“Cream” of Tomato Soup

I grew up eating Campbell’s Tomato soup.  One parent liked it made with milk for cream of tomato and one liked it plain without milk.  So they split the difference, making it with half milk and half water.  That’s the way I still like my cream of tomato soup and the way this recipe is designed.  If you prefer, use all non-dairy milk or all water in your soup.

This vegan version is quick and easy.  Like the classic “little black dress” – it can be modestly understated or dressed up into something special.  Kids (oh, okay…and adults) will like it with a grilled “cheese” sandwich.  If you need something more substantial, you may add in interesting things like sauteed onion and garlic, basil, chopped spinach, etc.

My recipes tend toward the “feeding the troops” mentality, so I’ll give you different measurements for different portions.

Tomato Soup – for 1-2

  • 1 15-oz can of tomato puree
  • 1/2 can of non-dairy milk, plain
  • 1/2 can of water
  • 1/4 tsp. celery salt
  • 1/2 tsp. salt
  • 1/2 tsp. onion powder
  • 1 1/2 tsp. honey or other sweetener (optional)

Tomato Soup – for 3-4

  • 1 28-oz. can of tomato puree
  • 1/2 can of non-dairy milk, plain
  • 1/2 can of water
  • 1 tsp. celery salt
  • 3/4 tsp. salt
  • 1 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 1 T. honey or other sweetener (optional)

Tomato Soup – for 6-8

  • 2 28-oz. cans of tomato puree
  • 1 can of non-dairy milk, plain
  • 1 can of water
  • 2 tsp. celery salt
  • 1 1/2 tsp. salt
  • 2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 2 T. honey or other sweetener (optional)

Stir all ingredients together.  Heat to desired temperature.

Variations:  Add to the original soup, or to any leftover soup, whole wheat pasta shells or cooked rice, sauteed onion and garlic, cannellini beans, chopped spinach, basil, and veggie Parmesan cheese – I like all of them at once.  Or check with the Campbell’s Soup website to see what they are showcasing as add-ins to their tomato soup.

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