Almost Instant “Cheater” Tomato Soup … Only Two Ingredients

gluten-free tomato soup, dairy-free tomato soup, quick and easy tomato soup, recipe, soup for one, gluten free easily

Almost Instant, Two-Ingredient, “Cheater” Tomato Soup

Remember Campbell’s condensed tomato soup? First, if you don’t already know, it’s most definitely not gluten free. I used to love it though. I’d add milk to that condensed red concoction and, in short order, would be enjoying a bowl of creamy tomato soup with a grilled cheese sandwich. Wonderful comfort food. Complementary flavors and textures. Seriously, I thought that Campbell’s tomato soup and a grilled cheese sandwich was one of the best meals ever. Sadly, neither Mr. GFE nor Son was ever a fan of tomato soup, so I reserved it to carry in a thermos to work, enjoyed it for dinner when home alone, or sometimes ate the combo when dining with my dear girlfriend Mary Meade, who was also a devoted fan.

She, too, believed in adding milk to make her tomato soup. The directions say to add water or milk, but we always pondered who could possibly like tomato soup when it was made with water. Blech. We liked the milk-based, creamier, and slightly paler (some might say anemic) version of tomato soup.

After going gluten free, tomato soup was out because it contained wheat flour and after learning to read labels to discover what was included in the products I was eating, I wouldn’t have wanted to eat it anyway. The current ingredients label (the bolding below has been added for emphasis) reads:

TOMATO PUREE (WATER, TOMATO PASTE), HIGH FRUCTOSE CORN SYRUP, WHEAT FLOUR, WATER, SALT, POTASSIUM CHLORIDE, FLAVORING, CITRIC ACID, LOWER SODIUM NATURAL SEA SALT, ASCORBIC ACID (VITAMIN C), MONOPOTASSIUM PHOSPHATE.

Back in the day when I first fell in love with tomato soup, there was definitely no HFCS in the soup. Of course, another alternative for a ready-made soup would be Pacific Foods organic tomato soup flavors. However, both contain milk and grains. Years ago, I created this simple tomato soup—barely a recipe really–that simply uses tomato or vegetable juice (in which tomatoes are the primary ingredient) and milk. It’s just those two ingredients. Tomato juice or tomato-based vegetable juice (like V-8) and milk. I use full-fat coconut milk (my favorite for rich creamy results) or unsweetened almond milk. However, if you consume dairy, it’s fine to use dairy milk if you’d like. This recipe makes just enough tomato soup to fill a large bowl, a soup mug, or a large coffee mug. My version requires no salt, herbs, sweetener, or the like, but feel free to add a pinch here, a pinch there, if needed. Get the recipe below this last photo, but be sure to check out some more terrific soup recipes below that before you scroll away.

gluten-free tomato soup, dairy-free tomato soup, quick and easy tomato soup, recipe, soup for one, gluten free easily

Almost Instant, “Cheater,” Two-Ingredient Tomato Soup
Author: 
 
Ingredients
  • 1⅓ cups tomato or tomato-based vegetable juice like V-8 (if you juice, you can use homemade versions)
  • ⅓ cup milk (dairy or non-dairy; I used this organic full-fat coconut milk)
  • Pinch of sweetener, like coconut sugar, if your soup tastes too bitter (optional)
  • Pinch of other seasonings like sea salt (needed when using fresh tomato juice), basil, onion powder, etc. (optional)
Instructions
  1. Whisk ingredients together in a small pan and heat on stove top on medium low to medium, whisking or stirring constantly, until hot enough for serving.
  2. Serve in bowl, soup mug, or large coffee mug.
Notes
I have heated this soup in the microwave before, but I much prefer making it on the stove top. I don’t like it when the milk particles “separate” and that seems to happen more often with microwave heating.

If you’d like a thicker soup, feel free to substitute diced tomatoes for all or part of the tomato juice. Blend diced tomatoes, juice, and milk with an immersion blender, if needed.

