Cream of Tomato soup plus ??????

18 years ago

What are you favorite add ins?

I just made some soup for lunch. I start with Pacific Foods Organic Cream of Tomato soup..(which is wonderful as is).but wanted to add some "bulk" to it..

So I put in some of my leftover chicken, half a green pepper rough chopped and a couple handfuls of frozen corn kernals....heated through...Topped with cheese...

Yummmyyy.. veggies are crisp tender...mmmm mmm

What do you like to add to your tomato soup?

Oh yeah and can someone popping in ...put in Katie C's "canned" soup recipe? I thought I had it but can't find it..(It's Katie's right?)

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Comments (9)

readinglady
18 years ago
It's on this thread.

Carol

Here is a link that might be useful: Home-Canned Tomato Soup
lindac
18 years ago
If you are using a home made type of tomato soup, with celery,onions and bits of tomato, I like to add shrimp and some strips of roasted red pepper.
Linda C
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Then there is KatieC's roasted garlic and tomato soup, it's yummy. I add cream when I open a jar and have cream of tomato soup, plus I use it as a pasta sauce in a pinch! Please remember, though, if you're going to can it, don't add the cream when it gets canned, it gets added later when the jar is opened and used. Roasted Tomato Garlic Soup Recipe By :Katie 12 tomatoes -- *see Note 2 carrots -- cut in 1" pieces 1 large onion -- quartered 2 whole heads garlic -- peeled (or more, to taste) olive oil 2 cups chicken broth -- (or 3) 1/2 cup chopped fresh basil -- (or 1 Tbsp. dried) cream -- to taste Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. Add cream to taste. To can: Process in a pressure canner, pints for 60 min. and quarts for 70 min.For dial gauge canners use 11 pounds pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000 ft. and 14 lbs. above 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft., and 15 lbs. over 1000 ft. *Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup. Annie
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triciae
18 years ago
I really like to add a small pile of shaved fresh, crisp Granny Smith apple topped with crumbled bacon in the center of the bowl just before I scarf it down.

/tricia
Terri_PacNW
Original Author
18 years ago
tricia, that's interesting..I'd never thought of that..but that does sound intriguing..

Thanks Carol..I'll go grab it for sure now!

Linda, it's a non condensend soup..already to go..just heat and eat..
dgkritch
18 years ago
Big ol' grilled cheese sandwiched dunked in it!! LOL

That's what we had for dinner last night:

Katie's Roasted Garlic Tomato Soup
Grilled Colby Jack on Dill Rye Bread
And Sharon's Dill pickle

Sheesh...........if one of you all would take up cheese making and I could find a great Dill Rye Bread recipe it would be a full blown CF meal!!!

Deanna
jessyf
18 years ago
Here is a big list of toppings.

Here is a link that might be useful: tomato soup party
KatieC
18 years ago
Thanks Carol. I've updated it a bit because the first time I posted that soup recipe I neglected to note that if you're canning it you shouldn't add the cream. Here's a new and more food safety-conscious version. We had this the other night with grilled cheese sandwiches (mozzarella on sourdough with a few leftover caramelized onions). I tossed some cheese tortellini and fresh spinach in the soup....mmmm.

* Exported from MasterCook *

Roasted Tomato Garlic Soup

Recipe By :Katie
Serving Size : 0 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 tomatoes -- *see Note
2 carrots -- cut in 2" pieces
1 large onion -- quartered
2 whole heads garlic -- peeled (or more, to taste)
olive oil
2 cups chicken broth -- (or 3)
1/2 cup chopped fresh basil -- (or 1 Tbsp. dried)
cream -- to taste

Core tomatoes and cut in half. Place, cut side up, on foil covered or non-stick cookie sheet. Add carrots, onion and garlic. Brush lightly with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened.

Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. Mixture can be pressure canned at this point. When serving add cream to taste.

*Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup.

- - - - - - - - - - - - - - - - - - -

NOTES : To can: DO NOT INCLUDE CREAM WHEN CANNING. Ladle into clean hot jars and leave a one-inch headspace. Process pints 60 minutes and quarts 70 minutes. For dial gauge canners use 11 lbs. pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001- 6000 ft., and 14 lbs. over 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft. and 15 lbs. over 1000 ft.
readinglady
18 years ago
Thanks, Katie. The notation about not canning dairy is in the latter part of the thread, but you're right that not everyone would read beyond the recipe itself.

Carol
Terri_PacNW
Original Author
18 years ago
I don't have a pressure canner..and I get the no diary part..so I guess I'll just have to freeze...

Thanks Ladies!

Cream of Tomato soup plus ??????

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Cream of Tomato soup plus ??????

Comments (9)

readinglady

lindac

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