Campbell’s Soup. It’s such a standard staple here that the artist Andy Warhol managed to turn it into art. I doubt there’s a person in the U.S. — or in the 120 countries where Campbell’s Soup is sold — who hasn’t eaten Campbell’s Soup at some point in his or her life.
Among the many varieties of Campbell’s Soup is Tomato — delicious, red, yummy tomato soup. Perfect for dipping the corner of a grilled cheese sandwich into. Tasty with crackers…or croutons…or a wee sprinkling of cheese. Makes a lovely appetizer, serves as part of a luncheon or main course, and works as a key component to many recipes.
Campbell’s Tomato Soup is yummy…but it has what seems to be a fair amount of added sugar. 😦
So, after my diagnosis of hypoglycemia, I went for years without eating tomato soup .
One day, though, I had a major hankering for some tomato soup…and I decided to see if I couldn’t invent my own version, where the only sweetness came from the veggies. I mean, the worst thing that could happen would be that I’d waste a few (relatively affordable) ingredients — or, perhaps, work at re-purposing my misbegotten experiment into some other dish.
So I tried it, and peoples, it was GOOD! The simple flavors in it are exactly what I crave when I want tomato soup. It turned out so well that I immediately wrote down what I’d done so that I could replicated it reliably in the future. By making it myself, I control not only the amount of sugar, but also the amount of sodium (often an issue with canned soups and other commercially-prepared foods) and the amount — and type — of fat.
It is very easy to make — it just needs to simmer for an hour and a half or two, stirring occasionally, and you have soup! We had some last night for supper, along with club sandwiches.
Leftovers keep well in the ‘fridge or freezer.
Missie’s Homemade Tomato Soup
- 2 tablespoons butter or margarine (You could also use canola or olive oil, but I like the flavor that butter adds)
- 1 onion, finely chopped/diced (I use my wee little 1 1/2 cup food processor; I ended up with about a cup or so of finely minced onion, I suppose)
- Minced garlic to taste
- 1 can (14 ounces) diced tomatoes, UNDRAINED (if you have some fresh tomatoes going soft and needing to be used, dice those up)
- 1 can (8 ounces) tomato sauce
- 1 can (6 ounces) tomato paste
- 3/4 cup (6 ounces) V8 juice
- 1 chicken bouillon cube (Vegetarians — use a vegetable cube)
- 1 or 2 bay leaves
- Basil to taste
- Fresh or dried rosemary to taste (I simmer it with fresh rosemary sprigs, which I remove before serving)
- Splash of Worcestershire sauce (Vegetarians — leave out or use a vegetarian substitute)
- Liquid (water and/or white wine) to taste for desired consistency
- In a medium-sized saucepan, melt butter or margarine. Sauté onion until softened. Add in minced garlic.
- If you want a smoother soup, whiz canned (or fresh) tomatoes through a food processor (or blender) or mince with a mixer. If you want a “chunkier” soup, use tomatoes as diced. Stir tomatoes and their juice, tomato sauce, tomato paste, and V8 juice into saucepan.
- Season to taste with a splash of Worcestershire (if using), bouillon cube, bay leave, basil, and rosemary. (Remember: you can let it simmer a while, taste it, and add in more as need be.)
- Add in liquid (water and/or white wine) for desired consistency. (Once again, you can add in more as needed — and the onion will add in its own liquid — so start off with an easy hand, adding in just a cup or so of liquid.)
- Simmer, covered, stirring as needed to prevent scorching, for 1 1/2 to 2 hours.
- Freeze or refrigerate leftovers. Enjoy it — and cook with it! — just as you would tomato soup.
It’s m’m, m’m yummy! 🙂