What to do with Campbell’s Soup


Campbell’s Soup was the lone stock in the S&P 500 that managed to actually increase in value yesterday. Cheap canned goods just seemed like the only good bet.

So in the spirit of bunker-building, here’s a recipe for making canned tomato soup more delicious. This is the way my (future) Indian mother-in-law doctors up Campbell’s. Don’t worry, we can still be eating well in the apocalypse! (As long as the gas is still turned on!).

Spiced Tomato Soup
Yield: 2 servings
Eat this over rice or by itself in a bowl

2 tablespoons vegetable oil
1 teaspoon mustard seed
1 teaspoon cumin seed
3 dried red chiles, broken in half
4 cloves garlic, chopped
1 teaspoon turmeric
1 (10 3/4 ounce) can tomato soup
10 3/4 ounces milk

In a saucepan over medium-high heat, warm the oil until hot. Add the mustard seeds, cumin seeds and chiles, and cook until mustard seeds start to pop, and mixture is fragrant, about 30 seconds. Add the garlic and turmeric, and stir well. Reduce heat to low, and cook until garlic is softened, about 5 minutes. Add the can of soup, and then fill the can with milk and add the milk to the pan. Stir well, and bring to a simmer. Serve.

Heating the mustard seeds, cumin seeds and chiles in oil

Saute the garlic and turmeric

All done. Hunker down and slurp.


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