Cream of tomato soup is a favorite in our house… we can’t eat grilled cheese sandwiches without it! Even my eighteen month old enjoys dipping his sandwich quarters in his soup, and my almost six year old acts very disappointed if we have his favorite sandwiches without the soup. And lately, there’s been a lot of disappointment, because I read the ingredients on the cans of tomato soup at the store and found that they contain HFCS, which is something we’d try to avoid even if I weren’t allergic to corn.
A couple weeks ago, I decided to try to make my own tomato soup. I didn’t have any fresh milk, but I did have sweetened condensed milk in the pantry. Since I knew I’d need to sweeten the soup somehow, I thought this might work. It did!
I’ve made this soup twice now, and we enjoyed it both times! The recipe is so so simple and takes just a couple of minutes to make.
Cream of Tomato Soup
In a blender, combine:
1 8 oz can of diced tomatoes
2 T sweetened condensed milk
2 T water
1/2 t salt
1/2 t dried basil
Blend on high for about 30-45 seconds. You just want to get it good and creamy. Heat in a saucepan, then serve!