Tomato Soup needs a recipe!

North America is paying attention food makers! Movies like Food Inc. as well as books recently written; Food Rules by fabulous author Michael Pollan , are causing up a stir. More people are reading labels and wanting to know just where their food comes from. This, as Martha would state, is a good thing!  So, on that note: have you ever read what is IN tomato soup? Sure, tomatoes we think, right? Open a can of tomato soup, pour into a pan add milk or water and heat n’ eat. So, let’s examine the number one favorite brand, Campbell’s Classic Tomato Soup:

Ingredients

Tomato Puree (Water, Tomato Paste)Water, High Fructose Corn Syrup,Wheat Flour, Salt, Vegetable Oil (Corn, Cottonseed, Canola and/or Soybean)Flavoring, Ascorbic Acid, and Citric Acid.

What!? That is not tomato soup–it sounds more like the packaged ketchup at a fast food chain doesn’t it? Thinned out with some oil and water of course. Blech–not what I want to serve to the family at all–I want creamy tomato soup sans sugar and genetically altered corn ingredients. Also, why is there wheat flour in my soup? I could understand a stew but in my soup? Anyway, if you would like a healthier cleaner version of tomato soup–the answer is so tasty and simple!

Real Creamy Tomato Soup

16 ounce can organic tomato puree
1 quart vegetable broth (cheap and easy to make!)
1 cup greek yogurt ( I used full fat for more flavor)
1/2 cup pine nuts
4 fresh basil leaves
1 scallion chopped for garnish

In a large soup pan on medium heat add in the tomato and broth and stir to blend. Once this is  blended and heated through lower heat to medium/low and add in yogurt stirring well.  In a coffee grinder or food processor add the pine nuts and basil leaves and blend till it resembles flour.  Add the nuts and basil gruel into the soup and stir throughly.

Serve in a bowl topped with scallions. YUM!

Other good ideas:

–Hello grilled cheese with bacon as seen above.