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> someone who likes to cook, help me out, please
cameragirl21
Posted: Aug 11 2008, 09:23 AM
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I'm looking for a simple, all natural recipe for tomato soup. Using only fresh ingredients, no broths, nothing from a can, and of course, no meat products.
Anyone have one?


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MyBlueEyedBabies
Posted: Aug 11 2008, 02:01 PM
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here is a recipe for vegetable stock....that would be your first step
http://allrecipes.com/HowTo/Making-Vegetab...ock/Detail.aspx
after that...no clue, i dont like tomato soup tongue.gif ..but if you find a recipe that sounds good to you (my favorite is RecipeZaar ) use that as substitution for the chicken broth that will be in all the recipes.


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stella6979
Posted: Aug 11 2008, 02:24 PM
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Ok, I'm assuming you need a recipe that calls for tomato soup and not an actual recipe for tomato soup and if that's the case, I found these.

4 Cups tomato soup
1 pound baby carrots, chopped
3 potatoes, diced
16 ounces green beans (optional)
Salt and pepper to taste

DIRECTIONS

Pour tomato soup in stock pot, add water (fill pot 2/3 full), carrots and potatoes. If desired add green beans and then bring soup to a boil and simmer for 15 to 20 minutes, or until vegetables are tender.

6 Layer Dinner

3 potatoes, thinly sliced
3 carrots, thinly sliced
1 large onion, thinly sliced
1/2 cup uncooked long-grain rice
16 oz. peas
1-1/2 cups tomato soup
1-1/2 cups water
Salt and pepper to taste


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Layer potatoes, carrots and onions in a large buttered casserole dish. Sprinkle the uncooked rice over the vegetables. Then add the peas. Dilute tomato soup with a water and pour over. Season with salt and pepper.
Bake covered in a preheated oven for 1 hour, then uncovered for an additional hour.


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PrairieMom
Posted: Aug 11 2008, 02:46 PM
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Not mine, but i found it on a search





Roasted Tomato and Paprika Soup
(Adapted from Super Natural Cooking by Heidi Swanson)

Olive oil
5 tomatoes, cored and quartered (I used a medium-sized ripe heirloom, beefsteak/slicing variety. If using plum tomatoes, use about 8-10 depending on size)
1 large red bell pepper, seeded and quartered
3 yellow onions (I used medium sized onions), peeled, quartered
5 cloves of garlic, unpeeled
Fine-grain sea salt
Freshly ground black pepper
3 cups vegetable stock or water (I used a very light vegetable stock.)
1/4 teaspoon smoked paprika

Preheat your oven to 375 degrees F. Grease two baking sheets with rims with some of the olive oil. On one sheet put the quartered tomatoes, skin side down. Coat the bell pepper, onion and garlic with olive oil and place on second baking sheet. Sprinkle both baking pans with salt and pepper.

Have two oven racks positioned in center of oven. Place one pan on each rack. Cook until tomatoes are softened and onions have become golden brown (about 45 minutes). Turn onions if they start to get very brown on the bottom. Pull garlic if it looks like it will burn. When the vegetables are roasted, remove from oven. Peel garlic and then put garlic and the other vegetables in a tall pot. Add a bit of your stock and use a hand blender to puree to the desired consistency. (If you don't have a hand blender, process in batches in your food processor of blender and then return to the pot.) Add the rest of the stock and the paprika. Add more salt and pepper to taste. Heat if desired. Can be served cold, room temperature or hot. (Note, seasonings lose a bit of their punch if served cold and you'll need to add more than if you serve the soup hot, so correct the seasonings at the temperature you plan to serve it at. If you are like me and serve it both hot and cold, correct for hot. You can always add more seasonings by the bowl when you serve it cold.)

I think the soup would be great with a dollop of sour cream or plain yogurt and/or with a bit of very dry Spanish sherry swirled in and maybe a bit of chopped parsley, fennel frond or cilantro sprinkled on top. A cheese-topped crouton would be a nice way to dress it up as well. One wonderful lunch was half of a grilled brie sandwich with a bowl of the soup. My husband enjoyed pouring some cold into a small glass and slurping it as a kind of tapas or starter.

