Really, canned soup is not my thing and the only soup I regularly buy is Campbell's Tomato Bisque (or Amy's Organic Chunky Tomato Bisque), because it forms the gravy for my mother's meatloaf. However, I didn't have anything hot to take for lunch this week so the Harvest Tomato soup was suddenly very desirable! However, heating it up with milk seemed a bit boring, so I subbed light cream for milk and then jazzed it up a bit more with curry powder, cashew butter, and a little sriracha.
Dressed-Up Tomato SoupThe soup was good this way -- rich, tangy, and very aromatic -- and made a filling lunch when paired with salad and buttered toast fingers. It's quite thick, so you might want to add a bit more cream if you like a looser soup.
Makes 3 servings
1 tsp unsalted buter
2 tsp curry powder [Penzeys Maharajah]
¼ cup nut butter [cashew]
1 can Campbell's Harvest Orange Tomato Soup [Pacific Organic Free Range Low Sodium]
1 cup light cream
1 low-sodium chicken broth
Sriracha, as desired
Melt unsalted butter in saucepan over medium.
Add curry powder and heat, whisking, until spices bloom.
Add in nut butter and whisk until combined.
Add in can of soup and whisk until combined.
Slowly whisk in light cream and broth and heat thoroughly.
Season with sriracha as desired.