Recipe: Tomato Soup

I've been hunting for a good recipe for tomato soup. I've found that if you mix cream with any canned salted tomato product (like crushed tomatoes) in a one-to-one ratio, it's very yummy. Yes, cream is the secret to La Madeleine's tomato basil soup in my opinion. But cream? I'd also like a good everyday recipe.

I grew up on Campbell's tomato soup reconstituted with milk, but now it just tastes way too sugary for me. And all other canned soups I have found list sugar among the ingredients. So today, I finally tried the recipe from The Tightwad Gazette, except replacing the celery seed with dried basil and reducing the salt slightly. And I declare it to be good.

Tomato Soup

1 6-ounce can of tomato paste
4 canfuls of skim milk
3/4 teaspoon salt
1 teaspoon basil

Whisk together in pan on stove until warm. Serves 4.

Nutrition: 110 calories, 0.5 g fat, 17 g carbohydrates, 8 g protein, 2 g fiber, sodium: 558 mg, Vitamin A: 35%, Vitamin C: 35%, Vitamin D: 35%, Vitamin E: 25%, thiamine: 12%, riboflavin: 30%, Vitamin B-6: 18%, Vitamin B-12: 35%, niacin: 11%, calcium: 25%, phosphorus: 30%, magnesium: 14%.

Next time I'll try just a half teaspoon of salt. No salt at all wasn't quite yummy enough.

I've decided to list only nutrients of which there are at least 10% of your recommended daily allowance for recipes because the full list is overdoing it. But in this case I still had to list quite a few. This is likely the most healthy thing I enjoy eating.

The only negative is that there are little white specks, as if the milk congealed a bit, even though I used a wire whisk and stirred it while heating and didn't let it boil. So, it's not for guests unless I figure out a trick.