Quick One-serving Tomato Soup

Quick and Delicious: One-Serving Tomato Soup Made for You! This recipe offers simplicity and rich flavors, giving you the freedom to customize and enjoy a bowl of perfection.

This tomato soup recipe is perfect for when you crave a comforting, flavorful meal without the hassle of leftovers. It’s ideal for a quick lunch or cozy dinner, especially when time is short but you want something homemade and satisfying.

You’ll love this recipe for its easy preparation and common pantry ingredients. It’s designed for individual dining, ensuring a fresh and perfectly portioned meal every time.

Let’s dive in!

🌟 Recipe Tips

• Quality of Tomatoes: The tomatoes can make or break your soup. I always opt for high-quality canned tomatoes for a consistent and rich flavor. If you’re using fresh tomatoes, choose ripe, flavorful varieties.
• I start by gently sautéing onions and garlic. This is a key step to bring out their sweetness and add depth to the flavor of the soup.
• Balancing Flavors: Tomato soup can get too acidic sometimes, so I balance it with a touch of cream. Half-and-half is my go-to; it adds richness without overwhelming the tomato flavor.
• Herbs for Freshness: I love adding fresh basil for a burst of flavor. It’s best added right at the end of cooking to keep its fresh, aromatic qualities.
• Consistency is Key: I use an immersion blender for a smooth soup, but I’ll leave the tomatoes chunky if I’m in the mood for texture.
• Pairing with Grilled Cheese: If you’re pairing the soup with a grilled cheese sandwich, opt for cheeses like cheddar or Gouda that melt well. The creamy, gooey cheese complements the soup perfectly.

• Onions really kick up the flavor in this soup, adding a nice depth and just a touch of sweetness. If you’re not a fan of onions or just don’t have any on hand, shallots or leeks work great too. They change the taste a bit but are just as good.
• Garlic makes the soup smell amazing and boosts its savory flavor. If you run out of fresh garlic, you can use a little garlic powder instead. Just a pinch, though, because it’s pretty strong.
• Canned Tomatoes are my go-to for the soup’s base—they bring a nice tanginess. If I’ve got extra time, I’ll use fresh tomatoes instead. Sometimes, I’ll throw in some fire-roasted tomatoes for a smoky kick.
• Fresh Basil I love the pop of fresh basil in the soup. If I’m out, I might sprinkle in some dried basil or even a bit of oregano or thyme.
• Bread. Any bread will do, but it’s all about getting that crispy, golden crunch. No bread? Use a tortilla to make a quesadilla or grab some pita bread for a different kind of crunch.
• Cheese. I usually use cheddar for that perfect melt, but Gouda or Monterey Jack are great for mixing things up with a smoother melt or a sharper taste.
• Half and Half Cream. I like to add half and half to make the soup creamy and cut the acidity of the tomatoes. If I’m trying to keep it lighter, I’ll use whole milk, but it won’t be as creamy. And if I’m avoiding dairy, coconut milk is my go-to—it’s still creamy but adds a hint of tropical flavor.

👩‍🍳 Directions

This soup brings a taste of summer right to your table, even in the middle of winter—it’s light, packed with flavor, and super easy to whip up.

Here’s how I do it: I start by peeling and chopping an onion and a few cloves of garlic. I heat up a couple of teaspoons of olive oil in a pot and toss the onion and garlic in, seasoning them with a pinch of salt and pepper to bring out the flavors.

Next, I pour in some tomato sauce and a bit of water, then add a handful of finely chopped basil. I give it all a good stir and let it simmer with the lid on to meld the flavors together.

While the soup’s doing its thing, I make a cheese sandwich. I go for a strong-flavored cheese to contrast with the soup. Just sandwich the cheese between two slices of bread and toast it in a pan until both sides are golden.

After the soup has simmered for 10 minutes on low heat, add the cream.

Add some cream, then blend it all until smooth. This makes the soup luxuriously creamy.

Serve everything hot—the soup should be velvety and the sandwich crispy. Enjoy the cozy vibes!

🍽️ Servings

Rustic Italian Dinner

I love spicing up my tomato soup with a side of garlic bread or a little spaghetti aglio e olio. I usually throw in a light salad with mixed greens, cherry tomatoes, and balsamic vinaigrette too.

