We made vegetable soup last night from an Alton Brown recipe.
It was very good, but I prefer a more tomato-based broth (like the
good old Campbell's vegetable soup).

The recipe is basically leeks, green beans, potatoes, carrots, corn,
diced tomato (fresh), garlic, and 2 quarts of chicken broth/stock.

What would you change to get the tomato-ey broth?

The liquid quantity was just right, so I think you would have to
replace some of the stock. My wife thinks tomato sauce, but I'm not
sure about that.

Not sure why you would want more tomato but....a med. size can of tomato
juice (or just use canned tomatoes instead of fresh ones) for
some of the liquid would do it. SAM

> wrote in message
news
> We made vegetable soup last night from an Alton Brown recipe.
> It was very good, but I prefer a more tomato-based broth (like the
> good old Campbell's vegetable soup).
>
> The recipe is basically leeks, green beans, potatoes, carrots, corn,
> diced tomato (fresh), garlic, and 2 quarts of chicken broth/stock.
>
> What would you change to get the tomato-ey broth?
>
> The liquid quantity was just right, so I think you would have to
> replace some of the stock. My wife thinks tomato sauce, but I'm not
> sure about that.

Depending on the amount of taste you are looking for I would start with 1
small can of tomato paste (6oz.). The problem here is if you cook the
tomato paste too long it will tend to darken (brown) the stock.

Dimitri

> wrote in message
news
> We made vegetable soup last night from an Alton Brown recipe.
> It was very good, but I prefer a more tomato-based broth (like the
> good old Campbell's vegetable soup).
>
> The recipe is basically leeks, green beans, potatoes, carrots, corn,
> diced tomato (fresh), garlic, and 2 quarts of chicken broth/stock.
>
> What would you change to get the tomato-ey broth?
>
> The liquid quantity was just right, so I think you would have to
> replace some of the stock. My wife thinks tomato sauce, but I'm not
> sure about that.

Tomato juice should do it.

Jim

wrote:
> We made vegetable soup last night from an Alton Brown recipe.
> It was very good, but I prefer a more tomato-based broth (like the
> good old Campbell's vegetable soup).
>
> The recipe is basically leeks, green beans, potatoes, carrots, corn,
> diced tomato (fresh), garlic, and 2 quarts of chicken broth/stock.
>
> What would you change to get the tomato-ey broth?
>
> The liquid quantity was just right, so I think you would have to
> replace some of the stock. My wife thinks tomato sauce, but I'm not
> sure about that.

Canned stewed tomatoes to your liking.

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

> wrote in message
news
> We made vegetable soup last night from an Alton Brown recipe.
> It was very good, but I prefer a more tomato-based broth (like the
> good old Campbell's vegetable soup).
>
> The recipe is basically leeks, green beans, potatoes, carrots, corn,
> diced tomato (fresh), garlic, and 2 quarts of chicken broth/stock.
>
> What would you change to get the tomato-ey broth?

Personally, I would ditch the fresh tomatoes and use a can of
whole peeled tomatoes with the juice.

Tomato sauce whould not do, here, in my opinion.

nancy

In article >,
" <> wrote:

> We made vegetable soup last night from an Alton Brown recipe.
> It was very good, but I prefer a more tomato-based broth (like the
> good old Campbell's vegetable soup).
>
> The recipe is basically leeks, green beans, potatoes, carrots, corn,
> diced tomato (fresh), garlic, and 2 quarts of chicken broth/stock.
>
> What would you change to get the tomato-ey broth?

Add some tomato juice.
--
-Barb, <www.jamlady.eboard.com> Trip Report and pics added 1-13-05
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

On Wed, 19 Jan 2005 15:34:06 GMT, " <> wrote:

>We made vegetable soup last night from an Alton Brown recipe.
>It was very good, but I prefer a more tomato-based broth (like the
>good old Campbell's vegetable soup).
>
>The recipe is basically leeks, green beans, potatoes, carrots, corn,
>diced tomato (fresh), garlic, and 2 quarts of chicken broth/stock.
>
>What would you change to get the tomato-ey broth?
>
>The liquid quantity was just right, so I think you would have to
>replace some of the stock. My wife thinks tomato sauce, but I'm not
>sure about that.

