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Old 02-13-2006, 08:29 PM   #31
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I know this may sound a bit strange to others but here is what I do to jazz it up.

2 tsp of whole cumin seeds
2 tbsp of butter
3 cloves of garlic finely minced
1 seeded jalapeno cut into thin strips
2 cans of tomato soup
1 cup of water

I first add the butter. Once it's melted I add the cumin seeds and garlic and toast everything for a few minutes. Next I add the soup cans and water and let it all simmer covered for a few minutes. I stir in the jalapeno rings and let it simmer for another minute and serve piping hot.

The nutty cumin, pungent garlic and jalapeno tastes wonderful.
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Old 02-13-2006, 09:46 PM   #32
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Quote:
Originally Posted by Shunka
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
-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.
I have this simmering on the stove. Not sure how it will
taste yet but it sure smells good!
Thank you for the recipe.
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Old 02-13-2006, 10:53 PM   #33
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You can adjust to your taste very easily with this recipe. I hope you like it or at least change up things to make it your own.
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Old 02-13-2006, 10:56 PM   #34
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I added extra butter
and a little garlic... and I'm using whole milk instead of cream since I don't have any in the house right now.

I wish my hubby would hurry up and get home so we could eat it!!

Thanks again!
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Old 02-13-2006, 11:36 PM   #35
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I have to tell you that I have used whole milk too, when I didn't have any cream in the house. I live in a very rural area and cannot run to the corner store. I have also froze this soup with no bad results too.
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Old 02-14-2006, 02:10 AM   #36
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We liked it! I'll add more milk next time though because it had just a little too much tomato taste for paulie.

I think I'll try it chunkie next time too.

THANK YOU!
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Old 02-14-2006, 10:12 AM   #37
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A little Lea & Perrins Worcestershire Sauce (with your other 'fixings') ?
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Old 02-14-2006, 10:45 AM   #38
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I forgot to tell you that you can add a little bit of sugar to cut the acid if you want. I'm glad that you liked it!!
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Old 02-14-2006, 11:22 AM   #39
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I make with milk and add a little finely diced onion,

some parsley, thyme, oregano, basil.
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Old 02-14-2006, 02:08 PM   #40
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Quote:
Originally Posted by Shunka
You can adjust to your taste very easily with this recipe. I hope you like it or at least change up things to make it your own.
Sounds EXCELLENT - I use a similar recipe - equal parts tomato sauce and heavy cream - heat with sprigs of fresh thyme, remove, then heat 10 minutes longer with basil chiffonade - can't wait to try your version!!!!!!
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