Recipes

[rockygems123]

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@SaveTheTurtles wrote:

NY times has a really good tomato soup recipe that's very easy.

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@SaveTheTurtles 

Would you be able to copy it and post?  I'm not a subscriber so it won't allow me to view the recipe.

I receive their daily NYT recipes but that's as far as they'll allow if you don't subscribe.

[Flatbush]

@PinkyPetunia 

Greyt idea.

Never thought of doing this.

Easy and a lot more reasonable then Campbells.

Thank you

[qbetzforreal]

Campbell's now have an unsalted tomato soup.  Only 50mg of sodium. @gloriajean 

[SaveTheTurtles]

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@rockygems123 wrote:

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@SaveTheTurtles wrote:

NY times has a really good tomato soup recipe that's very easy.

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@SaveTheTurtles 

Would you be able to copy it and post?  I'm not a subscriber so it won't allow me to view the recipe.

I receive their daily NYT recipes but that's as far as they'll allow if you don't subscribe.

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I'm so sorry but we don't have the subscription any longer. My husband made it once last year and did not write it down! Boo! otherwise I would.

[sabatini]

@rockygems123, here you go. New York Times recipe:

NYT Tomato Soup Recipe

INGREDIENTS
Yield: 8 servings

½ pound butter
1 pound onions (about 3 medium),
cut into ¼-inch dice
½ cup all-purpose flour
4 (28-ounce) cans diced tomatoes
1¼ cups chicken broth
¼ cup sugar
1 tablespoon kosher salt
1 teaspoon celery salt
¾ teaspoon pepper
¾ cup half-and-half
2 tablespoons honey

PREPARATION
Step 1
In a large pot, melt the butter over medium-low heat. Add onions
and cook gently, stirring occasionally, until soft and translucent,
about 20 minutes.
Step 2
Add flour and stir until mixture is slightly thickened and pale
gold, about 3 minutes; do not allow to brown.
Step 3
Stir in the tomatoes and their juices, chicken broth, sugar, salt,
celery salt and pepper. Raise heat to medium until the liquid
bubbles, then reduce heat to low. Simmer for 30 minutes, scraping
the bottom of the pot frequently.
Step 4
Stir in half-and-half and honey. Remove from heat and purée
using a hand blender, or allow to cool until no longer steaming
and purée in batches in a stand blender. Return to medium heat
just until heated through. Serve hot.

[Renata22]

@sabatini
That looks good. I would cut the amount down & leave out the sugar & honey but otherwise it looks great. Thanks for posting.

[rockygems123]

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@sabatini wrote:

@rockygems123, here you go. New York Times recipe:

NYT Tomato Soup Recipe

INGREDIENTS
Yield: 8 servings

½ pound butter
1 pound onions (about 3 medium),
cut into ¼-inch dice
½ cup all-purpose flour
4 (28-ounce) cans diced tomatoes
1¼ cups chicken broth
¼ cup sugar
1 tablespoon kosher salt
1 teaspoon celery salt
¾ teaspoon pepper
¾ cup half-and-half
2 tablespoons honey

PREPARATION
Step 1
In a large pot, melt the butter over medium-low heat. Add onions
and cook gently, stirring occasionally, until soft and translucent,
about 20 minutes.
Step 2
Add flour and stir until mixture is slightly thickened and pale
gold, about 3 minutes; do not allow to brown.
Step 3
Stir in the tomatoes and their juices, chicken broth, sugar, salt,
celery salt and pepper. Raise heat to medium until the liquid
bubbles, then reduce heat to low. Simmer for 30 minutes, scraping
the bottom of the pot frequently.
Step 4
Stir in half-and-half and honey. Remove from heat and purée
using a hand blender, or allow to cool until no longer steaming
and purée in batches in a stand blender. Return to medium heat
just until heated through. Serve hot.

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@sabatini 

Thank you so much!!

[northiie57]

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@qbetzforreal wrote:

Campbell's now have an unsalted tomato soup.  Only 50mg of sodium. @gloriajean 

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thanks ! I hope I can find it here in Vermont