Campbell Soup Company influenced the lunchtime memories of an entire generation. Alphabet soup, chicken noodle soup, tomato soup. We ate them and loved them. Mmm, mmmm, good.
Campbell’s condensed tomato soup always made it to the weekly grocery list. Lunchtime mates for this soup included sandwiches such as peanut butter and jelly, grilled cheese, pimento cheese and tuna fish. A love affair for tomato soup started when we were nothing more than ankle-biters and continues today.
Somewhere along the line, tomato soup became gourmet. A simple lunch for children is regaled by all manner of society as trendy. Folks, after something has been popular for 4 or 5 decades, it isn’t trendy. It’s good. That’s all. Just plain ol’ everyday, run-of-the-mill good. And it’s here to stay.
So, I hope you enjoy this version of tomato soup which can made at home in two shakes.
Mmm. mmm, good.
Mmm, mmm, good.
That’s what Campbell soups are.
Mmm, mmm, good!
Y’all come see us!
Roasted Red Pepper and Tomato Soup with Crab
There’s nothing to stop you from adding all the crab to the soup at one time. I add a dollop because I like the way it looks. This soup is great for entertaining because it can be made ahead and reheated. Add the crab just before serving. For freezing, I recommend freezing without crab.
1 sweet onion, diced
2 (14.5 ounce) cans diced tomatoes
2 roasted red peppers, diced (I used Mt. Olive)
1 tablespoon sweet red pepper relish (I used Howard’s found in the condiment section – the same place you find jarred roasted red peppers)
1/4 teaspoon red pepper flakes
1 quart chicken stock
salt and pepper to taste
2 tablespoons half-n-half
8 ounces crab meat (I prefer crab claw meat. You can use lump crab or whatever kind of crab meat cranks your tractor).
Cover bottom of large heated pot with olive oil. Add diced onion and cook until soft, about 10 minutes. Pour in tomatoes (open can first). Add chopped red bell peppers, red pepper relish and red pepper flakes. Tres peppers.
Next, the stock needs to make its way to the pot. Pour it in, stir, return to boil. Reduce heat to a fast simmer and partially cover. Stir occasionally Part of the liquid will evaporate and condense the flavors. Leaving the pot uncovered would risk the liquid evaporating too much leaving you with burnt soup. No good.
Simmer for 30 minutes.
Puree with an immersion blender. Or regular blender. Or food processor. Use whatever you have. I prefer an immersion blender because it appeals to my lazy side. Firstly, you just stand right up there and puree the stuff in the same pot from whence it got cooked. Secondly, no transferring from pot to blender or food processor. I always burn the stew out of myself trying to do that.
Add half and half. Stir.
Taste for seasoning and adjust.
Ladle into soup bowls. Garnish with crab meat. Serve. Enjoy the applause.
You might also enjoy: