G'day mates,

Anyone care to share? I can't offer a favourite of my own because I
've never made tomato soup before. Hoping to change that!
(grass
So, thoughts turn to soup rather than salad to use some of the beasts.

I had a squiz at <http://www.recipegal.com/tomato-soup/default.htm>
which has a number of recipes for tomato soup; but I'm especially
interested in recommendations from the denizens of aus.food and/or RFC
for a "favourite" tomato soup recipe which is easy to make.

Frankly, I don't go much for suites of unusual minor ingredients in
recipes, nor for methods that involve a lot of standing over the pot
stirring or whatever when there are much better things to do.
(Sitting in a comfy chair sampling a nice red comes to mind. :-)

Anyone care to share? I can't offer a favourite of my own because
I've never made tomato soup before. Hoping to change that!

Cheers, Phred.

--
LID

"Phred" > wrote in message

> Anyone care to share? I can't offer a favourite of my own because I
> 've never made tomato soup before. Hoping to change that!

Here's mine (I abandoned my previous recipe once I found this one as
it was an instant hit). It's best with good home grown summer
tomatoes and basil but just try to get really ripe toms at this time
of year:

TOMATO SOUP WITH BASIL
1 large onion, 50g/2oz butter, 675g/ 1 and a half lb tomatoes, 600ml/1
pint chicken stock, S & P, pinch sugar, 3 Tblspns chopped Basil

Peel,c hop onion. Melt butter, cook onion gently till soft. chop
toms, add to onion. Stir for a few mins. Add stock. Bring to simmer
for 20 mins, add S & P. Push through seive (or Mouli) Adjust
seasoning(can also be chilled at this stage and served cold - add
basil 10 mins before serving) if serving hot, add basil, rehat and
serve.

In article >, "Farm1" <please@askifyouwannaknow> wrote:
>"Phred" > wrote in message
>
>> Anyone care to share? I can't offer a favourite of my own because I
>> 've never made tomato soup before. Hoping to change that!
>
>Here's mine (I abandoned my previous recipe once I found this one as
>it was an instant hit). It's best with good home grown summer
>tomatoes and basil but just try to get really ripe toms at this time
>of year:
>
>TOMATO SOUP WITH BASIL
>1 large onion,
>50g/2oz butter,
> 675g/ 1.5 lb tomatoes,
>600ml/1 pint chicken stock,
>S & P,
>pinch sugar,
>3 Tblspns chopped Basil
>
>Peel, chop onion. Melt butter, cook onion gently till soft.
>Chop toms, add to onion. Stir for a few mins. Add stock.
>Bring to simmer for 20 mins, add S & P.
>Push through seive (or Mouli) Adjust seasoning
>(Can also be chilled at this stage and served cold - add basil
>10 mins before serving)
>If serving hot, add basil, reheat and serve

Thanks for that, mate. Looks simple enough for me. :-)

Cheers, Phred.

--
LID

"Phred" > wrote in message
> "Farm1" <please@askifyouwannaknow> wrote:

> >TOMATO SOUP WITH BASIL

> Thanks for that, mate. Looks simple enough for me. :-)

Simple is one of the reasons why I like it :-)). Delicious is the
other.

Phred wrote:

> Anyone care to share? I can't offer a favourite of my own because
> I've never made tomato soup before. Hoping to change that!

Do you have V-8 there? (www.v8juice.com/v8.aspx)

Bob

In article >, "Bob Terwilliger" > wrote:
>Phred wrote:
>
>> Anyone care to share? I can't offer a favourite of my own because
>> I've never made tomato soup before. Hoping to change that!
>
>Do you have V-8 there? (www.v8juice.com/v8.aspx)

:-)

Yeah. I've noticed it's 80% or more tomato juice.
(Actually, it's the only "canned" juice I really like -- either the
"original" version or the "spicey" version is good, but some of my
mates find the spicey version has too much bite... Bloody softies.
They should spend a bit of time in southern India.

Cheers, Phred.

--
LID

Phred made it easy:

>>Do you have V-8 there? (www.v8juice.com/v8.aspx)
>
> :-)
>
> Yeah. I've noticed it's 80% or more tomato juice.
> (Actually, it's the only "canned" juice I really like -- either the
> "original" version or the "spicey" version is good, but some of my
> mates find the spicey version has too much bite... Bloody softies.
> They should spend a bit of time in southern India.

Heat up some V-8 to a simmer and then add some shredded basil. Cook about 5
minutes more, then serve with one of the following garnishes:

1. A big crouton with butter melted into it.
2. More basil shredded on top.
3. A light dusting of finely-grated cheese.
4. A grilled prawn or two and a little dill frond.
5. Sliced black olives.

Simple enough?

Bob

In article >,
"Bob Terwilliger" > wrote:

> Phred made it easy:
>
> >>Do you have V-8 there? (www.v8juice.com/v8.aspx)
> >
> > :-)
> >
> > Yeah. I've noticed it's 80% or more tomato juice.
> > (Actually, it's the only "canned" juice I really like -- either the
> > "original" version or the "spicey" version is good, but some of my
> > mates find the spicey version has too much bite... Bloody softies.
> > They should spend a bit of time in southern India.
>
> Heat up some V-8 to a simmer and then add some shredded basil. Cook about 5
> minutes more, then serve with one of the following garnishes:
>
> 1. A big crouton with butter melted into it.
> 2. More basil shredded on top.
> 3. A light dusting of finely-grated cheese.
> 4. A grilled prawn or two and a little dill frond.
> 5. Sliced black olives.
>
> Simple enough?
>
> Bob

I'd go with it...

