Condensed Tomato Soup Recipe (Gluten-Free)
"Inspired by another recipe on here and its comments, I refined this recipe to substitute (approximately) for one can of tomato soup without the milk or water added. This way, it can be used as a gluten-free substitute in recipes that call for Campbells' condensed tomato soup."
- Ready In:
- 5mins
- Ingredients:
- 5
- Yields:
-
12 ounces
- Serves:
- 2-3
ingredients
- 6 ounces tomato paste
- 6 ounces water (fill can for a fast measurement)
- 1 teaspoon sugar
- 1⁄2 teaspoon better than bouillon reduced sodium chicken base (you could substitute another bouillon, but you'll probably want to omit the salt below if you do)
- 1⁄2 teaspoon salt
directions
- Place tomato paste in pan or bowl and gradually stir in water. Add remaining ingredients and heat to dissolve chicken base or bouillon. If you want reconstituted soup, you can add an additional 12 oz. of milk (my preference) or water. If you use the milk, you may want to add 1/4 t. baking soda to the condensed mixture and heat both before adding tomato mixture to milk to prevent curdling.
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Reviews
-
Even better than the original recipe. Had been blaming myself for poor results until you shared that tip about the baking soda preventing the milk from curdling! -
This is a wonderful recipe. Only adjustment was a little more salt and a dash of black pepper. With a grilled cheese sandwich it was good comfort food.
Tweaks
-
Dried basil, onion powder, garlic powder; three roasted, diced tomatoes added to the pot...made with 10 oz. of 1% milk...a pat of butter stirred into each bowl and a handful of gluten-free toast cubes just before serving
