How To Make Canned Tomato Soup Taste Homemade
Description
Turn a can of condensed tomato soup into a rich, creamy, restaurant-quality bowl in 10 minutes with butter, fresh garlic, and one step almost everyone skips.
Ingredients
- 10 3/4 ounces condensed tomato soup
- 1 tablespoon butter
- 2 cloves garlic, minced
- ⅛ teaspoon red pepper flakes
- ½ teaspoon dried basil
- ¾ cup whole milk
- ¼ cup heavy cream
- 3 tablespoons grated Parmesan cheese
- ¼ teaspoon black pepper
- ½ teaspoon balsamic vinegar, or fresh lemon juice
- Salt, to taste
- Fresh basil, for serving
Instructions
- Melt the butter in a saucepan over medium heat. Add the garlic, red pepper flakes, and dried basil and cook 90 seconds, until fragrant but not browned.
- Add the condensed soup with no liquid. Stir constantly for 2 minutes, pressing it against the pan, until it darkens slightly and smells roasted.
- Whisk in the milk gradually, then stir in the cream. Bring to a bare simmer and cook 5 to 10 minutes without boiling.
- Remove from heat. Stir in the Parmesan until melted, then the black pepper and balsamic vinegar. Taste and add salt only if needed.
- Ladle into bowls and top with fresh basil and extra Parmesan.
Equipment
- Saucepan
- Whisk, or Ladle
Notes
Do not boil after adding the dairy. Canned soup is already high in sodium, so always taste before salting. For a silkier texture, blend for 10 seconds with an immersion blender before serving.
Nutrition
Serving: 1ServingCalories: 346kcalCarbohydrates: 31gProtein: 9gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 66mgSodium: 797mgPotassium: 1063mgFiber: 2gSugar: 18gVitamin A: 1463IUVitamin C: 21mgCalcium: 233mgIron: 1mg