It’s Not Exactly Campbells

They make some pretty mean soups.  I mean, I grew up with them and so did most of you.  But, it’s time to put away the little kid canned stuff and go for something a bit more grown up.

I’m going to share with you a secret recipe I invented for tomato soup.  It’s easy, extremely nutritious, creamy, low calorie, and delicious. 

Take one can of whole, petite, skinned tomatoes (you can use a similar amount of peeled, fresh tomatoes if you have them).  Put the tomatoes with about half the juice in a blender, retaining the rest of the juice.  I use a ‘bullet’ blender and it works just right.  Add about 1/4 cup of canned pumpkin.  Blend until smooth. If you need to thin the mixture, add some of the juice you retained from the tomatoes.

Pour this mixture into a sauce pan and add seasonings of your choice.  I usually add celery salt and some pepper.  You can add some water or vegetable juice to thin it if necessary or some milk if you like.  You could spice it up with oregano or some garlic or onion according to your own taste.

I make this in less than 10 minutes after work and it tastes like garden fresh soup.  Also, it doesn’t have any of the added sugars or preservatives of canned soups.  So good and so easy to make it just the way your own family likes it.

FYI On the pumpkin.  I often use pumpkin to add vitamins, creaminess, and flavor.  If you work with pumpkin for a while you will find it very useful in all kinds of recipes including desserts.  The canned pumpkin works fine but if you can get a hold of a pumpkin and make your own puree, it’s even better.

So goodbye little Campbell kids and hello robust home made tomato soup.