Tomato Chocolate Soup Food

THE BEST TOMATO SOUP

Steps:

• Heat the oil in a large heavy-bottomed saucepan over medium heat. Add the celery, onions, garlic and 1/2 teaspoon salt. Cook, stirring often, until the vegetables are softened but not browned, about 10 minutes. Stir in the crushed tomatoes. Add the broth and thyme leaves. Cover and bring to a simmer. Cook, stirring occasionally, for 1 hour.
• Let the hot soup cool for about 5 minutes or so, then transfer half of it to a blender filling no more than halfway. Add 2 tablespoons of the butter. Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Pour into a clean pot or container. Repeat with the remaining soup and butter. Season with salt and pepper.
• Ladle the soup into bowls and drizzle with more oil before serving.

SPICY TOMATO CHOCOLATE SOUP

Steps:

• Heat oil and butter in a stock pot over medium high heat until butter melts.
• Add onion and sauté until translucent, approx. 5 mins. Add garlic, carrots, celery and sun dried tomatoes.
• Season with salt, pepper, harissa, paprika, cumin and coriander. Saute for a couple of minute to toast spices and soften vegetables.
• Add wine and continue cooking on high until all of the liquid has evaporated. Add tomatoes and chicken broth. Bring to a boil. Cover and reduce heat to a simmer. Cook for 45 mins or until the vegetables are tender.
• Pass soup through a food mill or blender to puree and remove any large particles. Return soup to pot and place over low heat.
• Add parsley and cilantro. Add chocolate and enough honey to balance acidity. Adjust seasoning to taste.
• Serve hot, garnished with queso fresco, fresh goat cheese or crème fraiche.

HOMEMADE TOMATO SOUP

Steps:

• Preheat oven to 450 degrees F.
• Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
• Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.

TOMATO SOUP CHOCOLATE CAKE

Steps:

• Preheat oven to 350 deg. Grease and flour A 9"x13" pan or a Bundt pan.
• Cream together butter and sugar. Add eggs, and beat until fluffy.
• Whisk together dry ingredients.
• Mix tomato soup and water.
• Add dry ingredients and soup mixture alternately to creamed mixture. Fold in nuts.
• Pour into pan and bake 30 minute in 9x13" pan, or 40 minute in Bundt pan.
• Mix the glaze ingredients until smooth, and spread on cake when just slightly warm.

IS IT CAKE YET ? EASY CHOCOLATE-TOMATO SOUP CAKE

Steps:

• Put dry cake mix in a large bowl and add the undiluted tomato soup and only the ingredients listed above. Mix and bake according to cake mix directions.
• While that is baking, make the frosting by beating the cream cheese, butter and vanilla in a bowl on medium speed.
• Add 1/4 to 1/2 cup of sugar at a time, beating until smooth.
• Frost the cooled cake and enjoy!

TOMATO SOUP

Steps:

• In a large pot, melt the butter over medium-low heat. Add onions and cook gently, stirring occasionally, until soft and translucent, about 20 minutes.
• Add flour and stir until mixture is slightly thickened and pale gold, about 3 minutes; do not allow to brown.
• Stir in the tomatoes and their juices, chicken broth, sugar, salt, celery salt and pepper. Raise heat to medium until the liquid bubbles, then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pot frequently.
• Stir in half-and-half and honey. Remove from heat and purée using a hand blender, or allow to cool until no longer steaming and purée in batches in a stand blender. Return to medium heat just until heated through. Serve hot.

BLACK MAGIC CHOCOLATE CAKE

Steps:

• Mix the dry ingredients together. Add to the dry mix the eggs, tomato soup, buttermilk, oil and vanilla. Beat till all is moist and well blended. About 5 minutes total.
• Pour into a greased 9x13 pan and bake 350 degrees for 35 to 40 minutes or till toothpick comes out clean.
• Frost with your favorite frosting.