My apologies for not making clear that this is not a photograph of Campbell’s Cream of Tomato Soup. (There was a college football game on last night folks. I cannot be two places at one time any more than you can be!) Here’s the rest of the story.
As you know, Kat is visiting the Farm. Kat had one menu request, stuffed cabbage rolls.
Our favorite stuffed cabbage recipe, Stuffed Cabbage Rolls I, calls for one can of cream of tomato soup. There’s a problem with that. Campbell’s Cream of Tomato contains wheat flour– so gluten. Kat & gluten do not play well together.
Mr. Big Food to the rescue! He had recently discovered, in a Saveur Magazine, the recipe for Campbell’s Cream of Tomato Soup. Here’s what prefaces the recipe:
As a nation, we didn’t know we loved tomato soup until someone condensed it and put it in a can. That’s when it became a steady presence on our tables, a fixture in our pantries and in our imaginations. (It’s no accident that Andy Warhol’s most famous soup can silkscreen is of tomato soup and not, say, vegetable beef.) To those of us who grew up loving the ready-made stuff, a recipe for homemade cream of tomato soup—a variation popularized in 1900, when Campbell’s started printing the recipe on labels—is nothing short of revelatory. Crushed tomatoes bring brightness and body; bacon, a smoky depth; and a generous finish of crème fraîche infuses that signature luxuriousness. It’s nuanced and vibrant in ways that the stuff out of a can just can’t be. It’s—if you’ll pardon the expression—m’m, m’m good.—Saveur 150 (October 2012)
Having the recipe in hand, Mr. Big Food was able to de-glutenize it by substituting potato flour for wheat flour. And bingo bamo best cream of tomato soup ever! We had a bowl before we had stuffed cabbage.
Recipes for both coming right up!