Tomato Soup

When I was a kid, I loved Campbell’s Tomato Soup.  I ate it with grilled cheese sandwiches and as far as I was concerned it was heaven. But kids grow up and sometimes when we revisit a childhood favorite, we’re dismayed to discover that it’s an overly salty, tin can tasting, hot mess.  So what’s a girl to do?  Make her own of course! (You knew I was going to say that didn’t you?)

Here’s what I did:

2 onions peeled and chopped

2 large garlic cloves chopped

1 jalapeno pepper deseeded, deveined and chopped

8 stalks of celery trimmed and chopped

2 Tablespoons Olive Oil

2 28 oz. cans diced tomatoes

1 teaspoon salt

2 packets of Truvia = 4 teaspoons sugar

2 cups of vegetable broth

Heat a heavy bottomed pan on med/high.  When it’s hot, add the olive oil, as soon as that starts to ribbon, add the onion, garlic, celery and jalapeno and saute until softened, about 10 minutes

Add the tomatoes, bring to a boil then lower the heat to low and allow to cook for about 20 minutes.

At this point you’ll have to make a decision – Do you want a hearty, chunky soup or a creamy, smooth soup?  I went for the smooth(ish) soup, so I got out my immersion blender (go buy one, you need it if you’re going to be making soup and you can get them on sale for less than $50 – you can get a different brand for under $30 – it’s worth it) You could also do it in batches in a blender, but if you’re clumsy like me, scalding liquid in a blender is just not a good idea. Blend till smooth.

Add the vegetable broth – use my measurements as a guideline only, use what looks right to you, and the rest of the ingredients, stir and cook on low for at least an hour. Ladle into a bowl and eat – it’s delicious.  If that sounds far too healthy for you, go ahead and add a splash of cream, I won’t tell.

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