In the same way in which Franco-American played a big role in my
childhood, so did tomato soup. I would have nothing other than Campbell’s
tomato soup made with milk, not water. That and a grilled cheese sandwich, and
I was in 10-year-old heaven! I still love tomato soup, but now I like it a
little more sophisticated than what Campbell's can do. This recipe was pointed
out to me by Kitty of Kitty's
Kozy Kitchen as having come from
the Tupelo Honey Café Cookbook. Because I am absolutely insanely in love with their
pimento cheese (you can read about that here), I had to try this soup, and ultimately
get the cookbook. You can find one of your own here.
Nothing could be easier than putting this soup together. Honestly, it’s only a little more work than Campbell’s. Like I tend to do, I changed this up a bit, because as I’ve mentioned many times before, when anything Italian or tomato is involved I always add a bit of red wine. So my recipe is adapted from theirs, and all the more delicious due to the hint of red wine. Try it for yourself and see what you think. With cooler weather coming, nothing is more satisfying. To me, it’s tomato soup and grilled cheese, not tea, that is the panacea for all ills.
Nothing could be easier than putting this soup together. Honestly, it’s only a little more work than Campbell’s. Like I tend to do, I changed this up a bit, because as I’ve mentioned many times before, when anything Italian or tomato is involved I always add a bit of red wine. So my recipe is adapted from theirs, and all the more delicious due to the hint of red wine. Try it for yourself and see what you think. With cooler weather coming, nothing is more satisfying. To me, it’s tomato soup and grilled cheese, not tea, that is the panacea for all ills.
Creamy Tomato Soup
Adapted from Tupelo Honey Café
1 (28 oz) can crushed tomatoes
2½ cups water
½ cup dry red wine
2 T. tomato paste
1 bay leaf
2 t. sugar
1½ t. sea salt
½ t. freshly ground black pepper
1 cup heavy cream
Combine tomatoes, water, red wine, tomato paste, bay leaf, sugar and salt in a 4-cup heavy saucepan. Bring to a boil, immediately decrease the heat to medium, and simmer for about 20 minutes, or until mixture lightly coats the spoon. Whisk in the pepper and cream and continue cooking over medium heat for about 2 minutes or until thoroughly blended.
Adapted from Tupelo Honey Café
1 (28 oz) can crushed tomatoes
2½ cups water
½ cup dry red wine
2 T. tomato paste
1 bay leaf
2 t. sugar
1½ t. sea salt
½ t. freshly ground black pepper
1 cup heavy cream
Combine tomatoes, water, red wine, tomato paste, bay leaf, sugar and salt in a 4-cup heavy saucepan. Bring to a boil, immediately decrease the heat to medium, and simmer for about 20 minutes, or until mixture lightly coats the spoon. Whisk in the pepper and cream and continue cooking over medium heat for about 2 minutes or until thoroughly blended.
Serve garnished with a dollop of pesto and a few sprinkles of Parmesan cheese.
An autumnal version of cream of tomato soup with the addition of
pumpkin can be found here.
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I promise to get back to you after I try this! Mom always made Campbell's tomato with milk, and it seemed so fancy!
ReplyDeleteRed wine goes with nearly EVERYTHING. Maybe not oatmeal, but other than that...🤔 I’m a MAJOR fan of tomato soup in my old age. I hated it as a kid, perhaps BECAUSE it hailed from a can. When I got older and learned to make it from scratch, it was ON!!! Red wine...gonna try that.
ReplyDeleteSounds heavenly! I've honestly never met a bowl of tomato soup I didn't love....including Campbell's! :)
ReplyDeleteOh- I remember tomato soup and grilled cheese - nothing better. You soup looks really delicious
ReplyDeleteI grew up on Campbells Tomato Soup and love it to this day.
ReplyDeletealways...ALways with a good gooey grilled cheese sandwich. I will try this for sure. xo
Your Creamy Tomato Soup looks fantastic! Thanks so much for sharing your post with us at Full Plate Thursday, we have really enjoyed it. Hope you have a great day and come back soon!
ReplyDeleteMiz Helen