Pantry Tomato Soup

I ended up at Target today. They were clearing out all the winter stuff for the spring stuff so I scored a bunch of cute $1.80 shirts for my kids and a couple of pairs of rainboots too.

We need rainboots. It gets MUDDY where we are in Montana. Mostly because our street is rural enough that we don’t have rain sewers. And we live right above an underground spring. No drainage.

Rainy days and mud call for soup. Tomato soup is one of my favorites, mostly because I almost always have the ingredients to make it with out needing the canned tomato soup or the boxed stuff. I really hate pre-made food. Well, most of the time. (yes I bought chicken nuggets at Costco today. Shut up.)

Speaking of Costco, I like to buy those huge number 10 cans of diced or crushed tomatoes and sauce. It is WAAAAAAAYYY cheaper than buying the individual cans and you can separate them into containers and freeze them. I put them in containers that are about the same size as a can of tomatoes so that I don’t have to measure it out every time I make something that calls for ‘one 15 oz can of tomatoes’. Easy and cheap. We have a chest freezer.

Pantry Tomato Soup

1-2 TBS oil

2 TBS minced garlic

½ onion, chopped (or one small onion)

1 shredded carrot

2 (15 oz) cans of diced or crushed tomatoes (or about 3 ½ cups)

4 cups chicken or vegetable broth

2 tsp dried basil

about 1 cup of dried pasta (optional)

Salt and pepper to taste.

about ¼ cup milk or cream

1 TBS cornstarch (optional)


1. Heat up the oil in a stockpot. Add the garlic, onion and carrot and cook until the onion is soften (about 5 mins or so).

2. Add the undrained tomatoes, broth and basil. Bring to a boil and let simmer for 10 minutes or so.

3. After the soup has cooked use and immersion blender or a regular blender to get all the chunks out. We like ours pretty smooth.

4. Return the soup to a boil. Add the noodles and let boil according to the noodle’s packaging, about 10 more minutes.

5. Once the noodles are done, check to see how watery the soup is. If it is the way you like it, add the milk (or cream) and stir. If it is a little watery (and sometimes mine is, I really like mine thick) put the cornstarch in a cup, add the milk and stir. Then add the mixture slowly to the soup, WHILE IT IS BOILING (if it isn’t boiling, it won’t work). Then stir to combine. It should thicken immediately.

6. Season with salt and pepper (I like LOTS and LOTS of pepper) and serve.

You don’t have to add the noodles, but if you don’t you will probably need to add the cornstarch. It can been pretty watery.

We like this with Cheese Zombies. I usually make the Cheese Zombies ahead of time and just pop it in the oven right before dinner. Then we have yummy, hot, soup and cheese sandwiches.

Perfect for a rainy day. Or snowy. You never know around here.


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