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Cream of Tomato Soup
Lunch American

Cream of Tomato Soup

4.2

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.

By Julie Parton

Red Pepper and Tomato Soup
Lunch

Red Pepper and Tomato Soup

4.3

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 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.
  2. 2 Stir in the diced tomatoes and red peppers. Simmer until peppers are soft, about 10 minutes.

By Tish Young

Healthier Taco Salad
Lunch

Healthier Taco Salad

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat a large skillet over medium heat. Cook and stir beef and onion in the hot skillet until beef is no longer pink, 5 to 7 minutes. Drain and discard grease, and return beef to the skillet. Add tomato juice, hot sauce, chili powder, cumin, garlic powder, oregano, salt, and cayenne pepper. Reduce heat and simmer gently, about 15 minutes.
  2. 2 Break tortilla chips into bowls and top with the ground beef mixture. Finish with Cheddar cheese, lettuce, and salsa.

By Angela

Tomato Gorgonzola Soup
Lunch

Tomato Gorgonzola Soup

4.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat oil in a medium saucepan over medium heat. Add the onion, pepper, and garlic; cook and stir 4 to 5 minutes or until vegetables are soft.
  2. 2 Add the cheeses, cream, and milk; heat mixture until cheeses melt and the mixture is simmering.
  3. 3 Stir in the tomatoes (including their liquid), tomato juice, basil, sugar, and pepper. Continue to simmer mixture for 15 to 20 minutes while stirring constantly. Do not boil.

By Jess

Better-Than-Grilled Cheese Tomato Soup
Lunch

Better-Than-Grilled Cheese Tomato Soup

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat butter and olive oil together in a large pot over medium heat; saute onion and carrot until softened, 4 to 6 minutes. Add garlic, salt, pepper, and red pepper flakes; cook and stir until fragrant, about 2 minutes.
  2. 2 Stir crushed tomatoes, tomato juice, and diced tomatoes into onion mixture; bring to a simmer. Reduce heat, stir sugar into tomato mixture, and simmer until heated through, about 10 minutes. Add cream and simmer until heated through, 1 to 2 minutes. Add basil to soup and cook until wilted, about 3 minutes. Serve chunky or puree with an immersion blender.

By Dezzie

Nancy's Boiled Gazpacho
Lunch European

Nancy's Boiled Gazpacho

4.7

Prep
20 min
Cook
5 min
Total
385 min

Instructions

  1. 1 Simmer tomato juice in a medium saucepan over medium-high heat; stir in bouillon cubes until dissolved, about 5 minutes. Off heat, add tomato, cucumber, onion, bell pepper, vinegar, oil, celery, Worcestershire sauce, and hot sauce. Cover soup; chill in the refrigerator before serving, 6 to 8 hours.

By NancyM

Grandma's Vegetable Soup
Lunch American

Grandma's Vegetable Soup

4.6

Prep
20 min
Cook
65 min
Total
85 min

Instructions

  1. 1 Gather ingredients.
  2. 2 Cook and stir ground beef in a hot saucepan over medium heat until browned and crumbly, 5 to 7 minutes.
  3. 3 Drain off grease and pour in tomato juice.
  4. 4 Add potatoes, carrots, and onion, then pour in undrained green beans and corn. Season with ginger, salt, and pepper. Reduce the heat to low and simmer for 1 hour.

By BRANDY3

Canned Tomato Soup
Lunch American

Canned Tomato Soup

4.1

Prep
15 min
Cook
60 min
Total
795 min

Instructions

  1. 1 Combine tomatoes, onions, and celery in a large pot; pour in just enough water to cover vegetables and bring to a boil. Reduce heat; simmer until tomatoes are tender, 20 to 30 minutes. Pour through a strainer or food mill, discard solids, and return liquid to the pot. Stir in sugar and salt.
  2. 2 Combine butter and flour in a blender; blend until smooth and creamy. Add tomato juice; blend until smooth. Pour tomato juice mixture into the pot; cook and stir over medium heat until soup is just hot.
  3. 3 Meanwhile, inspect about 4 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until soup is ready. Wash new, unused lids and rings in warm soapy water.
  4. 4 Pack tomato soup into hot, sterilized jars, filling to within ¼ inch of tops. Run a knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring water to a rolling boil, cover, and process for 20 to 30 minutes.
  6. 6 Remove jars from the stockpot; place onto a cloth-covered or wood surface, several inches apart, until cool. Press centers of lids with a finger to ensure lids do not move up or down. Store in a cool, dark area. Wait at least 12 hours before opening.

