Two-Can Ten-Minute Homemade Tomato Soup ♥ Quick Recipe

Two-Can Ten-Minute Homemade Tomato Soup ♥ AVeggieVenture.com, made from scratch in just ten minutes without the 'weird' ingredients in canned tomato soup.
Today's easy homemade soup recipe: Tomato soup made from scratch in just ten minutes. No "weird" ingredients like canned tomato soup and lower in calories, too.

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Is Tomato Soup Made from Canned Ingredients "Homemade"?

So I suspect that purists won't consider this "homemade" soup. After all, I didn't till the soil to grow the tomatoes and I certainly didn't toil over a hot stove canning summer tomatoes, all to toss together an easy, steaming bowl of tomato soup during the cold and damp of a Midwestern winter.

It Depends On the Ingredients.

But here's why for me, Two-Can Ten-Minute Homemade Tomato Soup not only qualifies, it rocks. Let's look at the ingredient lists.

Diced Tomatoes: Tomatoes.*
Tomato Sauce: Tomato Concentrate, Salt, Onion Powder, Garlic Powder, Citric Acid, Natural Flavors, Dried Bell Pepper.*
* Caveat: It took careful examination of several labels to find diced tomatoes and tomato sauce without sugar.

versus

Campbell's Condensed Tomato Soup (Australia**): Tomato Puree, Sugar, Onions, Modified Tapioca Starch, Salt, Garlic, Acidity Regulator, Natural Flavors, Xanthum Gum, Natural Food Color, Herbs, Spices.
~ or ~
Campbell's Condensed Tomato Soup (United States**): Tomato Puree, High Fructose Corn Syrup, Wheat Flour, Water, Salt, Potassium Chloride, Flavoring, Citric Acid, Sea Salt, Ascorbic Acid, Monopotassium Phosphate.

** Fascinating, the difference in the ingredient lists between canned tomato soup in Australia and canned tomato soup in the U.S. Are the soups actually different or do the labels reflect differences in labeling laws?

For the Record

I like both my two other tomato soup recipes a little better than this one.
Winter Tomato Soup roasts canned tomatoes with a bit of sugar, then slowly cooks the soup for a long time in the oven or in a slow cooker, it's rich and tomato-y.
Summer's Tomato Soup must-must-must be made with perfect summer tomatoes, it's as delicate as can be and aha! cooks in just 15 minutes.

But For a Last Minute Lunch or Grilled-Cheese Sandwich Attack?

Did I mention it takes just ten minutes to make this soup? That's start-to-finish, with plenty of hands-off time to make grilled cheese sandwiches. Yahoo, lunch! The more I make this soup, the more it appeals to my sense of convenience and seasonal taste. Two cans and ten minutes? Total win.

COMPLIMENTS!

"... a must ... for busy, homeschooling moms who need to feed the hungry horde..." ~ Shaz
"This soup was delicious." ~ Sunny
"Best tomato soup I've had in ages ..." ~ Karen (who doesn't share her husband's appreciation for tomato soup)

RECIPE for TWO-CAN TEN-MINUTE HOMEMADE TOMATO SOUP

Hands-on time: 5 minutes
Time to table: 10 minutes
Makes 5-1/2 cups

1 15-ounce can tomato sauce
1 15-ounce can diced tomatoes
1/2 teaspoon baking soda
2 teaspoons butter
1-3/4 cup milk (skim works, so does whole milk and plant milk; use one of the empty cans to measure the milk, it's the exact right amount)
1/3 cup non-fat Greek yogurt or sour cream, optional
1 teaspoon garlic powder (or to taste)
Salt & pepper to taste

In a medium saucepan over medium high heat, stir together the tomato sauce, diced tomatoes and baking soda. Stir in the butter and milk and bring just to a boil but do not allow to boil. Stir in the Greek yogurt, garlic powder and salt and pepper and bring back to temperature. Serve immediately.

ALANNA's TIPS & KITCHEN NOTES
Margie's recipe calls for sour cream but I use the non-fat but high-protein Greek yogurt that's a staple in my fridge. But when I make the soup with whole milk, I skip the sour cream / Greek yogurt entirely. It's not missed!
The baking soda causes a "fluff" to form on the soup while it cooks. This will eventually be stirred off, once the soup is done.
Once, I was out of milk so actually used unsweetened vanilla almond milk. No problem!
At first, I tried the soup without that little bit of butter and learned that a little bit of richness is important to both texture and flavor, at least with non-fat Greek yogurt. Would it be needed with sour cream? Maybe not, let me know!
For those who prefer avoiding insidious sources of sugar, do check labels carefully.