This recipe was a hit in my house and I plan on making it again soon. I love to make tomato soup, I often use roasted vegetables as a base for other dishes and smoked paprika is one of my favorite seasonings, but I never thought to combine them all, so for me this dish was perfect. I did have some quibbles. For example, the recipe was not originally written with enough direction as to the size of some of the ingredients and directions were not given for those who might not own a hand blender. I have to say if these were complaints I had about a recipe written for a blog I wouldn't have even commented, but somehow when a recipe is printed in a cookbook, I look for a different standard. But in the end, it does come down to how a dish tastes, and this recipe came out just wonderful, so these are just nitpicks on my part and I look forward to using this cookbook often, especially for everyday family meals, and as a resource for natural/superfood ingredients.

This post has been edited by PrairieMom on Aug 11 2008, 02:46 PM
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cameragirl21
Posted: Aug 11 2008, 02:48 PM
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Thanks for the responses. happy.gif
I actually am looking to make tomato soup from scratch. I never thought about making my own stock/broth...maybe I'll try that.
Does one NEED broth or stock to make soup? huh.gif
ETA--thanks, T, I think I posted about the same time you did...maybe try that one with water instead of veggie stock?
Has anyone here made their own soup from scratch before?

This post has been edited by cameragirl21 on Aug 11 2008, 02:49 PM


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PrairieMom
Posted: Aug 11 2008, 02:49 PM
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Roasted Tomato Soup Recipe
By Dr. Ben Kim on June 23, 2007

* Healthy Soups

This delicious and healthy roasted tomato soup with fresh basil is best served with a green salad and a slice or two of toasted, multi-grain bread.

The quantities listed in the ingredients section are meant to produce 4 large servings.

Ingredients:

6 large, ripe yet firm tomatoes, cut in half
3 cloves garlic, peeled
6 large basil leaves, torn in half
1 large Yukon gold or russet potato, peeled and cut into chunks
1 tablespoon tomato paste
2 cups vegetable broth
2 cups water
2 tablespoons extra virgin olive oil
Sea salt and black pepper

Directions:

Preheat oven to 400 F (205 C). Apply a light coat of oil to a shallow baking dish or tray that is large enough to hold the tomatoes in a single layer.

Place the tomato halves, cut sides facing up, and garlic cloves on the baking dish. Season with sea salt and pepper. Drizzle with extra virgin olive oil, then place half a basil leaf on top of each tomato, turning each leaf over once to coat it with olive oil. Bake for 50 to 60 minutes, or until the edges of the tomato halves are ever so slightly blackened.

While tomatoes are baking, bring vegetable broth, water, potato, and tomato paste to a boil over high heat in a pot. Reduce the heat to medium and boil until the potato is tender, about 15 to 20 minutes. Transfer half of the mixture to a blender. Add half of the roasted tomato and basil combo to the blender as well. Blend until well combined; this soup is best when it is close to being smooth in consistency with a bit of chunkiness. Transfer blended soup to a new pot. Repeat this blending process with the remaining potato mixture and tomato and basil combo.

Serve this soup hot, garnished with fresh basil and avocado slices. Enjoy!
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cameragirl21
Posted: Aug 11 2008, 02:50 PM
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how do you smoke paprika? huh.gif


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PrairieMom
Posted: Aug 11 2008, 02:50 PM
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Ingredients
8-10 large fresh plump tomatoes - chopped in chunks
1/2 cup onions - chopped
5-6 garlic cloves - cut into pieces
2 bay leaves
5-6 cloves (lavang)
1 tsp black pepper powder
salt - to taste
2 tbsp sugar
5 tbsp whipping cream (or fresh cream)
2 tsp red chilli powder
2 tbsp butter
6-8 cups of water (according to your desired consistency)
mint or coriander leaves - for garnish
cream or shredded cheese - for garnish
croutons (for garnish)

Method
Take a huge crock-pot and add the butter to it. When it melts, add the chopped onions and garlic, alongwith the bay leaves, red chilli powder and cloves. Saute for about 1-2 mins. Then add the tomatoes and fill with water so that water just barely covers the mixture. Partially cover the pot and let the mixture boil till all the tomatoes are well-cooked and almost-mashed.
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PrairieMom
Posted: Aug 11 2008, 02:52 PM
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QUOTE (cameragirl21 @ Aug 11 2008, 05:50 PM)
how do you smoke paprika? huh.gif


again... not mine, copied and pasted...