By jennyrose81

Slow Cooker Taco Soup with Ranch Dressing Mix
Lunch Mexican

Slow Cooker Taco Soup with Ranch Dressing Mix

4.7

Prep
10 min
Cook
310 min
Total
320 min

Instructions

  1. 1 Heat a large skillet over medium-high heat; cook and stir beef until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer beef to a slow cooker and sprinkle with taco seasoning mix and ranch dressing mix.
  2. 2 Add corn, black beans, diced tomatoes, and green chiles, all with their liquid, to the slow cooker. Stir black olives, onion, bell pepper, and tomato juice into ground beef mixture.
  3. 3 Cook on Low until vegetables are completely tender, about 5 hours.

By MICHMEIG

Camp Soup
Lunch American

Camp Soup

3.7

Prep
5 min
Cook
40 min
Total
45 min

Instructions

  1. 1 Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  2. 2 Put all the ingredients in a large soup pot. Do not drain the liquid from the vegetables. Cook until the cabbage is tender. Makes about 2 gallons of soup.

By Gina Babcock

Garden Gazpacho
Lunch American

Garden Gazpacho

5.0

Prep
30 min
Cook
Total
150 min

Instructions

  1. 1 Place cucumber in the bowl of a food processor; pulse 5 to 6 times until chopped into very small pieces. Transfer cucumber to a large bowl. Repeat with bell peppers, celery, and onion; transfer each to the bowl with cucumber.
  2. 2 Combine plum tomatoes and garlic in the bowl of the food processor; pulse until finely diced. Pour over cucumber mixture.
  3. 3 Pour tomato juice, vinegar, and olive oil over cucumber mixture; stir in sea salt, black pepper, basil, parsley, and pepper flakes.
  4. 4 Cover the bowl with plastic wrap; chill in the refrigerator until flavors combine and deepen, about 2 hours.

By Cindy Anschutz Barbieri

Gazpacho IV
Lunch European

Gazpacho IV

4.4

Prep
25 min
Cook
Total
505 min

Instructions

  1. 1 In a large bowl, mix the tomatoes, tomato juice, beef broth, green bell pepper, celery, cucumber, onion, garlic, olive oil, lemon juice, and balsamic vinegar. Season with basil, parsley, salt, pepper, cumin, hot pepper sauce, and Worcestershire sauce. Cover bowl, and refrigerate gazpacho 8 hours or overnight before serving.

By Allrecipes Member

Easy Taco Soup
Dinner Latin American

Easy Taco Soup

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat a heavy-bottomed soup pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  2. 2 Add onion and garlic. Cook over medium to medium-high heat, stirring often, until onions begin to soften, about 5 minutes. Add taco seasoning; cook and stir until fragrant, 1 to 2 minutes. Stir in black beans, corn, and diced tomatoes. Stir in tomato juice and scrape any browned bits of food off the bottom of the pan with a wooden spoon.
  3. 3 Bring to a simmer; add cilantro and squeeze juice from lime halves into the pot. Simmer until flavors have melded, 15 to 20 minutes. Season with salt and pepper.

By Mama Fresh

Seafood Medley Ceviche
Appetizer Latin American

Seafood Medley Ceviche

Prep
40 min
Cook
Total
120 min

Instructions

  1. 1 Combine scallops, shrimp, tilapia, lemon juice, lime juice, orange juice, and serrano pepper in a large bowl. Cover and refrigerate for 1 hour, stirring every so often.
  2. 2 Combine avocado, tomato, cucumber, red onion, cilantro, and garlic in a medium bowl.
  3. 3 Whisk tomato and clam juice, vinegar, salt, lemon-pepper seasoning, Worcestershire sauce, and white pepper together in a small bowl. Pour over avocado mixture and stir to combine.
  4. 4 Drain some of the citrus juices off the seafood mixture. Add avocado-tomato juice mixture and stir to combine. Refrigerate for 20 more minutes before serving.

By Shyla Lane

BBQ Sauerkraut Casserole
Dinner

BBQ Sauerkraut Casserole

4.1

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 Heat a large skillet over medium-high heat, and stir in the ground beef and onion. Cook until the beef is crumbly, evenly browned, and no longer pink. Drain, and discard any excess grease.
  3. 3 Pour the beef mixture into a 3-quart casserole dish. Layer the sauerkraut over the ground beef, pour the tomato juice over the sauerkraut, then sprinkle with brown sugar. Bake in the preheated oven until the sauce is bubbly, about 60 minutes.

