TOMATO SOUP CAKE RECIPES

Name: Tomato Soup
Total time: 1 h
Yield: 8 servings
Ingredients: 1/2 pound butter; 1 pound onions about 3 medium, cut into 1/4-inch dice; 1/2 cup all-purpose flour; 4 28-ounce cans diced tomatoes; 1 1/4 cups chicken broth; 1/4 cup sugar; 1 tablespoon kosher salt; 1 teaspoon celery salt; 3/4 teaspoon pepper; 3/4 cup half-and-half; 2 tablespoons honey

TOMATO SOUP RECIPE - NYT COOKING

Tomato Soup Recipe - NYT Cooking image

This recipe, adapted from Ted's Bulletin, an upscale comfort food diner in Washington, makes a simple yet satisfying soup. A generous swirl of half and half adds richness, and the unexpected addition of honey lends a subtle, earthy sweetness. Just add grilled cheese.

Provided by Jennifer Steinhauer

Total Time 1 hours

Yield 8 servings

Number Of Ingredients 11

Ingredients

1/2 pound butter
1 pound onions about 3 medium, cut into 1/4-inch dice
1/2 cup all-purpose flour
4 28-ounce cans diced tomatoes
1 1/4 cups chicken broth
1/4 cup sugar
1 tablespoon kosher salt
1 teaspoon celery salt
3/4 teaspoon pepper
3/4 cup half-and-half
2 tablespoons honey

Steps:

In a large pot, melt the butter over medium-low heat. Add onions and cook gently, stirring occasionally, until soft and translucent, about 20 minutes.
Add flour and stir until mixture is slightly thickened and pale gold, about 3 minutes; do not allow to brown.
Stir in the tomatoes and their juices, chicken broth, sugar, salt, celery salt and pepper. Raise heat to medium until the liquid bubbles, then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pot frequently.
Stir in half-and-half and honey. Remove from heat and purée using a hand blender, or allow to cool until no longer steaming and purée in batches in a stand blender. Return to medium heat just until heated through. Serve hot.

Nutrition Facts : @context http//schema.org, Calories 402, UnsaturatedFatContent 9 grams, CarbohydrateContent 38 grams, FatContent 27 grams, FiberContent 9 grams, ProteinContent 6 grams, SaturatedFatContent 16 grams, SodiumContent 814 milligrams, SugarContent 25 grams, TransFatContent 1 gram

TOMATO HAMBURGER VEGETABLE SOUP | 100K RECIPES

Tomato Hamburger Vegetable Soup | 100K Recipes image

This delicious flavour some soup is just perfect for these cold winter nights approaching!

Provided by 100krecipes

Categories Soup

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 13

Ingredients

1 lb ground beef
1 small onion, diced
2 cloves garlic (minced)
2 cups peeled and chopped potatoes
2 cans (14.5 oz each) beef broth
1 can (10 oz) condensed tomato soup
1 can (15 oz) diced tomatoes
16 oz frozen mixed vegetables
1 tsp Worcestershire sauce
1 tsp dried parsley
1/2 tsp dried basil
1 tsp salt
Black pepper (to taste)

Steps:

On the stovetop place a large soup pot, add in the ground beef, onion, garlic, and salt then cook until brown
Crumble the meat as it cooks to create the perfect consistency for your soup, Drain the fat from the ground beef then place back on the soup pot
Now add in the chopped potatoes, beef broth, tomato soup, diced tomatoes, Worcestershire sauce, and the rest of the seasonings and mix well
Bring to a boil then reduce the heat to medium-low, let this cook on a simmer for at least 30 minutes to ensure enough time for all the ingredients to be well incorporated
Check on your soup after 30-40 minutes to see it has thickened if so remove from the stovetop and serve. Enjoy!

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This recipe, adapted from Ted's Bulletin, an upscale comfort food diner in Washington, makes a simple yet satisfying soup. A generous swirl of half and half adds richness, and the unexpected addition of honey lends a subtle, earthy sweetness. Just add grilled cheese.
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