- 2 cups crushed canned tomatoes
- 1/2 teaspoon baking soda
- 2 cups milk
- 2 tablespoons butter
- In a large heavy saucepan, cook tomatoes over medium heat; bring to a boil. Remove from heat; add remaining ingredients. Return to heat and cook and stir over medium heat until butter is melted and soup is heated through.
1 cup: 141 calories, 10g fat (6g saturated fat), 32mg cholesterol, 342mg sodium, 9g carbohydrate (6g sugars, 1g fiber), 5g protein.
- Jan 4, 2013
Very similar to my own recipe except always add basil, fresh or dried, to taste. Makes all the difference in the world. I also put finely chopped onion in as I cook the tomatos.
- Jan 9, 2011
This is PERFECT for gluten free users who cannot enjoy many store bought soups. it is easy and creamy. I especially like it when using in casseroles.
- Sep 30, 2010
This is very similar to the tomato soup that my grandmother made. She always said that the baking soda was so the milk would not curdle. I think she only used a pinch.
- Dec 22, 2009
Before I threw out the batch, I realized it needed sugar. I found that 3 Tbls. worked. Start at 2 Tbls. and keep adding till you find what works for you. Also, if there are seeds, you'll want to strain the soup. It tastes MUCH better with the sugar.
- Dec 21, 2009
I did not care for this recipe at all. I found it to be very bland. I added salt, but it just didn't taste right. Sorry to say, the entire batch is getting thrown out.
- Jul 25, 2009
I assume the baking soda is to balance the acidity of the tomatoes..
- Sep 29, 2008
the baking soda is turning me off a bit. Why is it used?
- Dec 10, 2007