Sometimes bread can really make the meal. One of my foreign friends in college told me I was fat because “we Americans don’t eat bread with our meals like ot…
Question by light headed: What is a good tomato based soup recipe…or recipe that I can use tomato sauce for as a coat/ingredient?
I know this is somewhat an embarrassing question, but…there is a tomato soup out of a can…yes…a can…that has delicious flavor, is low in sodium, calories, fat, sugar, and I would love to use it as an easy base/broth/flavor/sauce for a recipe….can you think of anything that I could use to turn it into a recipe?
I would like to continue on the pathway to fresh/healthy/nutritious, as I’m trying to lose weight =)
I have A LOT to lose! and have already lost 20lbs….Im still in the obese category, but I’ve found with lots of homemade cooking, no eating out, and exercising, drinking lots of water and more, I can properly change my life. Im still learning to cook, I’m 30 so anything you can help me with would be great. Thanks.
Best answer:
Answer by creativlyclngd
Congrats on the 20 lb lost!!!
How about a minestrone soup? Your basic minestrone soup has beans, lots of veggies and and a starch like potatoes or noodles. I’ve made it with both ditalini (very small macaroni noodles) and potatoes and I find the potatoes to be much more filling. I’ve never used tomato soup but since you love the soup, its probably OK.
I’m assuming that you’re not talking about Campbell’s condensed but something like Muir Glen’s or Progresso low sodium. So here goes:
Ingredients:
1 cup diced onions
2 medium stalks celery
2 medium stalks carrots
2 small zucchini squash
2 small potatoes, unpeeled and diced into one inch pieces
1 can cannelini beans, drained and rinsed
1 14 oz can no added salt diced tomatoes
1 18 oz can tomato soup
1 5 oz package of fresh baby spinach
2 cloves garlic
4 cups water
1 tbsp olive oil
1/4 cup fresh parsley
1 tsp dried oregano
1 tsp dried basil
salt and pepper to taste
Directions:
Heat oil in large pot or dutch oven over medium high heat (about 7 on the stove dial) . Add onions, carrots and celery and saute until translucent. Add garlic and dried spices and continue to saute for 30 seconds to one minute, until you can smell the garlic and spices. Add zucchini, potatoes, tomatoes, soup and water. Bring to boil then reduce to a simmer (about 4 or 5 on the dial) until a knife goes through a potato with little resistance. Stir in spinach and continue to simmer for 5 more minutes, until the spinach has wilted. Stir in Parsley for freshness. Top with Shaved Parmesan or croutons or serve with one slice of garlic bread.
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What do you think? Answer below!
Ovvvvvvvvvvveennnnnnn…..
(y)
You should make hummus! <3
mmmm..
this looks fantastica
Keith from England
I have a question- When I broiled the loafs, the bottom didn’t get crunchy, is there a way where I can heat the botton so it’s not soft? Thanks, it was still delicious!!
I just ate some. Yum
You really make things looks so easy! I have no excuse now! lol
it looks very nice i must try this
I’m hungry now!
this reminds me of Bruschetta now i want some…
i would use that butter cheese mixture on some pasta… oh my… whew…
That white cheddar tomato garlic bread looks good!!! I will definitely be trying this real soon!!!
You cook good
This looks super yummy. You know I’m gonna try it. Thanks once again Diva for sharing!!!
LOOKS YUMMY
OMG, canNOT wait to try this one out
Very nice recipe!!
O-M-GOODNESS!!!!!!!!! CAN’T WAIT TO TRY; THAT BREAD AND A SALAD= HEAVEN
I haven’t had breakfast and watching this video is making me insanely hungry!
girl, i am have to make that this weekend easy and affordable thanks diva!
Mmmmmmm! All I need is a good glass of wine 😀 Thanks Monique
will be try this one also.
That looks so good! im gonna do this recipe with my own vegan twist on it 😉
The white cheddar tomato bread reminds me of bruschetta.
Looks good!
Yummy!
Jersey Fresh Tomato Soup Recipe
Ingredients
7 cups peeled, seeded, and chopped tomato
1 cup finely chopped carrots
3/4 cup finely chopped onion
1 (13.75 ounce) can chicken broth
1 tablespoon white sugar
2 teaspoons sea salt
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup 2% milk
2 teaspoons dried basil
1/2 teaspoon celery salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
Directions
Bring the tomatoes, carrots, and onion to a boil over medium-high heat in a stockpot, then reduce heat to medium-low. Simmer for 30 minutes. Stir in the chicken broth, sugar, and salt.
Melt the butter over medium-low heat in a small saucepan. Whisk in the flour, stirring until thick. Slowly whisk in the milk until smooth. Cook and stir, whisking constantly until thickened, about 5 minutes, then stir milk mixture in to the stockpot. Season with basil, celery salt, black pepper, and garlic powder. Continue to simmer the soup on low to reduce and thicken, about 1 hour.