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Old 02-11-2006, 12:29 PM   #21
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I heat mine with a few sprigs of fresh thyme, remove, then add basil chiffonade. It's good with just the thyme too. If you don't have fresh you can always use a bit of dried. Gives it a nice savory flavor.

BUT, there's nothing better than plain (made with milk) tomato soup and a grilled cheese sandwich and a cold glass of milk!
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Old 02-11-2006, 12:44 PM   #22
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We don't use canned tomato soup except in recipes, But if I did, I would put a little sour cream and some fresh choppped tomatoes in after heating.
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Old 02-11-2006, 01:49 PM   #23
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Licia what's your favorite recipe for REAL tomato soup??
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Old 02-11-2006, 02:02 PM   #24
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You can try the way I make it, if you want that is.

1 (28-oz). can of diced tomatoes
1 (6-8 oz.) can of tomato sauce
1 c. chopped onions
½-1 c. chopped celery(optional)
1-2 Tbsp. butter
1 c. beef broth (can use boullion, canned or your own)
half-n-half or heavy cream
seasonings and spices to your taste

Saute the onions and celery in the butter until translucent. Add all ingredients except for the cream. Simmer for half hour, then add the cream, just enough to suit your taste. Check the seasonings. You can run this through a blender but we like it chunky.
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Old 02-11-2006, 02:12 PM   #25
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simple and tasty, use milk, a grind of black pepper. a pinch of oregano, and a grate or two of parmesan chhese.
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Old 02-11-2006, 04:13 PM   #26
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I make tomato soup a little like I do most soups, without an exact recipe. I usually start with crushed tomatoes, add some onion, maybe celery, green pepper (one or both) chicken broth, whatever herbs I have that will fit in. I almost never make the same soup twice - sometimes that is good and sometimes not. I am making a taco soup now and started out with a recipe, but switched about so it too, will be quite different. I just saw on America's Test Kitchen that they toasted their own tortillas and will do that to serve with my taco soup. They used corn but I have flour, so will try that this time.
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Old 02-11-2006, 08:16 PM   #27
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Drop an egg yolk into each bowl before pouring steaming tomato soup. It's fun to see the red and yellow colors combine when you stir the soup. Makes the soup taste richer too! (I discovered this at an Italian restaurant).
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Old 02-13-2006, 07:15 AM   #28
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Quote:
Originally Posted by sattie
Ok... here are my suggestions:

Tomato Soup: 1/2 can milk, 1/2 can water. 1 pat of butter and pinch of pepper.

Those little fish crackers (cheddar or pizza flavor) go good.

And when I have these seasoned oyster crackers on hand... I use them... they go great with this soup and are addictive to munch on by them selves.

2 bags oyster crackers
1 package ranch salad dressing mix
2 tblsp dill weed
1/2 tsp lemon pepper
1/2 tsp red pepper
1 cup of veggie/canola oil

Mix seasonings in the salad oil. Pour mixture over crackers (in a large bowl) and stir until all oil is absorbed. I pour all the crackers in a large zip bag and I got munchy food for the next 4 days!!!
Satie I love your idea of the goldfish crackers! Those little guys are soooo addictive, I'm just curious though what are oyster crakcers? I'm not familiar with that term? TIA.
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Old 02-13-2006, 01:14 PM   #29
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Quote:
Originally Posted by licia
I make tomato soup a little like I do most soups, without an exact recipe. I usually start with crushed tomatoes, add some onion, maybe celery, green pepper (one or both) chicken broth, whatever herbs I have that will fit in. I almost never make the same soup twice - sometimes that is good and sometimes not. I am making a taco soup now and started out with a recipe, but switched about so it too, will be quite different. I just saw on America's Test Kitchen that they toasted their own tortillas and will do that to serve with my taco soup. They used corn but I have flour, so will try that this time.
lol.. yeah... that's how it is around my house too. Paul always asks me why I didn't make it like I did last time... I would if I could remember what I did. I just throw things together and never take the time to measure or write down what I did. "sometimes it's good and sometimes not".
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Old 02-13-2006, 02:43 PM   #30
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I do the same thing with salad. I made a salad while we were at the farm and it was soooooooooo good. A day or so later everyone was asking would I please make it again - I couldn't remember what all had gone into it. I know I cleaned the fridge the same day - so there is no telling what all I dumped in.
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