10 Minute Tomato Soup Recipe

Cold February weekdays can be made just a little bit brighter when you pack some hot soup for lunch. Remember Campbell's old slogan, "Soup is Good Food" ?  It's still true today - and by today, I mean this very day, as I sit typing at my computer wrapped up in a big fuzzy blanket, pausing to blow on my cold fingertips! Winter is the season for packing soup for lunch, and you can't beat this super fast recipe for 10 Minute Tomato Soup, packed up in these lovely LunchBots containers.

Why even bother to make this soup when you can just open up a can of tomato soup just as fast?

Well, I have four words for you - high fructose corn syrup. Every canned tomato soup I have tried has HFCS in it! Why would you want that in soup? My version has that same yummy, sweet tomato taste so many of us grew up loving, but is sweetened with honey instead.

Another important reason to avoid canned tomato soup - most of them contain wheat starch, and if you are gluten-intolerant like my son and I, you'd have to cross tomato soup off your list. My version is thickened with cornstarch, and can be made in about the same amount of time as it takes to heat up a can of pre-made soup. By the way, if you are allergic to corn, you can thicken this soup with potato starch, tapioca starch, or rice flour just as easily!

This soup was packed in  my LunchBots Thermal. This little thermos is just the right size for lunch, and if you pre-heat the thermal by filling it with hot water about 30 minutes before you need to put the soup in, it will stay hot until lunchtime ( which for my son was about 3.5 hours after I packed his lunch). To go with the soup, I loaded up my LunchBots Trio with cantaloupe, raspberries, carrots, tomatoes, cucumber slices, nuts, and string cheese. I topped the soup with a little parmesan and basil, which I'm sure melted by lunchtime! Next time I'll put some parmesan in a separate little sauce container so he can sprinkle it on when he's ready to eat.

10 Minute Tomato Soup Recipe

Print Recipe

Super quick, gluten free tomato soup that tastes like the kind you had as a kid - but with no unhealthy additives!

• Total Time: 7 minutes
• Yield: 2 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 1 ounces can tomato sauce (8)
• 1 cup soup can of water (1)
• 2 tablespoons honey
• 1 tablespoon cornstarch
• ½ teaspoon salt
• parmesan cheese (optional)
• dried basil (optional)

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Instructions

1. In a small saucepan, add the tomato sauce, honey, and salt. Whisk the cornstarch into the water until dissolved.
2. Add to mixture in saucepan.
3. Bring to a boil.
4. Once the soup comes to a full boil, it will be ready to eat.
5. Serve with a sprinkle of parmesan cheese, and a dash of basil or other herbs, if desired.

• Author: Beneficial Bento
• Prep Time: 2 minutes
• Cook Time: 5 minutes
• Category: side dish recipe

* You can find this recipe, and many other great gluten free recipes on my Gluten Free and Healthy Pinterest board. In fact, I have a lot of boards dedicated to lunch packing, recipes, and other fun food ideas - come take a look: Beneficial Bento on Pinterest.

* this was added to Pint Sized Baker's Two Cup Tuesdays