I open the pantry and smile. One can of tomatoes sits ready. Butter waits in a small dish. Onion and garlic rest on the board. The pot warms. I crave an easy bowl that tastes like home. Easy Homemade Tomato Soup does that with calm, bright flavor and soft cream. We cook for two. We keep it simple. I use the same basics that make a 13 bean soup recipe or a 16 bean soup recipe feel cozy. I want the silk you get in Blender Soup Recipes, but I love the sweet edge that reminds me of Baked French Onion Soup. I chase balance. I keep salt light. I go for Best Soup Recipes comfort with an Antiinflammatory Soup mood. Steam rises. Tomato meets butter and onion. The room smells warm. I blend. The soup turns smooth. Crackers wait close. A grilled cheese sizzles. I taste and feel the day slow. We eat and talk. No rush. Just a kind bowl that fits a small night.
Table of Contents
- 1) Key Takeaways
- 2) Easy Easy Homemade Tomato Soup Recipe
- 3) Ingredients for Easy Homemade Tomato Soup
- 4) How to Make Easy Homemade Tomato Soup
- 5) Tips for Making Easy Homemade Tomato Soup
- 6) Making Easy Homemade Tomato Soup Ahead of Time
- 7) Storing Leftover Easy Homemade Tomato Soup
- 8) Try these soup recipes next
- 9) Easy Homemade Tomato Soup
- 10) Nutrition
1) Key Takeaways
We cook for comfort and for speed. This small pot gives both. Pantry tomatoes meet butter and onion. The flavor lands bright and round. The texture stays smooth. A grilled cheese likes a partner. This soup shows up warm and ready.
I keep the steps short. I keep the tools light. One pot and one blender do the job. We get a calm kitchen. We get a steady result. The bowl tastes like care with almost no fuss.
We scale for two. Waste stays low. The mix holds well for lunch. If you crave bigger batches, double the list. The taste keeps true. For me, that balance matters.
2) Easy Easy Homemade Tomato Soup Recipe
I reach for Easy Homemade Tomato Soup when the day runs long. Easy Homemade Tomato Soup steadies the pace and fills the room with a gentle tomato scent. I open the can, set the pot, and breathe. The method stays clear. The flavor feels clean.
Camila here from Camila Cooks at www.camilacooks.com. I wrote this for nights when we want a bowl that soothes. Think tomato, butter, and onion. Think soft cream at the end. The spoon glides. The taste leans bright, not heavy.
This simple tomato soup recipe likes crisp bread or a sandwich. I serve it with cheddar on toast. Kids smile. Grown ups do too. We sit and talk while steam lifts. The bowl stays friendly and warm.
3) Ingredients for Easy Homemade Tomato Soup
Butter gives a round base and helps the onion go sweet. I use one tablespoon in a medium pot. The taste reads full but not rich.
Onion brings soft bite and gentle sugar. A small dice melts fast. The soup gains body without many parts.
Garlic lifts the sauce. Two cloves feel right. I mince fine. The scent blooms in seconds in warm butter.
Red pepper flakes add a quiet hum. A small pinch does the trick. Skip if you want a mild sip.
Canned tomatoes set the core. Whole or diced both work. I like whole for a clean fruit note. One can makes two bowls.
Broth or water thins the base. I pour three quarters of a cup. Broth adds depth. Water keeps the taste pure.
Heavy cream smooths the edges. Three tablespoons turn the body silky. The spoon shows a soft coat.
Salt and black pepper finish the balance. I season near the end so the fruit stays bright and clear.
4) How to Make Easy Homemade Tomato Soup
Step one set a pot on medium heat and melt the butter. Add onion. Stir until soft and pale. The kitchen smells sweet and calm.
Step two add garlic and a pinch of red pepper flakes. Stir for thirty seconds. The garlic turns fragrant. Do not let it brown.
Step three pour in the tomatoes and crush if whole. Let the pot bubble gently. Five to ten minutes tames the acid and builds body.
Step four add broth or water. Simmer again for fifteen minutes. The color deepens. The liquid looks even.
Step five blend until smooth. An immersion blender works fast. A countertop blender works too. Return the soup to the pot.
Step six stir in the cream. Taste and add salt and pepper. If the mix feels thick, add a splash of liquid. The spoon should coat, then slide.
5) Tips for Making Easy Homemade Tomato Soup
Use good tomatoes. The can makes the flavor. I favor whole fruit in juice. The result lands clean and bright. This small choice shapes the bowl.
Blend well for a creamy soup with a soft mouthfeel. If you want light texture, pulse less. If you want silk, keep the blender on a bit longer. Both paths work.
Serve with bread for dipping. The crust sweeps the bowl. For a soup for two plan, split a grilled cheese and enjoy the crunch with the warm sip.
6) Making Easy Homemade Tomato Soup Ahead of Time
I make a double pot on Sunday night. The base rests in the fridge. The flavor gains ease by day two. When we reheat, we add the cream then. The color stays bright. The taste stays fresh.
For homemade tomato soup from scratch, hold dairy until serving time. Warm the blended base on low heat. Stir in cream right before the bowls hit the table. The texture stays smooth.
Pack lunches in jars. The lid seals tight. The soup travels well. Shake once, open, and heat. The desk smells like a small cafe. That mood carries you through the afternoon.
7) Storing Leftover Easy Homemade Tomato Soup
Cool the soup fast. Divide into shallow containers. Set in the fridge for three days. The taste holds. The color keeps bright.
Freeze the base without cream. Pour into freezer bags and lay flat. Label and date. Thaw in the fridge. Heat and add cream at the end for the best tomato soup for grilled cheese nights.
Reheat on low heat. Stir as it warms. Add a splash of broth if it thickens. Taste again and adjust the salt. The bowl returns to form.
8) Try these soup recipes next
9) Easy Homemade Tomato Soup
Easy Homemade Tomato Soup for Two
Ingredients
- 1 tablespoon butter
- 1/2 cup diced onion
- 2 cloves garlic minced
- Pinch red pepper flakes optional
- 1 can tomatoes 14 ounce whole or diced or crushed
- 3/4 cup chicken broth or water
- 3 tablespoons heavy cream
- Salt and black pepper to taste
Instructions
- Set a medium pot over medium heat. Melt butter. Add onion and cook until soft five to seven minutes. Keep the heat gentle so the onion stays pale.
- Stir in garlic and red pepper flakes. Cook thirty seconds until the garlic smells toasty.
- Pour in tomatoes. If whole, break them with a spoon. Let the pot simmer. If whole tomatoes cook ten minutes. If diced cook five minutes. If crushed move ahead.
- Add broth. Bring back to a gentle simmer and cook fifteen minutes. Take the pot off the heat.
- Blend the soup with an immersion blender until smooth. Or cool a bit and use a countertop blender. Return the soup to the pot.
- Stir in the cream. If the soup feels thick add a splash of broth or water. Taste. Add salt and pepper until the flavor sings.
- Ladle into warm bowls. Add basil leaves or croutons if you like. Serve with grilled cheese for dipping.
10) Nutrition
One bowl gives steady comfort. Expect around two hundred forty calories. Fat sits near fifteen grams with cream. Carbs land near twenty grams. Fiber shows near three grams. Protein stays light at five grams.
Sodium will change with broth and salt. If you track numbers, taste before you add more. The fruit should lead. The salt should follow. I like a light hand so the tomato shines.
Pair with a crisp salad or a small sandwich. The meal feels balanced and calm. The spoon slows you down. The bowl warms your hands. The table feels easy and bright.
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