TOMATO SOUP WITH CHEDDAR DILL POPCORN AND REUBEN SALAD
You've never had soup and salad like this. The soup is a creamy tomato garnished with a cheddar dill popcorn and the salad is iceberg lettuce topped with all the fixings of a reuben sandwich. It's a game changing combo!
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 30
Steps:
- Gather your ingredients.
- For the tomato soup: Peel onion and chop, crush the garlic and chop.
- In a soup pot over medium to medium-high heat, melt butter into EVOO, 2 turns of the pan. Add the onions and garlic to the pot, season with salt, pepper, pimenton, oregano or marjoram and red chili flakes. Partially cover and soften 5 minutes.
- Meanwhile, for the Reuben salad: In a mixing bowl, combine sour cream, ketchup, relish, Worcestershire, salt and pepper.
- Core and quarter the lettuce and thinly slice each quarter wedge.
- Stack and slice the deli meats and cheese into 1-inch wide strips.
- To the soup pot, add sugar or honey and stock and bring to boil for 5 minutes. Add stewed tomatoes and fire-roasted tomatoes, simmer 10 minutes more.
- Combine cheese powder with dill and celery seed.
- Pop the popcorn in paper bag, rolled up at the top, about 1/4 cup at a time, on high in microwave, about 2 1/2 minutes. (Or cook corn in 2 tablespoons oil in covered pot over medium-high heat.) Transfer popped corn to a large bowl and top with melted butter and a little salt. Toss with cheese and dill topping.
- Arrange the sliced lettuce on a large plate. Top with meats and cheese and dressing, then garnish with a few slices of deli pickles. Puree the soup with immersion blender. Stir cream if using into soup and serve. Place soup bowls alongside the soup.
CLARA'S TOMATO SOUP SALAD
Another recipe from my grandmother who loved to use tomato soup in her cooking. This is a very refreshing salad and something different for a change.
Provided by Marsha Gardner
Categories Gelatin Salads
Number Of Ingredients 5
Steps:
- 1. Sprinkle gelatin over soup and let stand about 5 minutes.
- 2. Add the other ingredients and pour into a jello mold. Chill until set. Unmold and serve.
TOMATO SOUP SALAD
Found this in "Tested Recipes approved by the Women of the Moose, Laramie, Wy., Chapter 423 which was printed in 1947 - Old Time Recipes. It sounds strange but we liked it. I would like to see more of the really old recipes come back....The old time reclpes from the old time cooks!! Cook time is chill time.
Provided by OceanLuvinGranny
Categories Fruit
Time 6h5m
Yield 1 salad, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat tomato soup.
- Add jello.
- When it begins to thicken add mayonnaise and cottage cheese and mix well.
- Add celery and olives.
- Put in loaf pan or molds to set in refrigerator (about 6-8 hours).
- Garnish with a dollop of mayonnaise and a slice of olive.
Nutrition Facts : Calories 269.2, Fat 11.4, SaturatedFat 2.4, Cholesterol 11.6, Sodium 839.4, Carbohydrate 37.4, Fiber 1, Sugar 26.5, Protein 6.5
TOMATO SOUP
To make the tastiest tomato soup you'll ever experience wait until the tomatoes are at their most ripe and juicy, around September
Provided by Jeni Wright
Categories Dinner, Lunch, Soup
Time 1h45m
Yield serves 4 for lunch or 6 as a starter
Number Of Ingredients 9
Steps:
- Firstly, prepare your vegetables. You need 1-1.25kg/2lb 4oz-2lb 12oz ripe tomatoes. If the tomatoes are on their vines, pull them off. The green stalky bits should come off at the same time, but if they don't, just pull or twist them off afterwards. Throw the vines and green bits away and wash the tomatoes. Now cut each tomato into quarters and slice off any hard cores (they don't soften during cooking and you'd get hard bits in the soup at the end). Peel 1 medium onion and 1 small carrot and chop them into small pieces. Chop 1 celery stick roughly the same size.
