Sadie today decided that grilled cheese sandwiches and tomato soup sounded good for lunch, and she was right. That inspires a preference question for the readers.
The rare times we ate (Campbell’s) tomato soup when I was a kid, it was made with milk. I just assumed that was how it was done. In fact, milk is the alternate if you want a creamy result rather than the way it turns out with water.
We usually make ours half water and half milk, for an in-between compromise that’s also good.
How about you; milk, water, both, or it’s making you queasy even thinking about the concept of tomato soup?
I grew up on Campbell’s Chicken Noodle, Grandma’s chicken soup, or Snow’s Clam Chowder. But on the rare occasions we had Campbell’s Tomato, it was straight water. I don’t think I knew you could put milk in it until I was living on my own and read the can.
We always had ours made with milk growing up. I think Mom used that as a ploy to make it seem more special than it was.
1/2 can of whole milk. Nothing else. Yummy.
Can’t have campbells anymore. it has wheat in it, even in the tomato. But Amy’s Organics has a tomato soup that is gluten free and not made in a facility that processes wheat products. I had it today, and it is so much better than Campbell’s. So that’s how I have it now.
But did you see John Ratzenberger’s Made in America segment about Campbell’s soup? It’s pretty cool how they make the soup. They actually cook the soup after it’s inside the can.
oh, and i always put a ton of black pepper in tomato soup.