Best Tomato Soup Iii Recipes

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TOMATO SOUP III



Tomato Soup III image

This hearty tomato soup has chunks of vegetables and pasta. Serve with a grilled cheese sandwich. Just right for a cold weather lunch or supper.

Provided by PEPRICH

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 1h25m

Yield 8

Number Of Ingredients 17

1 (28 ounce) can tomato sauce
5 cups water
3 cubes vegetable bouillon
1 bay leaf
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 ½ teaspoons dried parsley
1 ½ teaspoons sugar
1 teaspoon salt
¼ teaspoon pepper
⅛ teaspoon hot red pepper sauce
2 stalks celery, sliced
2 carrots, peeled and sliced
1 small zucchini, chopped
1 cup frozen corn
½ cup uncooked ditalini pasta

Steps:

  • In a large pot, mix the tomato sauce, water, vegetable bouillon, bay leaf, onion, garlic, Italian seasoning, parsley, sugar, salt, pepper, and hot red pepper sauce. Bring to a boil, reduce heat to low, and simmer at least 30 minutes.
  • Stir in the celery, carrots, zucchini, and corn. Cover, and continue to simmer 30 minutes.
  • Stir ditalini pasta into the pot, and continue cooking 10 minutes, or until pasta is al dente.

Nutrition Facts : Calories 77.5 calories, Carbohydrate 16.9 g, Fat 0.5 g, Fiber 2.7 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 824.6 mg, Sugar 5.8 g

TOMATO SOUP CAKE III



Tomato Soup Cake III image

This is a moist spice cake with a surprise ingredient!

Provided by Geri Knoll

Categories     Desserts     Cakes     Spice Cake Recipes

Yield 18

Number Of Ingredients 15

1 cup white sugar
½ cup shortening
½ teaspoon salt
2 eggs
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking powder
½ teaspoon ground cloves
½ cup raisins
½ cup chopped walnuts
2 cups sifted all-purpose flour
1 (10.75 ounce) can condensed tomato soup
1 teaspoon baking soda
1 (8 ounce) package cream cheese
2 cups confectioners' sugar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 x 13 inch pan.
  • In a large bowl, cream sugar and shortening. Add beaten eggs, and mix well. Stir in salt, cinnamon, nutmeg, and cloves. Mix in flour and baking powder, and then raisins and nuts. Mix tomato soup and baking soda together; beat into first mixture.
  • Bake for 30 to 35 minutes. Cool.
  • Beat cream cheese and confectioners sugar together until smooth. Frost the cake.

Nutrition Facts : Calories 293.5 calories, Carbohydrate 41.5 g, Cholesterol 34.4 mg, Fat 13.2 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 4.7 g, Sodium 301.2 mg, Sugar 28 g

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