Showing posts with label Tomato Soup. Show all posts
Showing posts with label Tomato Soup. Show all posts

Saturday, January 21, 2017

Tomato Soup #Recipe @PegCochran

I've always known that tomato soup and grilled cheese go together, but I've never been a fan of canned tomato soup.  So I decided to see if I would like it better if I made my own.

I found a great recipe in Quick Six Fix by Stuart O'Keefe, and I changed virtually nothing except to add about 1/4 cup of cream at the end.  It gave the soup a wonderful silky mouth feel.

This calls for 1 teaspoon of dried red pepper.  My red pepper flakes are ANCIENT and have probably lost a lot of potency.  This was nice and spicy but even hubby could eat it (everything "has a little heat to it" to him.)  I would recommend starting with less and doing a taste test to see if you want more.  And if you're serving little ones, you will definitely want to cut back.


1/4 cup olive oil
2 medium onions, diced
4 cloves garlic, chopped
1 teaspoon red pepper flakes
2 teaspoons salt
2 teaspoons freshly ground pepper (I only used a couple twists of the pepper mill)
2 28-ounce cans diced tomatoes (preferably San Marzana)
2 cups vegetable stock
1 tablespoon sugar
2 tablespoons butter
Basil leaves

Heat oil over medium heat.  Add onion, garlic, red pepper flakes, salt and pepper and cook, stirring, for about 5 to 7 minutes until onions wilt.

Add tomatoes, stock and sugar and simmer on low for 10 minutes.

Puree soup and butter in a blender, food processor or with an immersion blender.

If desired, add a swirl of heavy cream.  Serve with torn basil leaves stirred in.

PS It was delicious!

Thursday, March 22, 2012

Easy Tomato Soup with Dill

Tomato/dill soup with cheddar/onion/apple panini  
Understatement of the day:  change is hard.

Right now, I'm trying to make a major change in my life.  My motivation is part desire, part necessity.  It's taking everything I have: attention, emotional energy, and time.  Actually, it's taking MORE time than I technically have.  But while there are costs associated with this effort, I'm hoping for a big pay-off ... that I come out the other side a better, happier, more productive person.

That's worth some effort and risk, right?

Still, it's hard.  I'm drawing support from many friends, but I'm particularly drawing inspiration from a wonderful member of the mystery-loving community.  Lori Cimino, friend to many of us here in the Kitchen, has recently made a big, brave change in her life.  She's been sharing her updates with us all on Facebook, and her dedication is incredible.

One of the sacrifices Lori has made in the name of improving her life is limiting herself to a largely liquid diet for a while.

I've been similarly limited on several occasions (thank you, Mr. Dentist!), and the two foods that have sustained me through those days are mashed potatoes and tomato soup.

Ah, tomato soup.  I grew up eating the condensed stuff out of the can, mixed with skim milk, with crushed up saltines mixed in.  Yum, right?

Actually, yes.  I still love that stuff.  But sometimes I want a more grown up, refined tomato soup.  This one is incredibly tasty, incredibly easy, and can be eaten either hot or cold.  Added bonus?  No chewing required!

Use GOOD tomatoes
Easy Tomato Soup with Dill

2 Tbs. olive oil
1 bunch of leeks (white and light green parts), sliced
2 - 28 oz. cans high quality diced tomatoes
2 c. vegetable broth
2 Tbs. dried dill
1/2 tsp. cayenne pepper
2 tsp. sugar

1/2 c. light sour cream
freshly ground black pepper

Heat oil in a large saucepan over medium heat.  Add leeks and saute until soft (about 10 minutes).  Add tomatoes, broth, dill, cayenne, and sugar.  Bring to a boil, then reduce heat and simmer (uncovered) for 30 minutes.

Sugar, cayenne and dill make for a sassy soup!
Working in batches, puree soup in a food processor or blender, returning batches to pot as you finish.  Stir in sour cream.  Do NOT bring the soup back to a boil.

Serve topped with freshly ground black pepper.

[I confess, when I made this last, I had it with a sandwich:  a sourdough bread, sharp cheddar, caramelized onions, thin apple slices, all toasted in the toaster oven ...]

What about you ... are you in the midst of a big change?  What's helping you get through it?


Wendy is the author of the Mysteries a la Mode. Visit her on the web or on Facebook. She also writes the Pet Boutique Mysteries under the name Annie Knox; you can follow Annie on Facebook, too!

Tuesday, May 10, 2011

HUSBAND vs WIFE: Cleo Coyle asks, "Is it a Sauce or a Soup?"

So I was cleaning out the refrigerator—an interesting exercise in culinary archeology—and I mentioned to my husband, Marc, that I’d found six whole tomatoes in the crisper, and they were in no shape for a salad or garnish. "I hate to throw them out, so if you want to do something with them, be my guest..."

