Recipes for "tomato soup"

Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 10-inch square baking dish. Combine tomato soup and baking soda in a bowl; set aside.

Beat sugar, butter, egg, cinnamon, cloves, and salt in a large bowl with an electric mixer until smooth. Mix in tomato soup and soda mixture; stir in flour and raisins. Pour cake batter into a greased baking dish.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan and set aside.

Whisk cake mix, tomato soup, milk, eggs. and cinnamon together in a bowl until well combined. Pour into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 33 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Gather all ingredients.

Preheat the oven to 450 degrees F (230 degrees C). Grease a 9x13-inch baking dish.

Spread 6 slices of bread with 2 tablespoons butter on one side.

Lay buttered slices of bread, butter side down, on an extra large baking sheet.

Spread bread slices evenly with cream cheese.

Top each bread slice with 2 slices of Cheddar cheese

Top cheese with remaining bread slices.

Spread tops of bread slices with 2 tablespoons butter.

Bake sandwiches for 12 to 14 minutes, flipping once, until cheese is melted. Let sandwiches cool at least 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).

Meanwhile, prepare soup mixture. Whisk together tomato soup, tomato juice, eggs, Italian seasoning, and garlic powder in a bowl. Stir in chopped tomato.

Cut toasted sandwiches into 1-inch cubes.

Pour soup mixture into prepared dish.

Place cubes evenly over soup mixture in dish; pressing slightly to submerge in soup mixture.

Sprinkle with shredded Italian blend cheese.

Bake until heated through, golden brown, and cheese is melted, 25 to 30 minutes.

Pour olive oil into a 4-quart saucepan to cover the bottom and heat over medium- high heat. Add butter and allow to melt. Add onions and cook, stirring once or twice, until soft and translucent, about 6 minutes. Season with salt and cook for 2 more minutes, making sure the onions don't burn. Add garlic and cook until fragrant, about 1 minute. Add tomatoes with their juices and vegetable broth. Bring to a boil, reduce heat and simmer, uncovered, untile flavors are blended, about 20 minutes.

Puree tomato soup with an immersion blender until smooth. Pour tomato soup back into the sauce pan. Slowly pour in cream and stir to blend. Keep soup warm over low heat.

Meanwhile, for grilled cheese croutons spread 1 1/2 teaspoonsbutter on each of the 8 slices of bread. Place about 1 tablespoon cheese per slice into a non-stick skillet. Place bread, butter side down onto the cheese. Top bread with another 1 tablespoon cheese.

Allow cheese to melt. Place slice of bread on top of the melted cheese, buttered side faced up. Add 1 tablespoon cheese to the buttered side. Turn the sandwich over to let the cheese on the outside melt and lightly brown. Once cheese is browned, remove sandwiches and cut into 1-inch cubes.

Ladle soup into bowls, garnish with basil and grilled cheese croutons. Enjoy!

Coat the bottom of a rimmed baking pan or baking sheet with olive oil.

Arrange the tomatoes and red bell pepper cut side down on the sheet. Place the garlic cloves and onion on the baking sheet. Paint olive oil over the vegetables and sprinkle everything with salt.

Bake in the oven 45 minutes, or until the skins of the tomatoes and peppers start to blacken.

Remove the baking sheet from the oven and allow it to cool for 10 minutes. Pick the tomato and red pepper skins off the tomatoes and peppers and discard. Peel the skins off the garlic and discard. Reserve the baking sheet.

Put the roasted tomatoes, onions, peeled garlic, roasted peppers, and chipotle into a food processor or blender. Add any of the tomato liquid that may be left in the baking pan. Scrape up any browned bits on the pan (not blackened bits) and add those to the food processor bowl as well.

Pulse until you have a rough purée, about 60 seconds.

Pour the purée into a medium pot. Add 2 cups of stock. Heat the soup to a simmer. Add salt to taste.

Garnish with a dollop of sour cream that has been lightly thinned with water, and freshly sliced basil or chopped cilantro.

In a heavy-bottomed stock pot or Dutch oven, heat the olive oil over medium heat. Add the onions, garlic, oregano, and a pinch of salt. Cook, stirring occasionally, until the mixture is light golden brown, 6 to 8 minutes.

Stir in the tomato paste and cook, stirring constantly to ensure it does not burn, until darkened, 2 to 3 minutes.

Stir in 4 cups of the vegetable broth, the tomatoes, and the pumpkin purée. Increase the heat to high and bring the mixture to a boil, using a potato masher or spoon to break up the tomatoes a bit. Once boiling, reduce the heat to medium-low, cover with a lid, and simmer for 15 minutes.

Take the soup off the heat and carefully purée the mixture until smooth using an immersion blender. For an even smoother texture, pass the blended soup through a fine-mesh strainer.

Or, for a more rustic, chunky texture, you can skip blending. I love eating it chunky, but my family doesn’t, so I save a small portion in a bowl for myself before puréeing the rest of the soup for them.

If you like your soup thinner, add up to 1 more cup of vegetable broth and reheat the soup on the stovetop until warmed through. My family prefers this soup thicker, so we find that 4 cups of broth is perfect. Add the cream, salt, and pepper.

