3 Can Tomato Vegetable Soup Recipes

COLENE'S EASY TOMATO VEGETABLE SOUP

Steps:

• In a large pot over medium heat combine the tomato juice, water, mixed vegetables, oregano or Italian spices and salt and pepper to taste. Allow to simmer for 30 minutes.

3-INGREDIENT TOMATO SOUP

Steps:

• Preheat oven to 400°F. Place tomatoes, cut side up, on a large rimmed baking sheet. Season with 1 1/2 tsp. salt and 1/2 tsp. pepper, then drizzle with 3 Tbsp. oil. Roast tomatoes until tender and caramelized, about 1 hour and 15 minutes. Let cool slightly.
• Meanwhile, heat 3 Tbsp. oil in a medium pot over medium. Cook onion and 1/2 tsp. salt, stirring occasionally, until soft and translucent, 8-10 minutes.
• Add roasted tomatoes and any accumulated juices, cream, and 1 1/4 cups water to pot. Bring to a boil, then reduce heat and simmer until flavors have melded, 20-25 minutes.
• Working in batches, transfer tomato mixture to a blender and purée until smooth. Taste and adjust seasonings if needed.
• Divide among bowls, then top with a drizzle of oil and freshly ground pepper.

TOMATO VEGETABLE SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Add remaining ingredients; bring to a boil. Reduce heat and simmer, covered, for 40 minutes or until vegetables are tender.

TOMATO VEGETABLE SOUP

Steps:

• Saute onions with olive oil, salt, and pepper until translucent.
• Set aside.
• Dice potatoes, carrots, and celery.
• Set aside.
• In a large sauce pan, whisk chicken broth, crushed tomatoes, and tomato past until smooth.
• Add vegetables and stewed tomatoes.
• Simmer on LOW for 30-45 minutes, or until carrots and potatoes are soft.

TOMATO VEGETABLE SOUP

Steps:

• In a large saucepan, combine water, V8, broth, tomato soup, bouillon, carrots, and celery.
• Bring to a boil over medium-high heat.
• Reduce heat to low and simmer 10 minutes.
• Add peas, corn, and orzo to pot.
• Return to a simmer.
• Simmer 10 minutes or until orzo is al dente.
• Ladle into bowls and sprinkle with parsley.
• Serve immediately.

MOM'S TOMATO VEGETABLE SOUP

Steps:

• In an 8-qt. soup kettle, place chicken, water, celery and onion. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 1-1/2 hours or until chicken falls off the bones. , Strain broth and skim fat; return broth to kettle. Add the next eight ingredients. Debone chicken and cut into chunks; return to kettle. Bring to a boil. , Meanwhile, in a medium skillet, cook beef until no longer pink; drain and add to soup. Reduce heat; cover and simmer for 1 hour. Stir in corn; cook, uncovered, for 30 minutes, stirring occasionally.

TOMATO SOUP III

Steps:

• In a large pot, mix the tomato sauce, water, vegetable bouillon, bay leaf, onion, garlic, Italian seasoning, parsley, sugar, salt, pepper, and hot red pepper sauce. Bring to a boil, reduce heat to low, and simmer at least 30 minutes.
• Stir in the celery, carrots, zucchini, and corn. Cover, and continue to simmer 30 minutes.
• Stir ditalini pasta into the pot, and continue cooking 10 minutes, or until pasta is al dente.