A couple of friends and I had been talking tomato soup so it stuck in my mind on what I could come up with in a couple minutes – out came the bulging bins of trail food. And in a few minutes time I had a cup of soup perfect for a cold day. Just add a cheese and onion roll for a meal!
I have included the three main methods for making the soup on the trail. It is a thick soup and would work well as a sauce over couscous or pasta. Adding a 7-ounce pouch of chicken will make a full meal for two, when used as a sauce.
Creamy Tomato Soup
Process in a mini food chopper or blender till combined:
1/2 cup diced sun-dried tomatoes
2 Tbsp dry milk
1 Tbsp tomato powder
1 Tbsp diced dried onions
1 tsp butter powder
1/2 tsp sugar
1/2 tsp Italian seasoning blend
1/4 tsp diced dried garlic
1/4 tsp fresh ground black pepper
Pack in a pint freezer or sandwich bag, adding in 1 Tbsp Bac’uns or similar fake bacon before sealing the bag.
Add 1 cup near boiling water to the freezer bag. Stir well, seal tightly and put in a cozy for 10 minutes.
Insulated mug method:
Add 1 cup boiling water to the dry ingredients. Stir well, cover tightly and let sit for 10 minutes.
One pot method:
Add dry ingredients to 1 cup water in your pot. Bring to a boil, stirring often. Turn off the heat, cover tightly and let sit for 5 minutes.
For all methods, add salt to taste, if desired.
-This recipe is archived on Trail Cooking.