Taste and adjust the seasoning if needed. Serve with a sprinkle of parsley, if using, and a drizzle of olive oil over each bowl.

Leftovers can be stored in airtight containers in the fridge for up to 1 week or in the freezer for up to 1 month. When ready to eat, thaw the soup if frozen, spoon it into a bowl, and pop in the microwave for 45 seconds to 1 minute or until hot.

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Simply Recipes / Shilpa Iyer

Place oven racks on the top third and bottom third of oven. Preheat oven to 425°F (220°C).

Place the tomatoes, carrots, and garlic in a large bowl and sprinkle with 2 tablespoons of the olive oil, 1 teaspoon of salt, and 1/4 teaspoon black pepper. Toss to coat the vegetables evenly.

Spread them out in an even layer in a rimmed baking sheet, with the tomatoes cut side down on the baking sheet.

Place the chopped eggplant and garbanzo beans in the same bowl and sprinkle with the remaining 2 tablespoons of olive oil, the curry powder, a teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat the eggplant pieces and garbanzo beans well.

Spread them out in a single layer on a second rimmed baking sheet.

Place the baking sheet with the tomatoes and carrots on the top rack and the eggplant and garbanzo beans on the lower rack in the oven.

Roast at 425°F (220°C) until cooked through and lightly browned, about 45 minutes. About halfway through the cooking turn the vegetables over so they brown on the other side.

Remove the vegetables from the oven when done. Use tongs or a fork to peel off the tomatoes skins (they should come off easily) and discard. Place the roasted tomatoes, carrots, garlic, and all of the juices from the roasting pan in a blender or food processor and blend until smooth.

Pour the tomato carrot purée into a large pot. Stir in the roasted eggplant and garbanzo bean mixture. Add 3 to 4 cups of water to thin. Heat to a simmer on medium.

Season with salt and pepper. Sprinkle with fresh cilantro to serve.

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.

Spread tomatoes, onion, and red bell pepper in one layer onto the prepared baking sheet. Drizzle olive oil over the tomato mixture and season with salt and pepper.

Roast in the preheated oven for 30 minutes; add garlic and continue roasting until tomato mixture is tender, about 15 more minutes.

Meanwhile, bring chicken broth, basil, and parsley to a boil in a large stockpot; reduce heat and simmer.

Put half the tomato mixture into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, adding a small amount of the warm chicken broth if liquid is needed.

Pour pureed tomato mixture into the stockpot with chicken broth. Puree remaining half of the tomato mixture and add to chicken stock mixture, stirring well. Simmer until heated through, about 5 minutes.

Serve and enjoy!

Gather all ingredients.

Heat butter and olive oil in a large saucepan over medium-low heat. Cook onion and garlic until onion is soft and translucent, about 5 minutes.

Add tomatoes, water, sugar, celery seed, oregano, red pepper flakes, salt, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.

Remove from heat and purée with an immersion blender. Reheat soup until warm and season with salt and pepper.

Place tomatoes, carrots, and onion in a stockpot. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer for 30 minutes. Stir in chicken broth, sugar, and salt.

Melt butter over medium-low heat in a small saucepan. Whisk in flour to form a thick paste; gradually add milk, whisking continuously until thickened and smooth, about 5 minutes.

Stir milk mixture into the stockpot. Season with basil, celery salt, black pepper, and garlic powder. Continue to simmer the soup on low to reduce and thicken, about 1 hour.

Gather the ingredients.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with foil.

Rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal.

Let rest for 15 minutes, then peel will come right off and core and seeds will fall out.

Chop peppers. Reserve one chopped pepper; set aside.

Heat oil in a stockpot over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes.

Stir in tomatoes, peppers, paprika, thyme, and sugar. Reduce the heat to medium-low and cook until tomato juices have evaporated, about 25 minutes.

Stir in broth, cayenne, hot pepper sauce, salt, and pepper; bring to a boil. Reduce the heat, partially cover, and simmer until vegetables are tender, about 25 minutes.

Place a strainer over a large bowl; pour soup into the strainer, letting liquid accumulate in the bowl. Do not clean the stockpot.

Pour solids from the strainer into a food processor or blender; purée until fairly smooth. Add purée to broth in the bowl.

Melt butter in the stockpot over medium heat. Whisk in flour and stir until mixture becomes paste-like, 1 to 2 minutes.

Gradually stir in broth-purée mixture and bring to a boil. Stir in remaining chopped peppers, reduce the heat, and simmer for 10 minutes.

Stir the soup before ladling into six bowls and topping each with 1 tablespoon of sour cream.

Melt butter in a large pot over medium-high heat. Cook and stir onion, potatoes, celery, and garlic in melted butter until the onion and celery are translucent, 5 to 7 minutes. Pour water over vegetable mixture; stir chicken bouillon into mixture until dissolved. Bring mixture to a boil; cook at a boil until potatoes are fork-tender, about 5 minutes.

Stir cabbage into boiling mixture. Reduce heat to medium. Add tomatoes with juices, ketchup, hot sauce, and Italian seasoning; stir to combine. Allow mixture to simmer until flavors have a chance to mix, about 15 minutes.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, coarsely chop, and set aside.

