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.
Condensed Campbell's tomato soup was the key ingredient in my mother's basic meatloaf recipe -- it's pretty bland but we liked it growing up and I still make it.
The basic recipe is to combine 1 lb ground chuck, 1 can (undiluted) of condensed tomato soup, 1 egg, and enough seasoned Italian bread crumbs to bind it all. I've jazzed it up a bit by also adding a few tablespoons of salsa. Cook in a loaf pan at 350 degrees for about 1 hour, until it is fully "set" and browned on top.
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.