Use-up Tomato Soup
Use-up Tomato Soup

Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a special dish, use-up tomato soup. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Stir in the quartered tomatoes, sugar, tomato purée and herbs, then the stock and bring to the boil, stirring occasionally. Add a little more sugar if you think needed. The best canned tomato soup recipe! A great way to use up those extra tomatoes from the garden.

Use-up Tomato Soup is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Use-up Tomato Soup is something that I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can cook use-up tomato soup using 15 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Use-up Tomato Soup:
  1. Make ready vegetable oil, preferably cold-pressed
  2. Get onion, chopped
  3. Take celery, chopped
  4. Get garlic, chopped (note that we really like garlic so you can cut down on this if you’re not an addict!)
  5. Make ready carrot, diced
  6. Get small new potatoes, washed but skins on and diced
  7. Get ripe tomatoes, quartered and cores removed
  8. Make ready sugar
  9. Take tomato purée
  10. Take dried oregano
  11. Prepare dried thyme
  12. Take vegetable stock (I used “Marigold” bouillon powder)
  13. Take Salt
  14. Get Ground black pepper
  15. Get Crème fraîche (optional)

Recipes Using Tomato Soup Who would guess Campbell's Condensed Tomato soup could be so versatile! It's not only delicious as a soup, but it also forms the base for these easy, great tasting recipes. Surprise your family and open up possibilities by adding a different recipe to your menu each week! Saute polenta in a little olive oil until warm, add the soup and chard, then shave Parmesan on top.

Instructions to make Use-up Tomato Soup:
  1. Bring the oil to a medium-high heat in a stock pot or large saucepan and fry the onions for 3 minutes, only stirring if necessary to avoid sticking.
  2. Add the garlic, celery and carrot and continue to fry gently, stirring occasionally. Add the potatoes and cook for a further minute, stirring thoroughly but gently.
  3. Stir in the quartered tomatoes, sugar, tomato purée and herbs, then the stock and bring to the boil, stirring occasionally. Reduce to a strong simmer, cover and cook for 20-25 minutes, until the vegetables are soft, stirring occasionally.
  4. Taste and season as wished. Add a little more sugar if you think needed.
  5. Whizz to desired consistency (or leave as is if preferred), sieving if there are any residual pieces of skin to remove. Serve piping hot with good bread or a crusty roll. Add a dollop of crème fraîche to each soup bowl if wished.

Surprise your family and open up possibilities by adding a different recipe to your menu each week! Saute polenta in a little olive oil until warm, add the soup and chard, then shave Parmesan on top. Sautee garlic and onion with an anchovy or two, add some diced tomatoes, capers, and pitted. Not only does canned tomato soup save some time when you make dinner, but it also adds an instant flavor boost. Here are some of our favorite dinners made with canned soup.

So that’s going to wrap this up with this exceptional food use-up tomato soup recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!