Best Tomato Soup Salad Recipes

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TOMATO SOUP SALAD DRESSING



Tomato Soup Salad Dressing image

This is a nice refreshing dressing for simple lettuce salads. The onion adds a lot of flavor.

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield about 3 cups.

Number Of Ingredients 7

1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup vegetable oil
1/2 cup cider vinegar
1 cup sugar
1 small onion, quartered
1/2 teaspoon salt
Salad greens and vegetables of your choice

Steps:

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

Nutrition Facts :

CUCUMBER AND AVOCADO SOUP WITH TOMATO AND BASIL SALAD



Cucumber and Avocado Soup with Tomato and Basil Salad image

Categories     Soup/Stew     Blender     Dairy     Herb     Tomato     Vegetable     Appetizer     Vegetarian     Yogurt     Lunch     Basil     Avocado     Cucumber     Summer     Chill     Healthy     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1 large English hothouse cucumber, peeled, diced (about 2 1/2 cups)
2 1/2 cups low-fat (1%) buttermilk
1 avocado, quartered, pitted, peeled
4 tablespoons chopped red onion
2 tablespoons chopped fresh basil
1/2 cup seeded chopped tomato
2 teaspoons fresh lime juice
4 tablespoons plain nonfat yogurt

Steps:

  • Combine cucumber and buttermilk in blender. Chop 1/4 of avocado; set aside for salad. Cut remaining avocado into chunks. Add avocado to blender; then add 2 tablespoons red onion and 1 tablespoon basil. Blend until very smooth. Season with salt and pepper. Cover; refrigerate until chilled, about 1 hour.
  • Mix reserved avocado, remaining 2 tablespoons onion and 1 tablespoon basil, tomato and lime juice in small bowl. (Can be prepared 1 day ahead. Cover soup and tomato salad separately and refrigerate.) Ladle cucumber soup into 4 bowls. Dollop each with 1 tablespoon yogurt; top with tomato salad and serve.

TOMATO SOUP SALAD DRESSING



Tomato Soup Salad Dressing image

This recipe comes from a friend of mine who is a great cook! The beauty to it is that it is so easy to prepare! There are other tomato soup salad dressing recipes here, but none exactly like this one...hope you enjoy it. Note: Prep time doesn't include chilling time.

Provided by Debaylady

Categories     Salad Dressings

Time 5m

Yield 4 cups

Number Of Ingredients 10

1 (10 3/4 ounce) can tomato soup, undiluted
1 cup salad oil
3/4 cup vinegar
3/4 cup sugar
1 tablespoon Worcestershire sauce
1 tablespoon onion, finely minced
1 teaspoon paprika
1 teaspoon prepared mustard
1 teaspoon salt
1 teaspoon pepper, black

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.

Nutrition Facts : Calories 684.4, Fat 54.6, SaturatedFat 7.6, Sodium 934.7, Carbohydrate 49.5, Fiber 1.3, Sugar 44.2, Protein 1.4

TOMATO SOUP WITH CHEDDAR DILL POPCORN AND REUBEN SALAD



Tomato Soup with Cheddar Dill Popcorn and Reuben Salad image

You've never had soup and salad like this. The soup is a creamy tomato garnished with a cheddar dill popcorn and the salad is iceberg lettuce topped with all the fixings of a reuben sandwich. It's a game changing combo!

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 30

1 large onion
2 large cloves garlic
2 tablespoons butter
EVOO
Salt and pepper
1 teaspoon (scant 1/3 palm full) pimenton, smoked sweet paprika
1 teaspoon oregano or marjoram
1 teaspoon red chili flakes
1 teaspoon sugar or acacia honey
2 cups chicken or vegetable stock
1 can (28 ounces) stewed tomatoes (tomatoes with celery, peppers and onions)
1 can (14 ounces) diced fire-roasted tomatoes
1/4 cup yellow or white cheddar powder
2 tablespoons dry dill
1 teaspoon celery seed
1/2 cup popcorn kernels
1 stick butter, melted
1/4 cup heavy cream, optional
About 2/3 cup sour cream
About 1/3 cup ketchup, Sir Kensington's preferred brand
About 1/4 cup relish, Wickle's preferred brand
About 1 1/2 teaspoons Worcestershire sauce
Salt and pepper
1 teaspoon (scant 1/3 palm full) celery seed
1 head iceberg lettuce
1/2 pound pastrami
1/2 pound brisket or turkey breast
1/2 pound corned beef
3/4 pound Emmentaler, Swiss, Muenster or Muenster with dill
2 half-sour or garlic deli pickles sliced

Steps:

