Timeless in No Time
I love tomato soup. So does Mr. Food It Yourself. We love it so much we served grilled cheese and tomato soup as our wedding reception meal. I’m not totally opposed to the canned condensed red stuff, but look at the ingredients in the Andy Warhol promoted brand:
And from an earthy crunchy company …let’s call them “West Coast Noms”:
As you can see in the yellow highlights, both contain added sugar, something Mr. Food It Yourself and I are limiting in our DIYet. You may be limiting something else, such as salt, dairy, or poorly defined “flavor” ingredients. (Note that both soups have those, also!)
This, I think, is reason enough to make your very own tomato soup. The last soup I wrote about took a long time to make; in fact Mr. Food It Yourself and I had to divide the work. However, tomato soup can be made in just minutes! Below, you’ll see a pictorial step-by-step on tomato soup. It’s barely a recipe and you can swap ingredients to make a soup that fits your own DIYet.
Melt about a tablespoon of butter in a pan.
Add about a tablespoon of flour and stir it all together into a smooth paste. The fancy word for this is “roux” and it will thicken the soup.
Whisk in 12 fluid ounces of milk (one and a half cups). I used evaporated milk because it is less likely to curdle. You can use whatever milky substance you’d like. Cook this mixture, which is technically a béchamel sauce, over medium heat until it begins to thicken.
Whisk in one and a half cups of tomato. I like my soup thick, so I use no-salt-added tomato puree. If you like thinner soup you can use tomato juice. Heat gently and season however you want.
And here is the final product, sitting calmly next to some delicious grilled cheese sandwiches. The Ides of March is my wedding anniversary, and we like to celebrate with our favorite meal. Homemade tomato soup is super easy and super tasty. Give it a try, and share it with someone you love.
Seven years and counting!
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