Cream of Tomato soup conjures up memories of a hot, steamy bowl of creamy red soup, a pat of butter slowly melting, and a twist of black pepper. And next to it? A grilled cheese sandwich.
For those of us who are LoSo, the creamy concentrate poses a sodium issue. But take heart! There is a recipe!
- 1 (8-ounce) can tomato sauce (no salt added)
- 1 tbsp cornstarch
- 1½ tbsp brown sugar (may use Splenda for baking)
- ½ tsp salt (optional)
- Put everything in a bowl and whisk.
- Can be refrigerated for up to 1 week.
Makes 1 cup