A childhood memory
Heinz tomato soup was me and my Mums favourite when I was young. I have very fond memories of coming home from school for lunch break and sometimes, special days, my Mum would have a bowl of Heinz tomato soup ready with a crusty white roll and butter, I loved it! I can still remember the taste of those Scottish rolls and butter and the warm, tangy tomato soup, a real childhood treat.
I have to admit the last time I had some Heinz tomato soup from a can I thought it was pretty awful, all I could taste was the tin. I suppose childhood memories are always tinted in a golden light, summers were always hot, winters always snowy, and you could fill a bag full of sweets for 10p.
My version of tomato soup which I still love as do my kids is, I think quite healthy, cooked tomatoes are a good source of lycopene, the phytochemical which makes them red but which also has significant antioxidant properties with carotenoids and tomatoes are an excellent source of vitamin C and other antioxidants, so that’s a win.
I also add sweet potato which my kids don’t like on its own, in any form, but when I added it to this soup the first time they thought the soup was even better than the last time I had made it, another win!
The only bit I would like to change is the addition of ketchup and sugar, they are only in small amounts in relation to the overall amount of soup and in my opinion, the soup needs them. I suppose this is what makes it reminiscent of the Heinz flavour for me. If you don’t want to add them then don’t, it is still a pretty great tomato soup without them.
I once bought a can of tomato soup, In Heinz sight, It was a bad idea.
Heinzy tomato soup
- 1 Medium onion diced
- 2 Medium carrot grated
- 1 Medium sweet potato diced
- ½ tsp Salt
- 700 g Bottle of tomato passata (Cirio Verace if possible)
- 700 ml Vegetable stock
- 200 ml Whole milk
- 1 tbsp Tomato puree
- 2 tbsp Heinz ketchup
- 2 tsp Sugar
- Sweat off the onion, carrot and sweet potato season with salt. Saute this soffritto for 15-20 mins, this will sweeten the veggies and you won't need to add so much sugar at the end
- Add the passata, stock, tomato puree, and milk and give it all a good stir and check the seasoning, if you are using homemade stock you may need a little more salt
- Cook on a medium heat for 15-20 mins, then add the ketchup and sugar then blend well
- Lastly, check the seasoning one last time and it is ready to serve. If you are feeling indulgent you can add a dash of cream to each bowl before serving.