'The Pioneer Woman': Ree Drummond Gives Canned Tomato Soup a Delicious Upgrade With a Few Easy Additions

There’s nothing easier than opening a can of soup and heating it up. Ree Drummond found a way to elevate boring canned tomato soup — and a few simple ingredients make all the difference. Find out how The Pioneer Woman star doctors a classic canned soup to take it to a new level.

Ree Drummond doctors up canned tomato soup with a few tasty ingredients

Drummond wrote about her tomato soup 2.0 recipe in a 2020 blog post on The Pioneer Woman website. “The Drummond kids and I have been making the most of our time at home by filming episodes of my Food Network show in the Lodge kitchen,” she wrote, describing the soup recipe they had filmed.

“It’s called tomato soup 2.0 and basically takes generic condensed tomato soup and turns it into something you’d eat in Paris,” Drummond shared. “And I’m not even sure if they have tomato soup in Paris, but if they do, they’re going to want to serve this recipe from now on!”


How to make Ree Drummond’s tomato soup 2.0 recipe

Drummond demonstrated how to make the tomato soup 2.0 recipe on an episode of The Pioneer Woman and it couldn’t be easier. She poured two cans of condensed tomato soup and two cans of water into a pan. “Nothing to it so far,” she remarked about the traditional way to make canned tomato soup.

“Now I’m going to doctor it up and it is going to be so good,” she explained. The Pioneer Woman star added dry sherry to the pot next, explaining, “I think sherry and tomato soup just go together –— such a great combination.”

Drummond added a store-bought pantry ingredient next — a few spoonfuls of jarred pesto. “This is such a great way to inject that big basil flavor to soups or sauces,” she shared. She seasoned the soup with black pepper and gave the soup a stir.

Next, The Pioneer Woman star added heavy cream, explaining, “I think tomato cream soup is one of the best things on earth.”

Finally, she added fresh chopped tomatoes and grated parmesan cheese. While putting the soup into bowls, she explained, “Sherry and tomato soup are the perfect combo. The flavor is amazing, nice and mild.” She sprinkled the soup with parmesan soup, more chopped tomatoes, and torn basil leaves. “Gosh I love this soup,” she said. “And you would never know its origins are in a can. And just to be extra fancy I’m going to drizzle a tiny bit of olive oil, just on the surface.”

The full recipe is available on the Food Network website.

Drummond’s tomato soup gets winning reviews

Drummond’s tomato soup 2.0 recipe earns a solid five-star review on the Food Network site. Fans weighed in with comments about just how simple and delicious the soup is.

“It was hard to believe that starting with a can could lead to such a decedent dish with all the comfort of homemade,” one fan wrote. “Everyone I have made this for has raved about it.

Another commenter shared, “Super tasty and very family-friendly!  I’ve made homemade tomato soup before and it is a total waste of time, as the stuff from the can is just about as good. This said, the sherry, pesto, and cheese really gave the soup a ‘gourmet’ profile. The best part about this was that it was so easy!”

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