Tomato Soup Iii Recipes

TOMATO SOUP CAKE III

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 x 13 inch pan.
• In a large bowl, cream sugar and shortening. Add beaten eggs, and mix well. Stir in salt, cinnamon, nutmeg, and cloves. Mix in flour and baking powder, and then raisins and nuts. Mix tomato soup and baking soda together; beat into first mixture.
• Bake for 30 to 35 minutes. Cool.
• Beat cream cheese and confectioners sugar together until smooth. Frost the cake.

3-INGREDIENT TOMATO SOUP

Steps:

• Preheat oven to 400°F. Place tomatoes, cut side up, on a large rimmed baking sheet. Season with 1 1/2 tsp. salt and 1/2 tsp. pepper, then drizzle with 3 Tbsp. oil. Roast tomatoes until tender and caramelized, about 1 hour and 15 minutes. Let cool slightly.
• Meanwhile, heat 3 Tbsp. oil in a medium pot over medium. Cook onion and 1/2 tsp. salt, stirring occasionally, until soft and translucent, 8-10 minutes.
• Add roasted tomatoes and any accumulated juices, cream, and 1 1/4 cups water to pot. Bring to a boil, then reduce heat and simmer until flavors have melded, 20-25 minutes.
• Working in batches, transfer tomato mixture to a blender and purée until smooth. Taste and adjust seasonings if needed.
• Divide among bowls, then top with a drizzle of oil and freshly ground pepper.

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 III

Steps:

• In a large pot, mix the tomato sauce, water, vegetable bouillon, bay leaf, onion, garlic, Italian seasoning, parsley, sugar, salt, pepper, and hot red pepper sauce. Bring to a boil, reduce heat to low, and simmer at least 30 minutes.
• Stir in the celery, carrots, zucchini, and corn. Cover, and continue to simmer 30 minutes.
• Stir ditalini pasta into the pot, and continue cooking 10 minutes, or until pasta is al dente.

TOMATO SOUP CAKE III

Steps:

• Cream the margarine or butter, the egg and the.
• sugar together.
• Add the tomato soup and mix well.
• Sift together the dry ingredients and then add to the batter, stirring until evenly combined.
• Gently stir in the walnuts, raisins and.
• if desired, the cherries.
• Preheat oven to 350 degrees.
• Coat loaf pan with Crisco oil and lightly flour.
• Pour ingredients in loaf pan and bake about 1 hour.
• Let cool.
• Ice with cream cheese frosting.

THREE TOMATO SOUP

Steps:

• Heat oil in a large saucepan over medium-low heat.
• Add onions, celery and leek. Saute' until soft, about 8 minutes.
• Add chicken broth, sun-dried tomatoes, diced tomatoes, tomato sauce and thyme.
• Bring to a simmer and cook for 20 minutes.
• Remove thyme stems; discard.
• Puree' soup in batches in a blender or use an immersion blender on low speed until desire texture is achieved.
• Return to pan and stir in milk, vinegar and pepper.
• Cook until heated through, about 6-10 minutes.