Sweet tomato soup pie
Complexity: easily
Servings: 9
Calories 386, total fat 14 G., saturated fats 8 G., proteins 4 G., carbohydrates 62 G., fiber 1 G., cholesterol 35 mg, sodium 292 mg, sugar 37 G.
The name of this pie sounds like a joke, but it's a case of just trusting in it and cooking! A can of tomato soup somehow magically makes the pie incredibly moist, while its flavor fades into the background, and three warm spices—cinnamon, nutmeg, and cloves—dominate. This recipe's history dates back to the Great Depression in the United States, when housewives often added canned soup to baked goods instead of eggs to give them a richer, more textured texture. It reached its peak popularity in the 1950s, and this pie was baked in almost every home. Pantry ingredients, quick preparation, and a perfect balance of flavors—what could be better and more convenient?!
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups premium flour
- 1 teaspoon of baking soda
- 0.5 tsp baking powder
- 0.5 tsp coarse salt
- 1 teaspoon ground cinnamon
- 0.5 tsp ground nutmeg
- 1/4 tsp ground cloves
- 110 g unsalted butter at room temperature
- 1.5 cups of sugar
- 1 tsp vanilla extract
- 2 cans (300g) of canned tomato soup, such as Campbell's
- 1.5 cups icing or whipped cream, for serving
We recommend
Cooking the dish according to the recipe:
- Position a rack in the center of the oven and preheat the oven to 350°F (175°C). Generously spray a 9x9-inch baking dish with cooking spray.
- Sift flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves through a fine-mesh sieve into a medium bowl. Mix.
- Combine the butter, sugar, and vanilla in another medium bowl. Beat with a mixer on medium speed until light and fluffy, about 4 minutes. Add the flour mixture and can of soup; fold with a spatula. Transfer the batter to the prepared baking dish. Smooth the surface with a spatula. Bake until a toothpick inserted into the center comes out clean, about 40 minutes.
- Let cool completely in the pan, about 1 hour, then frost the cake or cut into squares and serve with a dollop of whipped cream.
Author of the recipe - Casey Elsass is the creator of a book of recipes and ideas aimed at food production.
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