Heinz Cream of Tomato Soup Recipe
Easy Heinz tomato soup recipe that tastes just like Heinz
For all the Brits who live abroad
For all of us Brits who live outside of Britain, this is the kind of food we know, love, miss and crave! We hit on this soup quite by accident when a good friend of ours passed on her old recipe. After one mouth full, we glanced up at each other and almost simultaneously cried, “This tastes just like Heinz tomato soup!”
This has become our go-to "feel like I’m back home," "just picked up some Heinz from the supermarket" recipe, and we regularly feed the addiction.
Now, maybe I’m over selling this, maybe I’m talking it up too much, but one thing I can guarantee, this soup is excellent on so many levels. Even if at the end of the day you don’t agree with us, you will still LOVE this soup.
Ok, I’m off to make some more.
2010 - Heinz has been selling its canned tomato soup in Britain for 100 years.
We Brits think it’s a British product, right? Wrong! Mr. J.Heinz who brought it to our dining room table was, in fact, American.
Thank you, America!
- 3 cups Tomatoes, Chopped
- 1/2 cup Onions, Diced
- 2 teaspoons Sugar
- 1 1/2 teaspoons Salt
- 1 teaspoon Fresh Basil
- pinch Thyme
- pinch Black pepper
- 3/4 cup Tomato paste
To make the roux sauce
- 1 1/2 teaspoons flour
- 1 1/2 teaspoons butter
- 1 1/2 cups warm milk
Opt to make the base only - this saves freezer space - then add the roux (the last three ingredients) when serving.
Let’s get soup making
This recipe is so easy to scale up, I usually make 3 or 4 times the amount at a time. Just choose a large pan and batch cook for the freezer, perfect for those long winter evenings!
Three Easy Steps
- Combine all ingredients in a pan (except the last three for the white sauce/roux).
- Blend or sieve.
- Make and add roux sauce.
- In a saucepan put chopped tomatoes, diced onion, sugar, salt, basil, thyme, pepper and tomato paste/purée, simmer with the lid on for about 10 minutes until nicely cooked down.
- If you have a high powered blender like a Vitamix or magimix, you can just blend the soup (no sieving needed) and it’s ready to add the roux. If you do not have a blender, push the cooked mixture through a sieve and discard the pulp. I favour the blender method as you have no waste whatsoever and you maintain all the goodness.
- Freeze your soup base when cooled and add your white sauce when serving, I find it saves me a lot of freezer space.
- To make the roux : Take a small saucepan and add the butter, melt down on a low heat being careful not to brown the butter. Add the flour and stir continuously for 20-30 seconds, then add the milk little by little, still stirring, to make sure you have a lump free sauce.
- Add to soup! Top with a swirl of plain yoghurt, basil leaves or croutons, enjoy!
A healthy option
A good kick of antioxidants from the fresh tomatoes and paste with just the smallest amount of butter and flour used to make the roux, with no added butter or oil in the actual cooking of the soup, makes this a delicious & healthy choice.
What is a roux?
A roux - pronounced “roo”- is how you begin to make a basic white sauce.
Melted butter and flour are cooked down in a saucepan (the roux) and then milk is added. The roux is prepared to thicken your sauce. In this recipe however, we are looking for only a slight thickening of the sauce, if at all.
Tasty soup goes perfectly with a toasted bagel
Questions & Answers
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