This is a way to super elevate canned soup into something that looks, smells, and tastes like gourmet fare, but takes almost the same amount of time as just heating it up without the additions. Why would you ever want to settle for less again!?
You probably have most of the ingredients on hand already, especially considering there are plenty of substitutions, and most of it can come from cans, the freezer, your garden, or...
The real deal is usually made with stock, milk, and heavy cream, but half and half is more commonly on hand, is half milk and half cream, and there is already stock in the canned soup. You can also mess around with whatever you have on hand. If you have cream, great! Use half of that and half milk.. or more cream if you have skim milk. Just remember that the more fat in the milk parts, the more rich and creamy it will be.
Before pureed butternut squash in a can was more common, I just used the baby food version if I didn't have frozen cubes of home made on hand. Canned pumpkin (pure pumpkin, NOT the pie mix!) or, as a last resort, canned carrots, smushed up or whirled in the blender/food processor work too.
I use fresh basil from my garden now, but I used to use dried from the store, and it was still great! You just add it in a little earlier to give it time to soften up and meld well with everything.
One thing you do NOT want to substitute is the butter! Use REAL butter! If you don't want to or can't use real butter, it's better to simply omit it all together, rather than ruin it with margarine or spread. It will still taste good, just not quite as decadent. If you substitute some kind of vegetable oil spread or margarine, it won't mix in properly, and will leave an unpleasant film on the roof of your mouth.
This goes great with grilled cheese sandwiches, especially extra sharp cheddar on fresh, home baked sourdough pugliese (recipe forthcoming soonish), but any good grilled cheese complements it well!
Equipment:
- Medium large saucepan
- Whisk
- Measuring stuff
- Large spoon for stirring
Ingredients:
- 2 cans (10.75oz) condensed tomato soup
- 2 soup cans half & half*
- 1 can (14.5oz) diced, sliced, or stewed tomatoes*
- 1/2 Cup pureed, cooked butternut squash*
- About 1/4 Cup fresh basil, roughly chopped, not packed (or 2 Tbs dried)
- 1+ tsp freshly ground black pepper/pepper medley (to taste)
- 1/2 stick real butter, cold*
Directions:
- Empty cans of soup into pan and whisk until smooth.
- Slowly whisk in half and half until it is all fully incorporated.*
- Place pan on medium low heat.
- Stir in tomatoes and squash.
- If using dried basil, add it in now.
- Continue to heat on medium low, stirring frequently and scraping the bottom of the pan to avoid sticking.
- DO NOT allow soup to come to a simmer or boil! This will separate the dairy.
- Once soup is just below simmering, add fresh basil and keep on heat for another 2-3 minutes
- Remove from heat and add butter, stirring until fully melted and incorporated.
- Serve hot and enjoy!
*Notes:
- Half and half can be substituted with a 12 oz. can of evaporated milk + the rest of the second soup can water, or one can fresh milk and one can heavy
cream. You can just use milk, but it won't be as rich and creamy.
- Adding the dairy slowly, whilst constantly whisking helps keep lumps from forming.
- Italian Style tomatoes are ideal, but any canned tomatoes will be good.
- Butternut squash can be substituted with
pumpkin, other similar squash, or carrots. Butternut is best, but any
of these will provide a version of the warm, almost toasted nutty depth
of flavour the butternut brings.
- DO NOT use butter substitute. If you don't have/can't use real butter, just omit it.
