Tomato Soup

This is a simple substitution for canned tomato soup. It is not fancy, just something quick to heat up for lunch on a cold winter’s day. The texture is velvety and creamy because of the milk. And, it tastes very similar to Campbell’s Tomato Soup. However, the best part is that you are in control of the ingredients.

Tomato Soup

6oz. can tomato paste

3 cups milk

1 ½ tsp. celery salt

Dash cinnamon

In a medium sized sauce pan, whisk together all ingredients. Heat the soup, on medium heat, until hot, but not boiling. Serve with biscuits, beer bread, or grilled cheese.

Note: Tomatoes can vary greatly in flavor. If your tomato soup seems too acidic, add a pinch of sugar. It your soup needs brightness, add a pinch of salt.

This recipe was adapted from The Tightwad Gazette II written by Amy Dacyczyn.