A quick tomato soup with butter beans

Canned butter beans soften the sharpness and texture of a tomato soup while making it more substantial. The beans are already cooked, so this version fits a short cooking session. Use a saucepan deep enough to stir without splashing as the tomatoes simmer.

You can leave the beans whole, mash some with a suitable spoon or blend the soup using equipment approved for hot liquids. Each gives a different texture. A smooth soup is optional, and avoiding blending also avoids another container to wash.

Adjust after simmering

Tomatoes vary in acidity and concentration. Taste after the onion has softened and the soup has simmered, then adjust seasoning. If the soup is too thick, add water a little at a time. If it is too loose, simmer uncovered while watching that the base does not catch.

Use stock with a flavor and salt level that suits the meal, or use water. A heavily seasoned stock can dominate a small pot, so do not add salt automatically before tasting.

Bread makes a straightforward accompaniment. If you add cheese or another topping, keep it optional and check any dietary requirements. The basic soup should work without requiring a long list of extras.

For leftovers, divide the soup into shallow containers and refrigerate promptly. Use safely refrigerated portions within three to four days or freeze suitable portions sooner. Reheat to 165°F throughout, stirring to distribute heat and adding a little water if the beans have thickened the soup during storage.