OLD-WORLD TOMATO SOUP
This hearty soup has been in our family for four generations, and I've never seen another recipe like it. Each spoonful brings back memories.
Provided by Taste of Home
Categories Lunch
Time 3h35m
Yield 16-20 servings.
Number Of Ingredients 15
Steps:
- In a large kettle, combine water, ribs, soup bones, tomatoes, celery, onion, 1/4 cup parsley, salt and pepper. Cover and simmer for 2 hours. Add carrots and parsnips; cover and simmer for 1 hour or until meat and vegetables are tender. , With a slotted spoon, remove meat, bones and vegetables. Strain broth and skim off fat; return all but 1 cup broth to kettle. Set reserved broth aside. Remove meat from the bones; dice and return to kettle. Discard celery and onion. Cut parsnips, carrots and tomatoes into 1/2-in. pieces and return to kettle. Add remaining parsley. , In a large bowl, combine the sour cream, flour, nutmeg if desired and reserved broth; stir into soup. Add noodles. Cook and stir until thickened and heated through (do not boil).
Nutrition Facts : Calories 214 calories, Fat 9g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 449mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 13g protein.
OLD FASHIONED TOMATO SOUP
Mother made this soup when I was a child, and it was always one of my favorites. After 75 years, it still is! Mother's cellar was filled with home-canned vegetables, so the basic ingredient of this soup was right at hand. It never took her long to make a kettle of this wonderful soup. -Wilma Miller, Port Angeles, Washington
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 8
Steps:
- In a large saucepan, bring tomatoes to a boil. Add baking soda, garlic salt, pepper and salt if desired. Reduce heat; add the milk and butter. Heat through but do not boil. Garnish with parsley if desired.
Nutrition Facts : Calories 148 calories, Fat 9g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 423mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 6g protein.
GOOD OLD-FASHIONED AMERICAN GRILLED CHEESE AND TOMATO SOUP
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h10m
Yield 4 servings
Number Of Ingredients 16
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!
BEST TOMATO SOUP EVER
Provided by Ree Drummond : Food Network
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.
- Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
- Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)
- Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.
- Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
- Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
- Serve the soup warm!
GRANDMA'S OLD FASHIONED CREAMY TOMATO SOUP
This is a wonderfully rich and creamy tomato soup with a hint of sweetness to it. It tastes just like grandma used to make when things were truly homemade and from scratch. The chunks of tomatoes can either be left alone or pureed into the soup if you prefer a smooth texture.
Provided by Kanutell
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place tomatoes and juice in a stockpot over medium heat.
- Simmer for 30 minutes.
- Puree the tomato mixture at this point if you don't want it chunky. I usually puree part but still leave a fair amount of chunks.
- Place the pot over medium heat and stir in the heavy cream and butter. Season with salt and pepper.
- Heat, stirring until butter is melted. Do NOT boil.
- Serve with croutons or stir-ins of your choice.
Nutrition Facts : Calories 552.7, Fat 56.2, SaturatedFat 35.1, Cholesterol 183.3, Sodium 851, Carbohydrate 12.8, Fiber 1, Sugar 8.8, Protein 3.9
OLD-WORLD CABBAGE SOUP
A hearty soup, great for a cold, blustery March day--or any day! My husband Tom developed this recipe and got it just right on the second try. Best if cooked one day ahead, refrigerated overnight and heated just before serving.
Provided by Carol Fetsco
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 4h
Yield 20
Number Of Ingredients 9
Steps:
- Place chopped cabbage into an 8-quart soup pot.
- Microwave diced carrot in 2 tablespoons water for 6 minutes on high.
- Microwave diced celery in 2 tablespoons water for 4 minutes on high.
- Add the microwaved vegetables to the pot. Add minced sweet onion, celery, and ketchup. Add juice cocktail, vegetable broth, chicken broth, and tomatoes. Fill each can with water, and add the water to the mixture. Cover, and bring to a boil. Continue boiling for 30 minutes.
- Reduce heat to simmer and cook for 2 to 3 hours.
- Serve with slices of a French baguette. Have salt, black pepper, and Tabasco available to season to taste at the table.
Nutrition Facts : Calories 38.6 calories, Carbohydrate 8.4 g, Fat 0.2 g, Fiber 1.8 g, Protein 1.2 g, Sodium 268.5 mg, Sugar 5.5 g
HEIRLOOM TOMATO SOUP
Yummy soup made with heirloom tomatoes! A great mix between traditional tomato soup and French onion. This is great with some toasted garlic Italian bread!
Provided by Brandy Kozloski
Time 3h35m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Cut tomatoes in half and put on a baking sheet.
- Bake in the preheated oven for 25 minutes. Turn on the broiler and broil for 5 minutes. Remove from the oven.
- Put enough oil in a large pot to cover the bottom. Add 2/3 of the onion, 1/2 of the garlic, and Italian seasoning; sizzle over low heat for 10 minutes.
- Place roasted tomatoes and chicken stock in a large pot. Mix well and cook over medium heat for 30 minutes. Add crushed tomatoes, cover, and reduce heat to low; cook for 2 to 3 hours.
