|Pantry cream of tomato soup. Nom nom nom.|
|The cast of characters.|
|You can get as Paula Deen (or not) as you want with the butter.|
All canned tomatoes are not created equal, however, so make sure you check the ingredients on the can. One of the main reasons to make tomato soup from scratch rather than just opening a can is that the ingredients in canned soups can be pretty Franken-foodie. If someone sneaks unpronouceable preservatives and high fructose corn syrup into your canned tomatoes then you’re up against the same problem.
|Hey, don’t judge. Food photography is crazy hard.|
|Food photography while immersion blending is even harder.|
If you’re not quite ready to eat yet you can keep the soup warm over a very low burner or let it cool to room temperature and refrigerate.
|A homemade childhood classic all grown up.|