Mother made this soup when I was a child, and it was always one of my favorites. After 75 years, it still is! Mother's cellar was filled with home-canned vegetables, so the basic ingredient of this soup was right at hand. It never took her long to make a kettle of this wonderful soup.
After bringing this six-ingredient soup to a teachers' function, I had so many requests for the recipe that it was published in the school newsletter. I serve the rich soup in mugs with a Caesar salad and crusty bread.—Sarah Perkins, Southlake, Texas
“I first tasted this at a restaurant, and the waiter shared the ingredients. I modified it, and now people say it’s the best tomato soup they’ve had! I almost hate to share the recipe since it reveals how easy it is!”
Beth Ann Slough - Mountville, PA
I created this recipe on a bad weather day. My husband, Mic, and my daughter, Liz, ask for this soup constantly. Whenever I send it with my daughter for lunch at school, I always send some for her friend, too. It is pure comfort food.
After tasting a similar soup in a restaurant, I tinkered around with a few recipes at home and this was the result. The recipe might seem complicated, but it’s really not. And I love the blend of flavors.
Between the lycopene from the crushed tomatoes and soy protein from the tofu and soymilk this soup from Lisa Renshaw of Kansas City, Missouri offers a powerful heart healthy punch. “You'll never want canned soup again,” writes Lisa.
Brooklyn, Michigan's Linda Parkhurst asked us to lighten up her classic soup, we were eager to help out. Velvety Makeover Cream of Tomato Soup is the heartwarming result. Not only is it table-ready in 30 minutes, but it’s a healthy way to warm up after a day of snowy fun.
"This hearty soup is loaded with vegetables, chicken, rice and herbs. When friends come for lunch, I warm up some garlic toast and make a meal of it," notes Gwen Shawley of El Mirage, Arizona. "It's a great way to cut back on calories and fat."
A cookbook recipe called for ingredients I didn’t have on hand, so I improvised and came up with this. I often make it for friends at church, and I’ve shared the recipe many times.
-Jean Sullivan, Denver, Colorado