Campbell’s tomato soup has been a legend in a can since 1902. The iconic brand is an indispensable fixture in American kitchens, and so recognizable, Andy Warhol appropriated its imagery into an iconographic pop art emblem in the 60s solidifying its celebrity status forever. That familiar red and white label is one of America's most ubiquitous food products, ranking right up there with Oreos and Coke.
Southerners, however, have always known that there is a lot more to soup than opening a can. Soup epitomizes delicious, modest, and quality cooking and eating, and provides people with warm and comforting feelings. We are sure of one thing; the possibilities of enjoyment and preparation are endless.
If you think about it, there is no meal as simple as a soup. It is as primitive as the history of cooking. Even before the advent of the recipe gathering a few ingredients and boiling them up in a pot was simple, nutritious, and filling. Just the scent of a pot simmering on the stove is enough to transform your kitchen into a cozy haven. Warm, thoughtful, and delightfully personal and made entirely with love and a few spices, soup is like serving hugs by the ladle.
Yesterday, my mother, aunt, cousin, and her daughter all gathered in Pawley’s to have lunch. I immediately thought of serving tomato soup. Yes, I know it is 150º outside, but soup is a meal that draws people together and lends itself to casual conversations. Our family is comprised of over-talkers, storytellers, and exaggerated gesticulators, so eating with a spoon seemed safer than a fork. Food ties families together in the most loving ways. In the South, we take gatherings to a new level with the never-ending art of conversation. For me, today will rank as one of my most cherished memories. Whether you reach for a can of that beloved store brand or start from scratch, remember soup is like family – it gets better the longer you allow time to simmer.
Creamy Tomato Basil Soup
INGREDIENTS:
- 4 cups tomatoes, peeled, cored and chopped, or canned whole tomatoes, crushed
- 4 cups tomato juice OR part tomato juice and part vegetable or chicken stock
- 14 washed fresh basil leaves
- 1 cup heavy cream
- 1/4 pound sweet, unsalted butter (1 stick)
- salt to taste
- 1/4 teaspoon cracked black pepper
INSTRUCTIONS:
- Combine tomatoes, juice and basil in saucepan.
- Simmer for 30 minutes.
- Puree in small batches in blender or food processor.
- Return to saucepan and add cream and butter, while stirring, over low heat.
- Garnish with fresh basil leaves and serve with homemade herbed croutons.
Italian Herbed Croutons
- 1 loaf of bread (about 12 ounces), cut into 3/4-inch cubes
- ¼ cup olive oil
- 2 teaspoons Italian seasoning, (below) or store-bought
- 1 teaspoon garlic powder
- ¾ teaspoon fine sea salt
- ½ teaspoon black pepper
INSTRUCTIONS:
- Preheat oven to 375°F. Line a large baking sheet with parchment paper; set aside.
- In a large bowl, evenly drizzle the olive oil over the bread chunks. Then evenly sprinkle the Italian seasoning, garlic powder, salt and pepper over the bread. Toss gently until well-combined.
- Spread the bread cubes out in a single layer on a baking sheet.
- Bake until golden, turning once halfway through cooking in order to brown all sides of the croutons. Cooking time will depend on the thickness of the cubes, so watch to be sure that they do not burn. (Mine generally take between 15-20 minutes.)
- Remove from oven, and let cool completely. Use immediately, or store in an air-tight container for up to 1 week.
Italian Seasoning
- 1 ½ teaspoons dried oregano
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon dried rosemary
- ½ teaspoon dried sage
