English Muffin Baklava Recipe – Pinch of Yum

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English Muffin Baklava Recipe – Pinch of Yum


Perfectly toasted English muffins get topped with an extra thick, extra chunky crispy-chewy nutty sugary topping. Absolutely heavenly and works for breakfast, snack, or as an after-dinner treat.

Yes, it seems weird, but toasted English muffins loaded with a pistachio-walnut-butter-brown-sugar mixture and broiled to caramelized perfection is straight from the heavens. Add a little mascarpone cheese, a little drizzle of honey, and this is my breakfast (snack? dessert?) lifestyle right now.

English Muffin Baklava

Close-up of baklava english muffin

Lindsay’s Notes

I saw this idea in a Taste of Home magazine that my mother-in-law gave me and I basically turned around and made it five minutes later. It’s one of those recipes where you go, “Hey, that’s a good idea! And I have everything I need!” Which means you can make it fast, and repeatedly. Which is exactly what I did – correction – still am doing.

You toast your English muffins, stir up your nuts and butter and brown sugar, top it all with the mascarpone cheese and honey… and now this is just how we live. WHAT IN THE WORLD! It’s so delightful. Nutty, buttery, crunchy, and slightly caramelized but also has a creamy sauciness from the melty mascarpone and honey. All on the exceptionally textured, crispy-chewy surface of an English muffin.

It’s a perfect breakfast, afternoon coffee break snack, or after-dinner dessert. Love it for all of the above.

I made a few changes to the recipe as it was in the magazine – for example, I toasted my English muffins before and after adding the nut mixture. I used a higher nut-to-butter ratio to make sure that the nut layer was extra thick and chunky, and I changed the serving size to 3 pieces. Do we approve?

Mascarpone is not a normal ingredient in baklava so I was a little skeptical of how that would play here, but it was awesome. You don’t need much more buttery-ness with the nuts and butter already in there, but having a creamy element helped to tone down some of the sweetness of the nut filling and the honey drizzle. It was just heavenly to bite into.

How To Make This Little Delight

Step 1:

Mix up some softened butter, ground up pistachios, walnuts, and brown sugar.

Ground up butter, nuts, and sugar in a bowl

Step 2:

Toast your English muffins under the broiler.

Then spread them with the nut mixture and return to the broiler for one more minute until bubbly and slightly set. Watch them carefully because they will burn!

Nut mixture spread onto English muffins

Step 3:

Top with mascarpone cheese, honey, and more nuts! So amazing.

Mascarpone cheese gets spread with nuts and sugar on English muffins

Watch How To Make This Recipe

More Ways To Love Pistachios

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Description

Perfectly toasted English muffins get topped with an extra thick, extra chunky crispy-chewy nutty sugary topping. Absolutely heavenly and works for breakfast, snack, or as an after-dinner treat.

Pistachio Walnut Mixture:

Other:

  1. Preheat the broiler – I use the “Low Broil” setting but every oven will be different for which setting works best.
  2. Pulse the nuts in a food processor until finely chopped. Set aside a few spoonfuls of the nuts for topping. Mix the remaining nuts, butter, and brown sugar together in a small bowl.
  3. Toast the English muffins on a baking sheet lined with foil until toasty – about 3 minutes.
  4. Spread English muffins with the nutty butter mixture. Return to the oven, a few inches away from the broiler, for 1 minute or until bubbly and slightly caramelized.
  5. Top with a little baby dollop of mascarpone cheese and give it a gentle swoop to melt it in. Finish with extra nuts and honey. Pour yourself a cup of coffee to go with it. OMG, it’s so good!
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Breakfast
  • Method: Broil
  • Cuisine: Middle Eastern-Inspired

Keywords: baklava english muffin, baklava on english muffin, english muffin snack

Frequently Asked Questions For English Muffin Baklava

What can I use instead of English muffins?

You could easily make this on any kind of toasted bread – or maybe even crackers?! Yum!

How long does the nut topping last?

I usually make it all at once, but the nut mixture should last a day or two in the fridge – the texture might just change a little as the nuts soften.

How do you make this gluten-free and/or dairy-free?

Use a gluten-free English muffin for a gluten-free version! Use dairy-free butter and skip the mascarpone cheese for a dairy-free version.

Can you make this without a broiler?

A kitchen torch might be a bit intense for a little snack like this, but it would definitely work to toast and caramelize the topping! A toaster oven would also work great.

What makes this like baklava?

The use of pistachios and walnuts, butter, and honey gives it a texture and a flavor that is reminiscent of baklava! Not the same thing by any means – baklava is a very involved, multi-layered, multi-textured dessert made with phyllo (it’s epic). But this is like the budget version for those of us who just want the taste of it in a quick breakfast or snack. 🙂

Don’t Sleep On These Three All-Time Favorite Snacks

Bacon and Cheddar Zucchini Slices

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Bacon and Cheddar Zucchini Slices


Bacon and Cheddar Zucchini Slices

An egg based slice packed with bacon, cheddar cheese and bacon!

I am a big fan of egg casseroles, quiches, and frittatas and slices are an amazing way to change things up a bit! Normally these recipes use the combination of eggs and milk (or cream, or cheese), which, when baked, firm up the dish, and slices take it one step further by adding a small amount of flour (or almond flour) along with baking powder, to get them even firmer; solid enough that you can pick up a slice and eat it from your hands! These slices are just packed with flavours, including: bacon, cheddar cheese, parmesan, zucchini, carrots, onions, garlic and oregano, though you can change things up and use pretty much anything! I like to make a batch on the weekend, throw it in the fridge and they are ready to go on busy weekday mornings; simply grab a slice and optionally warm it before eating as you run out the door!

Bacon and Cheddar Zucchini SlicesBacon and Cheddar Zucchini Slices

Bacon and Cheddar Zucchini SlicesBacon and Cheddar Zucchini Slices

Bacon and Cheddar Zucchini SlicesBacon and Cheddar Zucchini Slices

Bacon and Cheddar Zucchini SlicesBacon and Cheddar Zucchini Slices
Bacon and Cheddar Zucchini Slices

Bacon and Cheddar Zucchini Slices

Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour Servings: 9

An egg based slice packed with bacon, cheddar cheese and bacon!

ingredients
  • 6 slices bacon, cut into 1/2 inch pieces
  • 1/2 cup onion, diced
  • 1 cup all-purpose flour (gluten-free for gluten-free)
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 2 cups zucchini, shredded and squeezed to drain
  • 1 cup carrot, grated (optional)
  • 1 cup cheddar cheese, shredded
  • 1/4 cup parmigiano reggiano (parmesan cheese), grated
  • 5 eggs
  • 1/4 cup milk (or almond milk)
directions
  1. Cook the bacon and onion in a pan before allowing to cool a bit.
  2. Meanwhile, mix the flour, baking powder, salt, pepper, garlic powder, and oregano.
  3. Mix the zucchini, carrot, cheddar, and parmesan, before mixing in the flour mixture.
  4. Mix the bacon and onion, along with 2 tablespoons of bacon grease, into the zucchini mixture.
  5. Mix the eggs and milk before mixing into the zucchini mixture.
  6. Pour the batter into a greased (optionally parchment or foil lined) 8×8 inch baking pan and bake in a preheated 350F/180C oven for 35-40 minutes; a toothpick pushed into the center should come out clean when done
  7. Let cook, slice and enjoy!

