What is the best and simplest way to prepare " tomato soup"?

Answer 1

Get a can of campbells tomato soup and follow directions on the can!

Answer 2

There are a few reasons you should not buy soup in a can. See, most canned soup contains added sodium and high fructose corn syrup!! Why do you want to eat soup with added sugars. In some cases the soup also contains MSG and trans fat.

I don't understand why anyone would buy canned soup. It is so easy to make. If you're wanting tomato the easiest thing to do is buy tomato juice or even V8. Melt a bit of butter in a pan and then whisk in some flour. Add the juice--about a quart. For flavor you can add onion powder or even add your own minced onion to the flour and butter before adding the juice. Heat. When hot stir in about 2 cups of milk. This takes no time at all and you have a wonderful cream of tomato soup that is actually healthy. If you wanted to get a bit fancier you could puree tomatos instead of using the juice. You can add anything else that might interest you--chopped veggies, other seasonings, etc. You can use cream instead of milk (this makes it a bit heavy though).

I feel really sorry for people who think soup has to come from a can.

Answer 3

Campbell's tomato soup. Only use 1/2-2/3 of the water that it calls for. Eat with either grilled cheese or tunafish sandwich!

Answer 4

Pour a can of tomato soup in pot Using the same can, fill it with water (or milk for a creamier soup) To this soup, add... cooked rice, diced bacon pieces, onion and mixed herbs This is a very tasty tomato soup

Answer 5

Roasted Tomato Soup

This hearty dish is a hit with everyone! It can be a soup, a sauce, or even a zesty dip.

Makes 8 servings

Ingredients:

1 tablespoon extra virgin olive oil
3 pounds large ripe tomatoes, cut in half crosswise
6 medium bell peppers, cut in half crosswise, ribs and seeds removed
2 medium Vidalia onions, cut in half crosswise and peeled
2 celery stalks (no leaves), chopped
4 cloves of garlic, peeled and finely chopped
1/2 teaspoon salt-free seasoning (or to taste)
1 teaspoon cayenne pepper (or to taste)
1 quart homemade chicken broth or store bought low-sodium broth
2 tablespoons sun dried tomato paste
1 tablespoon tomato paste
4 teaspoons each chopped fresh basil, chives and oregano (if substituting dried herbs, use 1 teaspoon each)

Preparation:

In a bowl, toss together tomatoes, peppers, onions, celery, and garlic. Add pepper and salt-free seasoning to taste. Place on a baking sheet. Preheat oven to 400 degrees F. Roast until they start caramelizing and become soft, about 25 minutes. Cool, then discard the peels and seeds.

Place the mixture in a food processor or blender with some of the chicken broth and pulse the purée to desired thickness. In a soup pot, combine the purée with the remaining chicken broth, sun dried tomato paste, tomato paste and cayenne pepper. Add half of the fresh herbs (if using dried herbs, add them all at this stage) and cook, stirring often, until just simmering. Season to taste with salt and pepper.

Ladle the soup into bowls, sprinkling each serving with the rest of the fresh herbs. Garnish with fresh or thawed frozen corn niblets, some fresh basil, cornbread crumble, thinly sliced artichokes or whatever garnish you like.

Answer 6

Simplest:

Open a can of Campbells, add one can of water, heat till warm.

Best:

Blanch and concasée two pounds of tomatoes. Sweat 1/2 cup mire poix. Add tomatoes. Cook down and purée, remove from heat, stir in one cup creme frais, season to taste. Serve piping hot with a dollop of sour cream and a dash of nutmeg. I like to float a green heirloom tomato slice in the soup.

Answer 7

Soup:
1 (28-ounce) can diced tomatoes
2 cups Puttanesca Sauce
1 (11-ounce) can evaporated lowfat milk
1/4 cup chopped fresh basil leaves



In a large pot, combine diced tomatoes, Puttanesca Sauce and evaporated milk. Bring mixture to a simmer. Simmer 10 minutes. Working in batches, puree soup in a blender. Return to pot and stir in basil.


Puttanesca Sauce:
2 teaspoons olive or vegetable oil
1 medium onion, chopped
2 tablespoons minced garlic
2 (28-ounce) cans crushed tomatoes
1 cup pitted Greek (kalamata) olives, halved
3 tablespoons drained capers
2 teaspoons anchovy paste
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 cup red wine, optiona)
Heat oil in a large saucepan over medium heat. Add onion and garlic and saute 2 minutes. Add tomatoes, olives, capers, anchovy paste, salt, and red pepper flakes and stir to combine. Add the wine and bring mixture to a boil. Reduce heat and simmer 15 minutes.

Answer 8

Are you looking to make it from scratch? Amazingly, it is pretty easy to make and fresh taste soo wonderful. Its not as fast as Campbells, but much better!!

2 lb. ripe tomatoes, skinned and diced
2 tsp. olive oil
1 large sweet onion, chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
2 garlic cloves crushed
1 tsp. marjoram leaves
2 cups water
4-5 Tbsp heavy cream
2 Tbsp chopped fresh basil leaves
salt and pepper

Heat olive oil in large saucepan. Add onion, carrot and celery and cook over med. heat for 3-4 min. stirring occas. Add the tom., its juice, garlic and marjoram. Cook for 2 more min. Stir in water, reduce heat and simmer covered for about 45 min. until veg. are very soft, stirring occas.
Allow soup to cool slightly then transfer to a blender or food processor and puree till smooth.
Return the soup to the saucepan and place over medium low heat. Add the cream and stir in the basil. Season with salt and pepper and heat through. Do not allow it to boil. Serve immediately. Enjoy!! Add diced avocado if you like, in the bowl.

Answer 9

Cambell's Tomato soup, Velveta cheese and crushed Cheesit crackers, heat with butter and cream.

Answer 10

put one can of campbells condensed tomato soup into pot.....add one can of milk.....heat over medium-low until all condensed soup is dissolved and soup is hot....stirring frequently because soup WILL stick if not stirred.

make some grilled cheese sandwiches.

ENJOY!