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. JessOctober 27, 2013 at 7:10 PM

    This looks delicious! I love tomato soup, but am also trying to get away from canned. Definitely going to try this~~Thanks!
    Jess

    ReplyDelete
  2. UnknownOctober 28, 2013 at 5:27 AM

    Thank you for sharing this recipe. I have been missing tomato soup since we stopped buying canned soups. Perfect timing for me! My family and I will enjoy this!

    ReplyDelete
  3. rebeccaOctober 28, 2013 at 7:04 AM

    Crystal,

    Great yummy post as usual and I can't wait to try it. I notice in your picture a wrap of some kind in the background. When you can would you mind passing along whats in it to include the tortilla used. Also, now that you only have 2 children still living at home do you still make homemade bread?

    ReplyDelete
    Replies
    1. CrystalOctober 28, 2013 at 10:53 AM

      Rebecca, the wrap has beef, swiss cheese, lettuce, tomatoes in it. The tortilla are ones I've mentioned here on my site.. they are fresh tortillas that are cooked up in a frying pan.. I buy them from Costco. I don't make bread as often as I use to. I guess after years and years (and years ;) of making 6 to 12 loaves a week, I take a break from it every now and again.. :) Crystal

      Delete
    2. rebeccaOctober 28, 2013 at 3:05 PM

      Thank you Crystal,

      I thought I was the only one who was taking a "break" from making the bread:)

      Delete
    3. CrystalOctober 29, 2013 at 11:21 AM

      Yep.. sometimes life is just that way.. :)

      Delete
  4. FannyOctober 28, 2013 at 10:49 AM

    Looks like a wonderful recipe. Thank you! What is the baking soda for at the end?

    ReplyDelete
    Replies
    1. CrystalOctober 28, 2013 at 10:50 AM

      Fanny, the baking soda helps reduce the acidity of the tomatoes.. Crystal :)

      Delete
  5. JamieOctober 28, 2013 at 10:53 AM

    This is a great recipe....my family really enjoys it, especially my littles :) I started making it when I got one of your ebooks. Really enjoy them! Blessings, Jamie

    ReplyDelete
    Replies
    1. CrystalOctober 28, 2013 at 10:54 AM

      Glad to hear it Jamie!! It's one of our favorites too! :) Crystal

      Delete

Post a Comment

All messages are moderated. After approval your message will be posted. Thank you for your comments!! Crystal :)

Popular posts from this blog

Canning Chicken Noodle-less Soup

-
Image
Today was one of those busy days that it seemed I was moving from the time my feet hit the floor until this evening.. But, I got so much done and that is a great feeling! :) One of my accomplishments today was canning 14 jars of chicken noodle-less soup. I call it “noodle-less” because you can’t can noodles. They end up falling apart. So I canned the chicken, veggies and broth. When I go to use the soup I will bring it to a boil and then add a handful of noodles (any type of pasta will work) and cook it until the noodles are done. Because I plan to add the pasta after the fact I wanted to make sure there was enough chicken broth to do this. So I only filled my jars about half to two thirds with chicken and veggies and then filled with chicken broth. Here is how I did this…. I started off with 2 chickens that were a total weight of about 10lbs. I put them in my 14 quart stock pot… I then added 2 gallons of water.. And 3 tablespoons salt.. I brought this ...
Read more

Canning Cabbage

-
Image
I had 4 large heads of cabbage that weighted about 25 pounds. We had some really hot days and I figured I better get the last of them picked soon. My daughter Sierra and I ended up processing 3 of them yesterday and I have one left for a meal on my menu this week. I made pickled cabbage and then canned up the last of the cabbage. Here is the recipe for the pickled cabbage (according to how I made it)… 8 pounds cabbage 1 large onion 1 ½ red peppers 1 lb carrots ¾ cup salt 9 cups water 12 cups white vinegar 10 cups sugar 1t mustard seed 1t celery seed Slice cabbage thinly. Slice onion and peppers. Grate carrots. Mix all veggies together in a very large bowl. Sprinkle with salt and mix in well. Let sit for 2 hours to soften veggies. Rinse veggies well.  In a large stock pot (mine was 14 quarts) combine water, vinegar, sugar, spices. Bring to a boil. Add cabbage/veggies. Bring to a boil. Fill hot pint jars with veggies using a slotted spoon. Fill jar with brine...
Read more

Canning Beef Stew

-
Image
In my last blog post I shared that I had bought 10 pounds of beef roast. I cut it all up and used 4 pounds in 2 crockpot freezer meals ( http://homesteadinghomemaker.blogspot.com/2012/02/two-more-crockpot-meals-for-freezer.html ) . I used the other 6 pounds of meat along with potatoes, carrots, onions and celery to can beef stew. Here were the general proportions I used in canning 7 quarts of beef stew.. 6# beef 2# potatoes 2# carrots 1# onions 1# celery After I cut up the meat and got the freezer meals done I moved to the beef stew. I peeled and cut up the potatoes and carrots. I chopped up the onions and sliced the celery. I pulled out 3 quarts of veggie stock from my freezer to use for liquid in the stew. You can use beef or chicken stock or you can use water. I did not add anything to thicken the liquid as usually thickeners don’t hold up in canning. You can thicken the broth after it is opened if you would like. I added 1 teaspoon salt to each of my ...
Read more