Fan Comments

  • I have been using ONLY  Red Gold products for at least 15 yrs.  PURE tomato flavor! Love all forms of the products, diced are used the most.
    J. J
  • I am always on the hunt for quality foods and I just wanted to let you know that we love your tomatoes at my house! Keep up the great work!
  • I like using Red Gold tomatoes in my spaghetti. It is wonderful to use to thicken up the sauce. Thank you for making such a great product!
  • I just discovered the Red Gold Family of products this year and am very happy with them. I enjoyed the thick richness of the sauces and the taste, texture, and appearance of all diced products. I am a true fan.
  • Thanks for great tasting products they always seem to be fresh.
  • When I am seeking canned tomatoes, Red Gold is my brand of choice. The quality is always consistent.
  • I have tried and used many different brands but wow nothing even comes close in comparison to the wonderful taste and quality of Red Gold.
  • Wow, I’m really impressed with the quality of your whole peeled tomatoes.
  • Your whole peeled tomatoes are a wonderful product. We use them in vegetable recipes, Italian recipes, etc.
  • I recently purchased Red Gold whole tomatoes and they were the best quality of canned tomatoes that I can remember purchasing. Thank you for such a great product.
  • The only canned tomatoes that I buy. They are better than any other brand, including San Marzano tomatoes. The tomatoes are firm and whole, not broken up into pieces floating around in the juice like others.
  • I am writing to let you know how much my family and I love your tomatoes. They are delicious. Thanks for making such amazing products.
  • Your canned tomatoes are the best. I use the whole peeled tomatoes...just as good as my canned tomatoes from my garden, thank you for such a fine product. You are to be commended.
  • I had never used your products until the other day and decided to try them to make a pot of chili. We were very pleased to know we were helping to support the Midwest farming community. We'll be buying more...It's a THUMBS UP!!!!!

Best Ever Tomato Soup

  • Red Gold Tomatoes Best Ever Tomato Soup
PREP: 20 minutes
COOK: 1 hour
Enjoy a great beginning to your next dinner party. This recipe is bursting with a blend of vegetable flavors and topped off with a touch of heavy cream, making the rich soup smooth and luscious.


1 tablespoon butter, or 1 tablespoon bacon drippings
1 cup chopped onion
3/4 cup shredded carrots
1 tablespoon minced garlic
1 tablespoon minced shallots
Salt and black pepper to taste
10 fresh basil leaves
1/2 cup ketchup
1 (28 ounce) can Redpack® Petite Diced Tomatoes, or 2 (14.5 ounce) cans Redpack® Petite Diced Tomatoes
1 (14.5 ounce) can chicken broth
1/4 cup whipping cream, or half and half


  • Melt butter in a large saucepan over medium heat. Add onion, carrots, garlic and shallots to pan; cook 5 minutes or until vegetables are tender, stirring frequently. Add salt, black pepper and 4 basil leaves; cook 5 minutes.
  • Add ketchup, petite diced tomatoes and broth. Bring to a boil; reduce heat to simmer and cook for 1 hour. Remove from heat.
  • Place half of soup in a food processor or blender. Place a clean towel over the opening in the lid and blend until semi smooth, some pieces still visible.Pour into a saucepan and repeat the process with the remaining soup. Add cream and heat for 5 to 10 minutes. Ladle into soup bowls and garnish with basil leaves.
Instant Pot Directions
  • Turn Instant Pot to Saute, add onion, carrots, garlic and shallots to pan; cook 5 minutes or until vegetables are tender.  Add salt, pepper and 4 basil leaves and cook an additional 3-5 minutes.
  • Add ketchup, tomatoes and broth, bring to a boil.  Close the lid and set to Manual, High Pressure and set timer to 25 minutes.  When timer is finished, allow to Instant Pot to naturally release the pressure.  When ready, open lid and stir contents.  With a hand or immersion blender, carefully blend the soup leaving some tomato pieces visible.  Add cream and stir to warm through.  Ladle into soup bowls and garnish with basil leaves.
Cooking Note: to make dairy-free version, replace cream with unsweetened coconut or almond milk.


Calories: 130 | Fat: 6.0g | Trans Fats: 0g | Cholesterol: 20mg | Sodium: 930mg | Carbohydrate: 18g | Fiber: 2g | Protein: 3g | Vitamin A: 70% | Vitamin C: 25% | Calcium: 4% | Iron: 4%


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