Tomato Soup from Tomato Paste
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!
Yield: 6 servings
Ingredients:
- 2 cans tomato paste (6 oz size)
- 1½ cups water
- ½ teaspoon baking soda
- 1 teaspoon sugar
- 3 cups milk
Spices:
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon salt
- ½ teaspoon white 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 10 minutes.
- 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.