You can smoke peppers just the same as you would fish, chicken or other food item. As with most smoking recipes, you'll get better results with relatively low heat over a long period, so an electric smoker probably works best. You want to dry the peppers, not cook them, in the smoke. It will take a couple of days at least, but you don't need to have smoke the whole time, and you can turn the smoker off at night if you're concerned about safety. Taste them now and then and when they seem smoky enough, stop adding chips or just take them out and finish drying in the sun (or in a food dehydrator if you have one). Oh, yes, make some trays from hardware cloth or chicken wire so the peppers don't fall through the racks.

Sorry for the lack of detail but I just do it by trial and error and so much depends on what type of smoker you use. I haven't done paprika, but I've smoked jalapenos and chipotle peppers and the results were far better than what you can buy in stores (if you can find them).

As for seeds, check out Tomato Growers Supply http://www.tomatogrowers.com/ or www.victoryseeds.com. I believe they sell seeds for several Hungarian varieties, but any mild or slightly hot red pepper should do.

This post has been edited by PrairieMom on Aug 11 2008, 02:52 PM
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cameragirl21
Posted: Aug 11 2008, 02:52 PM
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QUOTE (PrairieMom @ Aug 11 2008, 02:50 PM)
Ingredients
8-10 large fresh plump tomatoes - chopped in chunks
1/2 cup onions - chopped
5-6 garlic cloves - cut into pieces
2 bay leaves
5-6 cloves (lavang)
1 tsp black pepper powder
salt - to taste
2 tbsp sugar
5 tbsp whipping cream (or fresh cream)
2 tsp red chilli powder
2 tbsp butter
6-8 cups of water (according to your desired consistency)
mint or coriander leaves - for garnish
cream or shredded cheese - for garnish
croutons (for garnish)

Method
Take a huge crock-pot and add the butter to it. When it melts, add the chopped onions and garlic, alongwith the bay leaves, red chilli powder and cloves. Saute for about 1-2 mins. Then add the tomatoes and fill with water so that water just barely covers the mixture. Partially cover the pot and let the mixture boil till all the tomatoes are well-cooked and almost-mashed.

ahhh, now this one looks easy enough. is a crock pot the same as a slow cooker? what if you don't have one?


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PrairieMom
Posted: Aug 11 2008, 02:56 PM
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QUOTE (cameragirl21 @ Aug 11 2008, 05:52 PM)
QUOTE (PrairieMom @ Aug 11 2008, 02:50 PM)
Ingredients
8-10 large fresh plump tomatoes - chopped in chunks
1/2 cup onions - chopped
5-6 garlic cloves - cut into pieces
2 bay leaves
5-6 cloves (lavang)
1 tsp black pepper powder
salt - to taste
2 tbsp sugar
5 tbsp whipping cream (or fresh cream)
2 tsp red chilli powder
2 tbsp butter
6-8 cups of water (according to your desired consistency)
mint or coriander leaves - for garnish
cream or shredded cheese - for garnish
croutons (for garnish)

Method
Take a huge crock-pot and add the butter to it. When it melts, add the chopped onions and garlic, alongwith the bay leaves, red chilli powder and cloves. Saute for about 1-2 mins. Then add the tomatoes and fill with water so that water just barely covers the mixture. Partially cover the pot and let the mixture boil till all the tomatoes are well-cooked and almost-mashed.

ahhh, now this one looks easy enough. is a crock pot the same as a slow cooker? what if you don't have one?

I use my slow cooker as a crock pot. I guess you could do it on the stove over low heat if you were going to be home.I have never tried it.
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cameragirl21
Posted: Aug 11 2008, 02:58 PM
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well, maybe i should get a slow cooker because my stove is gas and i don't want the gas going for a long time.
how long would something like this cook for? it doesn't say the exact time in the recipe.


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MyBlueEyedBabies
Posted: Aug 11 2008, 04:07 PM
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it would probably be fine after a few hours but best all day.
do you need stock? no but it will taste a lot better. Prepackaged broth is basically MSG water so we dont use those but a good homemade stock is great to add. it also freezes well so when you make it go big and freeze.


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kit_kats_mom
Posted: Aug 11 2008, 05:55 PM
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QUOTE (cameragirl21 @ Aug 11 2008, 06:50 PM)
how do you smoke paprika? huh.gif

I'd assume, you roll it up in some paper and light it rolling_smile.gif

Sorry, couldn't let that one pass by blush.gif

I made homemade tomato soup last year with a recipe I found on recipe.com (I think). It was ok but DH and the kids didn't love it. It tasted really fresh and not at all like tomato soup you get in a can. Probably because it was missing all that corn syrup.

