Tomato Soup Iii Recipes

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TOMATO SOUP CAKE III



Tomato Soup Cake III image

This is a moist spice cake with a surprise ingredient!

Provided by Geri Knoll

Categories     Desserts     Cakes     Spice Cake Recipes

Yield 18

Number Of Ingredients 15

1 cup white sugar
½ cup shortening
½ teaspoon salt
2 eggs
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking powder
½ teaspoon ground cloves
½ cup raisins
½ cup chopped walnuts
2 cups sifted all-purpose flour
1 (10.75 ounce) can condensed tomato soup
1 teaspoon baking soda
1 (8 ounce) package cream cheese
2 cups confectioners' sugar

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.

Nutrition Facts : Calories 293.5 calories, Carbohydrate 41.5 g, Cholesterol 34.4 mg, Fat 13.2 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 4.7 g, Sodium 301.2 mg, Sugar 28 g

TOMATO SOUP



Tomato soup image

To make the tastiest tomato soup you'll ever experience wait until the tomatoes are at their most ripe and juicy, around September

Provided by Jeni Wright

Categories     Dinner, Lunch, Soup

Time 1h45m

Yield serves 4 for lunch or 6 as a starter

Number Of Ingredients 9

1-1.25kg/2lb 4oz-2lb 12oz ripe tomatoes
1 medium onion
1 small carrot
1 celery stick
2 tbsp olive oil
2 squirts of tomato purée (about 2 tsp)
a good pinch of sugar
2 bay leaves
1.2 litres/ 2 pints hot vegetable stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes)

Steps:

  • Firstly, prepare your vegetables. You need 1-1.25kg/2lb 4oz-2lb 12oz ripe tomatoes. If the tomatoes are on their vines, pull them off. The green stalky bits should come off at the same time, but if they don't, just pull or twist them off afterwards. Throw the vines and green bits away and wash the tomatoes. Now cut each tomato into quarters and slice off any hard cores (they don't soften during cooking and you'd get hard bits in the soup at the end). Peel 1 medium onion and 1 small carrot and chop them into small pieces. Chop 1 celery stick roughly the same size.
  • Spoon 2 tbsp olive oil into a large heavy-based pan and heat it over a low heat. Hold your hand over the pan until you can feel the heat rising from the oil, then tip in the onion, carrot and celery and mix them together with a wooden spoon. Still with the heat low, cook the vegetables until they're soft and faintly coloured. This should take about 10 minutes and you should stir them two or three times so they cook evenly and don't stick to the bottom of the pan.
  • Holding the tube over the pan, squirt in about 2 tsp of tomato purée, then stir it around so it turns the vegetables red. Shoot the tomatoes in off the chopping board, sprinkle in a good pinch of sugar and grind in a little black pepper. Tear 2 bay leaves into a few pieces and throw them into the pan. Stir to mix everything together, put the lid on the pan and let the tomatoes stew over a low heat for 10 minutes until they shrink down in the pan and their juices flow nicely. From time to time, give the pan a good shake - this will keep everything well mixed.
  • Slowly pour in the 1.2 litres/ 2 pints of hot stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes), stirring at the same time to mix it with the vegetables. Turn up the heat as high as it will go and wait until everything is bubbling, then turn the heat down to low again and put the lid back on the pan. Cook gently for 25 minutes, stirring a couple of times. At the end of cooking the tomatoes will have broken down and be very slushy looking.
  • Remove the pan from the heat, take the lid off and stand back for a few seconds or so while the steam escapes, then fish out the pieces of bay leaf and throw them away. Ladle the soup into your blender until it's about three-quarters full, fit the lid on tightly and turn the machine on full. Blitz until the soup's smooth (stop the machine and lift the lid to check after about 30 seconds), then pour the puréed soup into a large bowl. Repeat with the soup that's left in the pan. (The soup may now be frozen for up to 3 months. Defrost before reheating.)
  • Pour the puréed soup back into the pan and reheat it over a medium heat for a few minutes, stirring occasionally until you can see bubbles breaking gently on the surface. Taste a spoonful and add a pinch or two of salt if you think the soup needs it, plus more pepper and sugar if you like. If the colour's not a deep enough red for you, plop in another teaspoon of tomato purée and stir until it dissolves. Ladle into bowls and serve. Or sieve and serve chilled with some cream swirled in. For other serving suggestions, see opposite.

