If you grew up in America, you probably had Campbell's Tomato Soup with your grilled cheese sandwiches. As an adult, I look at the can of goo that comes out and wonder, "What is in that stuff?" but part of me says, "Who cares? It tastes like my childhood." I generally go the route of the more adult-like chunky tomato basil soup varieties, but every once in a while, I really get a hankering for classic Campbell's Tomato Soup, which is not available where we are. In comes this easy copycat version that I've adapted for our tastes. As always, I hope you can look past my poor photography skills...ain't nobody got time for that! (Well...I know some people actually do.)
Copycat Tomato Soup
1 Tablespoon flour
1 Tablespoon oil
1 cup water
1/2 piece vegetable broth cube
1 450g can tomato puree
2 teaspoons sugar
1/4 teaspoon salt
Grind of fresh black pepper, to taste
1/4 teaspoon onion powder (comes in a clear plastic packet)
3/4 cup milk (optional)
Heat oil over medium heat. Whisk in flour and cook for 1-2 minutes until the raw smell of the flour dissipates. Whisk in water, broth cube, and tomato puree until smooth. Add all other ingredients except milk. Bring to a boil then reduce to a simmer for 5-10 minutes. Stir in milk and cook for several minutes until soup is heated through.*
*I prefer my tomato soup with no milk, but if you choose to add milk, taste your soup before you add the milk. If it tastes very acidic, you'll need to add a pinch of baking soda to keep your milk from curdling. Others suggest keeping the milk aside in a bowl and tempering it by adding some hot soup to heat the milk before you pour that back into the pot. I think either solution will help to reduce those edible, but weird little curdled milk speckles.
Copycat Tomato Soup
1 Tablespoon flour
1 Tablespoon oil
1 cup water
1/2 piece vegetable broth cube
1 450g can tomato puree
2 teaspoons sugar
1/4 teaspoon salt
Grind of fresh black pepper, to taste
1/4 teaspoon onion powder (comes in a clear plastic packet)
3/4 cup milk (optional)
Heat oil over medium heat. Whisk in flour and cook for 1-2 minutes until the raw smell of the flour dissipates. Whisk in water, broth cube, and tomato puree until smooth. Add all other ingredients except milk. Bring to a boil then reduce to a simmer for 5-10 minutes. Stir in milk and cook for several minutes until soup is heated through.*
*I prefer my tomato soup with no milk, but if you choose to add milk, taste your soup before you add the milk. If it tastes very acidic, you'll need to add a pinch of baking soda to keep your milk from curdling. Others suggest keeping the milk aside in a bowl and tempering it by adding some hot soup to heat the milk before you pour that back into the pot. I think either solution will help to reduce those edible, but weird little curdled milk speckles.
