Thursday, September 16, 2010

Make It From Scratch: Cream of Tomato Soup

You can make your own cream of tomato soup almost as fast as you can open and reheat a can of store bought, and of course the homemade version wins hands-down taste wise! You may need to adjust the amount of milk to give it just the right "tomato-y" flavour you prefer (some people like it a bit milder and some a bit stronger). These proportions are the way my family enjoys it, but feel free to experiment to find your own "sweet" spot :)


1/2 medium onion, chopped fine
1 tbsp vegetable oil or bacon fat
3/4 cup crushed tomatoes
2 1/2 cups milk
1 tsp Worcestershire sauce
1/4 tsp dry mustard powder
1/2 tsp salt
1/4 tsp pepper


In a medium, heavy-bottomed saucepan, saute the onion in the oil until translucent. Add the crushed tomatoes, milk, and seasonings. Simmer until heated through, and serve. Makes 4 perfect-for-serving-alongside-grilled-cheese servings.

Now, can you believe how easy that was?


  1. That sounds wonderful for a cold Fall day. Hopefully Fall will get here soon andd I can make this. Still in the mid 90's here. =[

  2. That does sound easy--I think even I can cook it!

  3. @Rose - the day I made this it was about 15 degrees Celsius and rainy! It's warmed back up a bit since then but I won't be seeing temps like you're having again until next July :)

    @Grace - Yes, I'm sure you can make this, lol. It's a lot less complex than most of your "on the box" goodies!


Related Posts with Thumbnails