How Ree Drummond Takes Canned Tomato Soup To The Next Level
Who doesn't love a warm, comforting bowl of tomato soup? It's a classic that not only fills up our stomachs but also warms our hearts with memories of cozy winter meals with our families. Cooking homemade tomato soup is great and all, but we'll be the first to admit to cracking open a can when we're rushed, tired, or under the weather.
And there ain't no shame in the canned soup game. There are plenty of ways to jazz up this pantry staple, from adding crunch with Goldfish crackers to lending richness with diced avocado (via Campbell's). Even Ree Drummond, The Pioneer Woman herself, isn't above serving canned tomato soup to her family. But as befits a Food Network star, Drummond doesn't just heat up a can and call it a day; rather, she adds some homey touches that elevate this staple to gourmet level. Read on to find out what they are.
Pesto, sherry, and croutons add flavor
Food Network star Ree Drummond, who prepares homey, comforting recipes on her popular series "The Pioneer Woman," isn't above a good food hack. In the past, she's shared her method for perfect hash browns using the frozen variety. So when we noticed her method for gussying up a can of condensed tomato soup, we knew we could rely on Drummond for a tasty result.
On her website, The Pioneer Woman outlined all the steps she follows to bring canned tomato soup to the next level. She starts by sautéeing a bit of basil pesto in olive oil, then adds two large cans of condensed soup with the required water to the pot. Then, she adds some texture with a can of diced tomatoes in their juices and brings the soup to a simmer. Now Drummond adds another secret ingredient: a splash of sherry, which brings acidity and balance to the soup. After seasoning the mixture with salt, pepper, dried parsley, and grated parmesan, Drummond busts out the genius move of topping each bowl of soup with garlic butter croutons.
'But wait,' you might be asking, 'who has time to fry up croutons? I was looking for a shortcut!' Don't worry, Drummond's got you covered: she reveals that she uses cut-up, frozen Texas toast to make the croutons. "I'm into easy food these days," she writes. "Canned soup and frozen garlic bread for the win!"