SKIP THE STORE-BOUGHT CANNED STUFF AND INSTEAD MAKE THIS SUPER EASY TOMATO BASIL SOUP
Skip the store-bought canned stuff and instead make this super easy tomato basil soup
Campbell’s Tomato Soup was a vital part of my college experience — but not in the way you might think. On my way to classes in the art department of Colorado State University, I routinely walked past three 5,800-pound cans of soup designed and signed by pop artist Andy Warhol. The outdoor sculptures were part of a Warhol exhibition at Colorado State University in 1981.
Back then, the canned art sated my hunger more than any tomato soup could, although
I had yet to discover the culinary arts and basil, an herb I now consider a pivotal brushstroke in creating any tomato soup masterpiece.
Adding crushed and diced tomatoes and fresh vegetables adds dietary fibre while eliminating high-fructose corn syrup and wheat flour contained in Campbell’s iconic classic tomato soup.
This tomato basil soup is so easy and quick to prepare, it’s doubtful I’ll ever need to actually open a can of soup.