TOMATO SOUP CAN RECIPE RECIPES

Name: Old Fashioned Tomato Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings (1-1/2 quarts).
Ingredients: 1 can (14-1/2 ounces) diced tomatoes, undrained; 1/2 teaspoon baking soda; 1/4 to 1/2 teaspoon garlic salt; 1/8 teaspoon pepper; Salt to taste; 1 quart milk; 2 tablespoons butter; Minced fresh parsley, optional

OLD FASHIONED TOMATO SOUP RECIPE: HOW TO MAKE IT

Old Fashioned Tomato Soup Recipe: How to Make It image

Mother made this soup when I was a child, and it was always one of my favorites. After 75 years, it still is! Mother's cellar was filled with home-canned vegetables, so the basic ingredient of this soup was right at hand. It never took her long to make a kettle of this wonderful soup. —Wilma Miller, Port Angeles, Washington

Provided by Taste of Home

Categories Lunch

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 8

Ingredients

1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 teaspoon baking soda
1/4 to 1/2 teaspoon garlic salt
1/8 teaspoon pepper
Salt to taste
1 quart milk
2 tablespoons butter
Minced fresh parsley, optional

Steps:

In a large saucepan, bring tomatoes to a boil. Add baking soda, garlic salt, pepper and salt if desired. Reduce heat; add the milk and butter. Heat through but do not boil. Garnish with parsley if desired.

Nutrition Facts : Calories 148 calories, FatContent 9g fat (6g saturated fat), CholesterolContent 32mg cholesterol, SodiumContent 423mg sodium, CarbohydrateContent 10g carbohydrate (9g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

CURRIED LENTIL, TOMATO, AND COCONUT SOUP RECIPE | BON AP…

Curried Lentil, Tomato, and Coconut Soup Recipe | Bon Ap… image

A creamy, curried soup from Yotam Ottolenghi that you can make on a weeknight, no sweat. Adjust the curry powder depending on how much heat you want.

Provided by Yotam Ottolenghi

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons virgin coconut oil or extra-virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 2½-inch piece ginger, peeled, finely grated
1 tablespoon medium curry powder (such as S&B)
¼ teaspoon crushed red pepper flakes
¾ cup red lentils
1 14.5-ounce can crushed tomatoes
½ cup finely chopped cilantro, plus leaves with tender stems for serving
Kosher salt, freshly ground pepper
1 13.5-ounce can unsweetened coconut milk, shaken well
Lime wedges (for serving)

Steps:

Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8–10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes. Season soup with more salt and pepper if needed.
To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.
Do Ahead: Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.

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