mom's tomato soup
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.
prep time
cook time
method
Stove Top
yield
2 serving(s)
Ingredients
- 1 or 2 yellow or red potatoes
- 1 - 2 tablespoons finely chopped celery
- 1 can condensed tomato soup
- 3/4 - soup can of milk or water
- 1 - 2 tablespoons snipped scallions or chives
- sour cream for garnish - if desired
- croutons or oyster crackers
How To Make mom's tomato soup
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Step 1Scrub - 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.
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Step 2Once 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.
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Step 3Serve hot garnished with remaining scallions. If desired stir in a dollop of sour cream and garnish with some croutons or oyster crackers.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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