Note: These keep well in the fridge and you can easily grab a slice and warm it to go!
Option: Omit the bacon and add 2 tablespoon olive oil for vegetarian version.

Nutrition Facts: Calories 196, Fat 15g (Saturated 6g, Trans 0), Cholesterol 117mg, Sodium 384mg, Carbs 15g (Fiber 1g, Sugars 2g), Protein 12g

Nutrition by: Nutritional facts powered by EdamamNutritional facts powered by Edamam

How To Make Exhausting Boiled Eggs

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How To Make Exhausting Boiled Eggs

Hard boiled eggs are a frequent ingredient in many meals and recipes. They’re foundational for countless cooks, and much-loved for being portable, filling, protein-rich, and adaptable. Once peeled they can be sliced, grated, smashed, or pureed. The key is landing on a cooking method that delivers perfect eggs every single time. So, let’s talk it through.

What Makes A Perfect Hard Boiled Egg?

The goal here is to cook fully set, smooth, eggs. That when cut open reveal a creamy, well-set, bright yellow yolk with no grey ring or discoloration. A lot of divots from peeling aren’t ideal, but there are methods to achieving divot-free eggs, no worries!
hard boiled eggs cut in half

The Method

There are a few key steps here. Let’s go through them with photos.

  • First, gently place your eggs in a saucepan. 
    eggs placed into an empty saucepan
  • Next, cover the eggs with water by about an inch.
    eggs in a saucepan covered with water
  • After that, bring everything to a boil over medium-high heat (uncovered). Once the water reaches a boil, when the eggs start to tap a bit against the bottom of the saucepan, turn off the heat, cover, and set a timer for exactly 10 minutes. 
    a saucepan with lid on
  • In the meantime, prepare a medium bowl with water and some ice cubes. Once your timer goes off, use a strainer, spider, or slotted spoon to move the eggs into the ice water. This is one of the steps a lot of people get wrong (or skip). You really want to cool they eggs down entirely. Peeling warm eggs is much more difficult than peeling cold one, and patience is king here. The quick cool-down also helps keep the eggs bright, yellow, and ring-free.
    hard boiled eggs cooling in a bowl of ice and water

How To Best Peel a Hard Boiled Egg

This is something people really struggle with. Peeling an egg is actually trickier than you think, especially if you don’t want to lose a good amount of the egg along with the peel. We’ve all been there. Keep in mind that fresh eggs are always trickier to peel than eggs that are a bit older, but this is a method that helps remove the egg shell in strips and avoiding divots in the eggs. Here’s the technique:

  1. Crack the shell all over. One end of the egg (bottom) will vibe more hollow than the other, tap this end on your countertop. Then gently tap, tap, tap all around the egg to crack and loosen the entire shell. Some people will tell you to gently roll the egg on your countertop, and I’m not a fan of that technique. I’ve had eggs split around the circumference while carefully rolling, so tap, tap, tap it is.
    a hand holding a hard boiled egg before peeling with cracked shell
  2. Start peeling. The hollow end (bottom) is where you want to start. Depending on the egg, you might be able to softly work your thumb under the membrane, pushing the shell away from the egg. If you’re lucky it will peel in long strips. If not, keep trying to get under that membrane and peel from there.
  3. Rinse. Give each egg a quick rinse and pat dry. This gets rid of any crunchy peel residual that might still be clinging to the egg. 
    one peeled pard boiled egg

How Long Can You Store Hard Boiled Eggs

Some say hard boiled eggs will last up to a week, but I try to use them within 4 days or so.

Why I prefer This Method For Hard Boiling Eggs

There are a number of other approaches to hard boiling eggs out there, but I always come back to this one. Common sense would have you boil the water first, drop the eggs in and continue to boil for a set amount of time. This minimizes the variables, because you’re dealing with constants – the temperature of boiling water and a set time period. But this method has you add a towel to your pan to keep the eggs from breaking as they boil, and tbh, I don’t love the cleanup from that.
hard boiled eggs smashed in a bowl
The method I use here is gentle with the eggs from the start, and it’s reliably good. The only wild card I’ve run into is using an induction stove burner. It boils the water SO FAST, the eggs end up needing a slightly longer time under cover. If you’re using induction, bring them to a boil a bit more slowly, a 6 setting works well.

hard boiled eggs on a platter with other nicoise salad ingredients

Wooohoo! I  Can Make Perfect Hard Boiled Eggs  – What’s Next?

Once you make hard boiled eggs, you are on your way. Here are a few other ideas.

hard boiled eggs packed into lunch boxes

Strawberry Spritz – David Lebovitz Strawberry Spritz

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Strawberry Spritz – David Lebovitz Strawberry Spritz


Recently I started reaching for my bottle of Vermouth Blanc more and more. I had opened it to make an El Presidente cocktail, but during an interview on my IG Live channel with Pierre-Olivier Rousseaux, owner of Dolin distillery in France, he remarked that their Chambéryzette apéritif, made in the French alps, could be made at home, anywhere, with fresh strawberries and white vermouth. So I took the plunge and made a batch myself.

It’s very easy to make. Just slice or quarter a few fresh strawberries and within 24 hours, you can be enjoying your very own batch of strawberry apéritif!

White vermouth (vermouth blanc) is different than dry vermouth. For one thing, the botanicals used are different. Dry vermouth leans into its bitterness with wormwood, quinine, or other flavorings that keep it decidedly dry. White vermouth celebrates its sparkling-clear color with floral aromas, which can include elderflowers and citrus. While you could make this with dry vermouth, I do prefer it with the white vermouth, which in Italy is referred to as vermouth bianco.

When I took a sip of the strawberry-infused vermouth the next day, it seemed like it’d be a perfect candidate for a summery Spritz. So I mixed it with a splash of tonic water, and found it was just perfect as-is, with a handful of ice and some berries and maybe a slice of citrus in it. If you want to go full-on summer, you could replace the citrus with a slice of peach or nectarine, or maybe a few other types of berries.

