Forget about canned tomato soups!!!
YES, I’m talking about the always popular can of tomato soup that seems to be on sale all the freakin time, with nice photo packaging and discount price tags, making them appear so cheap and delicious!
(But they’re NOT!)
So it’s not difficult to see why anyone, with a cooking IQ below 50, will find them hard to resist, especially once they know just how QUICK and EASY it is to prepare and cook them!
(FYI, it’s cooked already….just saying.)
Definitely the best and most convenient way to make a simple soup, really fast!
A soothing and comforting meal suitable for ALL occasions, ANY season, including the hot summer, but especially the cold winter, when your body craves for warm liquid.
You can even add in some cream to make the tomato soup texture more smooth, creamy and tasty. Or you can do without cream and instead…
…find out how to add other ingredients like garlic, spices (Yes, spice it up!), mushroom, herbs (basil is nice!), roasted pumpkin, potatoes, nuts…
It doesn’t matter!
Because the point is, if you went through all that effort to make the canned soup better. Then why not learn how to make the whole thing yourself, starting from scratch?
It really doesn’t take long…and it’s bloody worth it!
But a can of tomato soup, is easier!
Sure, unless you actually DO mind flavors that’s just “hmmm…ok” (translate: BORING!), and you don’t want to eat food that’s not very healthy for everyday consumption.
Or perhaps you have a set food budget and prefer to use your money wisely…like cooking your own soup because you’ll always end up with a larger, tastier and healthier batch.
Otherwise, there’s really no reason why you should forget about canned soup.
Then of course…if you’re one of those “busy people”.
Who I refer to as…”bussies”!
(Meaning: lazy to cook individuals, with poor sense of taste or just don’t give a crap!)
Then that’s a totally different story…
So if you are a bussy, who’s got absolutely no time to spare.
Not even “30 mins” to cook some real food…using real, natural ingredients with amazing flavors, that will in fact do something good for your body…
….like my “spice up cream of tomato soup”, for example.
A unique HEALTHY recipe made from scratch. A REAL homemade tomato soup that’s fast and simple to cook, FRESH!
With aromas and flavors sooooo incredibly TASTY, that the moment you taste it, you may actually stop and think, deeply, about the true meaning of life.
So the real question here is…
Are You A Bussy?
If you don’t have time to at least…attempt my tomato soup recipe because you’re just too busy then please…
…..just keep eating your canned soup.
And I have a great tip for you too!
Yes, this idea will not only save you time, you’ll end up with less cleaning and washing up to do (a dream come true?), without sacrificing any of that amazing creamy pureed tomatoes flavors, and that lovely can soup taste..oh yea!
So, are you ready?
Here’s the FIRST part.
- Use a can opener to cut open your favorite brand of can tomato soup.
(Let me guess, campbell’s ??)
- Grab a spoon. Any size that fits into the can and your mouth.
Here’s the SECOND and most important part.
- Scoop out a spoonful of tomato soup from the can.
- Place it directly into your mouth. Eat it.
- Repeat step 1 and 2 = keep eating until can is emptied.
- Enjoy and thank me later.
Bonus Tip: Since you’re so busy, here’s a REM to help you save even more time!
REM (Rush Eating Method)
1) Pour the canned soup directly into your mouth. (forget the spoon, it’s not worth it!)
2) Don’t even taste it, no licking, no chewing, just swallow it!
By following my REM technique, I guarantee you will finish your soup within seconds.
So there you have it….you time sensitive addicts! If this is not the quickest and easiest way to eat up your store bought cans, I don’t know what is.
And if you’re currently cursing me inside your almighty powerful head, but suddenly realized that you actually DO have an expectation for food.
Then please read on…
I’ll show you 2 ways to make your canned soup taste better.
I promise, no more eating from the can!
No more cold soups (it was room temperature…)
Yes, we’re going to heat things up this time.
- Open the can
- Pour soup content into a saucepan
- Place on stove and turn to medium high heat.
- Cook and stir soup for 3 mins. Serve immediately.
Prep time: 1 min
Cooking Time: 3 mins
Total Time: 4 mins
The whole cooking process takes less than 5 mins. But if this is still too long for you, or it’s too much hassle, dish washing, stove etc. Please see method 2 below.
