Tomato Soup Bars Recipes

BEACH BAR TOMATO SOUP RECIPE - (4.4/5)

Steps:

• Saute onion in butter in a large saucepan or soup pot until translucent. Add Cream cheese and stir until fully melted and creamy. Stir in tomatoes and soup, add milk or half and half. Heat on low, stirring occasionally, until heated through. Ladle into bowls and top with croutons and shredded mozzarella It makes a lot but freezes well. This tastes better the longer the flavors can mingle.

THE BEST EVER TOMATO SOUP

Steps:

• In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.

TOMATO SOUP BARS

Steps:

• Mix all ingredients and pour into a greased and floured 16 x 20-inch pan.
• Bake at 350 degrees F for 20 minutes.

GREEN TOMATO BARS

Steps:

• Drain tomatoes on paper towels for 10 minutes. In a saucepan, combine tomatoes, 1 cup of brown sugar and lemon juice. Simmer, uncovered, for 20-25 minutes or until thickened. Remove from the heat and stir in extract; set aside. , In a bowl, cream the butter and remaining brown sugar. Add flour, baking soda and salt; mix well. Stir in oats and nuts. Press 2-1/2 cups on a greased 13-in. x 9-in. baking pan. Spread tomato mixture over crust. Crumble remaining oat mixture on top. Bake at 375° for 30-35 minutes or until golden brown. Cool.

USE UP THOSE GREEN TOMATOES BARS

Steps:

• Drain tomatoes on paper towels for 10 minutes.
• In a saucepan, add drained tomatoes, 1 cup of the brown sugar, and the fresh lemon juice; simmer,uncovered, for 20-25 minutes or until thickened, stirring occasionally.
• Remove from the heat and stir in the lemon flavor extract and set aside.
• In a large bowl, cream the butter and remaining 1 cup brown sugar.
• Add flour, baking soda, and salt and mix well.
• Stir in the oats and nuts.
• Measure out 2 1/2 cups of this dry mixture and press it into the bottom of a greased 9x13" baking pan.
• Spread the slighly cooled tomato mixture on top.
• Crumble the remaining dry mixture over the top, like a crumb topping.
• Bake at 375 F for 30-35 minutes, or until golden brown.
• Let cool completely, then cut into 24 bars to serve.