Tomato Soup

2 cans condensed tomato soup
1 can water
1/2 can milk
1 can crushed tomatoes

1T Olive Oil
1/2 cup chopped onion
1 clove minced garlic
2 pinches celery seed
3 turns fresh black pepper
1/4 cup chopped BBQ

In a sauce pan saute onion and garlic in Olive oil. Add BBQ. Add all remaining ingredients. Simmer and serve.

Sooooo much better than plain....

Steve - Here's the one I promised you. It is from the Ovens of Brittany cookbook, although the recipe below reflects how my wife & I make it.

Tomato Dill Soup

Roux
4-1/2 TBSP Butter
1/2 cup flour

Melt butter in small saucepan. Stir in flour until well blended. Cook over low heat, stirring often, for 3-5 minutes. Remove from heat and set aside.

Soup
3 TBSP Butter
1 cup diced onions
1 garlic clove, minced
4 cups chicken broth
1 - 28 oz can tomato puree
1 – 16 oz can chopped or diced tomatoes
3 TBSP honey
1 TBSP dill weed
1 tsp basil
1/2 tsp ground black pepper
1/2 tsp chili powder
1/8 tsp cayenne pepper
3 dashes hot pepper sauce
Salt & pepper to taste

Melt butter in large pot. Add onions, cook 5 minutes. Add garlic, cook 2 minutes more.

Add chicken stock, bring to boil, and reduce to simmer. Wisk in roux until stock is thickened and smooth.

Add remaining ingredients. Simmer 30-45 minutes, stirring often. If soup is too thick, add more chicken stock. Season to taste.

When my wife & I make this, we puree the soup before serving with an immersion blender. We prefer a smooth tomato soup.

Is the dill dried or fresh? I have not made a roux for a tomato soup before-looks very good. You guys are teaching me something good everyday. Thanks.

Steve - The recipe calls for dried, but fresh would be an upgrade. I think you could use less if fresh is substituted.

Jim

Steve - I found another one. The Weber Recipe of the Week looks like a winner.

Grilled Tomato and Onion Soup with Toasted Parmesan Croutons

Fresh thyme and onions, too!

This one's a real winner, but I use a half a head of garlic:


* Exported from MasterCook *

ROASTED-TOMATO SOUP

Recipe By :Gourmet

Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb fresh roma tomatoes -- halved lengthwise
6 garlic cloves -- left unpeeled
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium onion -- finely chopped
1/2 teaspoon dried oregano -- crumbled
2 teaspoons sugar
1 tablespoon unsalted butter
3 cups low sodium chicken broth
1/2 cup cream
Garnish: fresh oregano sprigs

Put oven rack in middle position and preheat to 350°F.
Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel garlic.

Cook onion, oregano, and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.

Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.

Divide soup among 8 bowls and float 1 wafer in center of each.


Description:
"Soup can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat just before serving."
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Per Serving (excluding unknown items): 886 Calories; 69g Fat (67.9% calories from fat); 39g Protein; 34g Carbohydrate; 3g Dietary Fiber; 136mg Cholesterol; 2673mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 3 Vegetable; 13 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : Using plum tomatoes for this recipe will yield an intensely flavored soup — good for the chilly fall months — while other tomatoes make for a refreshingly lighter, more delicately flavored soup that is perfect for warm weather. The soups are equally delicious.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Jim and Jane, you guys have more than kicked it up a notch! It is amazing. Fomm canned soup...to kicked up can...to real roasted tomato soup. This is great.

I had no idea !! I've always added milk to my can of tomato soup and a few twists of fresh ground pepper and it was good! After following this thread, tomato soup will never be the same. Thanks for all the great ideas !

You know, my husband always had asked me to buy him Campbell's, and I always refused. Had something to do with the 'chef' in me, even before I became one. I have to admit, this will turn the tables on your ever buying a can again. It did him.