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SEASONAL EATING: THIS SAME WEEK ACROSS THE YEARS

No Waste Leek Stock Turnip Potato Purée Orzo with Spinach Yummy Snack Cake Pasta with Fresh Garbanzo Beans, Olives & Bacon Browned Cabbage with Mustard & Horseradish Green Envy Noodles Homemade Guacamole with Tomatillos (< this week's favorite!) Finn Crisp with Laughing Cow & Radishes Four Ways to Cut Brussels Sprouts Tofu Pudding - Blackberry, Mango and Pumpkin How to Roast Vegetables (< readers love this tutorial!) Two-Can Ten-Minute Homemade Tomato Soup Easy-Easy Barely Roasted Zucchini & Yellow Squash Beefy Tomatillo Chili Spin Dip Baked Eggs Detox Chopped Salad

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.

© Copyright Kitchen Parade 2013 & 2019
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.

Comments

  1. I'm curious about the reason for the baking soda.

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  2. Catholic Bibilophagist ~ Good question! I know that my Summer Tomato Soup calls for baking soda too, so do other recipes. I have the idea that the baking soda reduces the acidity of the tomatoes that might otherwise curdle the milk. Thoughts, anyone???

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  3. You are correct Alanna
    My Mom always used the soda and told me that was why, of course I had to try and prove her wrong, I made the soup left it out, and found out Mom was right, Life would have been easier if only we would have listened.

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  4. I often add a touch of baking soda to recipes that call for lots of canned tomato products. It neutralizes the acidity and the somewhat metallic taste and brings out the sweetness of the tomatoes without needing to add any sugar.

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  5. Your recipe sounds like something I should try, but w/o soda. We sometimes get Tomato-Basil [hot, supermarket] which is good. So I will try it w/ flavored diced, and let you know. Add some of that damn pesto from freezer. We will just stir in the Greek yogurt at table, like borscht. And hope for the best. But this is Soup Weather.

    I’m one of those who grew the tomatoes and canned the tomatoes [Little Red Hen] but all have green pepper in them, as we had a super green pepper crop.

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  6. Hmm...I sure wish the US would take a cue from the Aussie and try using Tapioca instead of flaming WHEAT in everything! My mom has Celiac and besides homemade, the only friendly soups are a few Progresso varieties. You wouldn't believe what all has some form of wheat in it! It's insane!

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  7. This looks like a great use of my home canned tomatoes from last year. They're too watery to use in most recipes that call for canned tomatoes.
    I'm interested to try the baking soda trick - I find canned tomatoes just a little too acidic sometimes, so that might take care of the problem.
    Thanks Alanna!

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  8. My kids thank you for this recipe. I thank you because it allows me to throw together a really quick, hot lunch. This is a must recipe for busy, homeschooling moms who need to feed the hungry horde.

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  9. What brand tomatoes do you use? I tried my favorites, Tuttoroso, and found the flavor not "tomato"y enough. So I added some tomato paste and honey. Still not enough tomato flavor for the soup for me...

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  10. Elle ~ Hmmm, just the name" Tuttoroso" sounds so good. I usually just buy the house-brand of my local grocery store's tomatoes so am sure that what I used wasn't anything special. If you're game to try again, you might try Winter Tomato Soup where the tomatoes are roasted beforehand. You give up the convenience factor however ... especially if it means buying a tomato you wouldn't normally keep on hand.

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  11. Well I wrote a comment of my cooking this recipe and hit sign out instead of publish����
    Here we go again. I added a few things to this wonderful recipe. First sautéed very fine diced onion, organic carrot, celery and fresh garlic for 20 minutes with kosher salt and fresh ground pepper. Then added some tomato paste( I have in the tube)and browned it. Proceeded with the rest of the recipe but had to add a little heavy cream as was short on the fat free milk. The yogurt I used is Black Sheep yogurt made from Sheep's milk. It's very good and works well if you are lactose intolerant. The only sugar it has is that which comes naturally from the milk. I get that at Whole Foods. This soup was delicious. Thank you for posting this.

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  12. Sunny ~ Arrrgh, sorry re the comment issues, I just had one too. Thanks for taking the time to share your tips not once but TWICE! Your additions sound wonderful!

    ReplyDelete
  13. I made the soup yesterday. Everything went well until I added the sour cream. Didn't affect the taste, but the sour cream sort of curdled; didn't look too great, but tasted good. I'm going to try it again and leave out the sour cream. Best tomato soup I've had in ages ...

    ReplyDelete
    Replies
    1. Karen ~ :-) “Best tomato soup I’ve had in ages” is music to my ears ... thanks for letting me know!

      Delete

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. (So sorry, as of 4/23/22, I’ve had to turn comments off to prevent hundreds of spam comments a day. Stupid Spammers.) ~ Alanna