I have a confession…I love Campbell’s condensed tomato soup. I mean, I really love it! I don’t know if it’s a childhood thing, or a sick little kid thing, but sometimes I just have to have a bowl of it. It is the only condensed soup in my pantry at all times, I feel a bit anxious when I use the last can. It must be made mixed with a can of milk, not water -eww! And if I’m sick and there isn’t a can in the house… someone (who is not me!) is getting in the car and going to the store to get me some, and I mean now!

Whenever my brothers, sister, or I were sick; we were served a bowl of tomato soup with Saltines. No chicken noodle soup for ailing people in our house.  Or when we’d walk home from school in the rain and be drenched to the bone; out came the saucepan (this was pre-microwave, kids!), the milk carton, the familiar red and white can, and a sleeve of Saltines – all better!

I found the Campbell’s sign, pictured above, at a flea market years ago and didn’t even look at the price, it was mine! I would have fought off anyone who tried to get to it before me, not that anyone did, but I was ready for a fight! For today’s recipe, I’m not going to give you the directions to make my beloved soup, those are on the back of the can. Instead a sophisticated tomato – Bloody Mary Soup.  If you’re making it for minors, just leave out the vodka – Virgin Mary Soup for them. This is not a gazpacho, a portion of some of the vegetables is sautéed and the whole thing is pureed to a smooth mixture. It is wonderful served hot, cold, or at room temperature. I’m giving you various ways to serve it with a variety of garnishes. As always, these are just suggestions, mix them up or dream up your own toppings and report back to me.  Tomorrow’s post will use a can of Campbell’s tomato, so come back and check it out, until then…

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