Mimis Tomato Soup Recipes
HOW TO MAKE MIMI'S TOMATO SOUP CAKE
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, salt, baking powder, cinnamon, cloves and nutmeg. Set aside. In a large bowl, cream together the shortening and sugar until light and fluffy.
Provided by GloriousSoupRecipes.com
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, salt, baking powder, cinnamon, cloves and nutmeg. Set aside. In a large bowl, cream together the shortening and sugar until light and fluffy. In a separate bowl, combine tomato soup, water and baking soda. Add to creamed mixture alternately with the flour mixture. Stir in the raisins and nuts. Pour batter into a 10 inch Bundt or tube pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack.
MIMI'S TOMATO SOUP SPICE CAKE
Don't tell people that tomato soup is in the cake--they will never know. It is a great spice cake. Frost it with a butter frosting, peanut butter frosting, or it is good with coffee frosting.
Provided by Mimi in Maine
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Cream the sugar and butter; add the soup.
- Add the eggs and water.
- Add the flour, cinnamon, nutmeg, cloves, and baking soda.
- Mix well scraping the bowl.
- Add the nuts and raisins.
- Put into a greased tube pan.
- Bake 350 degree oven for 45 minutes till done, but don't overbake.
- Cool and frost.
Nutrition Facts : Calories 305.8, Fat 12.2, SaturatedFat 5.6, Cholesterol 55.6, Sodium 313.5, Carbohydrate 46.6, Fiber 1.9, Sugar 26.2, Protein 4.8
MIMI'S VEGETABLE SOUP
This is one of my all time favorites - my mom's (Mimi's) recipe for vegetable soup. What I like about this recipe is you can add a variety of fresh seasonal vegetables in addition to the "standards". And you can use canned or frozen vegetables as well. Personnally, I like fresh organic vegetables in this soup, but I've also used the canned for convenience, and the added liquid from the canned veggies adds some more flavor. I've tried this in my crock pot, but I like cooking it better on the stove - no sticking to the bottom that way. This recipe makes a pretty big pot of soup, so eat some now and freeze some for later. Add additional liquid as necessary to get the consistency you like for your soup. Enjoy!
Provided by kitty.rock
Categories Stocks
Time 1h50m
Yield 10 serving(s)
Number Of Ingredients 22
Steps:
- In a large stock pot, add 2 cups liquid (water or broth) and stew beef. Bring to a boil and remove any foam from the water. Cook 5-10 minutes.
- Add onion, celery, salt, pepper, and parsley.
- Add tomato soup. Fill soup can with water and add to pot.
- Cook on medium heat for approximately 30 minutes.
- Add the raw vegetables next - turnips, potatoes, carrots, etc., and bring pot to boil.
- Cook over medium low heat until raw vegetables are tender, about 45 - 60 minutes. Stir occasionally and test doneness of vegetables with fork.
- Add other canned or frozen vegetables last; cook until thoroughly heated.
- Serve with grilled cheese or a green salad.
Nutrition Facts : Calories 514.2, Fat 12.1, SaturatedFat 4.5, Cholesterol 52.6, Sodium 783.9, Carbohydrate 72.3, Fiber 14, Sugar 17.5, Protein 33.3
MIMI'S TOMATO SOUP CAKE
Depression era tomato spice cake recipe used by my grandmother...this cake is REALLY spicy! You may substitute butter for the shortening if you prefer.
Provided by Jean Varner
Categories Spice Cake
Time 2h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, salt, baking powder, cinnamon, cloves and nutmeg. Set aside.
- In a large bowl, cream together the shortening and sugar until light and fluffy. In a separate bowl, combine tomato soup, water and baking soda. Add to creamed mixture alternately with the flour mixture. Stir in the raisins and nuts.
- Pour batter into a 10 inch Bundt or tube pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack.
Nutrition Facts : Calories 499.2 calories, Carbohydrate 69.4 g, Cholesterol 7.2 mg, Fat 23.5 g, Fiber 2.9 g, Protein 6.5 g, SaturatedFat 6.3 g, Sodium 388.3 mg, Sugar 38 g
MIMI'S TOMATO SOUP CAKE
Depression era tomato spice cake recipe used by my grandmother...this cake is REALLY spicy! You may substitute butter for the shortening if you prefer.
Provided by Jean Varner
Categories Spice Cake
Time 2h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, salt, baking powder, cinnamon, cloves and nutmeg. Set aside.
- In a large bowl, cream together the shortening and sugar until light and fluffy. In a separate bowl, combine tomato soup, water and baking soda. Add to creamed mixture alternately with the flour mixture. Stir in the raisins and nuts.
- Pour batter into a 10 inch Bundt or tube pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack.
Nutrition Facts : Calories 499.2 calories, Carbohydrate 69.4 g, Cholesterol 7.2 mg, Fat 23.5 g, Fiber 2.9 g, Protein 6.5 g, SaturatedFat 6.3 g, Sodium 388.3 mg, Sugar 38 g
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