tomato soup recipe

Creamy Tomato Soup

Nothing beats a warm bowl of soup on a chilly fall day. What I loved most about this recipe from Christina Lane’s “Comfort and Joy: Cooking For Two” is that I already had all of the ingredients in my pantry. I say it again and again because it’s one of the most important things about cooking for yourself at home: Use what you have! You’ll save money, you’ll be “greener,” and you’ll be less wasteful if you learn how to cook with what you actually have and use those ingredients in what you are making.

* Yields 2 mugs

– 1 tbsp unsalted butter
– ½ small onion, diced
– 1 clove garlic, minced
– 1 tbsp tomato paste
– 1 (14 ounce) can diced tomatoes
– 2 tbsp white wine
– ½ cup vegetable stock
– ¼ tsp dried basil
– ⅛ tsp salt
– Freshly ground black pepper
– ¼ cup heavy whipping cream (optional)


1. In a 2-quart saucepan with a lid, melt the butter over medium heat. Stir in the onion, and cook until translucent.
2. Stir in the garlic and cook until fragrant, about 30 seconds.
3. Add the tomato paste, and cook, stirring until dissolved.
4. Add the diced tomatoes, wine, vegetable stock, basil, salt, and pepper to taste, and bring to a simmer. Lower the heat, cover the pan, and let simmer for 10 minutes.
5. Using an immersion blender, puree the mixture in the pan. Alternatively, you can transfer the soup to a regular blender in small batches and blend carefully – be sure to crack open the blender on the top to allow steam to escape.
6. Just before serving, stir in the cream.

This recipe was originally featured in Christina Lane’s “Comfort and Joy: Cooking For Two”.