- Ten minutes before the soup is ready, heat 1 teaspoon oil in a skillet over medium heat; stir in remaining onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add remaining garlic and saute until fragrant, about 1 minutes. Add spinach and salt; cook until wilted, 2 to 3 minutes.
- Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Pour soup into individual ceramic bowls. Place spinach mixture and mozzarella cubes on top of each soup.
- Place soups in the preheated oven and broil until cheese is melted, 3 to 4 minutes. Serve immediately.
Nutrition Facts : Calories 229.7 calories, Carbohydrate 16.5 g, Cholesterol 24.4 mg, Fat 13.7 g, Fiber 4.5 g, Protein 13.3 g, SaturatedFat 5.1 g, Sodium 595.2 mg, Sugar 5.9 g
OLD FASHIONED TOMATO SOUP CAKE
This was my great grandmother's recipe which I just found in a very old handwritten cookbook - So excited to make this again
Provided by Jtrillich
Categories Quick Breads
Time 40m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 9
Steps:
- Pre heat oven to 350 degrees.
- cream butter and sugar together until light and fluffy.
- sift together flour and all spices with baking soda in separate bowl.
- Add tomato soup to creamed butter mixture - rinse can with small amount of water. Gradually add in dry ingredients. Stir in raisins. I remember her baking these in greased loaf pans. She doesn't list a specific time for doneness but notes that top should be well done and toothpick should come out clean.
More about "old world tomato soup recipes"
TOMATO SOUP RECIPES ARCHIVES - OLD WORLD GARDEN FARMS
From oldworldgardenfarms.com
OLD-WORLD TOMATO SOUP | BEEF SOUP RECIPES, SOUP RECIPES SLOW …
From pinterest.com
OLD-SCHOOL TOMATO SOUP WITH CHEESE, OLIVE, ONION & ROSEMARY …
From stuckinthekitchen.com
OLD FASHIONED TOMATO CREAM SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
TOMATO SOUP CAKE A MUCH LOVED OLD FASHIONED RECIPE
From prettydiyhome.com
OLD-WORLD TOMATO SOUP RECIPE: HOW TO MAKE IT | TASTE OF HOME
WANDERING BROOK: OLD WORLD TOMATO SOUP | TOMATO SOUP, …
From pinterest.co.uk
OLD-FASHIONED TOMATO SOUP - PASTENE
From pastene.com
OLD FASHIONED TOMATO SOUP - RECIPE | COOKS.COM
From cooks.com
CLASSIC TOMATO SOUP - ONCE UPON A CHEF
From onceuponachef.com
RICH AND CREAMY HOME MADE TOMATO SOUP RECIPE - OLD …
From oldworldgardenfarms.com
OLD FASHIONED TOMATO SOUP - GERMAN WORLD
From german-world.com
OLD FASHIONED TOMATO SOUP - UMAMI GIRL
From umamigirl.com
OLD FASHIONED TOMATO SOUP | PUNCHFORK
From punchfork.com
COOKING UP A COMEBACK FOR A 100-YEAR-OLD TOMATO SOUP RECIPE
From campbellsoupcompany.com
OLD WORLD DARK BREAD RECIPE
From crecipe.com
OLD FASHIONED TOMATO SOUP RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
TOMATO RICE SOUP {QUICK & EASY OLD FASHIONED RECIPE} - KEY TO …
From keytomylime.com
OLD-FASHIONED CREAM OF TOMATO SOUP - MIDWEST LIVING
From midwestliving.com
THE WORLD'S BEST TOMATO SOUP - 101-MILE KITCHEN
From 101milekitchen.com
OLD-WORLD TOMATO SOUP | RECIPE | BEEF SOUP RECIPES, SOUP RECIPES …
From pinterest.com
OLD FASHIONED TOMATO SOUP - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
WORLD'S BEST TOMATO SOUP RECIPE • THE PINNING MAMA
From thepinningmama.com
BEST HOMEMADE TOMATO SOUP RECIPE (YOU'LL NEVER GO BACK TO …
From anoregoncottage.com
OLD-WORLD TOMATO SOUP RECIPE
From crecipe.com
OLD DUTCH TOMATO SOUP | MāORI TELEVISION
From maoritelevision.com
MAKING FRESH, OLD WORLD-STYLE TOMATO SAUCE | COOKING LIGHT
From cookinglight.com
CLASSIC TOMATO SOUP RECIPE (LIGHTENED UP!) - COOKIE AND KATE
From cookieandkate.com
OLD-FASHIONED TOMATO SOUP RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
OLD WORLD SOUP RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
HEIRLOOM TOMATO SOUP - MARIN MAMA COOKS
From marinmamacooks.com
OLD FASHIONED TOMATO SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
OLD-FASHIONED TOMATO SOUP CAKE - MARGIN MAKING MOM®
From marginmakingmom.com
TOMATO SOUP CAKE RECIPE {OLD FASHIONED MYSTERY CAKE RECIPE}
From thebestcakerecipes.com
MAGIC TOMATO SOUP CAKE RECIPES FROM THE 50S & 60S – AND WE …
From clickamericana.com
RECIPES — OLD WORLD MARKET
From oldworldmarket.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love