Friday, December 19, 2008
I don't know if it's Campbell's tomato soup has changed or if my taste has changed. But,is seems as if the Campbell's tomato soup is a whole lot sweeter then it used to be. It also tastes a whole lot like corn syrup. I've mused over the idea of making soup from canned tomatoes for a few years. Then I came across this post with general instructions. I had to give it a try. This is the recipe I came up with.
See also my recipe for tomato soup from fresh tomatoes.
Tomato Soup from Canned Tomatoes
oil to saute
3 cloves garlic
3 14.5 oz cans tomatoes
1 15 oz can vegetable or chicken broth
1 tsp salt
1 tsp honey
2 c milk
In a dutch oven, saute onion and garlic in oil over medium high heat until soft. Add tomatoes, broth, salt and honey. Simmer 45 minutes. Puree with an immersion blender until smooth. Add milk. Heat until warm. Serve. You can freeze leftovers.