I serve the soup in a deep bowl with a sprig of basil on top. Garlic bread goes on the side, and if I made spaghetti, I twirl it onto a separate plate. The salad sits neatly beside everything.

This setup is perfect for a laid-back dinner when I’m craving something warm and simple. It’s great for eating alone or making a romantic meal for two.

Healthy Lunch Option

For a healthier twist, I pair the tomato famous with a quinoa salad loaded with cucumbers and red bell peppers, dressed in a lemon vinaigrette. I’ll add a small fruit bowl with seasonal fruits for dessert.

I like to serve the soup in a bright bowl to make its color pop, with the quinoa salad and fruit bowl each in their own separate dishes.

It’s a fantastic choice for a nutritious lunch, especially on a busy workday or a relaxed weekend when I’m focused on eating healthy.

Comfort Food Night

Sometimes, I combine the tomato soup with a classic grilled cheese sandwich cut into strips for dipping. I might add some creamy mashed potatoes or mac and cheese on the side.

I serve the soup in a mug for easy dipping, with the grilled cheese on a small plate and the side dish in a cozy bowl.

This is my go-to for chilly evenings when all I want is comfort food. Perfect for a movie night or curling up with a good book.

🍽️ Variations

You can kick up the heat by adding some red pepper flakes or chopped jalapeño when you sauté the onions and garlic, which really lets the spice blend well with the soup.

This one’s for anyone who loves a bit of spice. It’s a great way to warm up on a cold evening or jazz up your dinner routine.

Creamy Tomato Basil Soup

For a more decadent twist, toss in some fresh spinach or arugula with the basil and add a bit more cream.

This rich version is perfect for impressing guests without too much fuss in the kitchen.

Vegan Tomato Soup

If you’re looking to make a vegan version of this tomato soup for one, swap out the cream for coconut milk or almond milk and serving it with vegan cheese on toast or vegan pesto toast instead of grilled cheese.

This is ideal for anyone going vegan or cutting down on dairy. It’s also fun for experimenting with plant-based dishes.

Tomato and Roasted Red Pepper Soup

Add a jar of chopped, drained roasted red peppers to the mix makes for a beautifully flavored soup. I blend them with the tomatoes for a smooth finish.

This vibrant soup is particularly nice in the fall or as a colorful starter at a dinner party.

Hearty Winter Tomato Soup

To bulk it up for winter, I add diced carrots, celery, and a can of white beans. I sauté the veggies with the onions and garlic, adding the beans near the end.

This hearty version turns a simple soup into a filling meal, perfect for staying satisfied and healthy during the colder months.

❄️ Storage

In the Fridge

This tomato soup will stay fresh in the fridge for up to 3-4 days. Just let it cool to room temperature before popping it into an airtight container to prevent any bacteria from growing and to keep it tasting great.

In the Freezer

For keeping it longer, tomato soup freezes really well. You can store it in the freezer for up to 2-3 months. Make sure to use a freezer-safe container or bag and leave a bit of space at the top because the soup will expand as it freezes. Don’t forget to label the container with the date so you know how long it’s been stored.

Considerations: If you’ve added cream to your soup, just a heads up—it might separate or get a bit grainy once frozen. It’ll still taste good, but the texture might be a little different. Soups without dairy generally freeze and thaw better.

Thawing and Reheating

To thaw, the best way is to transfer the soup from the freezer to the fridge and let it thaw overnight. If you’re in a hurry, you can also thaw it in the microwave on the defrost setting. When it’s thawed, just warm it up in a saucepan over medium heat, stirring now and then. If it’s too thick, thin it out with a bit of water or broth.

Reheating from Frozen

Need to heat the soup straight from the freezer? No problem. Just warm it over low heat in a saucepan and break it up as it thaws. This method takes a bit more care—you’ll need to stir often to make sure it heats evenly.

🤔 FAQs

📔 Recipe Card:

Your Turn

I’d love to hear how your quick one-serving tomato soup turned out! Feel free to rate the recipe and leave a comment below. Whether you stuck to the original or put your own spin on it, your feedback is super valuable.

It really helps me out, and it also gives fellow cooks an idea of what to expect if they try this recipe. If you discovered any tips or tweaks that made the soup even better, please share them. Your insights might just be the perfect touch someone else is looking for!

Sharing is caring!