Soup Week: Tomato Soup


 


This is the last of my Soup Week posts.  I still had Chicken Pot Pie Soup on my list to make but ran out of time and space in the week to make it.  I plan to make it soon and when I do, I'll share the recipe. 
 
When I stopped buying Campbell’s soups years ago the one soup I missed the most was tomato soup. It was a family favorite for lunch time. The MSG in the soup would really throw my hubby for a loop so it had to go. I was on a quest to find my own recipe that was simple to make and tasted delish. I figured it out. This is a standard soup I now serve often for lunch or a light dinner. Goes great with sandwiches or wraps.
 



Easy Creamy Homemade Tomato Soup

2 15oz cans diced tomatoes
2 cans (the ones from the tomatoes) whole milk
1T cane juice crystal’s (organic sugar) or regular white sugar
1 T butter
1/8 t. baking soda
Salt and pepper to taste

Open the cans of diced tomatoes and pour them into your blender or food processor and blend until smooth. Pour into soup pot. Add the 2 cans of milk, stir and turn heat to medium. Add cane juice crystal’s and butter and warm the soup until the butter melts. Do not let the soup boil. Taste and add salt and pepper. Then add the baking soda. Stir and serve warm.
 

Comments

  1. I am curious about using my home canned tomatoes to make this soup. Have you tried it using them?

    ReplyDelete
    Replies
    1. Yes! I've made it many times with my own home canned tomatoes. Crystal :)

      Delete
  2. Would tomato sauce work? I don't have a blender or food processor. It sounds really good.

    ReplyDelete
    Replies
    1. Kathy, I'm sure it would but I would use a 14oz can.. and taste and go from there to see if you need more sweetener or more milk. I've not personally done it this way, but I'm pretty sure it should work.. Crystal

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