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Quick tomato soup?

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sueatmo Nov 1, 2009 03:50 PM

Today as I was eating Panera's tomato soup for lunch, I was wondering if I could create an easy tomato soup using a can of tomatoes. Does anyone do this? Care to share a recipe? I'd like it to be easy because I would make if for a quick lunch Thanks!

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  1. Olivia RE: sueatmo Nov 1, 2009 03:56 PM

    I've never used a can of tomatoes, but I'm sure you could.

    I use tomato juice to make tomato soup, and it turns out great. I saute diced onions in more fat than necessary, add some flour (as per the more fat--makes a roux), whisk in the tomato juice, season, and bring to a simmer. My favorite finish is chopped fresh dill.

    1. c oliver RE: sueatmo Nov 1, 2009 04:07 PM

      Although I haven't used this yet for soup, Karl S serves it (Hazan's tomato sauce with butter and onion) as soup. It's fantastically good and nothing could be easier. I guarantee you'll eat it with a spoon out of the pot even if you DON'T serve it as soup.

      http://www.dailyunadventuresincooking...

      3 Replies
      1. re: c oliver
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        Normandie RE: c oliver Nov 5, 2009 06:15 AM

        My store had a special this week on a small amount of packaged big, beautiful, plump, juicy Romas from some organic co-op. Don't know much about them; first time I've seen them there, but they were much nicer than anything I saw around here during this waterlogged, mildewy summer. I snapped up every package they had and then went back two days later and snapped up the replacements. I may run up there this morning and see if by any chance they have more. I ended up with about 15 quarts, before cooking. I've been making small batches of tomato sauce this week and sticking them in the freezer. I usually either roast peeled tomatoes whole--now and then I do it stovetop--and then break up the meat using a wooden spoon.

        Just this morning I was thinking I'd like to find a suitable quick soup recipe for them (hubby loves tomato soup and I'd like to move beyond pasta), and one for some cauliflower I'm not using quickly enough. Long story shorter, thank you for the link to dailyadventures. The two recipes I was hoping for this a.m., right there! The tomato soup recipe is just right and that spiced Indian cauliflower soup looks GREAT.

        I don't know *a thing* about food blogs and the only one I go to quite often is Chocolate & Zucchini. I'm really happy to be introduced to this one, c. What enticing vegetable and soup recipes! (That's as far as I've looked around it, so far.) Just wanted to thank you and say I hope you're feeling better soon.

        1. re: Normandie
          c oliver RE: Normandie Nov 5, 2009 06:48 AM

          I think *I* better be thanking you. I hadn't really looked at the site other than as a sourcee for Hazan's tomato sauce. It DOES look good, doesn't it? I'm hopefully on the mend. Really a dreadful cold. Planning on MORE tomato soup today. I'm hooked. This was really a timely thread for me.

          1. re: c oliver
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            Normandie RE: c oliver Nov 5, 2009 08:12 PM

            Yes, it seems to me to have many recipes that at least *sound* appealing. This weekend is going to be one of those stay-at-home-cook-a-lot weekends, so I'm off in a few minutes to look through the dishes there again for inspiration.

            One thing about the tomato soup--you should be getting plenty of Vitamin C with it, which one hopes will give your recuperation a boost. One can really end up dragging for a long while from a bad cold, and I certainly hope it will work out better for you. :-)

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        fourunder RE: sueatmo Nov 1, 2009 04:20 PM

        If you like a smooth soup, I would recommend using tomato juice as a base. If you like something with a little more texture, here's a quick recipe I've used in the past using crushed tomatoes.

        * Cream of Tomato Soup
        Sweat any of the following finely chopped vegetables....onions, celery, carrot, green onions Add some vegetable stock and a can of crushed tomatoes and whole milk. You can thicken with a roux or pureed rice. Instead of using milk and a roux or rice to thicken, you can also finish with heavy cream.

        1. g
          ghostpeppergirl RE: sueatmo Nov 1, 2009 05:12 PM

          I just posted one today in the Simple Soup thread. At first glance it looks complicated but it is really just sauteed onions, garlic, couple cans of diced tomatoes, broth and some basil. I puree for a creamier soup and throw in spinach, pasta, red wine and some cheese but it can stand alone without the add ins.

