If you are anything like me, when you think of tomato soup the first thing that comes to mind is the red and white can of condensed Campbell’s. For years it was the only tomato soup I tried.
I have many fond memories of the bright red, gelatinous, soup mixing with milk on the stove. One of my all-time favorite comfort foods is a buttery grilled cheese sandwich with a warm bowl of tomato soup to dip it in. There isn’t much better than that on a crisp fall day.
Tomato soup was also my go-to meal when the power was out; we had a gas stove that we could light manually, and it was one of the fastest things to heat up.
To be honest, growing up I didn’t really think it was possible to make tomato soup from scratch. It seemed impossible in my young mind to transition from a whole, fleshy (with skin and seeds) tomato to the smooth, rich, flavor of creamy tomato soup.
When I did learn that you could make tomato soup from scratch, I was still intimidated to try it on my own. I was afraid that my Campbell’s loving palate wouldn’t be able to transition to homemade. Plus, all the recipes I found called for a cook time of about an hour! Why would I want to spend all afternoon boiling soup when the can was so much faster?
But we had a fridge FULL of tomatoes begging to be used. So, I finally decided to bite the bullet and try my hand at making fresh tomato soup.
Boy, am I glad I did.
Not only was this recipe quick and easy, it also might be best tomato soup I’ve tried. And no, I’m not just saying that.
Please continue to Next Page (>) for the full list of ingredients and complete cooking instructions.