I grew up in the Andy Warhol generation of tomato soup. Not only did it come from a can, but the can itself was worshiped.
But recently I was traveling and had one of those weird “it’s too early for dinner but too late for lunch, yet I’m still starving” moments and found myself in a restaurant called The Kitchen. I ordered the tomato soup. It was delicious. And when I asked what was in it, they said tomatoes, butter, and salt. Plus a little olive oil garnish for that gourmet touch.
For land’s sake, I thought, I can do this. And so I did. And so can you! In the time it would take you to find the can, open the can, and wait for those weird lumps to melt, you can make tomato soup from scratch (and get rid of some extra tomatoes at the same time). And if you want a cream-of-tomato soup, just add some cream!
Tomato Soup from Scratch
- 4 Tablespoons butter
- 4 Tomatoes
- Place the tomatoes in a blender and blend if you prefer a smooth soup. Simply chop them if you like it chunky.
- Then put the tomatoes in a saucepan with the butter and salt.
- Boil and simmer/cook for about 10 minutes.
Garnish with a little olive oil if you want to get fancy, and eat—preferably with a grilled cheese sandwich.
This is a basic tomato soup. There’s no reason you can’t get creative from here! Add herbs like basil and parsley. Spike it with turmeric and curry powder. What the hell, add whatever your heart desires. Think of Andy Warhol. The soup is the canvas, and you are the artist. No cans needed.