Food For Thought – Tomato Soup

“My greatest strength is… common sense. I’m really a standard brand – like Campbell’s tomato soup or Baker’s chocolate.” -Katherine Hepburn

Let’s be clear on something. I don’t like tomato soup. In fact, I hate it. It’s gross. It tastes like marinara sauce without pasta (and what the fuck is life without pasta?)

A few weeks ago, someone introduced me to the art of dipping grilled cheese in tomato soup. Crappy canned tomato soup at that. And this was delicious.

I decided that the next time I made grilled cheese, I’d make some tomato soup. I figured I could make a soup acceptable to dip my sandwiches in, even if I didn’t want to eat it as soup.

I was wrong.

I made soup I actually wanted to eat as soup.


  • 28 oz crushed tomatoes
  • 10 oz veggie broth
  • 18 fresh basil leaves, minced
  • 1 tablespoon sugar
  • 1 cup yogurt
  • ½ cup milk
  • 2 tablespoons butter
  • 2 teaspoons rosemary
  • Salt to taste


Mix all ingredients together in a large saucepan and cook on a low heat for at least an hour, stirring occasionally.

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