HOW TO MAKE TOMATO SOUP FROM TOMATO SAUCE OR PASTE RECIPES

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QUICK, EASY, AND CHEAP TOMATO SOUP RECIPE - FOOD.COM



Quick, Easy, and Cheap Tomato Soup Recipe - Food.com image

This is almost as easy as opening a can of tomato soup. Yet this can be used to stretch your last can of soup or alone. My kids prefer no optional additions.

Total Time 8 minutes

Prep Time 3 minutes

Cook Time 5 minutes

Yield 2 serving(s)

Number Of Ingredients 9

1 (6 ounce) can tomato paste
24 ounces milk (refill paste can 4x) or 24 ounces water (refill paste can 4x)
1 teaspoon salt (to taste)
1 teaspoon sugar
1/4 teaspoon garlic powder
1 teaspoon cheese
1 teaspoon bacon
1 teaspoon onion powder
1 teaspoon celery seed

Steps:

  • Put tomato paste in saucepan; add milk or water using empty tomato paste can and rinsing can thoroughly.
  • Add salt and sugar and optional additions if using; stir.
  • Cook on medium, stir and serve.

Nutrition Facts : Calories 336.5, FatContent 15.3, SaturatedFatContent 9, CholesterolContent 53.8, SodiumContent 2057, CarbohydrateContent 37.2, FiberContent 3.9, SugarContent 12.6, ProteinContent 16.7

SIMPLE TOMATO SOUP RECIPE | ALLRECIPES



Simple Tomato Soup Recipe | Allrecipes image

This is my go-to tomato soup recipe. It's so easy and delicious. It's easily made vegan (if you use margarine instead of butter or 2 tablespoons of olive oil), ready in 30 minutes, and I give leftovers to my kids for lunch. If you like, you can add cream, but my family likes it the way it is. I usually serve it with rosemary bread for dunking.

Provided by barbara

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Vegetable Soup Recipes    Tomato Soup Recipes

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 12

1 tablespoon unsalted butter or margarine
1 tablespoon olive oil
1 onion, thinly sliced
2 large garlic cloves, peeled and crushed
2 (28 ounce) cans whole peeled tomatoes
1 cup water
1 tablespoon sugar
1 teaspoon salt, plus more to taste
freshly ground black pepper to taste
1 pinch red pepper flakes
¼ teaspoon celery seed
¼ teaspoon dried oregano

Steps:

  • Heat butter and olive oil in a large saucepan over medium-low heat and cook onion and garlic until onion is soft and translucent, about 5 minutes. Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and oregano. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
  • Remove from heat and puree with an immersion blender. Reheat soup until warm and season with more salt and pepper if desired.

Nutrition Facts : Calories 99.7 calories, CarbohydrateContent 14.9 g, CholesterolContent 5.1 mg, FatContent 4.6 g, FiberContent 3.1 g, ProteinContent 2.4 g, SaturatedFatContent 1.6 g, SodiumContent 764 mg, SugarContent 9.1 g

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