Recipes with Tomato Soup as an ingredient?
so...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?
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?
You have to go back a couple of decades to when convenience foods were all the rage. Casseroles, tomato soup cakes, porcupine meatballs in tomato soup sauce. It's been a long time since I've made it but I used to do lots of stir-ins - as basic as rice, or elaborate as vegetables, cheese and a can of tuna.
If all this is too depressing it is a great food bank item.
Somewhere I probably still have a recipe for a tomato soup based salad dressing - the salad is sliced carrots and green peppers ... but then you would have a large amount of a sliced carrot salad that you might not care for. If you like soup, just doctor it up with vegetables, pasta, etc and it will probably be pretty tasty.
The one thing I've actually bought a can of tomato soup for was a recipe for meatloaf from New York's Good Enough to Eat restaurant. I generally find canned tomato soup too sweet but it added great flavor and moisture to the meatloaf.
Unfortunately, all of my cookbooks are packed away while I renovate,, but I did find some meatloaf recipes that sounded good when I did a Google search.
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.
I use a can of condensed tomato soup, along with canned tomatoes, when I make chili con carne.
From Hawai' i's Best Local Dishes by Jean Watanabe Hee
1/2 # gr beef
1/2 # gr pork
3/4 C cooked rice (i use sushi rice for this)
1 egg lightly beaten
1/2 C milk
1/4 C chopped onion
1 tsp worcester sauce
salt and pepper to taste
12 large cabbage leaves blanched in boiling water until limp and pliable
1 10.75 oz can tomato soup
1 TBS brown sugar
1 TBS lemon juice
(I juice a whole lemon into mine and add a touch of Huli Huli Sauce)
Combine all the ingredients for the filling. Put approx 1/4 C of filling on a cabbage leaf and roll. Place all of the stuffed leaves seam side down in a dish large enought to hold them in one layer. Stir together the sauce and pour over all. Bake uncovered at 350 for 1 hour and 15 minutes. Baste every now and then.
I usually cover the rolls with the leftover cabbage leaves so that I do not have to baste and then remove them towards the end.
This is reall comfort food. I love them cold right out of the fridge!
I had a cream of red pepper soup with sherry vinegar that I looooved once, and have created a down-market version with canned tomato soup.
Just make the soup with milk instead of water (or half a can of milk, half a can of water if that sounds too rich to you), and then stir in a generous tablespoon of sherry vinegar. Garnish with sour cream/creme fraiche and dried or minced sage.
The vinegar does wonders to cut the richness and sweetness of the canned soup.
If you REALLY don't like cream of tomato soup, this recipe might not doctor it enough, but people interested in dolling up their regular soup might be pleased with it.
Here is what my mother made with Tomato Soup. Serve with bread to stretch the recipe. My sister's kids still eat this all the time.
½ lb. ground chuck
green bell pepper
fistful red onion
1 tsp oregano
2 cans Campbell’s tomato soup
1 Tablespoon white vinegar
ketchup to taste
¼ cup of water
2 cups elbow macaroni
Cook the macaroni in a large pot of boiling salted water (rinse and drain if you are cooking it before the sauce is done). Cook the beef, onion, garlic, and green pepper all together. Add soup, 1 tablespoon vinegar, ketchup and water. Simmer for half an hour partially covered and then stir in the cooked macaroni.
Use it as the tomato base for Chicken Makhani.
You need to doctor it up a bit with spices, but it works ok.
If you don't like tomato soup, especially the canned version, then you gotta figure that flavor is going to taint anything you make with it, so you're going to risk ruining the good ingredients that you add to it. Sounds like the cabbage leaves, chile and meatloaf or meatballs may be tolerable. Here's another for your collection, I ran across just now (and won't be trying.) Would be funny if you developed a taste for one of these dishes and then had to stock tomato soup all the time.
There's a chocolate cake recipe which calls for tomato soup. I have a version in a very old cookbook at home, but there are others which you can find online. The tomato isn't noticeable but it makes a very moist, rich cake.