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Homemade tomato soup with cream cheese toast

An everyday dish for 2, ready in 20 minutes, around $1.46 a serving. People actually plan it with Popotam, and it's in season in October.

20mintotal
≈ $1.46a serving
571kcalper serving
15gof protein
VegetarianIn season in October
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Homemade tomato soup with cream cheese toast, a serving idea
AI-generated image · Serving idea
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Step-by-step recipe

check things off as you go

  1. Prep the veggies

    Cut the tomatoes (0.6 kg) into chunks, slice the whole onion and crush the garlic. Pick the leaves off the bunch of basil, keeping a few for serving.

  2. Sauté the onion

    Heat the olive oil (1 tbsp) in the saucepan over medium heat. Add the onion and garlic, and sauté them, stirring, until translucent.

  3. Add the tomatoes

    Add the tomatoes to the saucepan, then season with salt and pepper. Stir well and let them release their juices for 2 minutes.

  4. Simmer the soup

    Add a big glass of water and half the basil leaves. Cover and simmer over low heat until the tomatoes are very soft.

    Tip · Add the water little by little, one glass is enough to start: you can always thin the soup out after blending if it's too thick.

  5. Slice the bread

    While the soup simmers, cut the baguette into roughly 1 cm thick slices.

  6. Toast the bread

    Toast the slices in the dry skillet over medium heat, about 1 to 2 minutes per side. Keep them warm.

  7. Blend the soup

    Take the saucepan off the heat and blend the soup with the immersion blender until smooth. Taste and adjust the salt and pepper.

    Tip · Blend with the saucepan slightly tilted and the blender well under the surface to avoid splashes of hot soup.

  8. Spread and serve

    Spread the 100 g of cream cheese on the toast. Serve the soup in bowls with the rest of the basil, thinly sliced, and the toast on the side.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 571 kcal. 55% comes from carbs, 11% from protein and 31% from fat.

79 gCarbs
15 gProtein
20 gFat
Per serving (the dish for 2, divided by 2)
Energy571 kcal
Protein15.3 g
Carbs79.2 g
of which sugars16.9 g
Fat19.6 g
of which saturated fat8.1 g
Fiber9.6 g
Salt2 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $1.46 a serving, adding up the average prices of the ingredients you need to buy.

≈ $2.91for 2 people
≈ $1.46a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

Eat it fresh. Bread and wraps get soggy when they sit with the filling. Prep the filling ahead if you want, and put it together the day you eat it!

D-Daymake it the day you eat it
Noit would lose all its appeal

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

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