I've heated up V-8 juice and eaten it as "soup" on several occasions.
It's wonderful.

I've never tried adding basil to it.

It can make a very good base for chili too. <G>
Our lab won the hospital chili cookoff using a recipe made with V-8 as a
base.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article >, OmManiPadmeOmelet > wrote:
>In article >,
> "Bob Terwilliger" > wrote:
>> Phred made it easy:
>>
>> >>Do you have V-8 there? (www.v8juice.com/v8.aspx)
>> >
>> > :-) Yeah. I've noticed it's 80% or more tomato juice.
>> > (Actually, it's the only "canned" juice I really like -- either the
>> > "original" version or the "spicey" version is good, but some of my
>> > mates find the spicey version has too much bite... Bloody softies.
>> > They should spend a bit of time in southern India.
>>
>> Heat up some V-8 to a simmer and then add some shredded basil. Cook about 5
>> minutes more, then serve with one of the following garnishes:
>>
>> 1. A big crouton with butter melted into it.
>> 2. More basil shredded on top.
>> 3. A light dusting of finely-grated cheese.
>> 4. A grilled prawn or two and a little dill frond.
>> 5. Sliced black olives.
>>
>> Simple enough?

I could probably manage that. :-)
However, as indicated in my original post, the present problem was
finding a simple way using fresh tomatoes. I'll keep your suggestions
in mind if I'm simply looking for a simple soup.

>I'd go with it...
>
>I've heated up V-8 juice and eaten it as "soup" on several occasions.
>It's wonderful. [But] I've never tried adding basil to it.
>
>It can make a very good base for chili too. <G>
>Our lab won the hospital chili cookoff using a recipe made with V-8 as a
>base.

Not as bad as the bugger here who won an office Tart Off with a
friggin' bought tart!


Cheers, Phred.

--
LID

On 9 Sep 2006 10:51:09 -0500, "Bob Terwilliger"
> wrote:

>Phred made it easy:
>
>>>Do you have V-8 there? (www.v8juice.com/v8.aspx)
>>
>> :-)
>>
>> Yeah. I've noticed it's 80% or more tomato juice.
>> (Actually, it's the only "canned" juice I really like -- either the
>> "original" version or the "spicey" version is good, but some of my
>> mates find the spicey version has too much bite... Bloody softies.
>> They should spend a bit of time in southern India.
>
>Heat up some V-8 to a simmer and then add some shredded basil. Cook about 5
>minutes more, then serve with one of the following garnishes:
>
>1. A big crouton with butter melted into it.
>2. More basil shredded on top.
>3. A light dusting of finely-grated cheese.
>4. A grilled prawn or two and a little dill frond.
>5. Sliced black olives.
>
>Simple enough?

LOL! I do something similar, only I add a can of diced tomats to the
V-8 or tomato juice. If for some reason I don't have V-8, I'll use a
monstrous-size can of tomatoes and let my boat motor (wand blender)
have a whack at 'em. I tart it up with a smidge of cream sometimes.
And use basil only, no prawn, dill frond, cheese or black olives.
Though the crouton with butter melted into it sounds mighty tasty.

TammyM

Phred wrote:

> G'day mates,
>
> Anyone care to share? I can't offer a favourite of my own because I
> 've never made tomato soup before. Hoping to change that!
> (grass
> So, thoughts turn to soup rather than salad to use some of the beasts.
>
> I had a squiz at <http://www.recipegal.com/tomato-soup/default.htm>
> which has a number of recipes for tomato soup; but I'm especially
> interested in recommendations from the denizens of aus.food and/or RFC
> for a "favourite" tomato soup recipe which is easy to make.
>
> Frankly, I don't go much for suites of unusual minor ingredients in
> recipes, nor for methods that involve a lot of standing over the pot
> stirring or whatever when there are much better things to do.
> (Sitting in a comfy chair sampling a nice red comes to mind. :-)
>
> Anyone care to share? I can't offer a favourite of my own because
> I've never made tomato soup before. Hoping to change that!
>
> Cheers, Phred.

I suppose "easy" is a matter of opinion. Teere are several good
commercial brands of tomato soup available that can be tarted up with
some garlic and or other spices.

When i make it, usually with fresh river trout or salmon here's what i
consider an easy recipe.

Tomato puree with herbs
-----------------------

1 oz butter

2 oz lean bacon

1 medium sized onion

1 medium sized carrot

1 bay leaf

1 sprig thyme

1 sprig parsley

1 & 1/2 lb. tomatoes

1 clove of garlic

8 oz rice

3 pints water

Heat the butter, add the diced bacon, chopped onion and carrot and brown
lightly. Add herbs, peeled and seeded tomatoes and garlic. Simmer
until tomatoes are tender, then rub through a fine sieve [or process in
the food processor]. Return the puree to the pan add the rice and water
and cook over low heat for 20 - 25 minutes.
---
JL
>

Phred wrote:
> G'day mates,
>
> Anyone care to share? I can't offer a favourite of my own because I
> 've never made tomato soup before.

I made a super-quick "cream" of tomato soup with Skinny Cow Skimmed
milk mixed with canned crushed tomatoes. You could use whole milk or
canned evap milk if you're not calorie or fat conscience. You just
whisk it together in a pan and heat it up. Salt pepper, maybe some
basil...a pat of butter on top as a treat. Canned tomato soup is too
loaded with salt and corn syrup. This just tastes fresher to me when I
want some cream of tomato and grilled cheese. Works into my low fat
diet, too.