Tonic water has become more of a topic of conversation lately. Brands like Schweppes are popular and readily available (and you can make your own tonic water, too), but some like to fine-tune their cocktails and apéritifs with a premium brand of tonic water. Fever-Tree, Q, and Fentimen’s are popular, but I kept mine French using Archibald, which uses gentian in place of quinine, to keep it resolutely Made in France. (Quinine doesn’t grow in France, but gentian does.) As far as I know, it’s not available outside of the country but feel free to find your own favorite where you live, and use that.

Strawberry Spritz

For this spritz, I use white vermouth to infuse the strawberries which is more aromatic, and more floral than dry vermouth. In French, it’s called vermouth blanc and in Italy, it’s referred to as bianc. If you buy a bottle, you can also use it to make yourself an El Presidente cocktail. You can toggle the flavors of this lively spritz in a different direction by using a flavored tonic water, such as one aromatized with pink grapefruit, pink peppercorn, or elderflowers.

Course Drinks

Keyword cocktail, spritz,

Servings 1 drink

For the strawberry-infused vermouth

  • 1 1/2 cups (375ml) vermouth blanc or dry vermouth
  • 8 medium-sized strawberries, sliced or quartered

For the strawberry spritz

  • 2 ounces strawberry-infused vermouth
  • 2 ounces tonic water
  • quartered or sliced strawberries, for garnish
  • slice of orange, lemon, lime wheel, or slices of nectarines or peaches, for garnish

Prevent your screen from going dark

  • To make the strawberry-infused vermouth, pour the vermouth in a clean jar. Add the strawberries, cover, and shake gently to encourage the strawberries to lend their flavor to the vermouth. Let stand 24 hours at room temperature out of direct sunlight, giving it a shake every so often.

  • To make the spritz, measure the infused-vermouth and tonic water into a footed goblet. Add a handful of ice and stir gently. Garnish with berries and citrus.

Storage: The strawberry-infused vermouth will keep for a few days at room temperature. After you can store it in the refrigerator where it’ll keep for a few weeks. I left the strawberries in since I used mine within a few days, but if planning on storing it longer, you can remove them. (They’re delicious to eat!)




Cheese Tortellini And Sausage Skillet

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Cheese Tortellini And Sausage Skillet


Well school is back in session for my kiddos and I’m back on the quick & easy weeknight meals train. This one pot cheese tortellini and sausage skillet was a huge hit with my family and now they have requested it two weeks in a row! It’s full of cheese tortellini pasta, Italian sausage, lots of herbs and spices, and a super flavorful sauce. A full meal all in one pan. Dinner doesn’t get any better than this!

Overhead view of cheese tortellini and sausage skillet with garlic bread and parsley on the side.Overhead view of cheese tortellini and sausage skillet with garlic bread and parsley on the side.

What You’ll Need

Here are the ingredients that you’ll need to make this hearty tortellini and sausage recipe:

  • Italian Sausage: I chose mild Italian sausage for this recipe as it’s already pre-seasoned with lots of herbs and spices. You can also use ground beef or ground turkey, however you may need to add a little more seasoning if you do choose ground beef or turkey.
  • Onion and Garlic: Diced onion and garlic adds lots of aromatics and flavor to this dish.
  • Cheese Tortellini: I like using refrigerated tortellini because you can quickly cook it in the sauce, but you can also use frozen tortellini if you prefer. You may need to boil the frozen tortellini first according to the package instructions. 
  • Marinara Sauce: Marinara helps create the sauce for this recipe. It includes crushed tomatoes and lots of extra herbs and spices.
  • Chicken Broth: The cheese tortellini cooks in the chicken broth and marinara sauce, making this a one pot meal!
  • Spinach: A couple handfuls of spinach adds color and extra vegetables to the dish.
  • Seasoning: A simple mix of salt, pepper, garlic powder, and dried oregano add a little more flavor to the jarred marinara sauce and the rest of the dish.
  • Mozzarella Cheese: And I topped everything off with some gooey mozzarella cheese because…why not?!
  1. You can often find refrigerated cheese tortellini in two sizes, a small 9-10oz. bag and a larger 20oz. family size bag. Most of the time the family size is the better deal and will save you some money. So grab the bigger bag! You’ll only need 10oz. of tortellini for this recipe and you can freeze the rest and save for later.🙌
  2. If you happen to have a can of tomatoes in your pantry, you can switch out the marinara sauce for one 14oz. can of diced tomatoes.
  3. And if you really want to save even more money, use just ½ lb. of Italian sausage for this recipe and freeze the rest for later. This dish will still be very filling and you can cook the rest of the sausage with the rest of the cheese tortellini that you saved. You may also still have half a jar of marinara, some spinach, and more mozzarella cheese leftover. Now look at what we just did. We’ve easily just created another meal! #winning

Serving Suggestions & Variations

  • This dish is perfect to serve with a side of crusty garlic bread and a simple side salad or Caesar salad.
  • Wanna make it creamy? Add about ½ cup of heavy cream at the same time as the chicken broth for a creamy tortellini skillet meal.
  • And if you want to add some spice, add a pinch or two of red pepper flakes at the end for a little kick!

Storing Leftovers

Got leftovers? You can store them in an airtight container in the refrigerator for 3-4 days. The sauce mixture will thicken a little bit with time, but you can easily reheat it in the microwave until warmed through for a delicious lunch or dinner.

Overhead view of cheese tortellini and sausage on a plate with garlic bread, fork, and napkin on the side.Overhead view of cheese tortellini and sausage on a plate with garlic bread, fork, and napkin on the side.


Cheese Tortellini And Sausage Skillet

This one-pot Cheese Tortellini and Sausage Skillet is hearty and packed with flavor. A quick & easy one skillet meal? Count me in!

Author: Marsha – Budget Bytes

Overhead view of cheese tortellini and sausage skillet with garlic bread and parsley on the side.Overhead view of cheese tortellini and sausage skillet with garlic bread and parsley on the side.

Prevent your screen from going dark

  • 1 Tbsp cooking oil ($0.05)
  • 1 lb. Italian sausage ($4.99)
  • 1 small yellow onion, diced ($0.42)
  • 2 cloves of garlic, minced ($0.16)
  • 1/2 tsp salt ($0.02)
  • 1/2 tsp garlic powder ($0.05)
  • 1/2 tsp dried oregano ($0.05)
  • 1/4 tsp freshly cracked black pepper ($0.02)
  • 1 1/2 cups marinara sauce ($1.50)
  • 1 cup chicken broth ($0.17)
  • 10 oz. refrigerated cheese tortellini ($3.75)
  • 2 cups spinach ($0.76)
  • 1/2 cup mozzarella cheese ($0.62)

  • Heat a large skillet over medium heat and add the oil. Brown the Italian sausage.