- Spoon 2 tbsp olive oil into a large heavy-based pan and heat it over a low heat. Hold your hand over the pan until you can feel the heat rising from the oil, then tip in the onion, carrot and celery and mix them together with a wooden spoon. Still with the heat low, cook the vegetables until they're soft and faintly coloured. This should take about 10 minutes and you should stir them two or three times so they cook evenly and don't stick to the bottom of the pan.
- Holding the tube over the pan, squirt in about 2 tsp of tomato purée, then stir it around so it turns the vegetables red. Shoot the tomatoes in off the chopping board, sprinkle in a good pinch of sugar and grind in a little black pepper. Tear 2 bay leaves into a few pieces and throw them into the pan. Stir to mix everything together, put the lid on the pan and let the tomatoes stew over a low heat for 10 minutes until they shrink down in the pan and their juices flow nicely. From time to time, give the pan a good shake - this will keep everything well mixed.
- Slowly pour in the 1.2 litres/ 2 pints of hot stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes), stirring at the same time to mix it with the vegetables. Turn up the heat as high as it will go and wait until everything is bubbling, then turn the heat down to low again and put the lid back on the pan. Cook gently for 25 minutes, stirring a couple of times. At the end of cooking the tomatoes will have broken down and be very slushy looking.
- Remove the pan from the heat, take the lid off and stand back for a few seconds or so while the steam escapes, then fish out the pieces of bay leaf and throw them away. Ladle the soup into your blender until it's about three-quarters full, fit the lid on tightly and turn the machine on full. Blitz until the soup's smooth (stop the machine and lift the lid to check after about 30 seconds), then pour the puréed soup into a large bowl. Repeat with the soup that's left in the pan. (The soup may now be frozen for up to 3 months. Defrost before reheating.)
- Pour the puréed soup back into the pan and reheat it over a medium heat for a few minutes, stirring occasionally until you can see bubbles breaking gently on the surface. Taste a spoonful and add a pinch or two of salt if you think the soup needs it, plus more pepper and sugar if you like. If the colour's not a deep enough red for you, plop in another teaspoon of tomato purée and stir until it dissolves. Ladle into bowls and serve. Or sieve and serve chilled with some cream swirled in. For other serving suggestions, see opposite.
Nutrition Facts : Calories 123 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 1.08 milligram of sodium
REAL TOMATO SOUP
Creamy tomato soup is the stuff of childhood, and it's easy to make yourself. Emma Lewis shows you how
Provided by Emma Lewis
Categories Dinner, Lunch, Main course, Soup, Starter
Time 30m
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large pan, then tip in the onion and garlic. Cook over a moderate heat until the onion has softened, about 5 mins. Stir in the tomato purée, then pour in the chopped tomatoes and basil leaves, and bring up to the boil. Turn the heat down and leave to simmer for about 15 mins until thick and full of flavour. If you like a smooth soup, whizz the mixture at this point to form a smooth sauce. Can now be cooled and frozen for up to 1 month.
- To finish the soup, tip the tomato mixture into a pan. Spoon the baking soda into a small bowl and pour over 1 tbsp or so of the milk. Mix together until there are no lumps, then tip into the tomato mix and pour over the milk. Bring up to a boil (the mixture will froth, but don't worry - it will go away). Gently simmer for about 5 mins until ready to serve.
Nutrition Facts : Calories 151 calories, Fat 2 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Fiber 11 grams fiber, Protein 7 grams protein, Sodium 0.51 milligram of sodium
TOMATO SOUP SALAD DRESSING
This recipe comes from a friend of mine who is a great cook! The beauty to it is that it is so easy to prepare! There are other tomato soup salad dressing recipes here, but none exactly like this one...hope you enjoy it. Note: Prep time doesn't include chilling time.
Provided by Debaylady
Categories Salad Dressings
Time 5m
Yield 4 cups
Number Of Ingredients 10
Steps:
- In your blender, simply mix undiluted soup, salad oil, vinegar, sugar, Worcestershire sauce, onion, paprika, mustard, salt and pepper.
- Mix well.
- Cover and chill in refrigerator.
- Stir well before using.
- Makes 4 cups.
