When I was a little girl I just loved a nice hot bowl of tomato soup. Campbell’s tomato soup, to be exact. I’d take a big handful of saltines and crunch them up and sprinkle them on top. The soup would be so thick with crackers it barely resembled soup anymore.
Of course, I can no longer touch that soup OR those crackers. They’re both loaded with, you guessed it – WHEAT.
I’d expect wheat to be in crackers, but why…why did they have to put it in my favorite childhood soup?
Here’s a comparison of ingredients between Cambell’s tomato soup and mine.
Campbell’s Tomato Soup
TOMATO PUREE (WATER, TOMATO PASTE), HIGH FRUCTOSE CORN SYRUP, WHEAT FLOUR, WATER, SALT, POTASSIUM CHLORIDE, FLAVORING, CITRIC ACID, LOWER SODIUM NATURAL SEA SALT, ASCORBIC ACID (VITAMIN C), MONOPOTASSIUM PHOSPHATE.
Janice Amee’s Quick & Healthy Tomato Soup
*TOMATOES, VEGETABLE BROTH, TOMATO PASTE, ONIONS, GARLIC, OLIVE OIL, OREGANO, BASIL, SEA SALT, PEPPER
Okay, so there’s really no disputing the fact that homemade is usually healthier and made without ingredients we can barely pronounce, but what about calories?
According to Campbell’s, a serving of its Classic Tomato Soup is 90 calories for a 1/2 cup and there are 2.5 servings in a can. As LIVESTRONG.com says: “A common practice with manufactured and processed foods is to designate a small “serving size” and make nutritional claims such as “under 100 calories per serving” or under “500 mg. of sodium” a serving. But most people eat the entire can of soup in a single sitting. So you would need to multiply the nutritional information by the amount of soup you actually eat.”
If you do that, that would mean you’re actually consuming 225 calories a serving. (Not bad for a meal, right?) So let’s try the same thing with my soup, which is 30 calories for a half cup. If we multiply it 2.5 times, you’re eating only about 75 calories – without the wheat or the corn syrup OR all that salt!
Campbell’s tomato soup also contains 1200 mg. sodium (for that 2.5 serving size) – while mine is 387 mg. sodium. And since you’ll be making this soup yourself, you have control over the amount of salt you choose to add. Which means you can always cut back on it if you want.
What’s more, mine is wonderfully seasoned with basil and oregano and has a yummy, zingy fresh flavor my husband claims makes it one of the top best 5 soups he’s had. My daughter thinks it also makes a great pasta sauce on top of zucchini noodles for a really low-cal, low-carb gluten free meal!
Note: If, for some reason, you find it too bitey or tangy for your taste you can always add a touch of sugar or cream.
And now, if you will excuse me, I’ve got a nice, hot bowl of homemade tomato soup just waiting for me to crush some ** gluten-free crackers ALL over it! =)
Quick & Healthy Tomato Soup
- 1 Tablespoon olive oil
- 1 Tablespoon garlic (minced)
- 1 cup onion (chopped)
- 32 oz. vegetable or chicken broth
- 2 – 14.5 oz. cans of chopped tomatoes
- 1 – 6 oz. can tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon ground pepper
- 1 teaspoon sea salt (less, if you prefer)
Lightly saute onions and garlic in oil until the onion begin to color. Add the broth, tomatoes, tomato paste, herbs and pepper over medium heat until it begins to bubble. Using an immersion blender or a regular blender; blend until smooth. Season with salt and simmer together for approximately 15 minutes. Taste and adjust seasonings.
Serves 4 – 6
*If you’re going to use fresh tomatoes I suggest you blanch, peel and seed them before you make the soup (to remove the skin and seeds).
**The gluten-free crackers seen in the photo are made by Glutino.