  • Once the sausage has browned, add the diced onion and minced garlic to the skillet. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.

  • Next add the salt, garlic powder, oregano, black pepper, marinara sauce, and chicken broth to the skillet. Stir to combine.

  • Bring the skillet up to a simmer and add the cheese tortellini. Stir the tortellini into the sauce and cook for 5-6 minutes until the tortellini is tender.

  • Add the spinach to the skillet and stir to combine, allowing the heat to wilt the spinach.

  • Now top the skillet with the shredded mozzarella cheese and allow the heat to melt the cheese.

  • Serve hot with fresh garlic bread and some freshly cracked black pepper or red pepper flakes on top. Enjoy!

See how we calculate recipe costs here.

Serving: 1servingCalories: 730kcalCarbohydrates: 41gProtein: 32gFat: 49gSodium: 2182mgFiber: 5g

Read our full nutrition disclaimer here.

Side close up view of cheese tortellini and sausage skillet with a fork lifting some out.Side close up view of cheese tortellini and sausage skillet with a fork lifting some out.

How to Make Cheese Tortellini And Sausage Skillet – Step by Step Photos

Italian sausage being cooked in a skillet.Italian sausage being cooked in a skillet.

Heat a large deep skillet over medium heat and add 1 Tbsp oil. Brown 1 lb. Italian sausage.

Onion and garlic added to sausage in a skillet.Onion and garlic added to sausage in a skillet.

Once the sausage has browned, add 1 diced yellow onion and 2 minced garlic to the skillet. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.

Marinara sauce, spices, and chicken broth added to a skillet.Marinara sauce, spices, and chicken broth added to a skillet.

Next add 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/4 tsp freshly cracked black pepper, 1 1/2 cups marinara sauce, and 1 cup chicken broth to the skillet. Stir to combine.

Cheese tortellini pasta added to sausage mixture in a skillet.Cheese tortellini pasta added to sausage mixture in a skillet.

Bring the skillet up to a simmer and add 10 oz. refrigerated cheese tortellini. Stir the tortellini into the sauce and cook for 5-6 minutes until the tortellini is tender.

Spinach added to tortellini and sausage mixture in a skillet.Spinach added to tortellini and sausage mixture in a skillet.

Add 2 cups spinach to the skillet and stir to combine, allowing the heat to wilt the spinach.

Mozzarella cheese added on top of tortellini and sausage skillet.Mozzarella cheese added on top of tortellini and sausage skillet.

Now top the skillet with 1/2 cup shredded mozzarella cheese.

Cooked tortellini and sausage skillet.Cooked tortellini and sausage skillet.

Allow the heat from the skillet to melt the cheese.

Overhead view of cheese tortellini and sausage on a plate with garlic bread, fork, and napkin on the side.Overhead view of cheese tortellini and sausage on a plate with garlic bread, fork, and napkin on the side.

Serve hot with fresh garlic bread and some freshly cracked black pepper on top. Now get ready to enjoy a super hearty and delicious dinner meal!

Sesame Dressing Recipe – Cookie and Kate

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Sesame Dressing Recipe – Cookie and Kate


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sesame dressing recipe

This homemade sesame dressing offers bold flavor for your homemade salads. It requires just four core ingredients: toasted sesame oil, tamari or soy sauce, lime juice, and a dab of Dijon mustard.

If you have the time and energy, add freshly toasted sesame seeds, fresh ginger, and garlic. They ramp up the flavor, but this dressing is already delicious in its simplest form.

sesame dressing ingredients

Make this sesame dressing when you’re craving a green side salad. It’s easy to whisk together from basic pantry ingredients, and it tastes so much better than store-bought dressings.

I created this dressing recipe to serve over this seaweed salad, but it goes with so much more. Below is a full list of suggestions for making your own salad tonight!

sesame dressing preparation

How to Serve Sesame Dressing

This salad dressing is the perfect accompaniment to main dishes with Asian influences. It’s almost guaranteed to complement your meal when your entrée includes flavors like soy sauce, sesame oil or ginger. Try it with my Extra Vegetable Fried Rice,  Vegetarian Pho, Veggie Sushi Bowls, or homemade sushi rolls.

Complementary Salad Ingredients

To round out your meal with a healthy dose of greens and veggies, improvise a simple salad with any of the following ingredients.

  • Avocado
  • Bell pepper
  • Broccoli, raw or roasted
  • Cabbage
  • Carrots
  • Cherry tomatoes
  • Cilantro
  • Cucumber
  • Edamame (shelled)
  • Green beans
  • Green onion
  • Leafy greens, including Bibb, romaine and spring greens
  • Seaweed
  • Snap peas or snow peas
  • Thai basil

Sesame Dressing Recipe – Cookie and Kate

More Dressings to Make

Homemade salad dressing makes all the difference, and I think you’ll love these. View my full collection of salad dressings here.

Please let me know how your sesame dressing turns out in the comments! I love hearing from you and am eager to hear how you serve this one.

sesame dressing drizzling on salad

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Sesame Dressing

  • Author: Cookie and Kate
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: ½ cup 1x
  • Category: Salad dressing
  • Method: By hand
  • Cuisine: East Asian-inspired
  • Diet: Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

This sesame dressing offers fresh and bright flavor for your homemade salads! The recipe is easy to whip together with sesame oil, soy sauce and lime juice. Recipe yields about ½ cup.


Scale

Ingredients

  • 1 tablespoon sesame seeds (optional, for texture and flavor)
  • ¼ cup toasted sesame oil
  • 2 tablespoons reduced-sodium tamari or soy sauce
  • 2 tablespoons lime juice 
  • 2 to 3 teaspoons finely grated fresh ginger
  • 1 clove garlic, pressed or minced
  • ½ teaspoon Dijon mustard
  • Pinch of red pepper flakes (optional, for spice) 

Instructions

  1. If using the optional sesame seeds, place them in a small skillet over medium-low heat and cook, stirring frequently, until they’re starting to turn golden, about two to three minutes. Remove from the heat. 
  2. In a liquid measuring cup or small bowl, combine the sesame oil, tamari, lime juice, 2 teaspoons of ginger, garlic, mustard, optional red pepper flakes, and optional toasted sesame seeds. 
  3. Whisk until the mixture is well blended. Taste, and if the flavor isn’t quite there yet, whisk in the tiniest pinch of salt. If you would like stronger ginger flavor, mix in the additional teaspoon now.
  4. This dressing can be served immediately, but the flavors are even better after twenty minutes’ rest. Store the dressing in the refrigerator, covered, for up to 1 week.