Store-bought fresh tomatoes are hardly ever ripe enough for soups.
Unless you have home-grown tomatoes (this time of year, you'll need
your own greenhouse unless you live in the Southern Hemisphere),
you'll get better results from canned tomatoes. Not tomato sauce or
tomato paste, but canned tomatoes (whole, diced, or whatever texture
you want).

Canned tomatoes are funny that way: because really ripe tomatoes won't
survive the transportation and handling needed to sell them in stores,
the best commercial tomatoes end up canned, juiced, or sauced. (If
you're in Southern California, an ill-kept and useful secret is that
the Stater Bros. house brand of canned tomatoes is especially good.)

--
Chris Green

>On Wed, 19 Jan 2005 15:34:06 GMT, " <> wrote:
>
>>We made vegetable soup last night from an Alton Brown recipe.
>>It was very good, but I prefer a more tomato-based broth (like the
>>good old Campbell's vegetable soup).
>>
>>The recipe is basically leeks, green beans, potatoes, carrots, corn,
>>diced tomato (fresh), garlic, and 2 quarts of chicken broth/stock.
>>
>>What would you change to get the tomato-ey broth?
>>
>>The liquid quantity was just right, so I think you would have to
>>replace some of the stock. My wife thinks tomato sauce, but I'm not
>>sure about that.

Sorry I missed this earlier. When I make vegetable soup, I just dump in a
large can of tomato juice in place of stock/broth.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

" wrote:

> What would you change to get the tomato-ey broth?


Try some V8 juice (I use the low sodium, and can add what I need).
Gazpacho likes V8 as well. Add less stock.
Or replace some of broth with a big can of good quality plum tomatoes,
juice and all, and snip them into bitesized peices (I leave them pretty
big) with a kitchen shears in the pot.
I do both and like the results of either.
blacksalt

> wrote in message
news
> We made vegetable soup last night from an Alton Brown recipe.
> It was very good, but I prefer a more tomato-based broth (like the
> good old Campbell's vegetable soup).

Add a 15oz can of diced tomatoes in juice to the broth. Tomato paste and
tomato sauce are too strong in my opinion. If you want stronger, add a 28 oz
can. I see no reason to fret over using fresh tomatoes unless they are
specacular.

cheers, Rox

A large can of crushed tomatoes is good for a more tomato-ee broth. I make a
pretty good vegetable beef soup. I cut up a two pound roast into 1/2 inch cubes
and brown it. Thrown in a couple of diced up onions and some crushed garlic
clothes. four large cans of beef broth, along with 4 cans of water (did I
mention you need a big pot?) anyway, bring to a gentle boil. Add about a pound
of peeled sliced carrots, about 2 cups of diced celery. a couple of lbs of
diced of potatos. A can of drained green beans, a can of drained corn (or
frozen) I also add a half of a head of shredded cabbage. And last-but not
least. One large can of crushed tomatoes. Season to your liking and reduce to a
simmer for about an hour. Leftovers refrigerate well. And this soup is actually
even better the second day.

Sandra

Sandra -- what kind of beef roast do you use? The myriad cuts of beef in
the market mystify me. I never know what to buy!

Chris

Piggybacking since I can't see the OP.

There's a recipe from an old Cooking Light for a beef pot rost in the
crock pot that makes the most awesome stock for veggie soup - I altered
it a little bit. Basically you brown a big hunk of cow, toss it in the
crock on top of onions, celery and carrots, then add a cup of white
wine, 2T tomato paste, garlic, 1 bay leaf, fresh parsley, black
pepper, a little thyme, and a cup of chicken broth. Cook on low 10
hours or so (5-6 lb roast), remove the meat, do whatever you want with
it (I make one meal from it and then add some leftover meat to the
soup), and save the broth as a veggie base. It's wonderful.

-L.

just a plain old chuck roast. that always works best for me.


Sandra
>Sandra -- what kind of beef roast do you use? The myriad cuts of beef in
>the market mystify me. I never know what to buy!
>
>Chris
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