John Kennedys Iced Tomato Soup Recipes

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JOHNNY MARZETTI III



Johnny Marzetti III image

An easy school version of Johnny Marzetti. To freeze, don't add the cheese or bake ahead of time. Use your choice of elbow or egg noodles.

Provided by Marsha

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 1h10m

Yield 6

Number Of Ingredients 9

8 ounces pasta
1 pound lean ground beef
1 cup chopped onion
2 cups chopped celery
salt and ground black pepper to taste
1 (10.75 ounce) can condensed tomato soup
1 (8 ounce) can tomato sauce
1 cup water
2 cups shredded sharp Cheddar cheese

Steps:

  • In a large pot with boiling salted water cook pasta until al dente. Drain.
  • Meanwhile, in a large skillet cook ground beef until no pink remains. Add onions and celery and cook until they are softened. Add salt and pepper to taste. Stir in tomato soup, tomato sauce, and water. Simmer for 10 minutes.
  • In a casserole dish, mix together the cooked and drained pasta with the meat mixture.
  • Bake in a preheated 350 degree F (175 degree C) oven for 20 to 30 minutes. Sprinkle the top with grated Cheddar cheese and continue to cook until cheese is melted, about 3 to 5 minutes.

Nutrition Facts : Calories 553.4 calories, Carbohydrate 33.5 g, Cholesterol 132.3 mg, Fat 32.7 g, Fiber 3.2 g, Protein 31 g, SaturatedFat 16.3 g, Sodium 858.8 mg, Sugar 7 g

FRESH TOMATO SOUP WITH CRISPY CHEESE TOAST



Fresh Tomato Soup with Crispy Cheese Toast image

We're doing a very fresh twist on the classic cream of tomato soup with a grilled cheese sandwich. Since we're using fresh tomatoes at their peak of vine-ripened goodness, this simple soup is going to be not quite, but almost, 100% tomato.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 1h10m

Yield 4

Number Of Ingredients 11

3 ½ pounds vine-ripened tomatoes
2 tablespoons olive oil
4 tablespoons unsalted butter
2 cloves garlic, minced
1 anchovy fillet
1 teaspoon salt, or to taste
1 pinch red pepper flakes
2 tablespoons olive oil
8 slices Italian bread
¼ cup thinly sliced basil leaves
6 ounces shredded sharp white Cheddar cheese

Steps:

  • Remove cores from tomatoes and cut in half crosswise. Reserve until needed.
  • Heat olive oil and butter in a saucepan over medium-high heat. Add garlic and anchovy and cook until garlic is sizzling in the hot fat, 45 seconds to 1 minute. Carefully add the tomatoes with their juices, salt, and red pepper flakes. Toss with a spoon every few minutes until the tomatoes release their liquid and start to break down.
  • Once the tomatoes have softened and start to collapse, reduce heat to medium-low and cook, stirring occasionally, until the tomatoes have fallen apart and the soup resembles a coarse tomato sauce, about 45 minutes.
  • Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil or a silicone liner. Drizzle with 2 tablespoons olive oil.
  • Place the bread slices on the prepared baking sheet. Top each slice with sliced basil, and then Cheddar cheese.
  • Bake in the preheated oven until the cheese is well browned and crispy around the edges, 15 to 20 minutes. Let cool to room temperature.
  • Remove soup from heat and pass through a mesh strainer into a bowl. Use the back of a ladle to push all the tomato mixture through. Discard the skins and seeds, which should be the only things left in the strainer.
  • Transfer the strained tomato soup back into the saucepan and place back over medium-low heat. Continue cooking to thicken slightly, if desired, or simply bring back to a simmer and serve immediately with the cheese toasts.

Nutrition Facts : Calories 578.2 calories, Carbohydrate 36.8 g, Cholesterol 76 mg, Fat 41.5 g, Fiber 6 g, Protein 18.2 g, SaturatedFat 18.6 g, Sodium 1137.9 mg, Sugar 11.1 g

GOOD OLD-FASHIONED AMERICAN GRILLED CHEESE AND TOMATO SOUP



Good Old-Fashioned American Grilled Cheese and Tomato Soup image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h10m

Yield 4 servings

Number Of Ingredients 16

20 slices deli-sliced American cheese (yellow or white)
8 slices good, thick country white bread
8 tablespoons salted butter, at room temperature
Tomato Soup, recipe follows, for serving
2 tablespoons unsalted butter
1 yellow onion, minced
2 carrots, diced
1 stalk celery, diced
1/2 teaspoon crushed red chile flakes
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
2 tablespoons dry sherry
Two 28-ounce cans whole San Marzano tomatoes
2 bay leaves
1 cup chicken or vegetable stock
1/2 cup heavy cream

