Tomato soup is a soup made from tomatoes. It is often served cold or used as an ingredient in more complex dishes. It can be made from chunks of tomato or with only a puree.
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Creamy style with vegetable broth, herbs, Worcestershire, and hot pepper sauce.
Vegan recipe using potato, vegetable stock, onion, and purée. Makes three to four servings.
Eight serving recipe from the book, Classic Indian Vegetarian and Grain Cooking by Julie Sahni.
Serving six this recipe uses ginger, garlic, onion, basil, oregano, and rosemary.
Chicken broth with celery, basil, onion, paste, and yogurt.
Using orange zest, heavy cream, onion, and basil.
From Better Homes and Gardens Magazine serving four.
Uses pasta, onion, celery, zucchini, garlic, and corn.
Recipe using cinnamon, cloves, flour, milk, butter, and sugar.
Four serving dish made with broth, coconut milk, bell peppers, potatoes, honey, and yogurt. May be served chilled.
Made with milk, rice, whole wheat flour, carrot, milk, and butter. Six servings.
Made with paste, basil, thyme, bouillon granules, sugar, and hot pepper sauce.
Combines brown sugar, chives, basil, milk, butter, and onion.
Contains spaghetti noodles, rum, milk, mushrooms, soy, and chicken stock.
Made with bacon, paste, butter, chicken stock, onion, lemon rind, and sugar.
Eight serving recipe using meat, celery, onion, rice, and bouillon cubes.
Using dry white wine, olive oil, and chopped fresh herbs.
From the Vegetarian Journal using celery, juice, green pepper, and pasta. Six servings.
Made with cider vinegar, soy, milk, whole wheat flour, celery, brown sugar, and sunflower seeds.
Six serving dish made with ham hocks, celery, carrots, cabbage, and canned ingredients.
Recipe adapted from the book, You Say Tomato by Joanne Weir.
Uses green chilies, sweet red peppers, cayenne, cumin, stock, garlic, and celery to make five servings.
From Marguerite Patten's Marvellous Meals, Yours Magazine, UK.
Made with sugar, milk, parmesan, sugar, basil, butter, and basil.
Using dry red wine, light cream, cheddar cheese, celery, butter, and onion.
From the collection of Jim Vorheis, Colorado Cache Cookbook.
From Kromborg Kitchen Kapers. Uses few ingredients.
Soy based recipe using ginger, fruit, or vegetables. By Eden Foods, Inc.
Calls for beef stock, flour, sugar, mushrooms, cream cheese, and herbs. Twelve servings.
Serving six this recipe uses flour, heavy cream, vegetables, and herbs.
From Ken Hom Prodigy Guest Chefs Cookbook.
Six serving recipe from Calgary Herald by Tom Bullick.
Combines vegetables with beef broth, flour, and herbs. Twelve servings.
Recipe from Bon Appétit that serves four.
Made with juice, elbow macaroni, vegetables, broth, and meat.
From Greek Vegetarian Cookery by Jack Santa Maria.
Calls for sherry or apple juice, red bell pepper, vegetable broth, and canned items.
Vegetarian recipe using few ingredients. One serving.
Recipe from The New McDougall Cookbook. Serves four.
Eight serving recipe by Country Living Magazine.
Recipe by Jessica Litman using a variety of vegetables, herbs, and parmesan cheese.
From Gourmet Vegetarian Feasts by Martha Rose Shulman.
Creamy style with vegetable broth, herbs, Worcestershire, and hot pepper sauce.
Serving six this recipe uses flour, heavy cream, vegetables, and herbs.
Calls for beef stock, flour, sugar, mushrooms, cream cheese, and herbs. Twelve servings.
Vegetarian recipe using few ingredients. One serving.
Six serving recipe from Calgary Herald by Tom Bullick.
From Marguerite Patten's Marvellous Meals, Yours Magazine, UK.
Vegan recipe using potato, vegetable stock, onion, and purée. Makes three to four servings.
Made with sugar, milk, parmesan, sugar, basil, butter, and basil.
From Greek Vegetarian Cookery by Jack Santa Maria.
Contains spaghetti noodles, rum, milk, mushrooms, soy, and chicken stock.
Uses pasta, onion, celery, zucchini, garlic, and corn.
From Ken Hom Prodigy Guest Chefs Cookbook.
Chicken broth with celery, basil, onion, paste, and yogurt.
Combines brown sugar, chives, basil, milk, butter, and onion.
Made with bacon, paste, butter, chicken stock, onion, lemon rind, and sugar.
Six serving dish made with ham hocks, celery, carrots, cabbage, and canned ingredients.
Calls for sherry or apple juice, red bell pepper, vegetable broth, and canned items.
Eight serving recipe by Country Living Magazine.
Soy based recipe using ginger, fruit, or vegetables. By Eden Foods, Inc.
Made with juice, elbow macaroni, vegetables, broth, and meat.
Eight serving recipe from the book, Classic Indian Vegetarian and Grain Cooking by Julie Sahni.
From the Vegetarian Journal using celery, juice, green pepper, and pasta. Six servings.
Uses green chilies, sweet red peppers, cayenne, cumin, stock, garlic, and celery to make five servings.
Recipe by Jessica Litman using a variety of vegetables, herbs, and parmesan cheese.
Recipe adapted from the book, You Say Tomato by Joanne Weir.
Using orange zest, heavy cream, onion, and basil.
Using dry white wine, olive oil, and chopped fresh herbs.
Made with milk, rice, whole wheat flour, carrot, milk, and butter. Six servings.
Using dry red wine, light cream, cheddar cheese, celery, butter, and onion.
Made with paste, basil, thyme, bouillon granules, sugar, and hot pepper sauce.
Combines vegetables with beef broth, flour, and herbs. Twelve servings.
Recipe using cinnamon, cloves, flour, milk, butter, and sugar.
Recipe from The New McDougall Cookbook. Serves four.
From Better Homes and Gardens Magazine serving four.
Serving six this recipe uses ginger, garlic, onion, basil, oregano, and rosemary.
Eight serving recipe using meat, celery, onion, rice, and bouillon cubes.
Four serving dish made with broth, coconut milk, bell peppers, potatoes, honey, and yogurt. May be served chilled.
Recipe from Bon Appétit that serves four.
Made with cider vinegar, soy, milk, whole wheat flour, celery, brown sugar, and sunflower seeds.
From the collection of Jim Vorheis, Colorado Cache Cookbook.
From Kromborg Kitchen Kapers. Uses few ingredients.
From Gourmet Vegetarian Feasts by Martha Rose Shulman.
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August 31, 2024 at 23:52:14 UTC
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- Recently edited by cherel
- Recently edited by cherel