Notes

Make it gluten free: Be sure to use gluten-free tamari rather than conventional soy sauce.

In a hurry? You can simplify this dressing by skipping the sesame seeds, garlic and ginger. You’ll still end up with a flavorful dressing.

▸ Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

Did you make this recipe?

Free 7 Day Wholesome Meal Plan (August 12-18)

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Free 7 Day Wholesome Meal Plan (August 12-18)


This post may contain affiliate links. Read my disclosure policy.

A free 7-day, flexible weight loss meal plan including breakfast, lunch and dinner ideas and a shopping list. All recipes include macros and Weight Watchers points.

Free 7 Day Wholesome Meal Plan (August 12-18)
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Free 7 Day Healthy Meal Plan (August 12-18)

As we start heading back to school, don’t forget the most important meal of the day- breakfast! These Protein Waffles are a great way to start the day, or my easy Bagel Recipe is sure to be a hit and can make breakfast meal planning a little easier for the week!

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc. or swap recipes out for meals you prefer, you can search for recipes by course in the index. Depending on your goals, you should aim for at least 1500 calories* per day. There’s no one size fits all, this will range by your goals, your age, weight, etc.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!

Ultimate Skinnytaste Meal Planner

Skinnytaste Ultimate Meal Planner

Get the Skinnytaste Ultimate Meal Planner! The 52 week spiral bound meal planner has weekly meal planning grids you can tear out and put on your fridge if you wish, a 12-week meal plan, 30 (15 new) recipes, and tear-out grocery lists. I love starting my week with gratitude, affirmations and intentions, so I included a space for that as well. I hope you will love this as much as I do!

Skinnytaste Ultimate Meal Planner

Buy the Skinnytaste meal planner here:

A note about WW Points

If you’re following Weight Watchers, all the recipes here have been updated to reflect the new Weight Watchers program, with points displayed under the recipe title. The ww button in the recipe card takes you to the Weight Watchers website where you can see the recipe builder used to determine those points and add it to your day (US only, you must be logged into your account). All cookbook recipes in the cookbook index are also updated!

With grocery prices soaring, many of us are having to adjust, scale back and/or get more creative with our meals. One of the absolute BEST ways to stay within a budget and maintain healthy eating habits is to MEAL PLAN. You can get more 5-day Budget Friendly Meal Plans by signing up for Relish+ (get a 14-day free trial here!)

My 5 Favorite Sales Happening Right Now

Check out my 5 favorite deals and sales happening this weekend.

Meal Plan:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. The grocery list is comprehensive and includes everything you need to make all meals on the plan.

MONDAY (8/12)
B: High Protein Egg White Muffins with Turkey Bacon with 1 cup cantaloupe
L: Open Faced Tuna Sandwich with Avocado and an apple
D: Tofu Poke Bowl (recipe x 2)

Total Calories: 1,059*

TUESDAY (8/13)
B: High Protein Egg White Muffins with Turkey Bacon with 1 cup cantaloupe
L: Open Faced Tuna Sandwich with Avocado and an apple
D: Chicken Enchilada Stuffed Zucchini Boats with Instant Pot Pinto Beans and Cilantro Lime Cauliflower Rice

Total Calories: 1,126*

WEDNESDAY (8/14)
B: High Protein Egg White Muffins with Turkey Bacon with 1 cup mixed berries
L: Open Faced Tuna Sandwich with Avocado and an apple
D: Pollo Sabroso with Peruvian Green Sauce LEFTOVER Instant Pot Pinto Beans and Veggie Kabobs

Total Calories: 1,145*

THURSDAY (8/15)
B: High Protein Egg White Muffins with Turkey Bacon with 1 cup mixed berries
L: LEFTOVER Pollo Sabroso with Peruvian Green Sauce and Veggie Kabobs
D: Juicy Turkey Burgers with Zucchini with 1 ounce avocado on a whole grain bun with Skinny Garlic Parmesan Fries (recipe x 4) and Watermelon, Jicama and Cucumber Salad
Total Calories: 1,151*

FRIDAY (8/16)
B: Carrot Banana Protein Smoothie
L: LEFTOVER Juicy Turkey Burgers with Zucchini on a whole grain bun with Watermelon, Jicama and Cucumber Salad
D: Shrimp and Rice with a green salad**

Total Calories: 1,187*

SATURDAY (8/17)
B: Peach Pie Cottage Cheese Bowls (recipe x 2)
L: BLT with Avocado (recipe x 4) and ½ sliced pepper with 2 tablespoons hummus
D: DINNER OUT

Total Calories: 655*

SUNDAY (8/18)
B: Protein Waffles with 1 tablespoon melted peanut butter and ½ cup sliced strawberries
L: Italian Chopped Salad (recipe x 2)
D: Slow Cooker Jerk Pork with Caribbean Salsa with ¾ cup brown rice and Sauteed Baby Zucchini (recipe x 2)

Total Calories: 1,027*

*This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.
**Green salad includes 8 cup mixed greens, 1 small (diced) cucumber, 1 medium tomato (sliced) and ¼ cup light vinaigrette.

*Google doc

33 Issues You Completely Want To Be Shopping for At Dealer Joe’s

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33 Issues You Completely Want To Be Shopping for At Dealer Joe’s


From drinks, to snacks, to dinner hacks, sauces, and everything in-between – these are the products I love right now at Trader Joe’s!

Trader Joe's products in a grid of images.

Trader Joe’s is one of the all-time great grocery fun-run stores!

Sure, you can buy great produce, milk and yogurt, pantry essentials, and normal practical things at Trader Joe’s.

But for this post I wanted to convince you to try some of these unique “fun run” items – the things that, if you’re making a special trip from out of town or stocking up on your quarterly trip, you should absolutely be buying here.

I split this post into three sections:

For a total of 33 items that deserve a spot on your shopping list!

If you love something that I didn’t mention here, let me know in the comments! I’m always eager to try the things that you all love and recommend.

1: Sodas – In Particular, Strawberry Or Watermelon Soda

Sparkling strawberry juice in a package.

Why I love it:

  • Made sweet with real fruit juice and no added sugar.
  • Taste is so nostalgic to me!
  • Perfect little skinny can size with just the right amount in each serving.

2: Nuts – In Particular, Chili Lime Cashews

Thai Lime and Chili Cashews in a bag.

Why I love it:

  • Tons (I mean tons) of seasoning!
  • A little spicy.
  • Great in a Thai-ish chopped salad (see here, and here).

3 – Unexpected Cheddar

Unexpected cheddar cheese.

Why I love it:

  • Tastes hard and salty and aged, like a Parm.
  • Eats really nicely with crackers.
  • A little slice melted over the air fryer chicken is *chef’s kiss* amazing.

