Saute onion and celery in butter (do not brown).
Add remaining ingredients and simmer for 5 minutes.
(I don't like tomato soup, but I love this!)
ack.
Meanwhile, for the tomato soup, heat oil in a large
inutes; whisk together milk and tomato soup, then pour gradually into pot
Combine soup, 1/4 can water and baking soda.
Soak raisins in hot water.
Mix everything, except flour and tomato soup mixture. Add tomato soup mixture and mix.
Serves 12 to 16.
Stir butter to soften.
Gradually add sugar, creaming until light and fluffy.
Add eggs.
Mix all dry ingredients together and blend into egg mixture while adding tomato soup.
Fold in nuts and raisins.
Bake in a greased and floured pan.
Cool 10 minutes and remove from pan.
Cool completely.
Frost or sprinkle with confectioners sugar.
Bakes best in round tube pan.
Put dry cake mix in a large bowl and add the undiluted tomato soup and only the ingredients listed above. Mix and bake according to cake mix directions.
While that is baking, make the frosting by beating the cream cheese, butter and vanilla in a bowl on medium speed.
Add 1/4 to 1/2 cup of sugar at a time, beating until smooth.
Frost the cooled cake and enjoy!
Add soda to tomato soup.
Beat sugar and shortening; add egg and beat well.
Add tomato soup and dry ingredients.
Beat well. Fold in raisins, nuts and grated orange rind.
Bake in greased and floured baking pan at 350\u00b0 for 40 to 60 minutes.
ant that flavor in the soup). Add garlic and sautee' just
Heat milk in one pan.
Heat tomatoes, tomato soup, butter, flour (mix first in some of the tomatoes) and salt in another pan. When hot, add pinch of soda.
When both milk and tomato mixture are hot, mix together.
Combine the tomato soup and the water in a large sauce pot; simmer, stirring occasionally, for 5 minutes. Add the tomato juice, chives, garlic, cayenne, rosemary, thyme, oregano, basil, and paprika to the pot. Simmer soup for 25 minutes, stirring occasionally.
Stir in the diced tomatoes and red peppers. Simmer until peppers are soft, about 10 minutes.
Cook the noodles as directed on the package.
Meanwhile, pour the tomato soup into a small sauce pan. Fill the empty can halfway up with milk then add to the soup.
Pull the cheese apart into small pieces then add along with the butter. Heat over medium-low heat until the cheese is melted then salt & pepper to taste.
Drain the water from the noodles then pour in the tomato soup. Stir to mix then serve.
Cream sugar and shortening.
Sift flour, baking powder, cinnamon, cloves and nutmeg.
Add baking soda to tomato soup.
Add soup to creamed ingredients.
Bake at 350\u00b0 for 30 minutes.
Add baking soda to tomato soup.
Mix shortening and sugar with soup.
Add flour and 1 soup can of water to mixture.
Beat well. Mix in cinnamon, dates and nuts.
Pour into cake pan and bake until toothpick inserted comes out clean.
A novel and excellent combination is a mixture of a can of cream of pea soup and a can of cream of tomato soup.
Mix together flour, cinnamon, nutmeg and salt.
In a large mixing bowl mix shortening and sugar, add tomato soup (with baking soda), egg and vanilla.
Add flour mixture; mix well.
Pour into baking pans (greased and floured).
Pressure cook the first 4 ingredients.
Cook tomato soup, tomato sauce and fresh tomatoes for 30 minutes.
Add salt and parsley flakes.
Strain soup, then add sour cream last.
Combine the tomato soup and the soda in a bowl, and let it stand.
Cream sugar, egg, butter, salt, cinnamon, and cloves. Mix in tomato soup and soda mixture, and then flour. Stir in the raisins, and pour the batter in a greased baking dish.
Bake at 325 degrees F (165 degrees C) for 1 hour, or until done. Cool the cake, and top with cream cheese icing.
Blend together Crisco and sugar.
Mix flour, cloves, baking powder, nutmeg and cinnamon.
Mix in separate bowl the tomato soup and baking soda.
Blend sugar mixture with soup mixture, then blend in flour mixture.
Add nuts and raisins (optional).
Bake in a small tube or loaf pan at 350\u00b0 for 50 to 60 minutes.
Melt cream cheese in double boiler with tomato soup.
Soak gelatin in cold water. Add gelatin to soup and cheese mixture, mixing well. Cool.
Add mayonnaise and vegetables.
Refrigerate.
In a large stock pot, cook and stir red bell pepper strips and onion slices in a little oil until soft but not brown.
Stir in chicken stock and about 1/2 can condensed cream of tomato soup, stewed tomatoes with chilies, olives, salt, pepper, garlic powder, parsley, and hot pepper sauce if desired. Heat through. Ladle hot soup into bowls over broken tortilla chips. Serve with shredded cheese and dollops of sour cream.