  • Gather your ingredients.
  • For the tomato soup: Peel onion and chop, crush the garlic and chop.
  • In a soup pot over medium to medium-high heat, melt butter into EVOO, 2 turns of the pan. Add the onions and garlic to the pot, season with salt, pepper, pimenton, oregano or marjoram and red chili flakes. Partially cover and soften 5 minutes.
  • Meanwhile, for the Reuben salad: In a mixing bowl, combine sour cream, ketchup, relish, Worcestershire, salt and pepper.
  • Core and quarter the lettuce and thinly slice each quarter wedge.
  • Stack and slice the deli meats and cheese into 1-inch wide strips.
  • To the soup pot, add sugar or honey and stock and bring to boil for 5 minutes. Add stewed tomatoes and fire-roasted tomatoes, simmer 10 minutes more.
  • Combine cheese powder with dill and celery seed.
  • Pop the popcorn in paper bag, rolled up at the top, about 1/4 cup at a time, on high in microwave, about 2 1/2 minutes. (Or cook corn in 2 tablespoons oil in covered pot over medium-high heat.) Transfer popped corn to a large bowl and top with melted butter and a little salt. Toss with cheese and dill topping.
  • Arrange the sliced lettuce on a large plate. Top with meats and cheese and dressing, then garnish with a few slices of deli pickles. Puree the soup with immersion blender. Stir cream if using into soup and serve. Place soup bowls alongside the soup.

TOMATO SOUP SALAD DRESSING



Tomato Soup Salad Dressing image

Salad dressing from tomato soup sounds a bit crazy, but it really is good! Tangy, a bit of a zip, sweet and lots of tomato flavor.

Provided by Kathy W

Categories     Dressings

Time 10m

Number Of Ingredients 10

1 can(s) condensed tomato soup - i like to use campbell's
3/8 c vinegar
1/2 c olive oil
1/2 c brown sugar
1 tsp dijon mustard
1 Tbsp worcestershire sauce
1 1/2 tsp salt
1 tsp freshly ground black pepper
1 tsp celery seed
1 - 2 dash(es) hot sauce - tabasco is good

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 SALAD DRESSING RECIPE



Tomato Soup Salad Dressing Recipe image

Provided by Totlxtc

Number Of Ingredients 7

1 * 1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 * 1 cup vegetable oil
1/2 * 1/2 cup cider vinegar
1 * 1 cup sugar
1 * 1 small onion, quartered
1/2 * 1/2 teaspoon salt
* Salad greens and vegetables of your choice

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 SALAD



Tomato Soup Salad image

This is my mother's recipe and I've loved it since I was a child. My kids love it as well, and just about everyone that's tried it.

Provided by Frank Patten

Categories     Gelatin Salads

Time 30m

Number Of Ingredients 7

1 pkg lemon flavored jello
1 c chopped celery
1 c cottage cheese
1 c mayonnaise
1 jar(s) pimientos
2 Tbsp finely chopped onion
1 can(s) tomato soup

Steps:

  • 1. Heat tomato soup in a pan on the stove, stir in package of lemon jello. (do not dilute the tomato soup) add the rest of the ingredients, mix thoroughly. Pour into a casserole dish and refrigerate.

CLARA'S TOMATO SOUP SALAD



Clara's Tomato Soup Salad image

Another recipe from my grandmother who loved to use tomato soup in her cooking. This is a very refreshing salad and something different for a change.

Provided by Marsha Gardner

Categories     Gelatin Salads

Number Of Ingredients 5

1 can(s) tomato soup
2 envelopes knox glelatin
1/2 pt cottage cheese, small curd, drained
1/2 c cucumber, diced
1/2 c celery, diced

Steps:

  • 1. Sprinkle gelatin over soup and let stand about 5 minutes.
  • 2. Add the other ingredients and pour into a jello mold. Chill until set. Unmold and serve.

SPINACH SALAD WITH TOMATO SOUP DRESSING



Spinach Salad With Tomato Soup Dressing image

Number Of Ingredients 9

* See note below.
1 cup salad oil
3/4 cup cider vinegar
3/4 cup sugar
1 teaspoon salt
1 tablespoon dry mustard
2 tablespoons onion juice
1 can tomato soup
1 clove garlic peeled and cut in half

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.

Nutrition Facts : Nutritional Facts Serves

TOMATO SOUP SALAD



Tomato Soup Salad image

Found this in "Tested Recipes approved by the Women of the Moose, Laramie, Wy., Chapter 423 which was printed in 1947 - Old Time Recipes. It sounds strange but we liked it. I would like to see more of the really old recipes come back....The old time reclpes from the old time cooks!! Cook time is chill time.

Provided by OceanLuvinGranny

Categories     Fruit

Time 6h5m

Yield 1 salad, 4-6 serving(s)

Number Of Ingredients 6

1 (3 ounce) package lemon Jell-O gelatin
1 (10 3/4 ounce) can tomato soup
1/2 cup mayonnaise
1/2 cup cottage cheese (small curd, creamed)
1/4 cup celery, chopped
1/4 cup green olives, sliced

Steps:

  • Heat tomato soup.
  • Add jello.
  • When it begins to thicken add mayonnaise and cottage cheese and mix well.
  • Add celery and olives.
  • Put in loaf pan or molds to set in refrigerator (about 6-8 hours).
  • Garnish with a dollop of mayonnaise and a slice of olive.

Nutrition Facts : Calories 269.2, Fat 11.4, SaturatedFat 2.4, Cholesterol 11.6, Sodium 839.4, Carbohydrate 37.4, Fiber 1, Sugar 26.5, Protein 6.5

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