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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)


Add:
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.  :)

3 comments:

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

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  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.

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

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