A rainy summer day only means one thing to me, tomato soup. I love tomato soup, let me just put that out there. Actually, I love tomatoes. I put them in almost everything I eat. It is hard for me to understand why anyone would feel any differently about them but, just recently I was reminded how much my mother dislikes fresh tomatoes.
Since I enjoy having my mother over for lunch and dinner, her tomato “issues” pose a problem for me from time to time. Just recently when I made a Florentine tomato soup I thought was absolutely delicious (of course), my mother was less than enthused and only managed to swallow a few spoon fulls. Now my mother is an amazing cook and baker but it never ceases to amaze me how squeamish she is about trying new foods I prepare. Actually, my mother would probably bypass most meals and head straight for the cake and coffee. So, for her to even taste my tomato soup when she never eats fresh, diced tomatoes – I think I’m making progress.
With my mother in mind, I set out today to make a tomato soup which would be similar to the Campbell’s version (one I know she likes believe it or not). I spent several hours making, tasting, adjusting and readjusting amounts until the final product tasted just right.
Below is my version of Campbell’s tomato soup, which I will now forever refer to as Mom’s Tomato Soup.