Steps:

  • Heat a large nonstick pan over medium-low heat. Place 5 slices* of cheese in between two slices of bread (two on each side and one in the middle). Spread about 1 tablespoon butter on each exterior side of the bread. Remember, crust-to-crust is a must. Repeat with the remaining ingredients. Place the first side in the pan (cooking in batches if necessary) and "dome" with an inverted large metal bowl or pan lid to create the proper vortex of heat. Cook until golden brown, 3 to 4 minutes, then flip and continue to cook until the cheese is gooey and bread is golden brown, 3 to 4 minutes more.
  • Cut, slowly separate and watch as the cascade of gooey good ol' American cheese catches the sunlight streaming through the kitchen window and throws a glow of warm orange light throughout your entire house. Repeat with the remaining sandwiches. Serve with the Tomato Soup.
  • *I know this sounds excessive, but it ensures the most possible ooey-gooeyness. If you're watching the intake, you can scale back to 3 slices.
  • Heat a large Dutch oven or soup pot over medium heat. Add the butter, onions, carrots, celery, chile flakes and a couple pinches of salt and pepper. Sauté until translucent, 10 to 12 minutes. Add the tomato paste and cook for an additional minute. Deglaze with the sherry while scraping up any brown bits from the bottom of the pot. Add the tomatoes, bay leaves and stock. Simmer until everything is cooked through and very tender, about 1 hour.
  • Discard the bay leaves and blend the soup until completely smooth and uniform in texture using an immersion blender. Add the heavy cream and adjust the seasoning. Serve!

MRS. JOHN F. KENNEDY'S ICED TOMATO SOUP



Mrs. John F. Kennedy's Iced Tomato Soup image

Time 13m

Number Of Ingredients 9

6 large ripe tomatoes, coarsely chopped
1 onion, chopped
1/4 cup water
1/2 teaspoon salt
dash pepper
2 tablespoons tomato paste
2 tablespoons flour
2 cubes chicken bouillon, dissolved in 2 cups boiling water
1 cup heavy cream

Steps:

  • Combine tomatoes, onion, water, salt, and pepper in a saucepan. Cook over moderate heat 5 minutes. Combine tomato paste with flour and add to tomatoes with chicken bouillon. Simmer gently 3 minutes. Rub mixture through a fine sieve. Chill several hours. Before serving, add cream. Season to taste with more salt if necessary. Garnish each serving with a thin tomato slice if desired.

Nutrition Facts : Nutritional Facts Serves

MRS. JOHN F. KENNEDY'S SALAD MIMOSA



Mrs. John F. Kennedy's Salad Mimosa image

Number Of Ingredients 7

1/4 cup olive oil
1 tablespoon white wine vinegar
1/2 teaspoon salt
dash pepper
1/3 clove garlic, finely minced
2 quarts crisp lettuce salad greens
2 hard-cooked eggs, finely chopped

Steps:

  • Combine oil, vinegar, salt, pepper and garlic in a jar with tight lid. Shake vigorously. Arrange greens in salad bowl, add dressing, and toss thoroughly. Sprinkle with chopped egg.

Nutrition Facts : Nutritional Facts Serves

JOHN KENNEDY'S ICED TOMATO SOUP



JOHN KENNEDY'S Iced Tomato Soup image

Make and share this JOHN KENNEDY'S Iced Tomato Soup recipe from Food.com.

Provided by UnknownChef86

Categories     Vegetable

Time 4h10m

Yield 2 Quarts

Number Of Ingredients 9

3 large ripe tomatoes, coarsely chopped
1 onion, chopped
1/4 cup water
1/2 teaspoon salt
1 dash fresh ground pepper
2 tablespoons tomato paste
2 tablespoons flour
2 cups chicken broth (dissolved in 2 cups boiling water)
1 cup chilled heavy cream

Steps:

  • Combine chopped tomatoes, onion, water, salt and pepper in a saucepan.
  • Cook over medium heat for 5 minutes.
  • Stir in a blend of tomato paste, and flour, then the chicken broth.
  • Stirring constantly, bring to boiling and cook for 1-2 minutes.
  • Force mixture through a fine sieve.
  • Chill several hours.
  • Before serving, blend in cream.

Nutrition Facts : Calories 562.9, Fat 46.1, SaturatedFat 28, Cholesterol 163, Sodium 1532.7, Carbohydrate 29.5, Fiber 5, Sugar 12.3, Protein 11.7

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