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01-25-2009, 08:39 AM
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#1
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Executive Chef
Join Date: Dec 2006
Location: Long Island, New York
Posts: 3,966
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Any TNT Tomato soups out there?
Having a soup and salad night this week. Kinda got a little ahead of myself , and bought a bunch of tomatoes. Now I just need a recipe to use them in it. Looking for tomato soup.
larry
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01-25-2009, 11:21 AM
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#2
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Chef Extraordinaire
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 16,259
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Larry, one of my cousins has an Italian restaurant in northern Minnesota and serves a great tomato soup. Here's the recipe but, don't freak out, it's for a restaurant-sized batch. Reduce as you think necessary. You can use it as a guide, too. Enjoy!
COUSIN AMY'S HERB TOMATO CREAM CHEESE SOUP
(Makes about 4 gallons)
1 lb. butter
4 cups onions, chopped
3 lb. cream cheese, softened
4 cans condensed tomato soup
20 cups cream
4 cups water
2 (15-oz.) cans diced tomatoes, undrained
1 lb. fresh tomatoes, diced
16 tsp. fresh basil, coarsely chopped
½ cup fresh parsley, coarsely chopped
Salt and white pepper, to taste
In large saucepan or Dutch oven, sweat onions in butter; transfer to stockpot; add cream cheese and blend. Add remaining ingredients and blend thoroughly. Serve hot.
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01-25-2009, 12:15 PM
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#3
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Sous Chef
Join Date: Nov 2008
Location: Wisconsin, USA
Posts: 526
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Wish I could help, but I've only tried it once, and the recipe I used was definitely not TNT...
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I ain't got no sprinkle cheese. All I got's this here Velveeta cheese...
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01-25-2009, 12:20 PM
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#4
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Head Chef
Join Date: Jun 2007
Location: Las Vegas, Nevada
Posts: 1,347
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Larry, why not make roasted tomato soup? I love this simple but delicious way to make tomato soup. Click on my blog, Chew On This at the bottom, then click on the link on the right "Winter, an excuse for Comfort Food." The recipe calls for roasted tomatoes and that's very easy to make. The difference is awesome!!
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01-25-2009, 01:14 PM
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#5
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Executive Chef
Join Date: Dec 2006
Location: Long Island, New York
Posts: 3,966
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Knowing me, im sure ill try both. Thanks for the recipes.
larry
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01-25-2009, 02:31 PM
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#6
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Chef Extraordinaire
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
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Since you are using fresh tomatoes I vote for the roasted tomato recipe. When it comes to tomato soup I've always been a canned tomato user...fire roasted being my favorite!
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kitchenelf
"Count yourself...you ain't so many" - quote from Buck's Daddy
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01-25-2009, 02:34 PM
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#7
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Chef Extraordinaire
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 16,259
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Vicky, Amy's recipe uses fresh, too. However, I think using roasted fresh ones in the recipe would be dynamite.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
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01-25-2009, 02:36 PM
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#8
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Chef Extraordinaire
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
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Thanks Katie - - I knew they were fresh - I just LOVE roasted fresh tomatoes. I guess my comment about liking fire roasted "canned" tomatoes was confusing. Sowwy!
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kitchenelf
"Count yourself...you ain't so many" - quote from Buck's Daddy
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01-25-2009, 03:05 PM
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#9
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Chef Extraordinaire
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 16,259
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I didn't know there was such a thing as fire-roasted canned tomatoes. Yum!
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
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01-25-2009, 03:08 PM
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#10
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Chef Extraordinaire
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
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Muir Glen - they are AWESOME!!!!! They make the BEST salsa!!!
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kitchenelf
"Count yourself...you ain't so many" - quote from Buck's Daddy
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01-25-2009, 03:11 PM
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#11
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Chef Extraordinaire
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 16,259
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I'll have to look for them here, but I doubt I'll find them.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
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01-25-2009, 05:08 PM
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#12
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Head Chef
Join Date: Jun 2007
Location: Las Vegas, Nevada
Posts: 1,347
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re
Quote:
Originally Posted by Katie E
I'll have to look for them here, but I doubt I'll find them.
