Alright, let me tell ya, that Campbell’s tomato soup, it’s kinda tasty, but that high fructose corn syrup stuff? No sir, me and that stuff, we ain’t friends. So, I been lookin’ around, tryin’ to figure out how to make somethin’ similar, but without all that junk. You know, somethin’ wholesome, somethin’ real.
Here’s what I been doin’. First, you gotta get yourself a good pot, a medium-sized one, not too big, not too small. Then, you start throwin’ stuff in.
- Tomato Puree: Now, you can buy this stuff in a can, but if you got some fresh tomatoes, well, that’s even better. Just cook ’em down ’til they’re mushy and then you got yourself some real puree. Not that watery stuff, mind you. Thick is what you want.
- Water: Yeah, you need a little water, gotta thin that puree out a bit. Not too much, though, don’t want it watery like dishwater.
- Flour: Just a bit of flour, you know, to thicken it up a touch. I use wheat flour, but I reckon any kind will do. Don’t go dumpin’ in a whole cup, just a spoonful or two.
- Sugar: Alright, now, you need a little sweetness. I use just plain ol’ sugar. Some folks like honey, some like that maple syrup stuff. You do what you like. Just a pinch, though, don’t want it too sweet.
- Salt: Can’t forget the salt! Just a little bit, to bring out the flavor. You know, like my grandma used to say, “salt makes the food sing.”
- Potassium Salt: Now, this is somethin’ new I heard about. They say it’s healthier than regular salt. I don’t know about all that, but I throw a little in anyway. Can’t hurt, right?
Okay, so you got all that stuff in the pot. Now, put it on the stove, medium heat, like I said. Stir it up good, make sure nothin’s stickin’ to the bottom. You gotta keep an eye on it, you know. Don’t just wander off and forget about it.
Now, some folks, they like to add some extra stuff for flavor. I heard tell of folks puttin’ in a bit of:
- Natural Flavoring: I ain’t sure what that is, exactly. I guess it’s somethin’ you buy in a bottle. I just use some celery and garlic if I got ’em.
- Citric Acid: This stuff, it makes it a little tart, you know. Like lemon juice, but not so strong. If you don’t have none, a squeeze of lemon will do ya.
- Ascorbic Acid (Vitamin C): They say this stuff is good for ya. Keeps ya from gettin’ sick. I ain’t sure it does much for the soup, but I put it in anyway.
- Celery Extract: If you got some celery, chop it up fine and throw it in. Gives it a nice little somethin’.
- Garlic Oil: Now, I love garlic. If you got some garlic oil, just a drop or two will do. If not, chop up some fresh garlic and throw it in.
You let it simmer for a while, stirrin’ it now and then. You want it to get nice and thick, not too watery. How long? Well, that depends. Just keep an eye on it, you’ll know when it’s ready. Should be about as thick as that stuff you buy in the can, maybe a little thicker.
Now, if your tomatoes are a bit sour, I heard tell you can put in a pinch of bakin’ soda. Just a tiny bit, mind you, don’t go dumpin’ in a whole spoonful. It takes the sourness right out. I ain’t tried it myself, but I heard it works.
And that’s about it. You got yourself some tomato soup, just like that Campbell’s stuff, but without all that high fructose corn syrup. Now, you can eat it just like it is, or you can add some milk or cream to make it richer. Some folks like to put in some croutons or crackers. You do what you like. It’s your soup, after all.
Heating it up: If you’re in a hurry, you can heat it up in the microwave. Just dump it in a bowl and nuke it for a minute or two. But be careful, it gets hot! Let it sit for a minute before you stir it. Or you can heat it up slow on the stove, in a little saucepan. Stir it every now and then, so it don’t stick.
So there you have it. My way of makin’ tomato soup. It ain’t fancy, but it’s good and it’s wholesome. And that’s all that matters, right?
Tags: [tomato soup, copycat recipe, homemade soup, campbell’s soup, easy recipe, simple soup, comfort food, stovetop soup, quick meal, healthy soup]
