Like you and your parents and Andy Warhol, I grew up on Campbell’s Tomato Soup and it will always hold a special place in my heart (and that place is with its fist firmly around my arteries).
But after finding this Cook’s Illustrated recipe for Ultimate Cream of Tomato Soup years ago I doubt that I could be satisfied with the canned version ever again. This one has great tomato flavor with a tiny bit of sherry at the end to make it a little more interesting. Because it’s made with canned tomatoes you can make it all year ’round.
And you can serve it with crushed-up Ritz crackers if you must.
If I had a nickle for every can of Campbells tomato soup I’ve eaten or served my family, I’d be a very wealthy woman!
Me too Fritzie, it’s a staple in our house. That and a grilled cheese sandwich.
Your link has a stray http// in it. 🙂
Been following your blog from the CI BB for a while. I’m glad you posted this; it reminded me to plan to make it with grilled cheese tonight to welcome fall (in the south it’s just arriving). I also have copied the cream of tomato soup recipe from Best 30-Minute, which calls for a mere 2 teaspoons of brandy or sherry for a 1/3 larger yield, so I was thinking I must have miswritten the 2 Tbsp. I stopped at 1 Tbsp and it was plenty for us. But this is a good soup.
And how impressive that you have Dorie Greenspan herself commenting here. 🙂
Laura, thanks for pointing out the faulty link, I think I’ve got it fixed now.
Yes, I am delighted that Dorie has stopped by (three times!). Just shows you how much she cares about her work.
I heard her make the Pumpkin Stuffed with Everything Good last night on NPR and will be making that tonight.