The first soup I
remember liking was Campbell's Cream of Tomato. I don't know if it was
the soup, or the toasted cheese sandwich that accompanied it that made it
so appealing, but it was one lunch I always enjoyed in my youth, and still
do today. It represents a combination of comfort and nostalgia that, as I
get older, turn to again and again. These days the soup has become
more sophisticated as have the cheese sandwiches, and yet there
are days when I yearn for the uncomplicated and that's when I make this
delicious and amazingly easy soup. The recipe is pictured below in the
handwriting of an old friend.* This makes four nice servings. I caramelized the
onions instead of just sauteing them. The soup relies heavily on the garnishes
so do not omit them!
*If you find the
photo hard to read, see below.
Cream of Tomato Soup
1 #303 can Italian
chopped tomatoes (see below)
1 #303 can tomato
sauce (see below)
1 cup Half 'n Half
2 teaspoons sugar
ingredients and heat thoroughly; do not boil.
6 slices crumbled
1/2 cup sautéed
1/2 cup sharp
cheddar cheese, grated
NOTE: Can sizes used
to be designated by number. Approximately 16-17 oz. make up what used to be
known as a 303 can. This will be about 2 cups.