"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Soups
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 08-13-2009, 06:32 PM   #21
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,341
i don't add any liquid to the canned soup. just couple tablespoons butter and lots and lots of black pepper. love it.
__________________
"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Old 08-14-2009, 07:37 AM   #22
Head Chef
 
letscook's Avatar
 
Join Date: Sep 2004
Location: The Finger Lakes of NY
Posts: 2,037
gnocchis (spelling?)
chopped spinach
cooked pasta
rice

I had some the other day and had some leftover zucchini and threw it in there with some leftover ground turkey which i made into lil bitey meatballs
__________________
One day your life will flash before your eyes. Make sure it's worth watching
letscook is offline   Reply With Quote
Old 08-14-2009, 08:45 AM   #23
Senior Cook
 
TheMetalChef's Avatar
 
Join Date: Jul 2009
Posts: 252
Quote:
Originally Posted by letscook View Post
gnocchis (spelling?)
chopped spinach
cooked pasta
rice

I had some the other day and had some leftover zucchini and threw it in there with some leftover ground turkey which i made into lil bitey meatballs
Spelling was correct and gnocchi isn't a half bad way to jazz that stuff up - I might have to try that sometime...
__________________
We've moved the show to DailyMotion.com!

(Youtube didn't like us publishing full feature length shows....)
TheMetalChef is offline   Reply With Quote
Old 08-14-2009, 11:08 AM   #24
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
I use either skim milk or half milk half water. I shred fresh basil and grind fresh pepper. I serve with a pinch of Parmesan on top. Simple and nicely doctored.

But then we can add : leftover--pasta, pepperoni, veg (zucchini is great, roasted garlic, mushrooms)

it's a great canvas to experiment with.
Robo410 is offline   Reply With Quote
Old 10-08-2009, 07:13 PM   #25
Senior Cook
 
Join Date: Mar 2006
Location: Beijing
Posts: 167
Canned soup! Ugh! Plain ol' canned soup, exactly!

Avoid it. Make your own with fresh vegetables. Fresh Tomato soup is so easy.
advoca is offline   Reply With Quote
Old 10-08-2009, 10:21 PM   #26
Executive Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 3,963
A spoon of pesto mixed in and float a few tortellini in it, toped with a garlic bread crouton with melted mozzarella cheese
larry_stewart is online now   Reply With Quote
Old 10-09-2009, 01:39 AM   #27
Senior Cook
 
mexican mama's Avatar
 
Join Date: Aug 2009
Posts: 422
puff pasty soup

How about adding a puff pasty crown on your soup, make it a puff pasty soup..in that way you can have your soup and your bread as well.
__________________
Mexican Food
mexican mama is offline   Reply With Quote
Old 10-09-2009, 06:31 AM   #28
Senior Cook
 
Dixie_Amazon's Avatar
 
Join Date: Sep 2009
Location: Red Stick, LA
Posts: 146
I love corn in tomato soup.
__________________
Dennise
Dixie_Amazon is offline   Reply With Quote
Old 10-09-2009, 11:30 AM   #29
Sous Chef
 
ella/TO's Avatar
 
Join Date: Jan 2006
Location: Toronto, Ontario, Canada
Posts: 797
really like tomato/rice soup
ella/TO is offline   Reply With Quote
Old 10-20-2014, 01:17 PM   #30
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
bump. lurker surfing again.

an old irish bartender taught me this: when you're sick and if you don't like hot toddys (like me)i make bloody tomato soup.

worcestershire sauce, horseradish, thinly sliced celery, lots of black pepper.



seperately, i've heard of adding a little pickle juice, but i'm not so sure about that.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 10-20-2014, 01:57 PM   #31
Executive Chef
 
Join Date: May 2011
Location: va by way of upstate ny
Posts: 4,428
i was just rhapsodizing over a second mug of the creamiest, dreamiest tomato & roasted red pepper soup ever! this one is from trader joe's, but though it is organic, this soup is loaded with sodium. my thoughts immediately turned to making my own version of this delicious bisque, and lightening up on the salt. can i get some ideas from you soup makers out there? with the advent of chilly autumn mornings, i've been moved to turn to long simmering meals in a pot, and have become a total freak for soupmaking this october. i have turned into an insatiable soup freak this month, with no signs of abatement....
vitauta is offline   Reply With Quote
Old 10-20-2014, 02:19 PM   #32
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,345
I don't use Campbell's soup. For quick tomato soup I start with a 28 oz can of San Marzano tomatoes, dump it into a pan and give it a quick whiz with the hand blender. Then I thin it out with some half and half, add some finely chopped fresh basil, and heat it through. Takes a total of 5 minutes to make.
Steve Kroll is offline   Reply With Quote
Old 10-20-2014, 04:18 PM   #33
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,042
And another inspiration! I have a bunch of zippies of roasted cherry toms in the freezer, and need to use up the rest of the basil. It smells really good right now!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 10-20-2014, 05:10 PM   #34
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,341
Quote:
Originally Posted by Dawgluver View Post
And another inspiration! I have a bunch of zippies of roasted cherry toms in the freezer, and need to use up the rest of the basil. It smells really good right now!
That's my recipe for tomato bisque!
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 10-20-2014, 05:24 PM   #35
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,607
Bucky, A little splash of vodka wouldn't hurt!

I would go with Blushing Bunny and plenty of hot buttered toast for dunking!

Blushing Bunny Soup Recipe - Food.com
Aunt Bea is offline   Reply With Quote
Old 10-20-2014, 05:32 PM   #36
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,042
Help me jazz up plain 'ol Campbell's tomato soup.

Quote:
Originally Posted by GotGarlic View Post
That's my recipe for tomato bisque!

DH proclaimed it the best tomato soup he's ever had. Though I was a bit heavy-handed with the red pepper flakes...

I used a combo of Ina Garten's and Tyler Florence's recipes and whatever else I had.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 10-20-2014, 06:06 PM   #37
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,665
For even quickest tomato soup, I use tomato juice. I make it non-dairy. It is one soup my no-eating-soup-of-any-kind daughter loves.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 10-20-2014, 06:36 PM   #38
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,607
Charlie, I had a friend that worked in a local deli and when he overslept the soup of the day would be tomato rice. A can of tomato juice, rice, black pepper and a lump of butter, the customers loved it!

Another quick tomato soup is a jar of your favorite spaghetti sauce and a cup of heavy cream.
Aunt Bea is offline   Reply With Quote
Old 10-20-2014, 09:31 PM   #39
Executive Chef
 
Join Date: May 2011
Location: va by way of upstate ny
Posts: 4,428
how does everyone like those pomi tomatoes from italy, that come in a box?
vitauta is offline   Reply With Quote
Old 10-21-2014, 03:11 AM   #40
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Quote:
Originally Posted by vitauta View Post
how does everyone like those pomi tomatoes from italy, that come in a box?
I saw an ad for them a while back, have seen them on the shelf, but have never bought them.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Reply

Tags
soup, tips, tomatoes

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 04:21 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.