Nutrition Facts : Calories 123 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 1.08 milligram of sodium

EASY VEGETABLE SOUP III



Easy Vegetable Soup III image

This recipe is easy and quick. Just open a few cans of mixed veggies and a jar of spaghetti sauce and maybe some pasta.

Provided by Dawn Turner

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

Time 30m

Yield 6

Number Of Ingredients 4

1 (29 ounce) can tomato sauce
6 cups water
2 cups frozen mixed vegetables
1 (8 ounce) package dry pasta

Steps:

  • Place the spaghetti sauce and water in a large pot over medium high heat. Bring just to a boil, reduce heat to medium low and add the mixed vegetables.
  • Add the pasta, if desired, and let simmer until heated through or until pasta is done, about 15 minutes.

Nutrition Facts : Calories 208.7 calories, Carbohydrate 40.7 g, Cholesterol 44.8 mg, Fat 2.2 g, Fiber 5.1 g, Protein 9 g, SaturatedFat 0.6 g, Sodium 744.4 mg, Sugar 7.1 g

TOMATO BISQUE III



Tomato Bisque III image

This is a really fast and easy tomato soup recipe. My kids even liked it. I originally got it from a Food and Wine magazine, but I've tweaked it a little to suit my taste. The nutmeg makes the taste a little more complex.

Provided by SWEETJAM

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 13

¼ cup butter
1 small onion, finely chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
3 tablespoons tomato paste
4 cups chicken broth
2 (14.5 ounce) cans fire roasted diced tomatoes, drained
3 tablespoons white sugar
¼ teaspoon ground nutmeg
¼ cup heavy cream
salt and black pepper to taste

Steps:

  • Melt the butter in a large saucepan over medium heat. Stir in the onion, celery, carrot, and garlic. Cook and stir until the vegetables are tender and beginning to brown, about 8 minutes. Stir in the flour and cook 1 minute longer, stirring constantly.
  • Stir in the tomato paste, chicken broth, tomatoes, sugar, and nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes until the vegetables are very tender.
  • Pour half to three-quarters of the soup into a blender-depending on how chunky you want it-filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Alternately, you can use a stick blender and puree the soup in the saucepan.
  • Return the pureed soup to the saucepan and stir in the cream. Cook over medium heat until the soup is hot. Season with salt and pepper to taste before serving.

Nutrition Facts : Calories 296.8 calories, Carbohydrate 32.1 g, Cholesterol 50.9 mg, Fat 17.3 g, Fiber 3.3 g, Protein 3.7 g, SaturatedFat 10.8 g, Sodium 754.4 mg, Sugar 17.9 g

TOMATO SOUP III



Tomato Soup III image

This hearty tomato soup has chunks of vegetables and pasta. Serve with a grilled cheese sandwich. Just right for a cold weather lunch or supper.

Provided by PEPRICH

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

Time 1h25m

Yield 8

Number Of Ingredients 17

1 (28 ounce) can tomato sauce
5 cups water
3 cubes vegetable bouillon
1 bay leaf
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 ½ teaspoons dried parsley
1 ½ teaspoons sugar
1 teaspoon salt
¼ teaspoon pepper
⅛ teaspoon hot red pepper sauce
2 stalks celery, sliced
2 carrots, peeled and sliced
1 small zucchini, chopped
1 cup frozen corn
½ cup uncooked ditalini pasta

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.

Nutrition Facts : Calories 77.5 calories, Carbohydrate 16.9 g, Fat 0.5 g, Fiber 2.7 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 824.6 mg, Sugar 5.8 g

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