Tomato Basil Soup

a childhood favorite

Hello!

Going up and down the aisles of our supermarket recently, I suddenly craved a bowl of Campbell’s tomato soup. Perhaps it was because of a conversation that I had recently with my brother about tomato soup and lunches when we were kids. Or maybe the story about the climate activists throwing a can of soup at Van Gogh’s Sunflowers at the National Gallery in London back in October was stuck in my mind. Clearly, inspiring a food craving was not the desired outcome of the activists. Luckily, the painting was behind glass and not damaged. I was not really surprised that the Campbell soup selection, much like Jell-O, was significantly reduced in size and nary a can of tomato could be found. On my drive home, I decided that I could duplicate the comforting effect of a bowl of tomato soup in my own kitchen with minimal effort.

According to Campbell’s own website, the first canned soup was produced in 1897, a fact that seems incredible to me, and one of the first flavors along with tomato was oxtail. The popularity of their tomato soup turned New Jersey, the home of Campbells, into a state known for delicious tomatoes. Along with Rutger’s University Campbells bred different varieties for taste and disease resistance at a special research facility. Their headquarters in Camden once sourced most of their tomatoes from local, small farmers.

It seemed to me that a can of tomato puree simmered with milk and maybe some sauteed garlic and fresh basil would satisfy my craving. When I looked online I quickly realized that I was hardly the first person to have this brainstorm. I found many iterations with canned tomatoes and milk as the starting point, and I had a bowl of soup ready in less than twenty minutes. It really hit the spot. When I made a second batch I substituted full-fat coconut milk for cow’s milk but found the results unsatisfying. This batch was rather acidic without the milk to neutralize the acidity in the tomatoes. (my theory, anyway) While researching recipes I also came across many complaints that Campbell’s tomato soup did not live up to childhood memories, perhaps the recipe has changed or our taste buds have simply matured.

Tomato Soup Recipe

Ingredients

Olive oil

1 small yellow onion, finely chopped

3-4 cloves garlic, smashed and minced

28 oz. can tomato puree

16 oz. whole milk

black pepper, a generous pinch

8-10 leaves fresh basil, chopped

Directions

Sautee onions in a medium saucepan in the oil until they are slightly browned. Add garlic and sautee for an additional minute. Add the can of tomatoes, milk, and black pepper to the saucepan. Simmer for about 15 minutes. Add the basil just before serving.

Serve the soup piping hot. Toppings of homemade whole wheat croutons or grated cheddar compliment the soup nicely.

Art and Photos by Vicki Smith

Thanks for reading!

Vicki