- Open the can
- Pour soup into a bowl
- Microwave for 1 min. Serve!
Prep time: 1 min
Cooking Time: 1 min
Total Time: 2 min
Takes only 2 mins, or less….if you have really fast hands.
So there you have it bussies! I have just given you the “PERFECT” recipes to eat any canned food. Yes, you have everything you need to eat any canned meals or dishes from now on.
Please enjoy and now get back to your busy life.
So you want a REAL, FRESH, HOMEMADE cream of tomato soup?
Well well well, look who decided to stay…
I’m glad you did because honestly, anyone who’s ever tasted true home cooking, freshly made, natural and delicious tomato soup, will tell you that canned soup sucks!
Sure, there will always be a brand out there that tastes better than others. Like say the campbell’s tomato soup? It’s good, not great, and if I’m honest, it’s no where near the best. Not even close!
The same can be said for many brands too:
- Pacific roasted red pepper and tomato
- Progresso tomato basil soup or their hearty version.
- Amy’s Chunky Tomato Bisque
- Wolfgang puck creamy tomato soup
- Heinz cream of tomato soup
- Campbell’s gourmet tomato with roasted garlic bacon
- Health Valley….
- Muir Glen….
- Healthy choice….
- etc etc
So many brands, so much variety, but they are really….just…good soups at best!
And don’t even try comparing them with my 100% homemade, natural, cooked fresh, made from scratch, spice up creamy tomato soup.
There’s really no point, especially if you look at the ingredients at the back of those can labels alongside with my recipe. You’ll understand what I mean.
To give you a rough idea, most canned foods are made with a rather high level of sodium content? Then, there’s the fat, the citric acid (I can tell you it’s NOT lemon, lime or vinegar), potassium chloride, phosphate, man made artificial colors, unnatural flavors, chemically engineered additives, preservatives, and list goes on….
The truth is, food companies are here to make money and to do so, they must find ways to lower their production cost (ingredients), while keeping a long shelf life. This is the only way they’ll be able to make a profit and keep their sale price low.
Of course, not all soup makers are the same and as consumers are becoming more educated and health conscious. Many soup companies have now ditched harmful ingredients, turned to a more healthy approach to keep their reputations afloat.
Good quality and healthier canned or even boxed soups comes at a higher price, which doesn’t do a family’s budget much justice. And then….they don’t even taste that great!
Leaving health aside, I actually find most of them taste rather awful. A selected few might be good at best and then the price doesn’t cut it for me either. For the same price, I can easily make a larger batch and it’ll taste much MUCH better!
Leave money aside, there’s just something about canned soup that I don’t enjoy, no matter how well their flavor combinations are. Perhaps they’ve been stored in that tin can or that plastic cardboard box for too long, and somehow it’s been leaked into the soup, I’m not sure.
But if you want the best flavors, health and value for money…
Homemade is the best!
So let’s hear it one more time…shall we?
I’m glad we finally got that out of the way. I guess we can all now agree that homemade soups will always be cheaper, healthier and tastier (once you have the right recipe!)
And I can tell you that whatever is inside that tin can will taste “no where” near what I’m about to show you. Not even close! And yes, it’s quick and easy to make, smooth and creamy and I’ve actually spiced up the tomato soup, giving it an extra layer of flavors that you won’t even taste at a high end restaurant!
In saying that, I can’t remember the last time I actually ordered a tomato cream soup at a restaurant. I mean, it’s probably the easiest soup dish to make in the world, so I just make it myself. But if I’m correct, the last time I had one would have been inside a buffet.
And the experience wasn’t pleasant…
Oh don’t get me wrong, the tomato soup wasn’t disgusting or anything. Like seriously, how can anyone go wrong with a creamy tomato soup?
It’s like the most basic soup to make, to prepare and just between us, I bet you that most of these buffets use canned tomatoes as their soup base. Just think about it, fresh produce only adds up to the business expense. Not to mention the man hours and labour that goes into making such a large batch of soup.
It’s a buffet after all, so would they even bother?
And if my stomach wasn’t too full from tasting every single bite that I could get my tongue on, then I’d probably have remembered that soup a little bit more. The truth is I can’t, so I guess it must have tasted nothing special, or just plain ordinary.
