This frugal strategy uses two cans of tomato paste to create a comforting batch of tomato soup. The milk used in this recipe is heated separately and added last to help prevent the curdled look that sometimes happens with homemade tomato soups. I use a 1/2 teaspoon of each of the spices listed, but feel free to experiment with your own spices ideas too!
Prep Time10 minutesmins
Cook Time10 minutesmins
Course: Soup
Cuisine: American
Keyword: Soup Mix
Yield: 6servings
Author: Beverly
Ingredients:
2cansTomato Paste (6 oz size)
1½cupsWater
½tspBaking Soda
1tspSugar
3cupsMilk
Spices:
½tspGarlic Powder
½tspOnion Powder
½tspPaprika
½tspDried Basil
½tspDried Oregano
½tspDried Parsley
½tspSalt
½tspWhite Pepper
Instructions:
In a large saucepan combine the tomato paste and water. Stir in the baking soda, sugar, and spices.
Heat the tomato paste mixture over medium heat. This is a thick mixture and it pops and splatters, so you'll probably want to cover it, stirring occasionally. Let it simmer for 10minutes.
In a separate large saucepan, heat the 3 cups of milk.
When both the tomato paste mixture and the milk are about the same temperature (just use your best estimate), combine the two by slowly pouring the warmed milk into the tomato paste mixture, stirring it as you go.
Simmer the mixture for a few minutes to let the flavors meld together and then serve.