You can make Tomato Soup at home quite easily and freeze into 1 C portion to equal the same amount you get in a can. We can make it gluten-free and to taste. Use as is for a Soup and Sandwich Combo or as an ingredient for other dishes like GMT.I tested this side by side Campbell's and realized that Campbell's is extremely sweet. While this version is a nice blend of flavors and not too sweet. I believe this Tomato Soup to be far better.You can pick up a full can of Tomato Juice for the same price as 1 can of Campbell's Tomato Soup. We always have a supply of Tomato Juice and The large hotel cans of Tomato Paste, portioned off into 1/2 C and Frozen. There are just too many uses for these 2 items. One of which is right here for Tomato Soup.
Servings: 1 portions
Ingredients
- 5 C Tomato Juice
- 1/2 C Tomato Paste
- 1/4 C Fat - - Lard, Beef Suet, Ghee,or Oil
- 1 medium Red Onion - - Sliced Thin
- 1-2 Tbl JAH Aioli Recipe - - Optional
Seasoning
- 3 Tbl Sugar
- 1 tsp Salt, Celery Salt & Gelatin
- 1/2 tsp Garlic Powder & Cream of Tartar
- 1/4 tsp White Pepper
- 1/8 tsp Citric Acid - - or Lemon Juice to taste
- 2 Bay Leaves
Instructions
- Combine Thinly Sliced Red Onion with Tomato Juice, Seasoning, and Bay Leaves in a bowl and Set aside.
- In a Large Skillet or Wok on medium heat. Heat the Fat and Tomato Paste. Mix really well until the Tomato Paste absorbs the Fat and cook for a few minutes. Allow it to create a fond on the bottom of the pan. Mixing only a few times and letting it cook until the fat starts separating from the paste.
- When the Fat starts to separate from the Tomato Paste, add the Bowl of Tomato Juice to the Pan and Mix well. Bring to boil and then simmer few minutes. Strain the Sliced Onions and Bay Leaves out.
Notes
To Store Tomato Soup, Portion 1 Cup into Ziploc bags once the soup is cooled and freeze.