My mom like many moms in the early '60s was a "cook it with soup" fan. And of course, Campbell's Cream of Tomato Soup was one soup we ate for lunch on a cold day. Usually with a grilled cheese sandwich, which led to my search for a homemade version to enjoy. And this recipe for Cream of Tomato Soup hits the mark!
No matter how old you get, the tastes from your childhood are always the ones you want to enjoy again. For me, the one soup that I had not mastered in my kitchen was Cream of Tomato Soup. You know the one that Campbell's makes. It had a sweetness that always stayed with me as the way Cream of Tomato Soup should taste. Whether you are sipping from a spoon or from a mug. And since we had a day of rain with a bit of cooling off in temperature, it was the perfect day to find my Cream of Tomato Soup recipe!
Since we moved I have been unable to do as much cooking as I would like because part of my household is still in the truck and our little RV sitting in Butte MT waiting for repairs. But this easy and delicious soup came together in a snap and I not only had all the ingredients, but I also had the kitchen equipment needed to get it on the table for our supper. Even our little grandson enjoyed his grilled cheese sandwich covered in soup!
As kids, we were allowed to dunk our grilled cheese sandwiches into our soup. Mom would cut them into easy-to-handle pieces. But we still managed to make a mess, no doubt about it. I think it is hard to keep 5 kids at the table from dripping Cream of Tomato Soup when they are busy dunking...but tonight for our dinner, I cut part of my grilled cheese sandwich into croutons. And I have to say this might be my new favorite way to enjoy soup and sandwiches for dinner!
Ingredients needed for this recipe:
- crushed tomatoes
- olive oil
- onion
- garlic
- salt
- pepper
- basil
- bay leaf
- baking soda
- brown sugar
- half and half
- chicken stock
You will also need the following:
- Instant Pot or stovetop pressure cooker
- stick blender
- potato peeler
- cutting board
- kitchen knife
- kitchen spoon
- measuring spoons
- measuring cups
- silicone spatula
Now we are ready to begin!
Cream of Tomato Soup
inspired by: sweet tea + thyme
1 small onion or 1/2 Diced and Ready to Use Frozen Onions
1 T olive oil
1 large carrot
2 cloves garlic or 2 t Ready to Use Minced Garlic
1 28 oz can of crushed tomatoes
2 c chicken stock
1 bay leaf
1/4 t dried basil
generous 1/4 t salt
1/4 t baking soda
fresh ground pepper
1 T brown sugar
1/4 c half and half
Peel and dice the onion. Add 1 T olive oil to the cooking pot of your Instant Pot, and saute the diced onion for 2 or 3 minutes.
While the onion is sauteing, peel and slice the carrot. End the saute mode.
Add the sliced carrot, garlic, crushed tomatoes, chicken stock, basil, salt, baking soda, and fresh ground pepper to taste, and the brown sugar.
Secure the lid, close the valve, and set the cooking time for 10 minutes. When the cooking time has finished, allow standing under pressure for another 10 minutes.
Carefully open the valve and allow the pressure to release. Carefully remove the lid and set it aside.
Find and remove the bay leaf.
Using a stick blender, (carefully, this is very hot!) blend to a smooth consistency. Add the half and half, adjust seasonings if desired, and serve.
Storage options for Cream of Tomato Soup. Store covered for up to 3 days in the refrigerator. You may freeze it for longer storage, but allow it to thaw completely before gently reheating.
UPDATE:
For your convenience, a "copy and paste" version of Cream of Tomato Soup has
been included below.
#wholefoodingredients
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Printable "copy and paste" version:
Cream of Tomato Soup
inspired by: sweet tea + thyme
1 small onion or 1/2 Diced and Ready to Use Frozen Onions
1 T olive oil
1 large carrot
2 cloves garlic or 2 t Ready to Use Minced Garlic
1 28 oz can of crushed tomatoes
2 c chicken stock
1 bay leaf
1/4 t dried basil
generous 1/4 t salt
1/4 t baking soda
fresh ground pepper
1 T brown sugar
1/4 c half and half
Peel and dice the onion. Add 1 T olive oil to the cooking pot of your Instant Pot, and saute the diced onion for 2 or 3 minutes.
While the onion is sauteing, peel and slice the carrot. End the saute mode.
Add the sliced carrot, garlic, crushed tomatoes, chicken stock, basil, salt, baking soda, and fresh ground pepper to taste, and the brown sugar.
Secure the lid, close the valve, and set the cooking time for 10 minutes. When the cooking time has finished, allow standing under pressure for another 10 minutes.
Carefully open the valve and allow the pressure to release. Carefully remove the lid and set it aside.
Find and remove the bay leaf.
Using a stick blender, (carefully, this is very hot!) blend to a smooth consistency. Add the half and half, adjust seasonings if desired, and serve.
Storage options for Cream of Tomato Soup. Store covered for up to 3 days in the refrigerator. You may freeze it for longer storage, but allow it to thaw completely before gently reheating.
~~~~
It's Judee from Gluten Free A-Z (would only allow me to comment anonymously) . Anyway I'm so intrigued by your story of eating grilled cheese and Campbells tomato soup. We did the same thing. It was a favorite meal in our house. I'm excited to try your recipe. When I read that you were one of 5 kids, it made me wonder how anyone could afford to feed 5 kids today with prices so outrageously high right now. Good luck in your new kitchen and looking forward to your recipe sharing.
ReplyDeleteJudee, thank you so much. I agree about food costs, we will have to be quite careful at our own home now. Being so rural, food is our highest expense.
DeleteGoing to have to give this a try, one of my fav soups! Thanks so much for linking up at the Unlimited Link Party 79. Pinned.
ReplyDeleteI love sipping this from a mug! It is pretty good, and just like my childhood memory of Cream of Tomato Soup.
DeleteA tin of tomato soup is my favourite! I've never tried to make it myself but you've tempted me with this recipe.
ReplyDeleteIt is not only easy, it is made with real food! With that said, it was the taste I was hoping to get!
DeleteI love a good homemade dupe!
ReplyDeleteMe too! This is the Cream of Tomato Soup of my food memories.
DeleteThis looks awesome! Thanks so much for sharing this delicious post at the What's for Dinner party!! I so appreciate your support AND your great recipes!
ReplyDeleteThanks Helen, and thanks for hosting, I sure appreciate it!
DeleteMmmm - My tomatoes are starting to ripen!! Thanks for sharing at My Big Fat Menopausal Life's Share the Wealth party! Hope you have a fabulous week!
ReplyDeleteThere is nothing better than a garden ripe tomato!
DeleteInteresting that you use a carrot. I have another tomato soup recipe that included carrots, and I think they made the soup taste smoother.
ReplyDeleteLooks like a great recipe!
Thanks for sharing it at the Sunday Sunshine Blog Hop
Laurie
When I read the ingredients list, it included carrot, so, in my soup it went!
Delete