In a small saucepan over medium heat, pour condensed tomato soup and diced tomatoes (with juice).
Heat for 10-12 minutes or until heated to your preference.
Serve and garnish if desired.
s tender.
Stir in tomato paste and cook for 1
Mix all together into a bowl with a whisk and use in place of condensed tomato soup in your favorite recipe.
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.
Heat olive oil in a large saucepan over medium heat. Saute garlic in hot oil until tender and fragrant, 2 to 3 minutes. Stir
Stir condensed tomato soup and marinara sauce into garlic; slowly add water. Mix oregano and black pepper into soup; bring to a simmer, reduce heat to low, and cook until flavors blend, about 15 minutes. Stir basil into soup. Ladle into bowls and top with croutons and Parmesan cheese.
Thoroughly combine Kellogg's Corn Flakes cereal, 1/2 cup of the Campbell's condensed tomato soup, onion, egg and horseradish.
Mix in ground beef.
Portion meat mixture into 6 parts.
Shape into individual loaves or ovals.
Place on foil-lined baking sheet.
Mix together remaining soup, brown sugar and mustard.
Spread evenly over meat.\tBake in 350\u00b0 oven about 35 minutes or until meat is cooked.
Serve garnished with parsley, if desired.\tYield:\t6 servings.
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.
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.
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.
Sift flour, soda, baking powder and spices together 3 times. Cream shortening with sugar until fluffy.
Add sifted dry ingredients and tomato soup alternately in small amounts, beating thoroughly after each addition.
Stir in nuts and raisins.
Pour into small greased tube pan or loaf pan and bake in moderate oven (350\u00b0) for 50 to 60 minutes.
Let stand 24 hours before cutting.
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.
Simmer diced tomatoes in juice in a saucepan over low heat until hot, 7 to 10 minutes. Add baking soda and let the mixture foam. Stir tomato soup, parsley, sugar, margarine, chicken base, and white pepper into the tomato mixture; cook until hot, about 5 minutes. Pour milk into tomato mixture and stir; cook until hot, about 5 minutes.
Brown ground beef with onion and garlic until no longer pink and the onions are translucent; drain beef of excess grease.
Add tomato soup, salsa and barbecue sauce to meat mixture. Stir well.
Simmer for 20-30 minutes, until flavors are combined.
Serve over hamburger buns.
Pre heat oven to 350 degrees.
cream butter and sugar together until light and fluffy.
sift together flour and all spices with baking soda in separate bowl.
Add tomato soup to creamed butter mixture - rinse can with small amount of water. Gradually add in dry ingredients. Stir in raisins. I remember her baking these in greased loaf pans. She doesn't list a specific time for doneness but notes that top should be well done and toothpick should come out clean.
Heat a large Dutch oven or soup pot over medium-high heat. Crumble in the ground beef. Cook, stirring frequently, until evenly browned. Drain excess grease. Stir in the cabbage, potatoes, carrots, onion, tomato soup, milk and water. Bring to a boil, then simmer over medium heat for 30 minutes. Reduce heat to low, and cook for 1 1/2 hours before serving.
Heat olive oil in a saucepan over medium heat. Cook and stir onion in the hot oil until softened, about 5 minutes. Stir in cumin, ginger, and cinnamon and cook until fragrant, about 30 seconds.
Stir tomato soup, coconut milk, and diced tomatoes into the onion mixture and cook until soup is heated through, about 10 minutes.
Cook pasta per directions until al dente. Drain water and add tomato soup and 3/4 soup can (1 cup) of water to pasta. Stir in sugar and pepper and serve when hot.
In saucepan, combine tomato soup, water and milk.
Stir until reasonably blended.
Add grated cheese, hot pepper sauce, crushed red pepper and black pepper.
Heat over medium heat, stirring often.
Continue heating until cheese has melted into soup.
Add salt, stir well.
Pour into bowls or cups, and serve with crackers (I crush mine into the soup).
Sift flour, cinnamon, nutmeg and allspice together 3 times. Cream shortening, sugar and eggs until fluffy.
Sift dry ingredients into tomato soup, alternating small amounts, beating thoroughly after each addition.
Last add nuts and raisins.
Bake at 350\u00b0 for 50 to 60 minutes or until done.
Let stand 24 hours before cutting.
Cover with cream cheese icing or caramel icing, whichever you prefer.