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Make your own roasted tomatoes for several reasons:
1. They're much cheaper than canned
2. You can make as much as you want
3. They taste far better
4. The aroma of roasted tomatoes is unbelievble
5. You can freeze them and have them whever you want
7. In the summer when tomatoes are in season roasted tomatoes rule
6. Did I mention they tasted much better?
7. Tomato soup has a richer, more intense flavor using roasted tomatoes.
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01-25-2009, 05:28 PM
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#13
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Chef Extraordinaire
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 16,259
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Quote:
Originally Posted by DramaQueen
re
Make your own roasted tomatoes for several reasons:
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I do...by the pint jar, but I don't always have the time to make any when I've used up the ones I canned. I have my own recipe that I've developed over the years.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
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01-25-2009, 05:44 PM
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#14
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Chef Extraordinaire
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
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Quote:
Originally Posted by DramaQueen
re
Make your own roasted tomatoes for several reasons:
1. They're much cheaper than canned
2. You can make as much as you want
3. They taste far better
4. The aroma of roasted tomatoes is unbelievble
5. You can freeze them and have them whever you want
7. In the summer when tomatoes are in season roasted tomatoes rule
6. Did I mention they tasted much better?
7. Tomato soup has a richer, more intense flavor using roasted tomatoes.
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I've enjoyed looking around your site - I love the red and black....and the recipes.
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kitchenelf
"Count yourself...you ain't so many" - quote from Buck's Daddy
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01-25-2009, 05:55 PM
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#15
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Executive Chef
Join Date: Nov 2004
Location: USA,Florida
Posts: 3,835
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DQ, I hadn't seen your site before, but I loved it. Really good things there. Thanks for sharing.
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Exercise daily; walk with the Lord.
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01-25-2009, 09:01 PM
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#16
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Executive Chef
Join Date: Dec 2006
Location: Long Island, New York
Posts: 3,966
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Can the tomato soup be made ahead of time ( sit a few days in the fridge if necessary) ??
larry
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01-25-2009, 09:08 PM
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#17
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Chef Extraordinaire
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 16,259
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Quote:
Originally Posted by larry_stewart
Can the tomato soup be made ahead of time ( sit a few days in the fridge if necessary) ??
larry
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I'm sure Amy's can. Just reheat before serving.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
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01-25-2009, 09:24 PM
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#18
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Executive Chef
Join Date: Oct 2008
Location: Southeast Kansas
Posts: 4,414
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Katie E, Your tomato soup recipe sounds really good. I am definetly going to try it.
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Eat, Drink, Laugh and be Happy.
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01-26-2009, 03:44 PM
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#19
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Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,665
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The easiest tomato soup ever.
5 table spoon oil
5 table spoon flour
1 big can of tomato juice (not sure the size, but it's in a big tin in every store) buy the brand you like
Same amount of water (after emptying the juice I just put water in that can)
Salt, pepper to taste.
Optional
1 onion
1-2 carrots
1 parsley root
1 bell pepper
1-2 tomatoes
½ cup noodle
½ cup rice
Few drops of Tabasco or any hot sauce that you might like
Hit up the oil in the pot, stir in the flour, cook for 5 or so minutes, add juice slowly constantly stirring then add the water, bring to a boil let it cook for 5-10 minutes. Done. Now you can add onion and carrots, bell pepper and parsnip, alphabet noodles (for kids) or rice. It is completely up to you. You'll just have to cook a bit longer. Serve with some grill cheese sandwich on the side. Yum.
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You are what you eat.
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01-26-2009, 03:48 PM
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#20
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Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,665
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Quote:
Originally Posted by larry_stewart
Can the tomato soup be made ahead of time ( sit a few days in the fridge if necessary) ??
larry
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I usually double my recipe and kids eat the whole week. They love it. As the matter of fact one of my daughters that doesn't eat anything (well, almost anything) will eat this soup.
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