A comfort food from his youth, my husband loves canned tomato soup. I don't. I think it tastes more like a can than it does soup. So, I decided to come up with my own version, and not only is it the way canned tomato soup ought to taste, but it's even healthy for you.
1 can (18 ounces) tomato paste
1 1/2 cups vegetable stock
2 cups skim milk
1/4 cup cream
Seasonings: 1/2 teaspoon salt
1/4 teaspoon pepper (I like white pepper)
1/4 teaspoon sugar
1/8 teaspoon ground nutmeg (or freshly grated)
In a large saucepan, mix together tomato paste and vegetable stock and heat up over low heat. Stir in milk, cream and seasonings; bring to a boil, and simmer 5 - 10 minutes. Serves about 4. Great on a Saturday or Sunday afternoon with a grilled cheese sandwich.
Note: If you look on the back of a can of tomato paste, you'll see it has only one ingredient: tomatoes. No additives!