- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1/2 teaspoon baking soda
- 1/4 to 1/2 teaspoon garlic salt
- 1/8 teaspoon pepper
- Salt to taste
- 1 quart milk
- 2 tablespoons butter
- Minced fresh parsley, optional
- In a large saucepan, bring tomatoes to a boil. Add baking soda, garlic salt, pepper and salt if desired. Reduce heat; add the milk and butter. Heat through but do not boil. Garnish with parsley if desired. Yield: 6 servings (1-1/2 quarts).
Reviews for Old Fashioned Tomato Soup
"Nasty! Would have been better off with a tomato and a glass of milk. Now my toddler tells me all the time, "I don't want tomatoes in milk. It's yucky.""
"Great lunch for late workers."
"A QUART of milk???? It was not creamy at all. Turned out like water. Somebody got this wrong. Maybe a cup of milk. Yuk."
"I will never buy another can of tomato soup again! This recipe was beyond delicious--even my teenage daughter loved it, and she doesn't even like canned tomato soup! The flavor of the soup was fresh and wholesome--it didn't have any of the vinegary tartness that the canned soups have. I add fresh dill in season, or dried, as well as any other fresh herbs that my garden is producing in Summer. Enjoy!"
"This sounds like a great way to serve my garden tomatoes. Does anyone know if I can use them freshly diced (since there is boiling involved)? If so, would I need to add any additional ingredients to substitute from the canned tomatoes? Thank you for any advice! I can imagine serving this with homemade bread toasted with cheese! Yum!"