breaking. So poke around your pantry and fridge and cook up a batch tonight.
Three-ingredient Tomato Soup
Makes approximately 6 cups
– 2 28-oz cans whole peeled or crushed tomatoes (ideally San Marzano)
– 2 onions, roughly chopped
– 1/4 C butter
– 1 t salt
– 1/2 – 1 C water
Simmer. Mix in a saucepan the tomatoes, onion, butter, and salt and bring to a simmer over medium heat. Cook, covered and stirring occasionally, for 45 minutes to an hour until the onion is almost falling apart.
Puree. With an immersion blender, puree the soup until smooth. Add water and continue to puree until you get the texture that you like.