CultureThe Cascade Kitchen: Creamy tomato soup

The Cascade Kitchen: Creamy tomato soup

This article was published on November 10, 2021 and may be out of date. To maintain our historical record, The Cascade does not update or remove outdated articles.
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The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. Check back bi-weekly for something new to try in the kitchen, or if you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca

As the air turns colder and the rainy season continues, there’s nothing better than sitting down with a bowl of classic tomato soup. This recipe is quick to make and uses common ingredients. Depending on preference, you can use less sugar or try blending the diced tomatoes in a food processor for a less chunky soup.

Tomato soup is great for meal prep and it freezes well — I would recommend doubling (or tripling) the recipe. I use empty sour cream containers to store single servings in the freezer. Need a quick lunch on campus? Microwave some soup and you’re good to go.

This recipe from my grandma was once “sold” at a church fundraiser for $100, but I’m giving it to you for free. Tomato soup goes well with saltine crackers or croutons, or pair it with a grilled cheese sandwich. It’s the ultimate comfort food.

Cook Time: 30 minutes. Serves: 2-3

Ingredients:
1 can diced tomatoes (796 mL)
1 can tomato soup (284 mL)
2 tbsp sugar
1/2 tsp baking soda
2 tbsp diced onion
2 tbsp margarine
3 tbsp flour
2 cups cold milk
1 tsp each: basil, thyme, oregano, and salt (or to taste)
1/8 tsp pepper

Method:

  1. Pour the canned tomatoes, tomato soup, and sugar into a large pot and bring to a boil. Take off the stovetop immediately after it has boiled and add the baking soda.
  2. Meanwhile, in another pan melt margarine in a pan and sauté onions until tender. Add flour and stir to combine. Cook for one minute.
  3. Turn heat to low and gradually add milk, stirring constantly. Then add basil, thyme, oregano, salt, and pepper to the pan. Whisk to create a cream sauce.
  4. Mix the cream sauce into the tomato mixture and reheat on low.
  5. Ready to serve!

Image: Danaye Reinhardt/The Cascade

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Danaye studies English and procrastination at UFV and is very passionate about the Oxford comma. She spends her days walking to campus from the free parking zones, writing novels she'll never finish, and pretending to know how to pronounce abominable. Once she graduates, she plans to adopt a cat.

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