Source:- Google.com.pk
I don't really like tomato soup. but i discovered some cans of it and wanted to see if there were ways i could make it more palatable for me to eat?
are there any recipes that incorporate tomato soup as an ingredient?
thanks!
I don't know of any exact recipes, but what about using it as part of another soup? I'm thinking something with vegetables, beans, maybe some pasta?
It also seems to be the kind of thing you could use in a chili recipe. Serious chili enthusiasts might think me a heretic, but I could see using the tomato soup in place of tomatoes, or alongside tomatoes, in making chili.
It might also be a good flavoring in meatloaf?
One ancient recipe, which calls for chicken drumsticks and thighs, one can tomato soup, one can french onion soup, crushed garlic, 2 tablespoons brown sugar, 2 teaspoons vinegar (white wine, cider) and 4-5 dashes of tabasco sauce. Brown the chicken well in a large skillet, remove from pan and set aside. Add all of the remaining ingredients, mixing well, and bring to a boil. Place browned chicken back into skillet and let simmer 40-50 minutes. Serve over rice. Decent enough, fairly quick (an hour or so) to finish.
Leave the can of instant tomato soup on the shelf and whip up Barbara Lynch’s fresh, snappy version. The chef-owner of six locales in Boston, including No. 9 Park and Menton, suggests serving her soup with a crispy, oozy grilled cheese sandwich.
Ingredients
2 tablespoons extra-virgin olive oil
1 small yellow onion, peeled, halved, and sliced into 1/4-inch-thick slices
1/2 to 1 teaspoon red pepper flakes
2 (28-ounce) cans whole tomatoes
1 1/2 cups water
1/4 cup loosely packed fresh basil leaves
Kosher salt
Freshly ground black pepper
Crème fraîche, for garnish (optional)
Instructions
1Heat the olive oil in a large saucepan over medium heat until shimmering. Add the onions and red pepper flakes and cook, stirring occasionally, until the onions are translucent and very tender, about 10 minutes.
2Stir in the tomatoes and their juices, plus the water, and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the flavors have melded, about 30 minutes. Add the basil, season with salt and pepper, remove from the heat, and let cool briefly, about 5 minutes.
3Set a fine-mesh strainer over a large, heatproof bowl. Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam from the hot soup to escape and prevents the blender lid from popping off). Pour the blended soup through the strainer, pressing on the solids with a rubber spatula or ladle; discard the solids. Taste the soup and season with additional salt and pepper as needed.
4Return the soup to the saucepan and reheat on medium low until hot. If you choose, serve topped with a tablespoon of crème fraîche.
One ancient recipe, which calls for chicken drumsticks and thighs, one can tomato soup, one can french onion soup, crushed garlic, 2 tablespoons brown sugar, 2 teaspoons vinegar (white wine, cider) and 4-5 dashes of tabasco sauce. Brown the chicken well in a large skillet, remove from pan and set aside. Add all of the remaining ingredients, mixing well, and bring to a boil. Place browned chicken back into skillet and let simmer 40-50 minutes. Serve over rice. Decent enough, fairly quick (an hour or so) to finish.Leave the can of instant tomato soup on the shelf and whip up Barbara Lynch’s fresh, snappy version. The chef-owner of six locales in Boston, including No. 9 Park and Menton, suggests serving her soup with a crispy, oozy grilled cheese sandwich.
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