Tomato Soup

The Beta Taster and I are only halfway through our molasses cake, so no dessert this time. I'm also in a post-Thanksgiving cooking doldrums, so nothing complicated either. And our weather has turned cold so I'll try soup.  I'm curious about this tomato soup because when I eat tomato soup at home it's either canned or boxed. I like boxed, but I always miss that slight metallic tang from the canned. Since my tomatoes are starting out canned, perhaps I'll get that metallic tang I miss.

I think copyright laws wear off after 50 years or so.

I followed the above recipe fairly closely but decided to use crushed rather than diced tomatoes because I prefer the texture. And it's a pretty ugly color (a grayish-pink); the first picture doesn't do it justice. Perhaps it's because I used skim milk, sorta like how coffee with skim milk is a icky grey but coffee with cream is beige? It tastes good but the texture isn't as smooth as I would like. Evidently I wanted the can of pureed tomatoes. And now I know the difference between them.

Simple ingredients. Yay!

The addition of baking soda was strange and I presume it's to cut down the acidity of the tomatoes. I followed the instructions to add it but I think I might have liked it more without soda. The flavors were a little flat without a slight acidic kick. Overall though, I liked it a lot and I plan on making it again. Thanks for tuning in, Faithful Reader.