Cream of tomato soup

I made this yesterday and it was so quick and simple that I had to share it with you!

We had an excess of seasoned tomato sauce taking up room in the fridge, and since it was used for dairy, I didn’t want to can it for later use, and I didn’t want to freeze it because then I’d have to remember it was in the freezer so it wouldn’t take up room for ages, forgotten!  When I was thinking about what to do with it, I remembered an idea I read somewhere.  I’m sorry I don’t have an exact recipe, but it was more of a concept than a recipe.

Basically, you take a can of tomato paste, and then fill the can with milk two or three times to thin it.  If you use a tiny can, you’ll end up with enough soup for one person.  I had maybe 10 cups of sauce (?) that was already thinned out so it wasn’t paste-like.  (If you have tomato sauce, that’s fine, too, you just won’t need to dilute it with milk as much.)  I added a half gallon of milk (I don’t know what came over me last month, because I bought two half gallons of fat free milk, which I never do – but it came in handy today), a little salt and pepper, and heated it up.  So easy!  And so fast!  And – the kids loved it! 

Usually I would use regular milk, but this was a good way to get rid of the flavorless fat free stuff.  You can also add cream, or a mixture of cream and milk, according to your preference.  If you do add cream, be sure to add it at the very end, and only heat it gently once the cream has been added, or the high heat will curdle it. 


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