Cleo ponders a solution to her
overripe tomatoes.
(BTW, these weren't them.)
An hour later, sitting at my laptop, my concentration was broken by an enticing scent. I followed the aromatic breadcrumbs to find my six-foot husband bent over a steaming pot. "It’s a sauce but it’s pretty loose," he said. "I was about to thicken it with a can of tomato paste."

I tasted it and shook my head. "You don’t need tomato paste because you’ve made an amazing tomato soup here, not a sauce." Then he tasted it and shook his head. "It’s not soup yet, but it could be." I agreed. "Especially if you cream it!"

Another half hour ticked by. When I sampled the soup again, it tasted even better.


Cleo Coyle, who says "tomato"
and "tom-ah-to," writes The
Coffeehouse Mysteries
in collaboration with her
husband, Marc

"I think it’s more of a chowder or a stew than a soup," my husband now insisted. "Whatever you want to call it, the stuff is great,” I replied. And the best part of this story is that you, dear reader, do not have to take my word for it. You can try the recipe for yourself. . . .

Cleo Coyle's
Bacon and
Tomato Bisque

Makes about 6 servings

To download a free PDF of
this recipe that you can print,
save, or share, click here.


5 slices bacon, chopped
¼ pound ground sausage (we use Jimmy Dean Original)
1 teaspoon sea salt
1 teaspoon ground black pepper
8 cloves garlic, peeled and whole
2 yellow onions, diced
4 stalks celery, chopped
1 large carrot, diced
1 tablespoon oregano
¼ teaspoon crushed red peppers
6 large tomatoes, cleaned and chopped
1 cup chicken, beef, or vegetable stock
1 cup water
¼ cup heavy cream

STEP 1 - PRIME THE POT: Sauté the bacon in a five quart pot. When the bacon is browned, add the sausage and break it up. When the pork is browned add salt, the ground black pepper, and the garlic cloves (whole). Cook until the outside of the garlic begins to look clear, about 3 to 5 minutes.

STEP 2 - ADD THE VEGETABLES: Stir in the diced onions and carrots, and the chopped celery. Cook over medium heat until all the vegetables are tender, about 5 minutes.

STEP 3 - SPICE PLUS TOMATOES: Add the oregano and crushed red pepper, stir well and cook for another minute. Add the chopped tomatoes and stir the pot. Finally add the stock and the water. Stir as the ingredients come to a boil. Cover loosely and simmer over a low heat for about thirty minutes, stirring occasionally.

STEP 4 - CREAM IT: For added richness, add heavy cream (or half-and-half) after thirty minutes and simmer for another 3 to 5 minutes. (To cut back on the fat and calories, milk will work, too.)

Serve hot with crackers or crusty bread and...

Eat with joy!

~ Cleo Coyle, author of
The Coffeehouse Mysteries

To get more of my recipes, win free coffee,
or find out more about my books, visit me
 at my *virtual* coffeehouse:


Click on the book covers above
to learn more about Cleo's culinary mysteries.

Sunday, February 13, 2011

Please welcome guest blogger Vicki Delany - ta dah!

Having taken early retirement from her job as a systems analyst in the high-pressure financial world, Vicki is settling down to the rural life in bucolic, Prince Edward County, Ontario where she grows vegetables, eats tomatoes, shovels snow, and rarely wears a watch. You may not be jealous of the Canadian winter, but summer is another story.

All this talk about Valentine’s Day and chocolate inspired me to write about my one true love. Tomatoes.

We have the equivalent of a long-distance relationship, tomatoes and I. We can’t spend nearly as much time as we like together, but when we do meet up, it’s an orgy of indulgence.

I live in Ontario, Canada. Where right now several feet of snow is blocking access to my tomato patch. Because I love tomatoes in all their forms and shapes and sizes and colours, I pretty much refuse to eat what you get in the supermarket. If I can’t have my true love at his (his?) best, I’ll save myself.

Since moving to the country three years ago I’ve become a fan of heirloom tomatoes. If you don’t know what I’m talking about do yourself a favour and seek them out. Heirloom tomatoes are, as the name says, the original tomato. Not the mass-produced stuff you buy at the grocery store whose value is in longevity and easy transportation, but a real tomato valued only for its flavour. There are hundreds of varieties of tomatoes from the size of the nail on your little finger to the size of your head, and every colour from pale yellow to deep purple.

A farm near where I live called Vicki’s Veggies (no relation) specializes in organic heirloom tomatoes. Every Labour Day they have a tomato tasting. Long tables are set up in the farmyard full of bowls of tomatoes. Vicki’s also sells seeds and seedlings and last summer I ventured for the first time into growing two of her seedlings, as opposed to the normal variety from the garden store or seed catalogue I usually cultivate. Wow, they grew so much they almost took over my deck! And plentiful! They were late to ripen though and by early October I had to pick the last to bring into the house. They ripened very slowly well into December, and I was able to nibble on a cherry heirloom tomato several times a day. Bliss.