By the way, I’m in a mindset where I’m really starting to hate buffets now. As you probably know (you should!), I freakin’ love food with my heart and soul! So every time I finished eating at a buffet, my gut would feel so full (an understatement) and bloated as if my inner abdominal wall linings are waiting for the perfect chance to split open.
(Plus, I’m a cheap bastard who wants to get his money’s worth, All You Can Eat! Arrrhhh!)
So anyways, let’s get back to my spice up, aromatic, delicious cream of tomato soup made from scratch. Yes and if you have been wondering how to spice up a tomato soup, well…now is your best chance!
I must admit this is a rather unusual and unique soup recipe that I’ve created here. And to be honest, I was literally forced into making the soup this way.
You see, the day I decided to make this soup, I realized that I ran out of tomato paste. There was nothing similar in my kitchen cabinets, nor the fridge. Usually, I’ll have some backup frozen tomato puree cubes which I strategically stored in the freezer for days like this. But apparently, I emptied those as well.
Ask me again how I felt at that very moment and i’ll still shout out….FMD!!
To make matters worst, we also experienced this crazy weather that day (I’m guessing 400 miles per hour strong winds, flood warning rains and heart stopping thunders!). So leaving home for the sake of buying a commercial tomato paste, purely for some extra red color and more concentrated tomato taste in my soup…just wasn’t worth the effort. Nope!
But guess what?
If I hadn’t encounter those sequence of unfortunate events, I wouldn’t have come up with the idea, nor would I have created such an interesting tomato soup recipe using spices that actually WORKS!
Like seriously, hearing the name of the “Spice Up Tomato Soup” is already quite erotic and if you’re lucky enough to actually taste it, with your very own tongue, then you might actually get to experience a sensation known as….Foodgasm!
Yes, because this final product right here my friend. This finely tuned and intelligently tweaked (as if…lol), spiced up cream of tomato soup recipe is totally out of this world, and possibly sending all earthlings a very delicious BANG!
So behold my dear and experience this yourself, first hand, the perfect ways on how to add spices to a tomato soup. (now, a round of applause please.)
Get this right the first time and I doubt anyone can stop you from spicing up other soup recipes from now on.
Don’t say I didn’t warn you…
An aromatic spice tomato soup with two tasty spices added into the cream soup, giving it a unique twist to the creamy delicious taste!
- Fresh Tomatoes - 6 qty (about 800g)
- Garlic - 3 gloves (thin sliced)
- Brown Onion - 1 qty (diced)
- Extra Virgin Olive Oil - 2 tbsp
- Ground Paprika - 1 tbsp
- Ground Oregano - 1/2 tbsp
- Salt - 1 tsp
- Sugar - 1 tsp
- White Pepper - 1/2 tsp
- Chicken Stock (Reduced Salt) - 2 cup
- Water - 1 cup
- Thickened Cream - 100ml
To prepare the tomatoes - Use a knife and gently mark an X at the bottom of each fresh tomato (6 qty). About 5mm deep will do.
Place marked tomatoes in a pot of boiling water for 30 seconds. Strain and run under cold water. Cut tomatoes in half, remove core or inner stem, then cut into quarters and peel the skin. Place peeled and quartered tomatoes aside.
To make the soup - In a separate cooking pot (or you just wash and reuse the same one) on medium low heat, add olive oil (2 tbsp), add garlic (3 gloves - thin sliced), and add onion (1 qty - diced). Stir and saute for 3 mins.
Now turn heat to medium high and add in ground oregano (1/2 tbsp), add ground paprika (1 tbsp) and stir everything for 5 mins to extract more flavors from the spices. If pot becomes too dry, simply add 1-2 tbsp or water and keep stirring.
Add peeled tomatoes (prepared earlier into the pot and stir for 2 min. Then add chicken stock (2 cups) and water (1 cup). Cover with lid and bring to boil. Then turn to low heat and allow to simmer for another 20 mins.
Remove lid, add salt (1 tsp), add sugar (1 tsp) and then add pepper (1/2 tsp). Stir well.
Turn off heat. Use a stick blender to blend everything together ensuring no numbs or chunks of tomatoes are left behind.
Once the soup is smooth and creamy, add in thickened cream (100ml) and give it a really good mix. Your tomato cream soup is ready to serve!