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            cookie44 RE: sueatmo Nov 1, 2009 05:35 PM

            I make this one all the time - so quick and easy. I'm not a fan of Rachel Ray, so don't hold that against this recipe - if you want quick creamy tomato soup from your pantry, try it:

            http://www.foodnetwork.com/recipes/ra...

            8 Replies
            1. re: cookie44
              c oliver RE: cookie44 Nov 1, 2009 05:39 PM

              Hey, simple and good are great.

              1. re: cookie44
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                cookie44 RE: cookie44 Nov 1, 2009 05:48 PM

                I should add - I don't do any of the suggested "soup toppers" - just the soup itself.

                1. re: cookie44
                  c oliver RE: cookie44 Nov 4, 2009 09:04 AM

                  I've been sick with an awful cold the last three days and have been eating this every day. It's really tasty. I didn't have crushed tomatoes so used whole and broke them up. I didn't have cream but did have half and half. I don't usually have half and half on hand but would probably do it again and replace half the broth with milk. I also didn't do any of the toppers (too sick to want to make much effort). I've had it plain, also with a little toasted dark sesame oil and right now with some Cholula. Hits the spot. Thanks, cookie. I've saved this thread to my faves. They all sound good.

                  1. re: c oliver
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                    cookie44 RE: c oliver Nov 4, 2009 09:19 AM

                    So glad someone has found something I posted helpful. Not that you'd need to, but in my experience this freezes well too. I make up a batch and freeze in single-servings because everyone in the family likes it. Just reheat gently.

                    1. re: c oliver
                      cassoulady RE: c oliver Nov 4, 2009 10:11 AM

                      Feel better C oliver!

                      1. re: cassoulady
                        c oliver RE: cassoulady Nov 4, 2009 10:22 AM

                        Thanks, c-lady. I just added about a cup of frozen, white corn kernels that had been around a while. And also a smidge of poblano puree that I had frozen when I made Veggo's shrimp, corn, poblano chowder. Very tasty. A good base is hard to beat.

                        1. re: c oliver
                          cassoulady RE: c oliver Nov 4, 2009 10:46 AM

                          oh nice! alll you need is some good bread and you are golden.

                          1. re: cassoulady
                            c oliver RE: cassoulady Nov 4, 2009 08:01 PM

                            Had some good sourdough toast.

                  2. daily_unadventures RE: sueatmo Nov 2, 2009 11:39 AM

                    We don't have Panera in Canada, but I totally do make soup this way! I make what my Mum used to make and it is my I-think-I-am-getting-sick cure.

                    Sweat some diced onions and garlic in olive oil with some dried basil, thyme and oregano. If you have it add a diced carrot and a diced stalk of celery too. Then add one big can of whole tomatoes (and their juice) then the same amount of stock. Lots of salt and pepper. Use a potato masher to break down the tomatoes a bit. Simmer. Delicious!

                    1. Antilope RE: sueatmo Nov 5, 2009 08:24 PM

                      Here are links to Cook's Illustrated "Creamless Creamy Tomato Soup" from the September-October 2008 issue of Cooks Illustrated Magazine: (more than one link in case they disappear). It's a simple recipe that uses canned whole tomatoes.

                      http://www.vivatowels.com/soakupfun/c...

                      http://feedingthefamily.wordpress.com...

                      http://www.upyourflavor.com/recipe/cr...

                      1 Reply
                      1. re: Antilope
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                        sueatmo RE: Antilope Nov 13, 2009 09:28 AM

                        Oh thanks for this. I've got some homemade chicken stock and I will make this probaby tomorrow.

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                        yannie RE: sueatmo Nov 6, 2009 05:42 AM

                        I think this garlic tomato soup recipe was originally from a Moosewood cookbook. I make it constantly and people always seem impressed despite its simplicity.

                        Blend 2 large cans of whole peeled tomatoes until smooth (the best you can find--I swear by Muir Glen organic).

                        Sautee 6 or 7 large minced garlic cloves in a couple tbsp olive oil. Add a dash or two of paprika. Before garlic browns, add tomatoes. When heated through, add 1/4 to 1/2 cup red wine. Check salt & pepper. Serve with fresh chopped parsley, basil, parmesan, grilled cheese, whatever.

                        1 Reply
                        1. re: yannie
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                          sueatmo RE: yannie Nov 13, 2009 09:29 AM

                          This sounds really tasty. i'll have to try it. Thanks!

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