September at Chez Vicki is cooking month. I prepared tons of tomato soup and tomato sauce to freeze and see me through the winter. So these days, I’m having tomato sauce with shrimp over pasta for dinner or tomato soup for lunch. In the soup in particular the flavour of the fresh tomatoes is still outstanding.

I’d love to hear your stories of tomatoes eaten and loved.

Vicki Delany’s Tomato and Pepper Soup

You can use as many tomatoes as you have, and adjust other ingredients accordingly. Don’t worry too much about being exact.

4 lbs ripe red tomatoes

3 sweet red peppers

2 tbsp olive oil

1 tbsp hot red chilli pepper, chopped and seeded

1 clove garlic, minced

3 tsp balsamic vinegar

2 ½ cups vegetable stock

Salt and pepper

Large handful of torn fresh basil leaves

Put large pot of water on to boil. When at a full boil add tomatoes and cook for 30 seconds. Remove from water and cool. Then peel and chop, discarding as many seeds as you can.

Grill sweet peppers under oven broiler for about 15 minutes, turning until charred on all sides. Cool and then peel and finely chop, again discarding as many seeds as you can

In saucepan heat 2 tbsp. oil; add sweet peppers, chilli peppers, salt. Cook about 5 minutes, stir in garlic, cook 2 minutes. Stir in tomatoes, vinegar, salt and basil. Cook 10 minutes, stir occasionally. Add stock and bring to boil. Simmer, uncovered for about 15 minutes.

Cool soup and puree in blender or food processor. If serving immediately reheat gently. Can add more basil for decoration.

The newest book in Vicki Delany’s acclaimed Constable Molly Smith series, Among the Departed, will be released on May 3rd 2011.

Vicki is also the author of the Klondike Gold Rush series (Gold Fever) and standalone novels of psychological suspense(Scare the Light Away, Burden of Memory).

The fourth Molly Smith book, Negative Image, is currently up for a CBC award for best mystery.

Visit Vicki at or catch up her on Facebook and Twitter @vickidelany. She's open to all tales of tomatoes.


Wednesday, March 10, 2010

Tomato Soup Cake

Soup Can by Andy Warhol
(a favorite of mine)
It was a dreary rainy day
in Phoenix yesterday, so
naturally the dudes and I
went for a two hour hike in
Papago Park.
We missed most of the rain but
there was a chill in the air and
the sky stayed gray. We loved it!
Yes, it is possible to get tired of
sunshine so we really try to enjoy
the gloom on the rare days that we
get it.
After our hike, we required cake
and hot chocolate. The hot chocolate
was easy (thank you, Swiss Miss).

But for the cake I wanted something a little more dense than the usual,
so we brought out Gram's recipe box and searched for the recipe my
mother had recently told me about: Tomato Soup Cake. It just begs to be
given a test drive, doesn't it?


1/3 cup oleo
(had to call Mom on that one -- I'd forgotten what oleo was)
(I used 1/3 cup unsalted butter, softened, instead)
1 cup sugar

1 egg
1 tspn ground cinnamon

1/2 tspn ground cloves
1/2 tspn nutmeg
1 can condensed tomato
soup (10.75 oz)

1 tspn baking soda
1 1/2 cups flour
1 cup raisins
Confectioner's sugar

Preheat oven to 350 degrees. Grease a 9 X 9 baking dish.
Mix tomato soup and baking soda (it will foam a bit) and set aside.
In a large mixing bowl, cream together butter and sugar until
fluffy then add egg, cinnamon, cloves and nutmeg. Alternately
add the soup and flour to the large mixing bowl. Lastly, mix in

raisins. Pour into baking dish and bake for 50 - 55 minutes.
Let cool and sprinkle with confectioner's sugar.

Well, after dubious looks from the dudes and the Hub, I am
happy to report that this cake is delicious. It's a little heavier
than regular cake, but it's moist and has just the right amount of
spice. If you didn't know tomato soup was in there, you'd never
guess. Two oven mitts up, Gram! Next time I want to try it in
the form of cupcakes with cream cheese frosting!!! YUM!

The winner of our Cookie Cutter contest is Danica Rice!
Congrats, Danica! Good luck with the shamrock!

Yippee! I just got word that Sprinkle with Murder is ranked 9th on Barnes and Noble's mass market mystery bestseller list. Let's celebrate and give away some cupcakes! If you’d like to win cupcakes from Crumbs Bake Shop, send us an e-mail at or a comment with your idea of the wackiest cupcake ingredients you can think of.

Thanks to everyone who came to Saturday's signing at the Poisoned Pen and enjoyed some Lulu's Cupcakes! Murder and cupcakes -- what's not to love? Here are some pics my father-in-law (Robert Orf) took. He's a wonderful photographer! Thanks, Dad!

Jenn McKinlay



Lucy Lawrence