Nutrition Facts : Calories 684.4, Fat 54.6, SaturatedFat 7.6, Sodium 934.7, Carbohydrate 49.5, Fiber 1.3, Sugar 44.2, Protein 1.4
TOMATO SOUP SALAD
This is my mother's recipe and I've loved it since I was a child. My kids love it as well, and just about everyone that's tried it.
Provided by Frank Patten
Categories Gelatin Salads
Time 30m
Number Of Ingredients 7
Steps:
- 1. Heat tomato soup in a pan on the stove, stir in package of lemon jello. (do not dilute the tomato soup) add the rest of the ingredients, mix thoroughly. Pour into a casserole dish and refrigerate.
TOMATO SOUP SALAD DRESSING
This is a nice refreshing dressing for simple lettuce salads. The onion adds a lot of flavor.
Provided by Taste of Home
Categories Lunch
Time 5m
Yield about 3 cups.
Number Of Ingredients 7
Steps:
- In a blender, combine the first six ingredients. Cover and process until smooth. Refrigerate for at least 4 hours. Serve with salad.
Nutrition Facts :
More about "tomato soup salad food"
7 SOUPS AND THE SALADS THAT LOVE THEM | KITCHN
From thekitchn.com
Estimated Reading Time 2 mins
- Roasted Tomato Soup + Alice Waters’ Baked Goat Cheese with Spring Lettuce Salad. A classic soup requires a classic salad. This warm goat cheese number from Alice Waters is a bit more composed than some other salads, but that feels right when it’s next to something as simple as tomato soup.
- White Rotisserie Chicken Chili + Light and Easy Broccoli Salad. A crunchy slaw like this broccoli version is a great complement to chili. The creamy dressing and sweet currants that stud it play against the smoky heat of the soup.
- Mushroom and Barley Soup + Spinach Salad with Warm Brown Butter Dressing. Hearty mushroom and barley soup is practically a meal in itself, but something green alongside it doesn’t hurt.
- Rotisserie Chicken Coconut Curry Soup + Green Papaya Salad. A Thai-inspired soup deserves to be paired with something it plays well with, like a crisp papaya salad.
- Zuppa Toscana + Radicchio Salad with Green Olives & Parmesan. You’ve already got the greens represented in the soup, so make your salad purple. Mildly bitter radicchio balances out the richness of this sausage- and cream-spiked soup, while the olives and cheese give it a salty kick.
- Spicy Tomato and Shrimp Soup + Green Salad with Orange, Avocado, and Red Onion. This light, brothy soup has a gentle kick from a healthy pinch of red pepper flakes.
- Weeknight Rotisserie Chicken and Gnocchi Soup + Arugula and Fennel Salad with Lemon Vinaigrette. When pillowy gnocchi is floating in your soup, pair it with a light, peppery salad.
RECIPES USING TOMATO SOUP - CAMPBELL SOUP COMPANY
From campbells.com
WHAT SALAD GOES WITH TOMATO SOUP? 10 BEST SALADS
From happymuncher.com
HEALTHY TOMATO SOUP RECIPE {5 MINUTES!}
From ifoodreal.com
CLASSIC TOMATO SOUP RECIPE (LIGHTENED UP!) - COOKIE …
From cookieandkate.com
THE PIONEER WOMAN'S BEST SOUP AND SALAD RECIPES
From foodnetwork.com
WHAT TO EAT WITH TOMATO SOUP [13 BEST SIDE DISH IDEAS]
From theeatdown.com
CREAMY TOMATO SOUP RECIPE - FOOD & WINE
From foodandwine.com
EASY CREAMY TOMATO SOUP (30 MINUTES) | THE FOOD CHARLATAN
From thefoodcharlatan.com
35 CLASSIC TOMATO SOUP RECIPES - TASTE OF HOME
From tasteofhome.com
OUR BEST EVER FRESH TOMATO RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
WHAT TO COOK THIS WEEK, MAY 1, 2023 — TODAY
From today.com
SOUP AND SALAD RECIPES - EASY SOUP RECIPES AND SALAD RECIPES
From delish.com
15+ BEST PASTA SALAD RECIPES
From eatingwell.com
TOMATO SALAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CLASSIC TOMATO SOUP - ONCE UPON A CHEF
From onceuponachef.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love