This is a super quick and simple recipe I always make to hit that grilled cheese and tomato soup craving. It is a family favorite and works up in 40 mins, so it's perfect for weekday lunches and dinners.

I usually use an immersion stick blender to keep this a genuine "one-pot" recipe though recently mine broke and so in the pictures I use a Vitamix.

This recipe serves 2-3, but it can easily be adjusted.

Enjoy!

Step 1: Ingredients + Supplies

You will need:

1 can of tomatoes
- stewed, whole, diced will all work
1 1/2 cups stock or water
1 onion
1 clove garlic
4 tbsp unsalted butter
Salt and pepper to taste
Italian seasoning (optional)
Heavy cream (optional)

You will also need:

A heavy-bottomed saucepan or dutch oven

Step 2: Prep

Mince your garlic, and chop up your onion.

Don't worry about making things too fine, we'll blend it later.

Step 3: Butter, Onion, and Garlic

Melt butter over medium heat. Once the butter is melted, add your minced garlic and let it get golden.

Throw in your chopped onion and let them soften a bit. Watch your garlic and butter carefully to avoid burning.

Step 4: Adding Tomatoes

Add your stock, can of tomatoes, and salt and pepper to your taste. Also, add any seasonings you'd like here (I add Italian).

Bring everything to a simmer and then cook with the pot uncovered for 35-40 minutes. Make sure to stir the pot occasionally to prevent burning and sticking at the bottom.

Step 5: Blend

Again, usually, I use a stick blender to get my soup nice and smooth without having to wash a blender but unfortunately, mine broke :(

If you are using a stick blender, use it to blend the soup into a smooth consistency for about 3-4 minutes.

If you are using a vitamix or blender like me, take your concentrated tomato soup mixture from the pot and blend it until smooth. Sometimes I like to leave chunks for a nice texture. The soup will be hot and let off steam, I recommend removing the center of the lid and using a paper towel or kitchen towel to cover it.