When I try again, I'll look for a recipe that uses canned tomatoes rather than fresh. I think fresh tomatos are wonderful for gazpatcho but for hot soup, canned may be better.


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mysweetpeasWil&Wes
Posted: Aug 11 2008, 09:02 PM
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I have a great recipe for gazpacho if you want it! No cooking. All fresh veggies like cucumber and red pepper. No stock, if I remember correctly. You do need a Cuisinart though.

I don't own a slow cooker or crock pot. I use a cast iron Dutch Oven for soup. And I have gas stove. For making soups, you always saute the garlic and onions and diced vegetables first, usually in butter or olive oil. Add dry spices or fresh herbs (tied in cheese cloth). Saute on medium heat until tender. Then add seeded fresh tomatos and cover with stock. Bring to a boil. As soon as it boils, you immediately turn it down to a low simmer. Be sure and COVER the pot and simmer for 1-2 hours. No problem leaving the gas on low for that long. I do it all the time. You never want to boil soup for a long time though, loses flavor. I made chicken tortilla soup from scratch today as a matter of fact!

I have made my own stocks before, or the gourmet term is "fume". Throw a bunch of celery stocks or parsnips and carrots in a pot. Throw in fresh parsley. Cover with water, add a little salt if you like. Bay leaf for sure. Again, bring to a rolling boil for a minute and then simmer for an hour. It always helps to saute the veggies in the pot first so that they secrete their flavor into the bottom of the pot. GL!

Oh, and for creamy soups, let the soup COOL before blending the cream in it. Otherwise it will curdle.


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cameragirl21
Posted: Aug 12 2008, 04:54 AM
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QUOTE (mysweetpeasWil&Wes @ Aug 11 2008, 09:02 PM)
I have a great recipe for gazpacho if you want it! No cooking. All fresh veggies like cucumber and red pepper. No stock, if I remember correctly. You do need a Cuisinart though.

I don't own a slow cooker or crock pot. I use a cast iron Dutch Oven for soup. And I have gas stove. For making soups, you always saute the garlic and onions and diced vegetables first, usually in butter or olive oil. Add dry spices or fresh herbs (tied in cheese cloth). Saute on medium heat until tender. Then add seeded fresh tomatos and cover with stock. Bring to a boil. As soon as it boils, you immediately turn it down to a low simmer. Be sure and COVER the pot and simmer for 1-2 hours. No problem leaving the gas on low for that long. I do it all the time. You never want to boil soup for a long time though, loses flavor. I made chicken tortilla soup from scratch today as a matter of fact!

I have made my own stocks before, or the gourmet term is "fume". Throw a bunch of celery stocks or parsnips and carrots in a pot. Throw in fresh parsley. Cover with water, add a little salt if you like. Bay leaf for sure. Again, bring to a rolling boil for a minute and then simmer for an hour. It always helps to saute the veggies in the pot first so that they secrete their flavor into the bottom of the pot. GL!

Oh, and for creamy soups, let the soup COOL before blending the cream in it. Otherwise it will curdle.

wow, Rae, you really put me to shame. Ok, a dutch oven is just a large pot with a cover, no? and fresh herbs tied in cheese cloth...do you put the cheese cloth into the soup? really?
and cuisinart is just a food processor, no? would a blender work?
here's the thing--i make great salads, pasta sauce and seafood curry from scratch. apart from that, just call me the takeout queen. cool.gif i'm trying to change that...i have a professional stove--36 inches, 6 burners, the works...and it's totally wasted on me. i want to learn to create more from scratch, especially meals based on fresh fruits and veggies that are not high in salt (i hate salt and don't even keep a salt shaker in my house) and that have no meat in them but are flavorful and not boring. any recipes or suggestions you have would be most welcome and appreciated.
also, i find with gas that my super expensive calphalon pots (that are also wasted on me rolleyes.gif ) get soot stains on them from the gas...and they don't completely wash off and when i put them in the dishwasher all my dishes get sooty. anything i can do about that? even on low heat, the soot marks are still there.
thanks so much for your help, everyone, and yeah, Cary, i guess that is one easy way to smoke paprika, lol. laugh.gif


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lisar
Posted: Aug 12 2008, 06:11 AM
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QUOTE (PrairieMom @ Aug 11 2008, 05:46 PM)
Not mine, but i found it on a search