If you need more soup, multiply measurements by number of servings needed.

And now those other great soup recipes:

Black-Eyed Pea Soup (with Chicken and Ham) from Gluten Free Easily

Herbed Split Pea Soup from Gluten-Free Cat

Moroccan Spiced Tomato Soup from Ricki Heller

Pantry Black Bean, Corn, and Salsa Soup from Gluten Free Easily

Quick and Easy Roasted Veggie Soup from Gluten Free Easily

Tomato Soup from The Gluten-Free Homemaker

This post is linked to 5-Ingredient Mondays, Allergy-Free Wednesdays, Gluten-Free Wednesdays, Gluten-Free Fridays, and Whole Food Fridays.

Shirley
Not just gf, but gfe!

Full Disclosure/Disclaimer: This post may contain one or more affiliate links. If you purchase through them, your cost will always be the same, but I will receive a small commission. Thanks for the support! Read the full disclaimer here.

Comments

22 Responses to “Almost Instant “Cheater” Tomato Soup … Only Two Ingredients”

  1. Sarena (The Non-Dairy Queen) on October 24th, 2013 12:11 pm

    I LOVE tomato soup and haven’t had it in years! Definitely with a grilled cheese too! Those were the days…

    This sounds easy and delicious! Can’t wait to give it a try and definitely with the coconut milk! YUM!

    xoxo
    Sarena

    • Shirley on October 26th, 2013 9:17 am

      Hey Sarena–”Those were the days …” Yeah. I don’t necessarily miss those days, but do miss some meals and pleasures for sure. Re-creating them in some way is fun and brings back the comfort aspect. :-) I do hope you enjoy this soup. It’s really very basic, but you can easily make it more flavorful with a few additions if you’d like. ;-)

      Shirley

  2. Cassidy @ Cassidy's Craveable Creations on October 24th, 2013 12:47 pm

    I am SO excited about this recipe! I used to eat Campbells tomato soup all the time and have never made a gluten and dairy free version!!! I love your ingredient list and how simple it looks – I can’t wait to make it!!!

    xo,
    Cassidy

    • Shirley on October 26th, 2013 9:18 am

      Thanks, Cassidy! :-) I hope you enjoy it. Some folks have mentioned using tomato sauce instead of tomato juice. I think either are great options.

      Shirley

  3. Melissa on October 24th, 2013 12:49 pm

    I’m with you on the tomato soup and grilled cheese being a great addition to the comfort food file! That is a favorite of mine and my daughter’s. I’ve made something similar to this out of homemade cashew milk and tomatoes, but have never used coconut milk (I couldn’t access the link to the kind you use). Coconut milk sounds delicious in tomato soup. I love coconut milk, but never thought of it with tomatoes. Great idea! And I have a basement full of green tomatoes ripening. I know exactly how I’ll use some of them! Thanks for the inspiration!
    Melissa

    • Shirley on October 26th, 2013 9:24 am

      Melissa–I forgot to add the link for the coconut milk. :-( I use Native Forest organic coconut milk. There’s little coconut milk in this recipe really, but it adds just the right amount of creaminess and contrast to the tomato-ness of this soup. :-) Yay on having all those tomatoes still and I loved your last post on preserving them to use later! Last, I bet your cashew-based version of tomato soup was quite delish!

      Thanks!
      Shirley

  4. Linda on October 25th, 2013 10:45 am

    Yep, that definitely sounds easy and a great way to get your tomato soup fix! Thanks for linking to my soup recipe.

