In a Pinch? This Tomato Soup Will Save You
January 22, 2015 21 Comments
Cream of tomato soup is one of my personal favorites especially when it is 10 degrees outside.
You can buy cans of cream of tomato, but I like to whip some up myself. The canned version tends to have more sodium than I like and it tastes a bit like the inside of a can.
Now, this soup is made with canned tomatoes but somehow does not taste like a can. I am not sure why that is but if you have a few minutes to spare you can literally whip this soup up.
My 10 year old daughter made this soup for me as part of a Girl Scout project to make breakfast, lunch, dinner, and dessert. She did it all by herself! When she picked the recipe, I thought it wasn’t going to work – too simple and not enough herbs for an umph.
I ate the entire bowl and asked for more. It is goooood.
If you can find really nice imported Italian tomatoes, I find that they have the best flavor.
What is your favorite cream of tomato soup recipe?
Easy Cream of Tomato Soup Recipe
Makes 4.5 cups
1 28-ounce can crushed tomatoes
1 cup milk (whatever you have on hand)
salt and pepper to taste
Pour the tomatoes into a blender and puree until smooth. Pour into a saucepan, pour in the milk and heat until hot. Add salt and pepper to taste and enjoy immediately.
One cup with 2% milk is 70 calories, 1.2 g fat, 0.8 g saturated fat, 9.3 g carbohydrates, 7.5 g sugar, 5.2 g protein, 1.6 g fiber, 300 mg sodium, 2 Points+
Points values are calculated by Snack Girl and are provided for information only.
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