4 – Frozen Roasted Corn

Roasted corn in a bag.

Why I love it:

  • It’s hard to find frozen corn that is *roasted*!
  • Only need a little bit in each recipe so the bag lasts forever.
  • Perfect in the red chile chicken taco corn dip topping (which, conveniently, is also great for eating with chips).

5 – Frozen Vegetable Fried Rice

Vegetable fried rice in a bag.

Why I love it:

  • Great basic meal starter that is, as advertised, ready in 5 minutes!
  • Plays really well with a shot of soy sauce, oyster sauce, rice vinegar, some scrambled eggs or tofu, and a few more fresh veggies.
  • My kids love it!

6 – Frozen Chicken Wontons

Chicken cilantro mini wontons in a bag.

Why I love them:

  • These ones are mini-size which I absolutely love.
  • They’re deliciously chewy / tender and the chicken isn’t weird.
  • They are a must for saucy wontons.

7 – Frozen Brown Rice

Microwaveable brown rice in a box.

Several of you also recommended this and guess what? I LOVE IT. It’s a new staple for me – thanks for the recommendation! Why I love it:

  • It’s extremely convenient.
  • This is truly some of the only brown rice that I actually like – it is very soft and tender and eats more like a white rice!
  • Organic!

8 – Sea Salt and Turbinado Sugar Dark Chocolate Almonds

Sea salt turbinado dark chocolate almonds in a container.

Why I love these (and have loved them for years):

  • THE TEXTURE ON THESE IS AMAZING.
  • I think they also recently may have increased the amount of chocolate around each almond? They are hefty and chunky.
  • They are a perfect grab-a-handful-for-a-hit-of-chocolate moment.

9 – Roasted Tomato & Parmesan Focaccia

Roasted tomato focaccia bread in a bag.

Why I love this:

  • For this specific turkey sandwich.
  • It’s heavy and dense but also has a good amount of squish and bounciness to it? Is that possible?
  • The roasted tomato topping is elite.

10 – Everything Crackers

Everything but the bagel seasoned crackers in a box.

Why I love them:

  • They go with everything (get it?)
  • Such great texture.
  • My favorite is loading these bad boys up with the olive tapenade. I buy them specifically for that purpose.

11 – Multigrain Crackers

Multigrain crackers in a box.

Why I love them:

  • These are an actually delicious basic cracker.
  • They have sunflower, flax seeds, and other good stuff in them.
  • My girls love them and they make a perfect kid-friendly snack starter.

12 – Trail Mix Crackers

Trail mix crackers in a bag.

Why I love them:

  • They’re just fun.
  • They’re loaded with seeds, nuts, and dried fruits and they eat almost more like a buttery cookie but still salty?
  • They don’t need any toppings whatsoever (although these with a slice of Unexpected Cheddar is a next-level combo).

13 – Salt and Pepper Chips

Salt and pepper ridge cut potato chips in a bag.

Why I love them:

  • Salty, peppery, and max amount of textured ridges.
  • They make any sandwichy / grilled hot dog / burger meal feel just a little more special and fun.
  • Amazing with a creamy dip – like, dare I say, the bacon cheddar ranch dip!

14 – Dill Pickle Chips

Chips in a pickle dill pickled chips bag.

Why I love them:

  • Best dill pickle chips of all time.
  • Extra seasoned – like, TONS of dill pickle flavored powder on each chip.
  • Very substantially cronchy.

15 and 16 – Zhoug and Chimichurri

Containers of zhoug and chimichurri sauce.

Why I love them:

  • 99% of the time I don’t like pre-made herb sauces, but these are my two exceptions to the rule.
  • The chimichurri is more of a fresh and zingy herb sauce (yum)…
  • Whereas the zhoug has warmish spices and tends to be spicy (also yum).

17 – Olive Tapenade

Container of traditional olive tapenade.

Why I love it:

  • This is hands-down the best olive tapenade I’ve ever bought.
  • It’s not cluttered with any raw onions or anything else we don’t want in there. Just lots of olives, herbs, olive oil and little flecks of pimento.
  • It is SO DELICIOUS loaded onto those Everything crackers.

Serving size is 7, but it only takes me 2-3 passes at this to finish it all off myself. Woopsies.

17 – Roasted Tomatillo Salsa

Container of roasted tomatillo salsa verde.

Why I love it:

  • Great as a salsa.
  • But also great as a semi-homemade sauce starter!
  • I like to whisk it with their mashed avocados to make an avocado-tomatillo sauce. Add a bit of extra salt, maybe some fresh garlic if you’re feeling sassy, and it’s an amazingly fast, actually good sauce shortcut.

18 – High Protein Tofu

Package of high protein organic super firm tofu.

Why I love it:

  • It doesn’t require much pressing.
  • It’s super high protein.
  • It’s my go-to tofu for Air Fryer Tofu!

19 – Non Alcoholic Beer

Package of non-alcoholic beer.

Why I love it:

  • It’s non-alcoholic!
  • It’s mild-tasting, wheaty and golden, and just really good.
  • Perfect end-of-night bev when you want to chill out without the alcohol.

And The Most Loved Products By Our Community On Instagram

Bag of brookie caramel candy clusters.

This is a list of a few products that didn’t make my best of list (and/or things I haven’t tried) but these were recommended over and over again by our community on Instagram!

  • Brookie clusters
  • Cinnamon Roll JoJos
  • Everything seasoning
  • Buffalo chicken dip
  • Elote chips
  • Frozen veggie birds nests
  • Dark chocolate peanut butter cups
  • Pizza crust
  • Kimbap / Gimbap
  • Scallion pancakes
  • Snacky clusters
  • Chili onion crisp
  • Cannoli dip

Don’t Hate Me – 3 Popular Items I Think You Can Skip

Orange Chicken

Why I DON’T love it:

  • The orange sauce is underwhelming. Too sweet, not enough contrast.
  • The fried chicken has dark meat. Not a fan.
  • The house always gets a weird smell when I make it.

Bambas

Bag of bamba hazelnut snacks.

Why I DON’T love them:

  • Flavor is meh.
  • Texture is meh – very dissolve-y on impact.
  • Leaves a weird film in my mouth.

Cauliflower Gnocchi

Package of Trader Joe's cauliflower gnocchi.

Why I DON’T love it:

  • I used to love it… so, the potential is there, but maybe I overdid it and now I’ve ruined it for myself. (Also it’s easy enough to make my own!)
  • Smells and tastes a bit too watery and/or cauliflowery.
  • Never really something I look forward to eating.

Got anything to add? Give me all your best Trader Joe’s intel and I will note it for my next trip!

