Cream of tomato soup is one of those childhood favorites I’ve loved for as long as I can remember. Finding out I have a corn allergy changed a lot of my eating habits and finding out the store bought condensed soup contains corn syrup really disappointed me. But, I’m food scientist (self-proclaimed) and making up my own recipes is what I do. So, I decided to try my hand at making my own cream of tomato soup.
Fortunately for me, there aren’t a whole lot of flavors or guessing at ingredients. Tomatoes, something to sweeten it, some kind of dairy for that smooth creamy texture and maybe a few seasonings?
My first version of this soup used sweetened condensed milk. I posted the recipe at UntrainedHousewife.com: Cream of Tomato Soup with Basil. Since then I’ve modified it a bit and today I even made it with raw goat milk. Other than a little sugar for sweetener, and honestly, you could probably use raw honey if you wanted, it’s a healthy and delicious soup that tastes even better than the store bought stuff.
Oh yea, and it takes 3 minutes to make and my kids BEG for it. You can’t beat that!
Homemade Cream of Tomato Soup
- 1, 14oz can Diced Tomatoes
- 2 T Sugar
- 1/2 c Milk
- 1/2 t Salt
- 3/4 t Basil
- Combine all ingredients in a blender and blend on high until the soup is smooth.
- Heat and serve.