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-   -   Any TNT Tomato soups out there? (https://www.discusscooking.com/forums/f56/any-tnt-tomato-soups-out-there-54754.html)

larry_stewart 01-25-2009 08:39 AM

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

Katie H 01-25-2009 11:21 AM

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
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.

RobsanX 01-25-2009 12:15 PM

Wish I could help, but I've only tried it once, and the recipe I used was definitely not TNT...

DramaQueen 01-25-2009 12:20 PM

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!!

larry_stewart 01-25-2009 01:14 PM

Knowing me, im sure ill try both. Thanks for the recipes.

larry

kitchenelf 01-25-2009 02:31 PM

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!

Katie H 01-25-2009 02:34 PM

Vicky, Amy's recipe uses fresh, too. However, I think using roasted fresh ones in the recipe would be dynamite.

kitchenelf 01-25-2009 02:36 PM

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!

Katie H 01-25-2009 03:05 PM

I didn't know there was such a thing as fire-roasted canned tomatoes. Yum!

kitchenelf 01-25-2009 03:08 PM

Muir Glen - they are AWESOME!!!!! They make the BEST salsa!!! :chef:

Katie H 01-25-2009 03:11 PM

I'll have to look for them here, but I doubt I'll find them.

DramaQueen 01-25-2009 05:08 PM

re
Quote:

Originally Posted by Katie E (Post 781225)
I'll have to look for them here, but I doubt I'll find them.

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.

Katie H 01-25-2009 05:28 PM

Quote:

Originally Posted by DramaQueen (Post 781306)
re

Make your own roasted tomatoes for several reasons:

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.

kitchenelf 01-25-2009 05:44 PM

Quote:

Originally Posted by DramaQueen (Post 781306)
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.

I've enjoyed looking around your site - I love the red and black....and the recipes.

licia 01-25-2009 05:55 PM

DQ, I hadn't seen your site before, but I loved it. Really good things there. Thanks for sharing.

larry_stewart 01-25-2009 09:01 PM

Can the tomato soup be made ahead of time ( sit a few days in the fridge if necessary) ??

larry

Katie H 01-25-2009 09:08 PM

Quote:

Originally Posted by larry_stewart (Post 781391)
Can the tomato soup be made ahead of time ( sit a few days in the fridge if necessary) ??

larry

I'm sure Amy's can. Just reheat before serving.

lifesaver 01-25-2009 09:24 PM

Katie E, Your tomato soup recipe sounds really good. I am definetly going to try it.

CharlieD 01-26-2009 03:44 PM

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
cup noodle
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.

CharlieD 01-26-2009 03:48 PM

Quote:

Originally Posted by larry_stewart (Post 781391)
Can the tomato soup be made ahead of time ( sit a few days in the fridge if necessary) ??

larry

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.

mcnerd 01-26-2009 09:38 PM

Creamy Tomato Soup

Serving Size : 8

1 tablespoon olive oil
1 large onion -- chopped
1 1/2 tablespoons Italian seasoning
2 28 oz cans crushed tomatoes
1 teaspoon baking soda
2 cups chicken broth
1 12 oz can evaporated milk -- whole or 2%
salt and pepper -- to taste

Heat oil in a Dutch oven over medium-high heat. Add onion, saute until tender, 5-7 minutes. Stir in Italian seasoning; cook until fragrant, less than a minute.

Add tomatoes and baking soda, then chicken broth; bring to a boil. Reduce heat to low and simmer, partially covered, to blend flavors, about 10 minutes.

Using an immersion blender, puree the mixture until creamy smooth. If you only have a blender, work in batches, pour soup into a blender, puree (be sure to vent blender by removing pop-out center and draping a kitchen towel over the top) until creamy smooth, 30 seconds to a minute. Return soup to pot

Stir in milk and heat to simmer, seasoning with salt and pepper.

Soup can be refrigerated up to 3 days before serving.

Source: "USA Weekend (12/14/08)"
Yield: 10 cups

babetoo 01-27-2009 09:30 PM

campbell has select harvest soups, their tomato with basil is the best i have ever eaten. try it u may not want to make it when u do.


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