Heat olive oil in a large saucepan over medium heat, and saute white onion and garlic 3 to 5 minutes, or until tender. Stir in beef stock, pinto beans, tomatoes, celery, and bay leaf. Bring the mixture to a boil. Reduce heat, and simmer.

In a small saucepan over medium heat, cook and stir the apple in the red wine until soft.

Mix bacon, apple, and remaining red wine into the soup mixture. Season with salt and pepper. Continue to simmer, stirring occasionally until well blended.

Melt 1/4 teaspoon butter in a large pot. Add bell peppers; cook, stirring constantly, until peppers are slightly charred. Stir in tomatoes, chicken broth, onion, and garlic; season with salt, oregano, basil, sugar, and cloves. Bring to a boil; cook until tomatoes are soft, about 20 minutes.

Combine milk and cornstarch in a small saucepan; stir until smooth. Place saucepan over medium heat; add remaining 1/2 teaspoon butter. Cook and stir until thickened; stir into vegetables.

Strain and transfer 1/2 vegetables to a blender; blend until smooth then return to the pot. Bring soup to a boil, reduce heat to low, and simmer 5 minutes. Remove from heat; let sit before serving, about 5 minutes.

Prepare the tomato soup: Remove cores from tomatoes and cut in half crosswise. Reserve until needed.

Heat butter and olive oil in a saucepan over medium-high heat. Add garlic and anchovy and cook until garlic is sizzling in the hot fat, 45 seconds to 1 minute. Carefully add tomatoes with their juices, salt, and red pepper flakes. Toss with a spoon every few minutes until tomatoes release their liquid and start to break down.

Once tomatoes have softened and started to collapse, reduce heat to medium-low and cook, stirring occasionally, until tomatoes have fallen apart and the soup resembles a coarse tomato sauce, about 45 minutes.

Meanwhile, prepare the cheese toast: Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil or a silicone liner. Drizzle with 2 tablespoons olive oil.

Place bread slices on the prepared baking sheet. Top each slice with sliced basil, and then Cheddar cheese.

Bake in the preheated oven until the cheese is well browned and crispy around the edges, 15 to 20 minutes. Let cool to room temperature.

Remove soup from heat and pass through a mesh strainer into a bowl. Use the back of a ladle to push all the tomato mixture through. Discard the skins and seeds, which should be the only things left in the strainer.

Transfer the strained tomato soup back into the saucepan and place back over medium-low heat. Continue cooking to thicken slightly, if desired, or simply bring back to a simmer and serve immediately with the cheese toasts.

Heat olive oil in a large pot over medium heat; cook and stir turkey sausage is browned, about 5 minutes. Add onion and garlic, cooking and stirring until onion is tender, about 5 minutes more. Season with Italian seasoning, salt, and black pepper. Stir in carrots; cook and stir until carrots start to soften, 5 to 7 minutes.

Pour beans, diced tomatoes, beef broth, chicken broth, and tomato sauce into turkey mixture. Stir in bay leaves. Continue to simmer until carrots are tender, about 5 minutes. Add rigatoni pasta; cook and stir until pasta is cooked through but firm to the bite, about 13 minutes.

1. Preheat the oven to 425 degrees F.

2. In a large oven safe pot, combine the tomatoes, onion, olive oil, thyme, and a pinch each of salt and pepper. Transfer to the oven and roast for 20-30 minutes or until the tomatoes just begin to char and release their juices. Let cool slightly.

3. Transfer the roasted tomatoes and their juices to a blender and add the milk. Puree until smooth. Return the soup to the pot and place over medium heat on the stove. Stir in the pesto and season the soup with salt and pepper. Thin with more milk if desired.

4. To serve, ladle the soup among bowls and top with parmesan and basil. Serve with a grilled cheese on the side.

Melt butter in a large pot over medium-low heat; cook and stir onion, carrots, celery, and garlic until vegetables are tender, about 10 minutes. Stir in both amounts of tomato sauce, chicken broth, basil, and oregano. Increase heat to medium and simmer until soup is reduced, 10 to 20 minutes.

Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Add cream. Continue to puree in batches until smooth, transferring creamy soup to another pot.

Heat soup over medium-high heat until hot, about 5 minutes more.

In a large saucepan over medium heat, combine onions, celery, carrots, garlic, and oil and sauté until all vegetables are almost tender, 5 to 10 minutes.

Add water, fresh tomatoes, canned tomatoes, chicken broth, barley, and black pepper.

Stir thoroughly and bring to a boil. Reduce heat to low and simmer until barley is tender, 35 to 40 minutes.

Heat oil in a medium saucepan over medium heat. Add the onion, pepper, and garlic; cook and stir 4 to 5 minutes or until vegetables are soft.

Add the cheeses, cream, and milk; heat mixture until cheeses melt and the mixture is simmering.

Stir in the tomatoes (including their liquid), tomato juice, basil, sugar, and pepper. Continue to simmer mixture for 15 to 20 minutes while stirring constantly. Do not boil.