Magic Tomato Soup Recipes

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SIMPLE TOMATO SOUP



Simple Tomato Soup image

This is my go-to tomato soup recipe. It's so easy and delicious. It's easily made vegan (if you use margarine instead of butter or 2 tablespoons of olive oil), ready in 30 minutes, and I give leftovers to my kids for lunch. If you like, you can add cream, but my family likes it the way it is. I usually serve it with rosemary bread for dunking.

Provided by barbara

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

Time 30m

Yield 6

Number Of Ingredients 12

1 tablespoon unsalted butter or margarine
1 tablespoon olive oil
1 onion, thinly sliced
2 large garlic cloves, peeled and crushed
2 (28 ounce) cans whole peeled tomatoes
1 cup water
1 tablespoon sugar
1 teaspoon salt, plus more to taste
freshly ground black pepper to taste
1 pinch red pepper flakes
¼ teaspoon celery seed
¼ teaspoon dried oregano

Steps:

  • Heat butter and olive oil in a large saucepan over medium-low heat and cook onion and garlic until onion is soft and translucent, about 5 minutes. Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and oregano. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
  • Remove from heat and puree with an immersion blender. Reheat soup until warm and season with more salt and pepper if desired.

Nutrition Facts : Calories 99.7 calories, Carbohydrate 14.9 g, Cholesterol 5.1 mg, Fat 4.6 g, Fiber 3.1 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 764 mg, Sugar 9.1 g

MAGIC TOMATO SOUP



Magic Tomato Soup image

Like magic you can change an old boring can of tomato soup into an instant win. Your guests will be amazed your soup came from a can and not a 5 star restaurant with this easy recipe. You can tell them it was magic ;P

Provided by Leahferne

Categories     Vegetable

Time 20m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 8

2 (10 ounce) cans tomato soup
10 ounces heavy whipping cream (1 can)
10 ounces milk (1 can)
3/4 teaspoon fresh dill
1 teaspoon fresh parsley, chopped
1 cup cheddar cheese, grated
1 cup crouton, your favorite kind
1 teaspoon fresh chives

Steps:

  • * On medium heat combine both cans of tomato soup, milk and cream into a medium sized pot. Whisk together till you get a smooth consistency and even color.
  • * Add dill and parsley then bring to a simmer while whisking the soup every 5 minutes to prevent scalding.
  • * Once the soup is nice and hot transfer to serving bowls and top with the cheddar cheese, croûtons and chives. Polish with a small dollop of sour cream (optional) and there you have an easy beautiful soup.

CREAMY COCONUT TOMATO SOUP



Creamy Coconut Tomato Soup image

Provided by Valerie Bertinelli

Time 45m

Yield 8 cups

Number Of Ingredients 10

1 tablespoon coconut oil
1 yellow onion, diced
One 1-inch piece fresh ginger, peeled and grated
5 cloves garlic, roughly chopped
1/2 teaspoon red pepper flakes
Kosher salt
1 tablespoon tomato paste
One 28-ounce can crushed tomatoes
2 cups vegetable broth
One 13.5-ounce can coconut milk (not lite)

Steps:

  • Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the coconut oil and swirl it around to melt and coat the base of the pot. Add the onion, ginger, garlic, red pepper flakes and 1/2 teaspoon salt. Saute, stirring occasionally, until the vegetables have softened, about 5 minutes.
  • Add the tomato paste and stir to coat the vegetables. Add the crushed tomatoes, vegetable broth, coconut milk and another 1/2 teaspoon salt. Bring the mixture to a boil, then turn the heat down to low, cover and let simmer for 20 minutes.
  • Turn off the heat and remove the lid. Use an immersion blender to blend the soup until it's smooth. (This could alternatively be done in a blender.)
  • Ladle the soup into bowls and serve.

TOMATO SOUP CAKE



Tomato Soup Cake image

Tomato soup...in cake? Yes! This old fashioned spice cake recipe has stood the test of time. This tomato soup cake is frosted with cream cheese frosting.

Provided by Julie Clark

Categories     Dessert

Time 45m

Number Of Ingredients 17

¼ cup butter ((room temperature))
1 cup sugar
2 large eggs
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon cloves
1 teaspoon cinnamon
1 can condensed tomato soup ((do not dilute) (10.75 ounces))
½ cup chopped walnuts
1 cup raisins
½ cup butter ((room temperature))
8 ounces cream cheese ((room temperature))
1 teaspoon vanilla extract
1 ½ cups powdered sugar
½ cup chopped walnuts for sprinkling on top ((optional))

Steps:

  • Spray a 9x13 baking pan with cooking spray. Preheat the oven to 350º Fahrenheit.
  • In the bowl of a stand mixer with the beater blade, cream together the butter and the sugar.
  • Add in the eggs and mix well.
  • Add in the flour, baking soda, baking powder and spices. Mix well.
  • Lastly, add in the soup, walnuts and raisins. Mix until combined, scraping the sides of the bowl as needed.
  • Pour the batter into the baking pan and bake for 28-30 minutes or until the center of the cake tests done.
  • Allow the cake to cool on a wire rack before frosting.
  • In a medium bowl, cream together the butter, cream cheese and vanilla (using a hand or stand mixer) until smooth.
  • Add in the powdered sugar and beat until smooth.
  • Use a rubber spatula to spread the cream cheese frosting over the cooled cake.
  • Sprinkle with walnuts.
  • Store any leftover cake in the refrigerator in a sealed container.

MAGIC BULLET TURBO TOMATO SOUP



Magic Bullet Turbo Tomato Soup image

From the magic bullet cookbook and put here for safe keeping. Mega quick and easy makes a tasty soup.

Provided by PinkCherryBlossom

Categories     Vegetable

Time 10m

Yield 1 serving(s)

Number Of Ingredients 4

12 cherry tomatoes
1 garlic clove
1/2 cup vegetable stock
1/3 cup milk or 1/3 cup yoghurt

Steps:

  • Place tomatoes,stock and garlic in tall cup and fit the steamer lid.
  • Steam for 3 minutes in the microwave.
  • Add the cream/milk/yoghurt and twist on the cross blade.
  • Blend until smooth.

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