As far as I’m concerned, Campbell’s got it right. This is the stuff you serve on a rainy day next to a grilled cheese sandwich. It does not, and never should contain onions, celery, carrots, basil, vegetable stock, or anything other than tomato, sugar, roux, and salt.
Now I’m not saying bizarrely seasoned gourmet versions aren’t nice from time to time, but when I want a simple tomato soup, I don’t want some brain baked Rachael Ray groupie putting a chimera in front of me. This is the drop dead easy way to make the soup we all know and love.
- 6 oz Can of Tomato Paste
- 1½ tbsp Flour
- 1½ tbsp Butter
- ¼ cup Sugar
- 2 tsp Salt
- 3 cups Water
Put the flour and butter in a saucepan. Turn on the heat and stir while you simmer it for a minute. This is a roux. Take it off the heat and mix in a can of tomato paste, the sugar, and the salt. Get it all mixed well. Add 3 cups of water, but don’t just pour it in all at once. Add a half cup of water and stir it until smooth. Add another half cup and stir again. Add a full cup and stir. Then the final cup. This way there should be no lumps. Now return to heat and stir while bringing the soup to just boiling, and remove from heat.
Updated on 11 MAR 2018. Same tasty recipe, just re-formatted to be easier to follow.