How To Serve This Soup?
You can serve as it is, or make the dish look pretty (since we eat with our eyes first. Sad but true...) by adding some garnish. Maybe spoon a dash of cream on top, add a basil leaf or any other herbs you fancy. Or use your creative power!
Did I mention you can serve this creamy tomato soup with bread? Yes, crusty sourdough is nice. Just rub the crusts with fresh garlic, brush a little extra virgin olive oil, salt and pepper. Toast slices on grill and dip the soup. YUMMY!
But if you're lazy like me, then get a crusty white bread instead.
Just slice and eat....Life is too easy!
Any other good spices to add to this tomato soup?
I'm not too sure, because I've only tested it with the paprika and oregano spice. But I'd probably avoid spices that are too overpowering.
And if you want to add a smokey flavor into this tomato soup recipe. You can...simply replace the original with a smoked paprika instead. Then again, I haven't tried it myself, but I can imagine the flavors will go well.
Can I use my electric kitchen blender for this recipe?
Sure, but you may want to cool down the soup mix first because most blender containers are made with plastic, and we all know that heat and plastic are not, and will never be best friends, right?
I know some people may not agree with me and I must confess...I'm becoming more and more health conscious lately. Am i turning into a health junkie??
But if you're the type of people who loves to make cream soups and smooth purees, then I'd say....go buy yourself a stick blender! It's really not that expensive nowadays and many places sell them at fairly affordable prices.Check out this one here.
You'll be amazed how much time it could really save you.
E.g waiting for soup to cool before pouring into blender, which also means more washing up to do. And FYI...stick blender is compact and very easy to clean.
With a stick mixer or blender, all you need to do is place it inside the pot, press a button and let the stainless steel blades cut down and blend everything together smoothly, all while the soup is still boiling hot!
As I said earlier, I didn’t add any tomato paste like most of other cream of tomato soup recipes you find online (or in some cookbooks), but that’s only because I’ve replaced it with the beautiful paprika spice.
Because it’s red and it’ll give a really nice looking reddish color to my soup.
But that’s not the only reason I used it. Oh No!
You see, I already knew that paprika had good flavors. What I didn’t know was that when I combined the paprika along with it’s humble, honest team mate, the ground oregano spice. Then added them both in to cook together with the fresh tomatoes…something magical happened.
The chemisty between the spices slowly reacted with the tomatoes and it’s natural juices, working in a mysterious way, and somehow developed a unique and gorgeous aromatic flavor that almost knocked me off my seat.
At first, I was afraid that the spices might be too overpowering. But they just knew their place and weren’t taking over the spotlight. I could still easily taste the freshness of the tomatoes from the soup, except that it’s was combined perfectly and in a subtle way, complimented by the additional spice flavors…pure awesomeness!
So I dare you to give it a go.
Honestly, my tongue don’t lie!
(not sure about yours though…)
This cream of tomato soup is bang on smooth and creamy, fragrantly spicy (not in a hot way), while staying humbly tomatoey (is that a real word??). Okay, the bottom line….it is a very healthy and delicious soup that’s suitable for breakfast, lunch or dinner. Seriously, would you mind having it for breakfast? Like with a toast?
The fact that it was so easy to make and cooked fresh, so anyone can make this soup for their families on a daily, or even weekly basis. Just stop and think about all the nutrition and health benefits your family will be getting from all those big red juicy tomatoes?
And don’t even start me on the incredible spices!
They are pure gold to our body!
So there you have it tomato soup lovers, this is my special soup dish of the day.
Please enjoy and do let me know how it turned out. I’ll love to hear it.
Also, don’t forget to SHARE this recipe with other people, so that everyone can benefit from this yummy healthy soup…and then stay away from overrated canned versions.
P.S Did I just hear someone say get rid of the thick cream?? Okay, I’m not a health professional nor would I consider myself, a super healthy specie. All I know is that a little cream won’t hurt and you are NOT going to die, okay?
P.S.S Of course, if you are vegan (which I highly respect…), then sure, simply remove it from the recipe. This tomato soup will still taste superb without cream! Although I’d probably add some grated macadamia nuts just to increase the milkiness of the soup. Just a personal preference. It’s entirely your call….your mouth and your body.