    • Shirley on October 26th, 2013 9:26 am

      Linda–Your tomato soup looks so appealing! Beautiful color. :-) Thanks re: my quick and easy version of tomato soup. I might have to make some more today. ;-)

      Shirley

  5. Magic and Mayhem on October 25th, 2013 8:17 pm

    That sounds great for a cold winter’s day! For right now when we still have fresh tomatoes from the garden or the farmer’s market, I make a fresh tomato bisque that is almost as easy. It’s just fresh tomatoes, garlic, vegetable stock, simmered and then blended with some cream (or non-dairy version), salt and pepper. I’m simmering it now, as a matter of fact! Here’s the simple recipe we use. http://www.examiner.com/article/harvest-recipes-easy-fresh-tomato-bisque

    • Shirley on October 26th, 2013 9:28 am

      Magic and Mayhem–Your soup certainly sounds lovely. I think I’m going to make some more of my quick and easy version today. Hope you continue to enjoy yours. Today is just such a great day for soup! :-)

      Shirley

  6. Heather @Gluten-Free Cat on October 26th, 2013 2:30 pm

    I grew up on Campbell’s tomato soup and grilled cheese sandwiches! Gluten with a side of gluten! Your soup sounds wonderful! I’m all for cheater recipes these days in this tiny kitchen! Thanks so much for the link love too!

    Heather

    • Shirley on October 26th, 2013 5:43 pm

      Heather–Maybe I should add a “recipes for tiny kitchens” tag? ;-) I love your description of that combo from back in the day, “Gluten with a side of gluten!” Of course, when one is not eating gluten free, that often sums up EVERY meal! You’re welcome on that link love. I’ve been meaning to ask you about that. I thought you didn’t like peas??

      Shirley

      • Heather @Gluten-Free Cat on October 26th, 2013 6:17 pm

        I don’t like peas! This is the only way that I enjoy them. I really think it’s a texture thing. That crunch-spray combo with cooked peas does me in. But pureed? Yum! :)

        • Shirley on October 26th, 2013 6:43 pm

          Okay, I see now! LOL I can’t tease you too much because I have textural issues, too. I made a new variation of my pumpkin butter today using pears and an apple and only a third of the honey, but the little bit of “grittiness” of the pears bothers me. I just read that’s caused by something called stone cells stone cells. Who knew? Anyway, what a wimp I am! So I’m going to use the pumpkin butter in smoothies and some other recipes I’m working on. ;-) It will work out! :-)

  7. Ina gawne on October 28th, 2013 10:13 am

    Shirley – this looks divine…I love tomato soups! Do you remember back in the day Campbell’s made a tomato rice soup? That was my favorite. So I remade it myself without the gluten MSG etc. Homemade is always way better. I am going to try your soup…love the idea of V8!

    • Julie on November 22nd, 2013 11:14 am

      My husband is Korean-born, so we’ve always eaten rice regularly. But I grew up meatloaf, casseroles, and of course, tomato soup and grilled cheese :) We’ve live in Arizona for the past 13 years. So the fusion comfort food for my kids has been Campbells tomato soup with leftover rice added and cheese quesadillas on the side. Ha!

      New to gluten-free, I’m so glad to stumble across your recipe! Just made delicious sandwich wrap bread yesterday http://www.glutenfreegobsmacked.com/2007/07/gf-wrap-sandwich-success/ so I can’t wait to try it as grilled cheese paired with your soup for lunch. It’s a perfect day with our first big rainfall of the season coming down outside :)

  8. Feather on December 27th, 2013 7:35 pm

    So excited about this. I ab allergic to gluten and dairy. Most gluten free tomato soups have milk in them which doesn’t help my sinus infections!!!! Can’t wait to try this. Thanks so much!!!

    • Shirley on December 31st, 2013 9:50 pm

      Hi Feather–Welcome to gfe! :-) I really hope you enjoy this super easy soup. ;-)

      Shirley

  9. Chris on March 8th, 2014 10:50 am

    I do something similar for a quick tomato soup.
    I start with a can of crushed tomatoes. I read the label, and get the one that’s basically just crushed tomatoes and low sodium. I’ll add a bit of distilled water, crush some plum tomatoes into it, and season to taste. I think I’ll give yours a try too thou. I like trying new recipes.

Leave a reply




Related Posts with Thumbnails