Cream Of Tomato Soup Mix In A Jar Recipes

CREAM OF TOMATO SOUP

Steps:

• In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.

CREAM OF TOMATO SOUP MIX IN A JAR

Steps:

• Powder tomato slices in a blender or with a pestle.
• Add remaining ingredients.
• Add to a glass jar and tightly seal the lid.
• Attach the following instructions on a gift tag: Cream Of Tomato Soup.
• Add contents of jar to 1 1/2 quarts boiling water and simmer 10 minutes. Add 1 teaspoon butter or margarine after cooking.

CREAM OF TOMATO SOUP

Steps:

• Saute chopped fresh herbs in butter; add 1 jar pasta sauce, 2 cups water, 1/2 cup heavy cream and a pinch of nutmeg; simmer for 5 minutes.

CREAM OF FRESH TOMATO SOUP

Steps:

• Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
• Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

MAKEOVER CREAM OF TOMATO SOUP

Steps:

• In a food processor, combine stewed tomatoes and cream cheese; cover and process until smooth. Set aside. , In a large saucepan, saute onion in butter until crisp-tender; Add garlic; cook 1 minute longer. Whisk in tomato soup, V8 and tomato paste until blended. Gradually stir in cream cheese mixture, half-and-half and basil. Cook and stir until heated through (do not boil)., In a large bowl, combine the seasoned oyster crackers, oil, dressing mix, garlic powder and dill; toss to coat. Ladle soup into bowls; sprinkle with crackers and cheese.

RESTAURANT-STYLE CREAM OF TOMATO SOUP

Steps:

• Combine tomatoes, chicken broth, butter, sugar or Splenda, and onion.
• Simmer for an hour.
• Heat the cream well in a double boiler--be certain it's well-heated before you add it to the soup or it will curdle, ruining the appearance of the soup, but not the flavor.
• As the cream is heating, add the baking soda to the soup.
• Add hot cream to soup and serve.

LOVE SOUP MIX IN A JAR

Steps:

• Use a canning funnel or any funnel that has about a 2-inch neck. This will make it easier to fill the jar with the ingredients. Be sure to use a wide-mouth, 1-quart canning jar.
• Layer ingredients in the order given: bouillon, onion flakes, split peas, small shape pasta, barley, lentils, rice, and enough tricolor spiral pasta to fill jar.
• Attach tag with cooking instructions: In large kettle, brown 1 pound ground beef or stew beef cut into bite-size pieces in a little olive oil. Remove tricolor pasta from top of jar and reserve. Add the rest of the jar contents to the kettle with 12 cups water. Let come to a boil and simmer 45 minutes. Add tricolor pasta and simmer 15 minutes more. Serve with your favorite bread or rolls and a tossed salad.

CREAM SOUP MIX

Steps:

• In a large bowl, combine all ingredients. Store in an airtight container., For a condensed cream soup substitute: Whisk 1/3 cup mix and 1-1/4 cups water in a small saucepan until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Cool. Use as a substitute for one 10-3/4-oz.-can condensed cream of chicken, celery or mushroom soup. , For 1-1/2 cups soup: Whisk 1/3 cup mix and 1-1/2 cups water in a small saucepan until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened.