Tomato Soup


Tomato Soup

Tomato Soup

Tomato soup--one of life's great soothers, with or without a toasted cheese sandwich.


  • 1 15-ounce can diced tomatoes, no salt added, with the juice
  • 2/3 cup chicken or vegetable stock, low sodium
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 small bay leaf
  • 1/2 teaspoon dried basil
  • 1 teaspoon soy sauce
  • 1/4 teaspoon baking soda, or 1 1/2 teaspoons sugar
  • 3/4 cup milk or half and half (optional)
  • 1 tablespoon butter (optional)
  • salt and pepper to taste


  1. Combine all of the ingredients except the baking powder/sugar and milk/half and half in a medium saucepan.
  2. Bring to a boil over medium high. Add the baking powder or sugar, reduce heat and simmer for approximately 15 minutes, stirring frequently.
  3. For a smooth soup, puree with an immersion blender or carefully in a blender.
  4. Remove from heat and stir in the milk/half and half or butter if using. Return to burner and cook until heated through.
  5. Check for seasoning.
  6. Serve hot.


Use whatever kind of tomatoes you have on hand. Fresh, home-canned, or commercially canned all work. Even tomato powder works!

Depending on the type of tomato product you're using, you may need additional cooking liquid. Add more stock or even water.

Be careful when salting, especially if not using salt-free tomatoes and soy sauce.

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