“When I was a kid, I loved Campbell’s Tomato Soup. I ate it with grilled cheese sandwiches and as far as I was concerned it was heaven. But kids grow up and sometimes when we revisit a childhood favorite, we’re dismayed to discover that it’s an overly salty, tin can tasting, hot mess.
So what’s a girl to do? Make her own of course! (You knew I was going to say that didn’t you?)
Tomato Soup
Prep Time
10 minutes
Cook Time
1 hour
Total Time
1 hour 10 minutes
Ingredients
- 2 onions peeled and chopped
- 2 large garlic cloves chopped
- 1 jalapeño pepper deseeded, deveined and chopped
- 8 stalks of celery trimmed and chopped
- 2 Tablespoons Olive Oil
- 2 28 oz. cans diced tomatoes
- 1 teaspoon salt
- 2 packets of Truvia = 4 teaspoons sugar
- 2 cups of vegetable broth
Instructions
- Heat a heavy bottomed pan on med/high. When it’s hot, add the olive oil, as soon as that starts to ribbon, add the onion, garlic, celery and jalapeño and sauté until softened, about 10 minutes
- Add the tomatoes, bring to a boil then lower the heat to low and allow to cook for about 20 minutes.
- At this point you’ll have to make a decision – Do you want a hearty, chunky soup or a creamy, smooth soup? I went for the smooth(ish) soup, so I got out my immersion blender (go buy one, you need it if you’re going to be making soup and you can get them on sale for less than $50 – you can get a different brand for under $30 – it’s worth it) You could also do it in batches in a blender, but if you’re clumsy like me, scalding liquid in a blender is just not a good idea. Blend till smooth
- Add the vegetable broth – use my measurements as a guideline only, use what looks right to you, and the rest of the ingredients, stir and cook on low for at least an hour. Ladle into a bowl and eat – it’s delicious.
- If that sounds far too healthy for you, go ahead and add a splash of cream, I won’t tell.