Gradual Cooker Beef Stew – Skinnytaste

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Gradual Cooker Beef Stew – Skinnytaste


This post may contain affiliate links. Read my disclosure policy.

Slow Cooker Beef Stew is the ultimate comfort food! It’s perfect for those crisp fall evenings or chilly winter days when you crave something hearty and satisfying.

Slow Cooker Beef Stew

Slow Cooker Beef Stew Recipe

Nothing warms the soul quite like a bowl of homemade beef stew, especially one that’s been simmering all day in the slow cooker. This Slow Cooker Beef Stew is here to be your go-to comfort food. It’s packed with tender chunks of beef, veggies, and rich flavors that meld together in the slow cooker. If you don’t have a crockpot, I also have instructions for my stove-top beef stew which is my preferred method of cooking beef stew. But you can’t beat the convenience of making it in the slow cooker for those busy nights!

Gradual Cooker Beef Stew – Skinnytaste

Why This Slow Cooker Beef Stew Recipe Works

Gina @ Skinnytaste.com

When I shared my beef stew recipe last year, I got many requests for a slow cooker beef stew recipe, so I played around with my original and modified it for the crock pot. The slow cooker doesn’t evaporate as much, so I had to decrease the liquid to get it perfect.

  • Easy: The best part about crockpot beef stew is that it’s as easy as it gets! Toss the ingredients into your slow cooker in the morning, set it on low, and let it work its magic while you tackle your day. By dinnertime, you’ll have an aromatic masterpiece waiting for you! It’s the perfect solution for busy weekdays or laid-back weekends.
  • Rich and Flavorful: This hearty dish contains tender beef and a medley of vegetables flavored with tomato paste, garlic, and herbs. It’s delicious!
  • Dietary Restrictions: It’s  high-protein, Weight Watchers-friendly, dairy- free, and gluten-free (if made with GF flour).

If you make this healthy beef stew recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!

Gina signature

What You’ll Need

Slow Cooker Beef Stew Ingredients

Here’s everything you’ll need to make this easy crock pot beef stew. The recipe card at the bottom includes the exact measurements.

  • Broth: My slow cooker recipe uses one cup less broth than my traditional beef stew on the stove.
  • All Purpose Flour thickens the cooking liquid. You can use all-purpose or gluten-free.
  • Tomato Paste adds a rich tomato flavor.
  • Salt and Black Pepper season the stew.
  • Beef Chuck Roast: Trim the fat from boneless chuck roast and cut it into small cubes.
  • Vegetables: Yukon Gold potatoes, carrots, celery, onion, mushrooms, frozen peas
  • Garlic Cloves add a rich aroma, enhancing the stew’s savory flavors.
  • Herbs: Fresh thyme and bay leaves

How to Make Slow Cooker Beef Stew

I brown the beef and vegetables on the stove before adding them to the slow cooker to deepen their flavor. I promise the extra step is worth the effort! The complete instructions are in the recipe card below.

brown the beef
saute vegetables
crock pot with beef potatoes and veggies
Slurry
  1. Brown the Meat and Vegetables: Brown the beef in a large skillet on high heat. Transfer it to the slow cooker, and then brown the carrots, celery, onions, and garlic in the skillet.
  2. Add Everything to the Crock Pot: Transfer the sauteed veggies to the slow cooker, and add the potatoes, mushrooms, thyme, and bay leaves.
  3. Cooking Liquid: Blend the broth, flour, tomato paste, salt, and pepper in a blender. Pour it into the slow cooker.
  4. Slow Cook: Cover the slow cooker and set it to cook on low for 8 hours until the beef stew meat is fork tender.
  5. Add the Peas: After 8 hours, discard the herbs and stir in the peas. Taste and add more salt if needed.

Variations

  • Potatoes: Substitute russet potatoes, sweet potatoes or red potatoes.
  • Mushrooms: Leave them out if you don’t like them.
  • Herbs: Swap thyme with rosemary.
Slow Cooker Beef Stew

What to Serve with Slow Cooker Beef Stew

Pair this deliciousness with some crusty bread to soak up all that flavorful broth, or serve it over mashed potatoes for an extra layer of comfort.

Storage

  • Refrigerate leftover stew for 4 days.
  • Freezer: It’s also fantastic for meal prep and freezing. Store it in airtight containers and freeze for 3 months.
  • Reheat: Thaw it in the refrigerator and warm on the stove or microwave.

FAQ

Can you put raw beef in a slow cooker?

Yes, you can put raw beef in the slow cooker. However, I like to brown it first to give it a richer flavor and better color. It also helps seal in the meat’s juices.

Can you overcook beef stew in a slow cooker?

While cooking beef for a long time is key for the best beef stew, it is possible to overcook it. The meat will dry out, and the vegetables will be mushy.

beef stew in a bowl

More Classic Beef Stew Recipes You’ll Love

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Prep: 30 minutes

Cook: 8 hours

Total: 8 hours 30 minutes

Yield: 6 servings

Serving Size: 1 1/3 cups

  • 2 cups low-sodium beef broth
  • 3 1/2 tablespoons flour or gluten-free flour
  • 3 tablespoons tomato paste
  • Kosher salt and black pepper
  • 2 1/2 pounds boneless chuck roast, trimmed and cut into 1 inch cubes (I prefer Prime beef, I start with a 3 lb piece before trimming off fat)
  • 1 1/2 cups yukon gold potatoes, peeled and diced into 1 inch pieces
  • 1 1/2 cups carrots, sliced 1/2 inch thick diagonal, from 3 to 4 medium carrots
  • 1 cup chopped celery, from 3 ribs
  • 1 medium onion, cut into 1/2 inch pieces
  • 2 cloves garlic, minced
  • 4 ounces white button mushrooms, quartered
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1/2 cup frozen peas, thawed

  • Combine broth, flour, tomato paste, 1 1/4 teaspoons kosher salt and 1/4 teaspoon black pepper in a blender and blend until smooth.

  • Heat a large skillet oven over high heat, spray with oil and brown the beef on all sides in two batches. Transfer the beef to the slow cooker, then spray the skillet again.

  • Add the carrots, celery, onions and garlic and brown, stirring about 5 minutes. Transfer to the slow cooker and add the potatoes, mushrooms, thyme and bay leaves and pour the broth mixture on top.

  • Cover and cook low 8 hours, until the meat and vegetables are tender.

