Best Tomato Soup Dressing Recipes

TOMATO SOUP SALAD DRESSING

Steps:

• In a blender, combine the first six ingredients. Cover and process until smooth. Refrigerate for at least 4 hours. Serve with salad.

TOMATO SOUP SALAD DRESSING

Steps:

• In your blender, simply mix undiluted soup, salad oil, vinegar, sugar, Worcestershire sauce, onion, paprika, mustard, salt and pepper.
• Mix well.
• Cover and chill in refrigerator.
• Stir well before using.
• Makes 4 cups.

TOM'S TOMATO SOUP FRENCH DRESSING

Steps:

• Mix in blender until smooth.
• Refrigerate in closed container.
• Keeps well.

TOMATO SOUP FRENCH DRESSING

Steps:

• 1. Combine all ingredients in a large bowl; mix well. (You can use a blender if you like, but it works just as well by hand)
• 2. Cover and chill. My mom always kept this dressing in a large mouth quart canning jar. We would use a gravy ladle to serve.
• 3. This is a very versatile sweet and sour dressing on your regular salad greens, spinach or tomaotes.
• 4. Makes 3 1/2 cups.

TOMATO SOUP SALAD DRESSING

Steps:

• 1. Place all ingredients into a food processor. Blend until smooth, about 3 minutes. Adjust seasonings and blend another minute.
• 2. For best flavor results, let sit 3 - 4 hours or overnight.
• 3. Keeps in the refrigerator for 7 - 10 days

TOMATO SOUP FRENCH DRESSING

Steps:

• Put all ingredients in a large mixing bowl. Using an electric mixer, beat on medium-high speed until blended.
• Pour into a quart jar; cover and refrigerate up to 1 week.

TOMATO SOUP SALAD DRESSING RECIPE

Steps:

• * In a blender, combine the first six ingredients. Cover and process until smooth. Refrigerate for at least 4 hours. Serve with salad. Yield: about 3 cups. Nutrition Facts: 1 serving (2 tablespoons) equals 122 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 124 mg sodium, 11 g carbohydrate, trace fiber, trace protein.

TOMATO SOUP DRESSING RECIPE - (4.3/5)

Steps:

• Combine all in blender. (Or use a whisk and a bowl) Will keep in the fridge for 10 days.

TOMATO ONION SOUP WITH BABY ARUGULA, EGGS AND HORSERADISH DRESSING

Steps:

• Soup In a large pot, add the olive oil and bring to medium heat. Add the sliced onions and turn the heat down to low and cook them for 40 to 60 minutes. You want them to just begin to caramelize. They should still be yellow in colour but you should be able to see a little bit a brown caramel colour on some of the onion. Add in the garlic and cook for another 2 to 3 minutes. Add in the tomato purée, water, basil, thyme, sea salt, pepper and bring to a simmer. Once its reached a simmer turn the heat off and let the pot sit on the burner, while you prepare the rest of the recipe. Horseradish Dressing I like to use a food processor to make this type of dressing, but you could also use a blender or an immersion hand blender. Essentially, you are making a mayonnaise first, so you need some type of device to make it work. Add the whole egg, Dijon mustard, raw honey, apple cider vinegar to your food processor. Measure out your oil and have it ready to pour. Start the food processor and very gradually start to trickle in the oil. The mixture will be rather fluid right up until the end. You'll even hear the difference as the food processor is running. Once you've poured all your oil in, the mixture should have thickened and you can turn off the food processor. Remove the mayonnaise into a medium sized bowl and add in the lemon juice and zest, horseradish and finally season with salt and pepper to taste. Stir it all together and your creamy dressing is ready to use. Toppings/Assembly In this recipe I chose to do the soup and salad all in one, but you could also plate the baby arugula separately from the soup. Pour the hot tomato onion soup in a bowl and add a generous handful of the baby arugula on top of the soup, add the egg, sprinkle with some chopped roasted hazelnuts and drizzle with the horseradish dressing. Serve immediately and enjoy!

SPINACH SALAD WITH TOMATO SOUP DRESSING

Steps:

• * Wash 1 pound spinach, discard stems, dry leaves and tear into bite size pieces. Toss with the following dressing: Mix the above ingredients and refrigerate for severalhours. This dressing keeps for several weeks and can be used a number of times on spinach.

TOMATO SOUP DRESSING

Steps:

• Combine all ingredients blend until smooth.