So I suspect that purists won't consider this homemade soup. After all, I didn't till the soil to grow the tomatoes and I certainly didn't toil over a hot stove canning summer tomatoes, all to toss together an easy, steaming bowl of tomato soup during the cold and damp of a Midwestern winter.
But here's why for me, Two-Can Ten-Minute Homemade Tomato Soup not only qualifies, it rocks. Let's look at the ingredient lists.
Diced Tomatoes: Tomatoes.*
Tomato Sauce: Tomato Concentrate, Salt, Onion Powder, Garlic Powder, Citric Acid, Natural Flavors, Dried Bell Pepper.*
* Caveat: It took careful examination of several labels to find diced tomatoes and tomato sauce without sugar.
Campbell's Condensed Tomato Soup (Australia**): Tomato Puree, Sugar, Onions, Modified Tapioca Starch, Salt, Garlic, Acidity Regulator, Natural Flavors, Xanthum Gum, Natural Food Color, Herbs, Spices.
Campbell's Condensed Tomato Soup (United States**): Tomato Puree, High Fructose Corn Syrup, Wheat Flour, Water, Salt, Potassium Chloride, Flavoring, Citric Acid, Sea Salt, Ascorbic Acid, Monopotassium Phosphate.
** Fascinating, the difference in the ingredient lists between canned tomato soup in Australia and canned tomato soup in the U.S. Are the soups actually different or do the labels reflect differences in labeling laws?
Besides, did I mention it takes just ten minutes to make this soup? That's start-to-finish, with plenty of hands-off time to make grilled cheese sandwiches. Yahoo, lunch!
For the record, I like both my two other tomato soup recipes a little better than this one. My Winter Tomato Soup roasts canned tomatoes with a bit of sugar, then slowly cooks the soup for a long time in the oven or in a slow cooker, it's rich and tomato-y. In contrast, my Summer's Tomato Soup must-must-must be made with perfect summer tomatoes, it's as delicate as can be and aha! cooks in just 15 minutes.
RECIPE for TWO-CAN TEN-MINUTE HOMEMADE TOMATO SOUP
Time to table: 10 minutes
Makes 5-1/2 cups
1 15-ounce can tomato sauce
1 15-ounce can diced tomatoes
1/2 teaspoon baking soda
2 teaspoons butter
1-3/4 cup skim milk (just use one of the empty cans to measure this)
1/3 cup non-fat Greek yogurt or sour cream
1 teaspoon garlic powder (or to taste)
Salt & pepper to taste
In a medium saucepan over medium high heat, stir together tomato sauce, diced tomatoes and baking soda. Stir in butter and milk and bring just to a boil but do not allow to boil. Stir in Greek yogurt, garlic powder and salt and pepper and bring back to temperature. Serve immediately.
ALANNA's TIPS & KITCHEN NOTES
Margie's recipe called for sour cream, I used the non-fat but high-protein Greek yogurt that was on hand.
The baking soda will cause a "fluff" to form on the soup while it cooks. This will eventually be stirred off, once the soup is done.
I was out of skim milk so actually used unsweetened vanilla almond milk. No problem!
At first, I tried the soup without that little bit of butter. At least when using non-fat Greek yogurt, this little bit of richness was important to both texture and flavor. Would it be needed with sour cream? Maybe not, let me know!
For those who'd prefer avoiding insidious sources of sugar, do check labels carefully.
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