COMFORT FOOD

SKIP THE STORE-BOUGHT CANNED STUFF AND IN­STEAD MAKE THIS SU­PER EASY TOMATO BASIL SOUP

The Gulf Today - Panorama - - Contents - by Jill Wend­holt Silva

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.

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