Skip to main content

Satisfying Tomato Soup- perfect Winter warm up food!

 

We are stuck in a snowy, cold weather pattern this month.   Lots of shoveling and snowblowing to be done, and nothing helps to warm you back up like soup.  I can't recall ever eating tomato soup before, even as a kid (I liked Chicken & Stars).    I ran across this one on the Taste of Home site, and it seemed like a great recipe to start with.

Only one minor change to this one- I used dried celery flakes because I have a ton on hand.  I made the soup and froze it in single servings.  I defrosted it and reheated it on the stove.   I liked the consistency and flavor, and you can't beat how fast it goes together. And you've got to have grilled cheese with tomato soup, right?   Thank you to Marian B for the recipe!

Satisfying Tomato Soup

Satisfying Tomato Soup

Ingredients

  • 2 teaspoons canola oil
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped celery (used dried, about 1T)
  • 2 cans diced tomatoes -- (14-1/2 ounces each) undrained
  • 1 1/2 cups water
  • 2 teaspoons brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon coarsely ground pepper

Instructions

  1. In a large saucepan, heat oil over medium-high heat. Add onion and celery; cook and stir 2-4 minutes or until tender. Add remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes to allow flavors to blend.
  2. Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan and heat through.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
 

Other soup recipes you may enjoy:

Comments

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Double Layer Pineapple Upside Down Cake

Back in the day I used to bake from home for extra money.  This was one of the most popular items.  Cake mix sizes have changed and if you're using the 15.75 ounce ones bake them in 8" pans. If you want to use the 9" rounds, you can also use this cake mix upsizer to make up the difference between the old and new cake mix sizes.  If the layers are too thin, you'll never be able to flip and stack them without a mess. Be sure to keep track of which pan has the pineapple rings and cherries in it and which doesn't so that you can easily turn them out onto the plate in the right order.    Double Layer Pineapple Upside Down Cake Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 10 ounce jar maraschino cherries, drained 1/2 stick butter 1/2 cup packed brown sugar 8 ounce can pineapple slices 8 ounce can crushed pineapple with juice 1 package yellow cake mix (15.75 ounces) Instructions Preheat oven to 350 degrees F. Melt butter and coat the