Roasted Tomato and Paprika Soup
(Adapted from Super Natural Cooking by Heidi Swanson)

Olive oil
5 tomatoes, cored and quartered (I used a medium-sized ripe heirloom, beefsteak/slicing variety. If using plum tomatoes, use about 8-10 depending on size)
1 large red bell pepper, seeded and quartered
3 yellow onions (I used medium sized onions), peeled, quartered
5 cloves of garlic, unpeeled
Fine-grain sea salt
Freshly ground black pepper
3 cups vegetable stock or water (I used a very light vegetable stock.)
1/4 teaspoon smoked paprika

Preheat your oven to 375 degrees F. Grease two baking sheets with rims with some of the olive oil. On one sheet put the quartered tomatoes, skin side down. Coat the bell pepper, onion and garlic with olive oil and place on second baking sheet. Sprinkle both baking pans with salt and pepper.

Have two oven racks positioned in center of oven. Place one pan on each rack. Cook until tomatoes are softened and onions have become golden brown (about 45 minutes). Turn onions if they start to get very brown on the bottom. Pull garlic if it looks like it will burn. When the vegetables are roasted, remove from oven. Peel garlic and then put garlic and the other vegetables in a tall pot. Add a bit of your stock and use a hand blender to puree to the desired consistency. (If you don't have a hand blender, process in batches in your food processor of blender and then return to the pot.) Add the rest of the stock and the paprika. Add more salt and pepper to taste. Heat if desired. Can be served cold, room temperature or hot. (Note, seasonings lose a bit of their punch if served cold and you'll need to add more than if you serve the soup hot, so correct the seasonings at the temperature you plan to serve it at. If you are like me and serve it both hot and cold, correct for hot. You can always add more seasonings by the bowl when you serve it cold.)

I think the soup would be great with a dollop of sour cream or plain yogurt and/or with a bit of very dry Spanish sherry swirled in and maybe a bit of chopped parsley, fennel frond or cilantro sprinkled on top. A cheese-topped crouton would be a nice way to dress it up as well. One wonderful lunch was half of a grilled brie sandwich with a bowl of the soup. My husband enjoyed pouring some cold into a small glass and slurping it as a kind of tapas or starter.

This recipe was a hit in my house and I plan on making it again soon. I love to make tomato soup, I often use roasted vegetables as a base for other dishes and smoked paprika is one of my favorite seasonings, but I never thought to combine them all, so for me this dish was perfect. I did have some quibbles. For example, the recipe was not originally written with enough direction as to the size of some of the ingredients and directions were not given for those who might not own a hand blender. I have to say if these were complaints I had about a recipe written for a blog I wouldn't have even commented, but somehow when a recipe is printed in a cookbook, I look for a different standard. But in the end, it does come down to how a dish tastes, and this recipe came out just wonderful, so these are just nitpicks on my part and I look forward to using this cookbook often, especially for everyday family meals, and as a resource for natural/superfood ingredients.

This one sounds really good. I might try this one
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mysweetpeasWil&Wes
Posted: Aug 12 2008, 12:44 PM
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Here's the dutch oven I have. They don't have to be cast iron, but if you're serious about braising and slow cooking on a stove, this is it. A regular stock pot works fine, but cast iron is both easy to clean and gets really hot when needed.

dutch oven

Blender will work, just doesn't always get it as smooth. Plus if your blender is on the small side, you will have to blend several batches. Make sure to put in equal veggies and stock so that all batches come out even. IMPORTANT: throw a towel over the top of the blender when you mix soup otherwise you may have hot soup pushing out the top. Fill it up half way just in case. Again, blend in cream when the soup is cooled.

Yes, you throw the tied cheese cloth in the pot and simmer. Remove before blending.... rolling_smile.gif It acts like a tea bag so that you don't get loose herbs in your soup, but you get the taste. No one wants to bite into a stem of thyme, kwim?

Have you ever used Braggs as a substitute for salt? Its a natural amino acid that tastes similar to tamari. You can throw it on anything and get that salt taste without the sodium. Good for you too.

Fresh leeks are great in soup. Chop up the yellow/white stalk and saute with 2 tbsp butter.

I'm not sure why your pots are showing soot. Maybe have whoever installed it come out and take a look. Shouldn't be happening. I often use baking soda and just a little water on my pots, works well to remove the black stuff.

Here's the gazpacho I've made, also from William Sonoma. Really refreshing, serve cold:
Gazpacho


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