Real Recipes From Real Home Cooks ®

mom's tomato soup

a recipe by
Maggie M
In The Kitchen, OH

As an adult I don't care for Campbell's condensed tomato soup on it's own - it's too sweet. But there is just something about tomato soup that is comforting. So when I want tomato soup I fall back on what Mom did. This is what Mom used to do when we had leftover potatoes. She would cut them up into small pieces and add them to our tomato soup along with some chopped green onions. If we had any sour cream, she would stir in a small amount then serve it to us with oyster crackers. We have come to enjoy adding croutons in place of the crackers once in a while.

serves 2
method Stove Top

Ingredients For mom's tomato soup

  • 1 or 2
    yellow or red potatoes
  • 1 - 2 Tbsp
    finely chopped celery
  • 1 can
    condensed tomato soup
  • 3/4
    soup can of milk or water
  • 1 - 2 Tbsp
    snipped scallions or chives
  • sour cream for garnish - if desired
  • croutons or oyster crackers

How To Make mom's tomato soup

  • 1
    Scrub - then dice the potatoes (peel if desired) into small cubes. Combine the potatoes and the celery and boil or steam until tender. Remove to a colander and set aside.
  • 2
    Once the vegies are done, place the soup into a medium size saucepan and whisk. Add the milk or water and whisk to blend. Stir in the potatoes, celery and half of the scallions. Heat over medium, stirring frequently, until heated through.
  • 3
    Serve hot garnished with remaining scallions. If desired stir in a dollop of sour cream and garnish with some croutons or oyster crackers.

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