Recipe: 3-Ingredient Tomato Soup

For how few ingredients this soup requires, the flavor is so delicious. Feel free to add your own additions as you have time, such as some extra garlic to the roasting process, some basil into the puree, or pulled chicken, organic sausage, or spinach to serve. For a more varied texture, blend half of the soup and leave the other half chunky. 

8 Roma tomatoes, seeded and sliced
2 cups cherry tomatoes
2 leeks, sliced
Olive oil
Sea salt 
Freshly ground black pepper 
2 cups organic chicken stock 

Preheat the oven to 400°F and line a baking sheet with parchment paper. 

Place the Roma and cherry tomatoes and leeks on the prepared pan and toss with olive oil, then sprinkle with sea salt and pepper. Roast for 30 to 35 minutes, then remove from the oven and let cool slightly. 

About 10 minutes before the tomatoes finish cooking, heat the chicken stock in a small sauce pan over medium heat.

Place the vegetables and stock in a blender and puree, adjusting the seasonings as needed. Serve warm.

Recipe courtesy of Simply Real Eating/Penguin Random House

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