By flbeachturtle

Best Ever Meatloaf
Dinner

Best Ever Meatloaf

4.2

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 In a large bowl, combine meat, tomato juice, oats, egg, chopped onion, salt, and pepper. Mix lightly but thoroughly. Press into an 8x4 inch loaf pan.
  3. 3 Bake for 1 hour, or until meat is no longer pink and juices run clear. Drain. Let stand 5 minutes before serving.

By MYSST

Sauteed Bloody Mary Shrimp
Dinner

Sauteed Bloody Mary Shrimp

4.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Combine tomato juice and 2 tablespoons Bloody Mary spice mix in a large jar with a lid and shake vigorously for 15 seconds. Set aside.
  2. 2 Heat oil lin a large pan over medium heat. Add water chestnuts, scallions, jalapeno pepper, garlic, and about 2/3 the Bloody Mary-tomato juice mixture. Cook 2 minutes.
  3. 3 Place shrimp in a bowl and sprinkle with remaining Bloody Mary spice mix. Add them to the pan with the tomato juice mixture. Cook and stir until shrimp are opaque and curl slightly, 2 to 3 minutes.

By LUCILLES BLOODY MARY MIX

Appetizer Mussels
Appetizer

Appetizer Mussels

4.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 In a stock pot, combine the wine, juice cocktail, garlic and pepper flakes. Bring to a boil and add mussels.
  2. 2 Cover and continue to boil for about 4 to 6 minutes or until all the mussels have opened. Discard any mussels that haven't opened.
  3. 3 Remove mussels from liquid and keep warm. Pour off liquid to leave about 1 cup. Try not to discard the garlic. Boil the 1 cup of liquid until it's reduced to about 3/4 of a cup.
  4. 4 Add butter and stir until butter has melted and sauce has thickened slightly. Serve mussels with sauce.

By Karen

Homestyle Beef, Macaroni and Cheese
Dinner

Homestyle Beef, Macaroni and Cheese

3.9

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. 2 In a skillet over medium heat, brown the ground beef until no pink shows; drain excess fat. In the large pot, combine macaroni, beef, tomato soup, tomato juice and corn; heat through. Stir in cheese.

By Dianne Davies

The Ultimate Shaken Bloody Mary
Drink

The Ultimate Shaken Bloody Mary

4.2

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pour the tomato juice, hot sauce, Worcestershire sauce, dill, seafood seasoning, celery salt, and vodka into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into ice-filled glasses, and garnish with cornichons to serve.

By C R Henning

Tomato Pancakes
Breakfast

Tomato Pancakes

Prep
15 min
Cook
8 min
Total
23 min

Instructions

  1. 1 Mix flour, tomato juice, milk, sugar, oregano, basil, and black pepper together in a bowl until batter is smooth. Combine ham and Gouda cheese together in a separate bowl.
  2. 2 Heat a lightly oiled griddle over medium-high heat. Drop batter, 1 ladle per pancake, onto the griddle and cook until bottom is browned, about 5 minutes. Flip and cook until browned on the other side, 3 to 4 minutes.
  3. 3 Transfer pancake to a serving plate. Sprinkle ham-cheese mixture over pancake. Roll pancake around the filling. Repeat cooking with remaining batter and filling.

By Dommie

Gnocchi with Sausage in Vodka Sauce
Dinner

Gnocchi with Sausage in Vodka Sauce

5.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in vodka sauce and enough tomato juice until you reached a desired consistency. Stir in mozzarella cheese and spinach.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
  3. 3 Transfer gnocchi to a plate, cover with sauce, and serve.

By Charles Perkins

Tanya's Boneless Short Ribs
Dinner

Tanya's Boneless Short Ribs

3.9

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven broiler.
  2. 2 Place ribs on a rack in a broiler pan, and broil on top oven rack 15 minutes, or until well browned. Remove from heat, and transfer to a baking dish. Reduce oven temperature to 350 degrees F (175 degrees C).
  3. 3 In a saucepan over medium heat, mix the tomato sauce, tomato juice, onion, vinegar, Worcestershire sauce, and hot sauce. Season with cinnamon, cloves, and pepper. Bring to a boil. Pour over the ribs in the baking dish.
  4. 4 Bake ribs in the 350 degrees F (175 degrees C) oven 45 minutes, or until meat pulls apart easily with a fork and reaches a minimum internal temperature of 160 degrees F (70 degrees C).

By Tanya Preston