Like many of us, I grew up on canned tomato soup and grilled cheese. It was one of the first dinners I learned how to make. Do you remember learning how to use the can opener as a kid? Squeezing hard enough to pierce the metal while simultaneously twisting the knob – just the memory makes my hands start to cramp. Can openers were obviously not intended for 9 year-olds.
Now, my own kids are refining their can-opening skills. However, they aren’t learning on tomato soup cans. We don’t need to buy canned soup because we’ve completely lost our taste for it. It’s too sweet; it tastes like metal.
We make this instead. It’s 100% better and takes almost the same amount of time.
Depending on what you use, this recipe can cost around $.75/serving if you use the whipping cream. If you make the dairy-free version, it costs a little less.
- 2 tbsp butter or oil
- 1 cup onion, chopped
- Four 14-oz cans diced tomatoes
- 2 cups water or broth
- 2 cups heavy whipping cream*
- 1 teaspoon oregano
- ½ teaspoon paprika
- ¼ teaspoon chili powder
- Salt, to taste
- Pepper, to taste
Heat oil in a medium-size pot over medium heat. Saute onion until translucent. Stir in tomatoes, broth, paprika, chili powder, and oregano. Increase heat to medium-high. Bring to a boil, then cover and reduce heat to low.
Simmer for 5 minutes. Stir in cream.
Use an immersion blender to puree the soup, or blend it in batches in a countertop blender (only fill the blender halfway - hot liquids expand then explode and make a terrible mess. Ask me how I know). You can also leave the soup as is! Whatever works for you.
Serve warm and top as desired.
- *Dairy-Free Version: Omit cream and add 2 cups chopped carrots or sweet potatoes with the tomatoes. Simmer for 15-20 minutes, until they are easily pierced with a fork. Proceed with the blending, etc.
- Serve with crackers, grilled cheese sandwiches, veggies, or baked potatoes.
Note: These nutrition facts use the heavy whipping cream. The dairy-free version will have fewer calories. The actual calories and nutrition of this dish depend on what ingredients you use.
Cute photo to Pin: