Tomato Soup For One


  • 1 cup Broth (of your choice)
  • 1 Tomato Medium
  • 1 tbsp Heavy cream
  • 1/4 cup Onion Chopped
  • 1 tbsp Butter
  • 1/2 tsp Garlic
  • 1 tsp Spices (Own choice)


  • In a small pot over low-medium heat, melt the butter. Add the garlic and onions. Saute until the onions turn soft and golden, about 10 minutes.
  • While the onion is cooking, dice the tomatoes.
  • Add the diced tomatoes, broth, and spices to the pot. If you are using tomato paste, add it now. Do not add the heavy cream just yet.
    Simmer for 15 to 20 minutes. Stir the mixture often and make sure it does not come to a boil.
  • After 15 to 20 minutes, add the heavy cream.
  • Let the soup lightly cool, so that it is warm but not hot. Puree in a blender or food processor. Re-heat if necessary and top off with cheese, croutons, fresh basil, or a drizzle of heavy cream.


For a richer "cream of tomato" version, simmer the tomatoes in just 1/2 cup of broth then blend with 1/2 cup milk of your choice. You can also stick to the original recipe and add 1/2 cup milk before blending. Don't be afraid to experiment with what you have on hand.