I actually don't USE recipes. I free form everything I'm cooking.
So, with that in mind, here are the basics of a favorite of mine.
Homemade Cream of Tomato Soup.
Dice tomatoes into large pieces. Let's say, ten or so. Add three freshly chopped onions. Don't skin the tomatoes DO skin the onions. using three tablespoons of utter or extra virgin olive oil and medium heat, saute until the onions have become translucent and the tomatoes have effectively softened and begun to break down. using either an inversion blender or a regular blender. (might want to let the pot contents cool down) puree until tomatoes and onions are one thick and moderately chunky consistency.
The next options depend on your dietary restrictions.
I prefer actual cream, but you can also make a roux base.
The roux is made of equal parts butter and flour stirred together under constant low heat until they make an even paste. Then water, vegetable stock, or some of the actual tomato and onion can be used to dilute the roux into a thick, but liquid consistency. Maybe a cup all told.
Put the tomato and onion mix back on low heat and stir on the roux or cream.
Seasonings. At the bare minimum I use salt and pepper to taste. I will often add garlic.
If I've feeling particularly adventurous I'll add spinach and feta and once again use the inversion blender. The spinach should be sauteed. The feta should not.
Serve alone or with grilled cheese sandwiches.
You can, optionally use beef stock or chicken stock to cook the tomatoes and onions.
Like I said, I don't really do recipes, but there you are. Tonight's dinner? Burritos....