Tomato Soup

Tomato InfoTomato is classified as a vegetable. However, botanically speaking, tomato is a fruit of the tomato vine. Hence, tomato is both a vegetable and a fruit.Tomato is believed to have originated from South America and was brought by the Spaniards to Europe in the 1500s and later to the Philippines, which spread throughout Asia. Today, tomato can be found world wide and consumed by all people

There are so many tomato soup recipes out there, but this is my favorite because every time I've made it for people, they have always requested the recipe. It's a crowd-pleaser, can be made ahead and is festive for the holiday season.It also contains a secret ingredient: allspice. Allspice is the dried fruit of the Pimenta dioica plant, but it has the flavors of some other spices: cinnamon, ginger

T&T is one of my favorite food events. When Zu announced that this month it is all about Sia's recipes I knew I had to participate with more than 1 recipe. But, you know it doesn't always happen as you think. I have been waiting for a perfect opportunity to try out Sia's recipes and boom! came last Friday! Nothing special, but my husband was in a great mood to eat something new and tasty. A

Is it time to harvest the organic tomatoes you planed with your own hands? Here’s a great green recipe to utilize them! This warm, yummy soup will be perfect for the cool weather! You will need: 2lbs firm, ripe tomatoes, skinned and chopped 1 onion, peeled and chopped 1 clove garlic, peeled and chopped 1 pint beef stock 2oz butter a pinch [...]

Before the ‘spectacular’ express highway, the cheapest and most convenient way to make a Bombay-Pune journey was with a ride on the Deccan Queen. A 180 km journey that took anywhere between 3½ - 4 hours on a good day. The journey would actually begin way before the day of actual travel by a trip to a little place known as the booking office. A small self-standing structure in the middle of no

tomato soup ingredient:200 gr tomato, soak hot water, skin150 gr gluten, boiled, cut dice 1 cm50 gr pea50 gr corn pipil75 gr carrot, flower form1 sdm pasta tomato2 sdm tomato sauce1 cm ginger, chop500 ml vegetarian broth1/4 sdt pepper1/2 sdt salt2 sdt maize flour, dissolve1 btg celery, chop1 sdm margarine to menumisvegetarian broth ingredient:200 gr bengkuang, peel, cut 6 parts200 gr carrot, peel

North African spices combine with a touch of honey and lemon in a refreshing summer soup.Active time: 15 min Start to finish: 35 minServings: Makes 4 servings or about 5 cups.Ingredients1 small onion, chopped2 tablespoons olive oil1 teaspoon paprika1/4 teaspoon ground ginger1/4 teaspoon ground cuminScant 1/4 teaspoon ground cinnamon1 (14- to 16-oz) can whole tomatoes in juice, drained and juices reserved1 3/4 cups chicken broth (14 fl oz)2 teaspoons honey2 tablespoons chopped fresh parsley2 tablespoons chopped fresh cilantro1/2 teaspoon fresh lemon juice, or to tasteGarnish: lemon slicesPreparationCook onion in oil with spices in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened and begins to brown, 4 to 5 minutes. Coarsely chop tomatoes and add to

Tomato Soup RecipeServes:4Preparation time: 15 minutesCooking time: 15 minutesCalories/serving 80, 4 g protein, 3 g fat, 10 g carbohydrete, 4 g dietary fibre, 75 mg sodium, 345 kJA good source of vitamins A, B1, B3, C, E, potasium and iron.* 2 teaspoons olive oil* 1 onion, diced* 1 garlic clove, crushed* 1 teaspoon sugar* 1kg ripe tomatoes, rougly chopped* 1 tablespoon tomato pasta (concentrated puree ), no added salt* 750ml vegetavle or chicken stok* 1 bunch of fresh herbs (tie together stalks of parsley, thyme, mint and rosemary)1. Heat the oil in a large saucepan, add the onion and garlic, then cover and cook over low heat for 3-4 minutes, stirring ocasionally.2. Ad the sugar, tomatoes and tomato paste and cook for furder 2-3 minutes. Add the stock and herbs, bring to the boil, then co

Jack Black and director Michel Gondry share behind the scenes stories of working on BE KIND REWIND

