3-Ingredient Tomato Soup

Ingredients for 3-Ingredient Tomato Soup

• 1.8kg plum tomatoes, halved lengthwise

• 2 teaspoons (or more) kosher salt, divided

• 1/2 teaspoons freshly ground black pepper, plus more

• 6 tablespoons olive oil, divided, plus more

• 1 medium onion, coarsely chopped

• 240ml double cream

Preheat oven to 204°C. Place tomatoes, cut side up, on a large rimmed baking sheet. Season with 1 1/2 teaspoons salt and 1/2 teaspoons pepper, then drizzle with 45ml oil. Roast tomatoes until tender and caramelized, about 1 hour and 15 minutes. Let cool slightly.

Meanwhile, heat 3 tablespoons oil in a medium pot over medium. Cook onion and 1/2 teaspoons salt, stirring occasionally, until soft and translucent, 8–10 minutes.

Add roasted tomatoes and any accumulated juices, cream, and 300ml water to pot. Bring to a boil, then reduce heat and simmer until flavours have melded, 20–25 minutes.

Working in batches, transfer tomato mixture to a blender and purée until smooth. Taste and adjust seasonings if needed.

Divide among bowls, then top with a drizzle of oil and freshly ground pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.