  • Discard the thyme and bay leaves, stir in the peas and let them sit 1 minute until heated through. Taste for salt and adjust as needed.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Serving: 1 1/3 cups, Calories: 356 kcal, Carbohydrates: 22.5 g, Protein: 44 g, Fat: 10.5 g, Saturated Fat: 5 g, Cholesterol: 124.5 mg, Sodium: 410 mg, Fiber: 3.5 g, Sugar: 7 g



5 Ingredient Tomato Soup Recipe

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5 Ingredient Tomato Soup Recipe


A simple 5 ingredient tomato soup made with butter, onion, and canned San Marzano tomatoes. Based on the Marcella Hazan tomato sauce recipe. This hits the cozy vibes just right.

This tomato soup is… honestly everything right now! It’s made with 5 ingredients – modeled after the iconic Marcella Hazan tomato sauce recipe!

I’ll never say no to a bowl of tomato soup with a hot and crusty, buttery, salty piece of garlic bread, or a grilled cheese, and this one is so simple that there is no good reason you shouldn’t make it for dinner immediately.

5 Ingredient Tomato Soup

Watch How To Make This Tomato Soup

Dipping garlic bread into a bowl of tomato soup.

Lindsay’s Notes

This was one of the happiest things I ate in October.

I made the Marcella Hazan style pasta sauce for a pasta recipe, but when we were all sampling it in the office, Jenna said: “this actually reminds me of tomato soup!” And that comment really started me down a path of obsession. I started eating this as tomato soup instead of tomato sauce, and I realized that this is a total game-changer.

There was one day in particular where I came back inside from a chilly day hiking around with the girls (and by “hiking around” I mean basically walking at a snail’s pace, getting in and out of the stroller, picking up 100 acorns and admiring the colorful trees within a 3 block stretch), and I popped this in the Instant Pot, whipped up a batch of garlic bread, and just devoured it. It was maybe one of my favorite meals of 2023 – just the right thing at just the right moment.

We have a really awesome tomato soup already on Pinch of Yum, so I debated the necessity of having a second recipe here. But ultimately I decided they really serve two different moments.

  • Homemade Tomato Soup: This is the OG tomato soup on Pinch of Yum and if you’re looking for more of a showstopping tomato soup with complex layers of flavor, this is the one. This is like a fancy, ultimate, dress-to-impress type tomato soup.
  • 5 Ingredient Tomato Soup: And now this is this one, the new addition to the family, is all about simplicity. It tastes like, honestly, just tomatoes. And butter. And a little onion, a little garlic, but mostly just tomatoes. It’s minimal, classic, extremely easy but also… rich, luscious, and lovely. No extra bells and whistles, just a simple buttery tomato flavor.

I know grilled cheese is the iconic pairing for tomato soup, and while we have done that several times this fall (waffled grilled cheese with squishy white bread, don’t @ me), the garlic bread + tomato soup combo is really underrated and absolutely worthy of consideration. More controversially: I’ve also been known to add some pasta to my tomato soup (yep!).

Back to the garlic bread: that crusty golden texture, the crispity, buttery chew on the bread, the fresh garlic herb flavor, and the smooth tomato soup – it’s like they were made for each other.

How To Make This Easy Peasy Tomato Soup

Step 1: Add everything to a pot.

  • Canned San Marzano tomatoes,
  • onion chunks,
  • and butter! THAT’S IT!

I use DeLallo San Marzano tomatoes – we love DeLallo and have been preaching this for years. They have the best products ranging from pastas to sauces to canned tomatoes, many of which are imported from Italy. They set such a high bar for quality.

Pouring can of San Marzano Tomatoes into an Instant Pot.

In addition to the tomatoes and butter, a pinch of salt goes in there, too. And sometimes I add a few smashed garlic cloves. Hence the “5 ingredient” title.

(I’m showing this in the Instant Pot, but you can also do this in a large Dutch oven on the stovetop.)

Adding stick of butter to Instant Pot with onions in tomatoes.

Step 2: Cook it all up for a while; then remove onion chunks.

After cooking, pull those onion chunks out. We’re just infusing the flavor!

Removing cooked onions from the Instant Pot.

Step 3: Blend!

I use an immersion blender to blend directly in the pot. The butter gets emulsified, which makes it just a little creamy, and the whole thing is luscious, velvety, simple and delightful.

Blending tomato soup with an immersion blender.

Can you believe it? That’s it. You’re done.

Enjoy, and I mean really, ENJOY this cozy moment. ♡

Print

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Description

A simple 5 ingredient tomato soup made with butter, onion, and canned San Marzano tomatoes. Based on the Marcella Hazan tomato sauce recipe. This hits the cozy vibes just right.

5 Ingredient Tomato Soup:

  1. Make the Tomato Soup: Put the tomatoes, butter, and onion in a large saucepan or Dutch oven. Bring it up to a low bubble, then turn the heat to medium low. Cover partially with a lid; let it simmer for 45 minutes. Stir every 15 minutes or so to prevent scorching on the bottom.
  2. Remove Onion Chunks: Remove the onion pieces using tongs. I leave the garlic in there, but that’s up to you!
  3. Blend the Tomato Soup: Using an immersion blender, blend up the soup until it’s a smooth as you want it. Taste and adjust; you can thin it out with milk, water, broth, cream, whatever you want; I just leave it as-is!
  4. Serve: Serve tomato soup with garlic bread, grilled cheese, croutons, crackers, pesto, whatever you like! 

Notes

To make this in the Instant Pot: Everything goes in the pot, cook for 20 minutes, and release pressure. Remove onion chunks and blend! The advantage of this method is that you don’t have to babysit it – you can just leave it alone and it won’t burn. Very hands-off. That said, I feel like the flavor of the stovetop version is just slightly sweeter and richer because you get a bit more caramelization, but both methods are amazing.

  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Keywords: tomato soup, easy tomato soup, instant pot tomato soup, san marzano tomatoes

Frequently Asked Questions For Tomato Soup

What can I use instead of San Marzano tomatoes?

Whole peeled canned tomatoes would also work! The benefit of San Marzano tomatoes is that they’re considered the highest quality and are prized for their thick flesh, sweet flavor, and lower seeds and lower water content.

How long do the leftovers last?

I keep this in the fridge for as long as a week, and it also freezes really well, so you can save this for a long time.

How can you add more protein to this meal?

I would make a grilled cheese with some protein on there to go with the soup – like a chicken or turkey panini.

Is tomato soup dairy free?

This tomato soup can easily be dairy free if you use dairy free butter! There are many great dairy free butters out there – I like Miyokos brand! You could also use olive oil (1/2 cup) in place of the butter.

Can you make this in the slow cooker?

Yes, I think it would work great in the slow cooker. I would cook it on low for 6-8 hours or high for 3-4 hours. Follow all the other same instructions.

Three Of My Favorite Cold-Weather Soups

Thanks to DeLallo for sponsoring this recipe!

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