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.
- 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)
- 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.
- Serve in bowl, soup mug, or large coffee mug.
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