Looking for alternatives to sugar-filled treats? Click here!

Wednesday, March 31, 2010

Cream of Tomato Soup

My husband is not one to give up his packaged food unless the homemade version tastes just the same or better.  I guess this one does, because he hasn't asked for Campbell's since I came up with this recipe.

Why not just open a can of Campbell's?  High fructose corn syrup!  Notice I don't use any sugar in this recipe.  And vegetable oil (corn, cottonseed, canola and/or soybean--all on my list of bad oils).

This recipe is so very easy, it can be done in 20 minutes.  This would be great with a grilled cheese on homemade french bread!

Serves 4, as a side or lunch entrée.

Saute in 2-quart saucepan, until beginning to brown:
2 tablespoons butter
1 small onion, diced (it doesn’t have to be small dice, since this soup will be blended)

28-ounce can diced tomatoes (I like petite-cut)
rounded ½ teaspoon Celtic Sea Salt (if using table salt, use half)
¼ cup chicken broth

Bring to a simmer, cover with a lid and simmer 5 to 10 minutes.

Place half the soup in a blender and blend until very smooth, set aside. Repeat with the remaining soup. Pour the soup back into the saucepan. Over low heat, stir in 3/8 teaspoon baking soda. This will cut down on the acidity of the tomatoes, making a sweeter soup (like the canned variety). Stir until foaming subsides. Stir in ¼ cup heavy cream, serve. Garnish with homemade croutons, if desired.

Couldn't resist this, check out what you could wear while eating your soup.  :)


  1. Funny, I have actually never liked Campbell's tomato because I found it too sweet. Yours sounds much better!

  2. Hope you like this recipe. If it is too sweet, just use less or none of the baking soda. I like it fine without the baking soda, but my husband needed some of the tomato-y-ness cut. :) I took that to mean the acidity.

  3. Thank you, Shannon! I love "All Things Health" and the tomatoe soup was delicious! =)