On Sundays, we soup. Yup, like a verb.I can’t and won’t stop, especially this time of year. But really, why would I when they can be as easy as this one?
Because the weeks are busy. And having something in my fridge that’s done, warm, cozy and simple, everything in life gets easier.
As of late, I’ve been cruising through the new cookbook, and loving making all of my favorites again– this time with a REAL physical book by my side. It’s such a treat. You can find this recipe in Simply Real Eating (along with sooo many other easy, healthy dishes and everyday simple rituals that will fill your days with intention– and tasty meals). But because I love you and because it might just be one of my favorite soups of all time, I decided it needed to be posted here too. You are welcome, my friend.
Because with 3 ingredients but full of flavor and good things, it’s a life-saver. No matter your season of life. Everyone can make this, and everyone loves it. It’s such a good use of your time, truly.
And for how few ingredients this soup requires, the flavor is freaking crazy!
And also, feel free to add in your own additions as you have time, like 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.
If you’re into this kind of simplified cooking + eating, I have good news for you! The Winter Meal Plan is officially back, and it has everything you need to shop for, cook, plan, and eat easy meals with real and nourishing ingredients for 4 straight weeks (and it’s all printable). You can grab it right here to get your easy food upgrade on.
3 Ingredient Tomato Soup
Winter time is for cozy soups, yes? I hope you enjoy this one.
Makes 2-4 servings
8 Roma tomatoes, sliced and seeds removed
2 cups baby tomatoes
2 leeks, sliced
2 cups organic chicken broth
sea salt and black pepper, to taste
Preheat oven to 400ºF and line a baking sheet with parchment paper. Toss tomatoes, baby tomatoes and leeks with olive oil and sprinkle with sea salt and pepper.
Roast for 30-35 minutes, then let cool slightly.
Puree all ingredients together with broth in a blender, and adjust seasonings as needed. Serve warm.
Love this recipe? You’d love the cookbook then too. My second book, Simply Real Eating also just came out in November, so make sure you grab your copy here. And be sure to check out the seasonal meal plans (or the new Easiest DINNER ONLY Plan)! It’s what we literally eat for dinner every week.
photo by Carina Skrobecki