Each week, I will test out two tips from the The Complete Tightwad Gazette, and on the following Wednesday I’ll review how they went and evaluate if it is worth my time/effort/money to continue with it. I’m excited about this challenge because I like being able to try recipes featuring the original versus the cheaper version. To properly test these “sensible substitutes” on taste and price I made them head to head with their competitors. I also used generic products whenever possible. Let’s see how it went! Tomato Soup For this challenge I put the Tightwad’s tomato soup using tomato paste up against my store brand condensed soup in a can. Tomato Soup from The Complete Tightwad Gazette (p.424) 1 6 oz can tomato paste 24 oz milk (refill tomato paste can four times) 1 teaspoon salt or to taste 1 teaspoon celery seed Put tomato paste in a small saucepan. Add the milk using the can, rinsing thoroughly. Add the salt and the celery seed. Cook on mediu

Each week, I will test out two tips from the The Complete Tightwad Gazette, and on the following Wednesday I’ll review how they went and evaluate if it is worth my time/effort/money to continue with it. I’m excited about this challenge because I like being able to try recipes featuring the original versus the cheaper version. To properly test these “sensible substitutes” on taste and price I made them head to head with their competitors. I also used generic products whenever possible. Let’s see how it went! Tomato Soup For this challenge I put the Tightwad’s tomato soup using tomato paste up against my store brand condensed soup in a can. Tomato Soup from The Complete Tightwad Gazette (p.424) 1 6 oz can tomato paste 24 oz milk (refill tomato paste can four times) 1 teaspoon salt or to taste 1 teaspoon celery seed Put tomato paste in a small saucepan. Add the milk using the can, rinsing thoroughly. Add the salt and the celery seed. Cook on mediu

I made this recipe below yesterday, and most of the kids did not see me make it, so they did not know what was in it. We had a friend over for dinner, and I had them guessing what my...

The butcher introduced me to pig's tail when I went to the market very late one day and all the ribs and bone meant to make soup were sold out.It's even better for those who enjoys eating the chewy skin. I like it because the soup is as sweet and much more clearer than if I were to use ribs or bones. Surprisingly, the soup is not oily as I thought it will be.Ingredients:2 Pig's tail, chopped into smaller pieces1 litre Water3 big ripe Tomatoes1/2 Carrot, shredded or diced1/2 Onion, shredded or diced Salt to tasteHow to do it:Blanch the pig's tail.Add it into a pot of water and bring to boil.Reduce to a simmer when water starts to boil.Slit an 'X' on the skin of tomatoes.Add tomatoes in a pot of water and bring to a boil.Remove and plunge in cold water.Remove the skin and dice the tomato.Add tomato, carrot and onion an hour after simmering of the pig's tail.Bring to a boil and reduce to simmer for another one to two hours. Longer is you are eating the pig's tail and prefer it les

Ingredients : ( 4 portions ) - 4 very ripe tomato , cut the quarters and purified from seeds -1 stick celery, (chopped) -1 teaspoon of vinegar -1 / 2 teaspoon sugar powder - 200 ml ( grinded tomatoes), - 200 ml of vegetable broth, ( chilled) -4 blocks of ice Instructions : 1. It’s very easy - put all the ingredients in the blender and blend it to homogenous mass. If it seems too thick, add more broth. Add spices to your taste . Add top-cut celery and olive oil.

Ingredients : ( 4 portions ) - 4 very ripe tomato , cut the quarters and purified from seeds -1 stick celery, (chopped) -1 teaspoon of vinegar -1 / 2 teaspoon sugar powder - 200 ml ( grinded tomatoes), - 200 ml of vegetable broth, ( chilled) -4 blocks of ice Instructions : 1. It’s very easy - put all the ingredients in the blender and blend it to homogenous mass. If it seems too thick, add more broth. Add spices to your taste . Add top-cut celery and olive oil.

1 quart Brown Soup Stock1 can tomatoes1/3 cup flour1/2 teaspoon peppercorns1 small bay leaf3 cloves3 sprigs thyme4 tablespoons butterOnion, Carrot, Celery, Raw Ham -- 1/4 cup each, cut in diceSaltPepperCook onion, carrot, celery, and ham in butter five minutes, add flour, peppercorns, bay leaf, cloves, and thyme, and cook three minutes; then add tomatoes, cover, and cook slowly one hour. When cooked in oven it required less watching. Rub through a strainer, add hot stock, and season with salt and pepper.