TOMATO SOUP MIX RECIPES

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CREAM OF TOMATO SOUP MIX IN A JAR RECIPE - FOOD.COM



Cream of Tomato Soup Mix in a Jar Recipe - Food.com image

A neat way for dehydrators to use their tomatoes and a great thing to keep on hand in the event of an emergency. If you'd like to bump up the flavor a little, replace the salt with chicken bouillon powder. Found online and thought it was too good not to share. :-)

Total Time 10 minutes

Prep Time 10 minutes

Yield 4-6 serving(s)

Number Of Ingredients 5

3 cups dried tomatoes, slices
1/2 cup dried powdered milk
1 tablespoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon

Steps:

  • Powder tomato slices in a blender or with a pestle.
  • Add remaining ingredients.
  • Add to a glass jar and tightly seal the lid.
  • Attach the following instructions on a gift tag: Cream Of Tomato Soup.
  • Add contents of jar to 1 1/2 quarts boiling water and simmer 10 minutes. Add 1 teaspoon butter or margarine after cooking.

Nutrition Facts : Calories 116.2, FatContent 4.5, SaturatedFatContent 2.7, CholesterolContent 15.5, SodiumContent 356.8, CarbohydrateContent 14.7, FiberContent 1.7, SugarContent 12.8, ProteinContent 5.4

THE BEST EVER TOMATO SOUP RECIPE: HOW TO MAKE IT



The Best Ever Tomato Soup Recipe: How to Make It image

Creamy, rich and bursting with brightness, this tomato soup recipe is the ultimate sidekick to a grilled cheese sandwich. You can't beat this homemade version of the classic. — Josh Rink, Taste of Home Food Stylist

Provided by Taste of Home

Categories     Lunch

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 16 servings (4 quarts).

Number Of Ingredients 15

3 tablespoons olive oil
3 tablespoons butter
1/4 to 1/2 teaspoon crushed red pepper flakes
3 large carrots, peeled and chopped
1 large onion, chopped
2 garlic cloves, minced
2 teaspoons dried basil
3 cans (28 ounces each) whole peeled tomatoes, undrained
1 container (32 ounces) chicken stock
2 tablespoons tomato paste
3 teaspoons sugar
1 teaspoon salt
1/2 teaspoon pepper
1 cup heavy whipping cream, optional
Optional: thinly sliced fresh basil leaves and grated Parmesan cheese

Steps:

  • In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil and Parmesan cheese if desired.

Nutrition Facts : Calories 104 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 6mg cholesterol, SodiumContent 572mg sodium, CarbohydrateContent 15g carbohydrate (10g sugars, FiberContent 2g fiber), ProteinContent 3g protein. Diabetic Exchanges 1 starch

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