|The World's Best Bartenders' Guide|
|by D. Bain|
Anyone can master the art of mixing the perfect drink--with all the confidence, style, and panache seen in the world's finest bars and restaurants.
1 - 10 of 137 for homemade tomato soup
Combine tomatoes and ... during the last 10 minutes. Season to taste with salt and pepper. If a smooth soup is desired, process in blender before serving.
Sauté onion, oregano, ... to make the soup in. Once onion ... the can of tomato sauce. After this ... Pour into bowls and serve with extra cheese on top.
Cook tomatoes, onions, pepper and celery and put through sieve. Cook all ingredients until thick, put in jars and cook in cooker for 15 minutes.
Core the tomatoes ... 11-ounce can cream of mushroom soup and 1 soup can of water to every pint of tomato soup base. Heat and serve. Yield: 6-8 servings.
Heat tomatoes until hot. Add baking soda to your taste - some tomatoes are more acidic than others so the amount may need to be varied or omitted). ...
Chop peeled tomatoes in large pot. Add tomato soup and dry soup ... taste. Serve immediately. Leftover soup keeps well in refrigerator if tightly covered.
Boil tomatoes until done. Add half of the baking soda. Bring milk just under boil stage. Add rest of soda. Pour tomatoes and milk together. Season.
Wash tomatoes, cut ... blend in hot soup, stirring until ... of jars clean and adjust tops so they are sealed and airtight at once. Makes about 10 quarts.
Strain tomatoes (or ... tbsp. flour or cornstarch so the soup isn't too thin. For 2 persons: Just cut recipe in half, using 1 pint of tomato juice and milk.
Cook above until ... boiling pure stirring well until thick. Place in sterilized jars and process as you would tomato juice. (30 minutes in hot water bath.)
top of page