Today's easy homemade soup recipe: Tomato soup made from scratch in just ten minutes. No "weird" ingredients like canned tomato soup and lower in calories, too.
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Is Tomato Soup Made from Canned Ingredients "Homemade"?
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.
It Depends On the Ingredients.
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.
versus
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.
~ or ~
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?
For the Record
I like both my two other tomato soup recipes a little better than this one. 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. 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.
But For a Last Minute Lunch or Grilled-Cheese Sandwich Attack?
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! The more I make this soup, the more it appeals to my sense of convenience and seasonal taste. Two cans and ten minutes? Total win.
COMPLIMENTS!
"... a must ... for busy, homeschooling moms who need to feed the hungry horde..." ~ Shaz "This soup was delicious." ~ Sunny "Best tomato soup I've had in ages ..." ~ Karen (who doesn't share her husband's appreciation for tomato soup)
RECIPE for TWO-CAN TEN-MINUTE HOMEMADE TOMATO SOUP
Hands-on time: 5 minutes
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 milk (skim works, so does whole milk and plant milk; use one of the empty cans to measure the milk, it's the exact right amount)
1/3 cup non-fat Greek yogurt or sour cream, optional
1 teaspoon garlic powder (or to taste)
Salt & pepper to taste
In a medium saucepan over medium high heat, stir together the tomato sauce, diced tomatoes and baking soda. Stir in the butter and milk and bring just to a boil but do not allow to boil. Stir in the Greek yogurt, garlic powder and salt and pepper and bring back to temperature. Serve immediately.
ALANNA's TIPS & KITCHEN NOTES Margie's recipe calls for sour cream but I use the non-fat but high-protein Greek yogurt that's a staple in my fridge. But when I make the soup with whole milk, I skip the sour cream / Greek yogurt entirely. It's not missed! The baking soda causes a "fluff" to form on the soup while it cooks. This will eventually be stirred off, once the soup is done. Once, I was out of milk so actually used unsweetened vanilla almond milk. No problem! At first, I tried the soup without that little bit of butter and learned that a little bit of richness is important to both texture and flavor, at least with non-fat Greek yogurt. Would it be needed with sour cream? Maybe not, let me know! For those who prefer avoiding insidious sources of sugar, do check labels carefully.
TODAY'S VEGETABLE RECIPE INSPIRATION Many thanks to "Aunt Margie" for sharing her recipe which she reminds me came from her friend Sandy.
NUTRITION INFORMATION Per Cup of Two-Can Ten-Minute Homemade Tomato Soup, Assumes 0% Greek Yogurt + 2t Butter/Full-Fat Sour Cream + 0t Butter: 80/90 Calories; 2/3g Tot Fat; 1/2g Sat Fat; 5/7mg Cholesterol; 685/677mg Sodium; 12g Carb; 2g Fiber; 10/9g Sugar; 6/5 Protein. WEIGHT WATCHERS POINTS: WW Old Points 1/1.5 & WW PointsPlus 2/2 & WW SmartPoints 3/4 & WW Freestyle 2/2
And For Comparison:
NUTRITION INFORMATION Per Cup of prepared Campbell's Tomato Soup (Made with Condensed Mixture plus 1 canful water, yield is 2-1/3 cups, Campbells calls this 2-1/2 servings): 95 Calories; 0g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 748mg Sodium; 21g Carb; 1g Fiber; 13g Sugar; 2g Protein. WEIGHT WATCHERS POINTS: WW Old Points 2 & WW PointsPlus 2 & WW SmartPoints 4 & WW Freestyle 4
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SEASONAL EATING: THIS SAME WEEK ACROSS THE YEARS
No Waste Leek Stock Turnip Potato Purée Orzo with Spinach Yummy Snack Cake Pasta with Fresh Garbanzo Beans, Olives & Bacon Browned Cabbage with Mustard & Horseradish Green Envy Noodles Homemade Guacamole with Tomatillos (< this week's favorite!) Finn Crisp with Laughing Cow & Radishes Four Ways to Cut Brussels Sprouts Tofu Pudding - Blackberry, Mango and Pumpkin How to Roast Vegetables (< readers love this tutorial!) Two-Can Ten-Minute Homemade Tomato Soup Easy-Easy Barely Roasted Zucchini & Yellow Squash Beefy Tomatillo Chili Spin Dip Baked Eggs Detox Chopped Salad
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