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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

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

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

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

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

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

Rich and Creamy Tomato Basil Soup
Soup American

Rich and Creamy Tomato Basil Soup

4.8

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place tomatoes and juice in a stockpot over medium heat; bring to a simmer. Cook until tomatoes have softened, about 30 minutes.
  3. 3 Remove the pot from heat. Add basil leaves to the pot.
  4. 4 Use an immersion blender to purée soup until smooth.
  5. 5 Stir in heavy cream and butter. Cook and stir over medium heat until butter is melted, about 5 minutes. Do not boil. Season with salt and pepper.
  6. 6 Serve hot and enjoy!

By MARBALET

Manhattan Clam Chowder
Dinner American

Manhattan Clam Chowder

4.6

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Chop clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. Measure juice; add enough water to equal 1 1/2 cups liquid.
  2. 2 Combine clam juice mixture, clam-tomato juice cocktail, potatoes, bell peppers, scallions, and black pepper in a large saucepan; heat to a boil. Reduce heat, cover, and simmer for about 15 minutes or until potatoes are just tender.
  3. 3 Stir in undrained tomatoes and chopped clams and heat through.

By CORWYNN DARKHOLME

Rosy Refrigerator Rolls
Dinner American

Rosy Refrigerator Rolls

5.0

Prep
30 min
Cook
15 min
Total
300 min

Instructions

  1. 1 Combine the tomato juice, water, sugar, and salt in a large bowl, stir until the sugar and salt dissolve, and sprinkle the yeast over the mixture. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
  2. 2 Mix in the eggs, shortening, and mashed potatoes, and beat in the flour to make a soft dough. Knead for about 5 minutes, until the dough is smooth and elastic, and place in a greased bowl, turning once to grease the top of the dough. Cover and refrigerate the dough for at least 2 hours or overnight.
  3. 3 Line baking sheets with parchment paper, and set aside.
  4. 4 Working on a lightly floured surface, divide the dough into 4 equal pieces, and cut each into 12 small pieces. Roll the pieces into balls, place the rolls 2 inches apart on the prepared baking sheets, cover with a towel, and let the rolls rise in a warm place until double, about 2 hours.
  5. 5 Preheat an oven to 375 degrees F (190 degrees C).
  6. 6 Bake the rolls in the preheated oven for 12 to 15 minutes, until the tops are golden brown.

By Lumielle

Bloody Mary Cocktail
Drink American

Bloody Mary Cocktail

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Fill a pint glass or goblet with 1 1/2 cups ice. Set aside.
  2. 2 Combine tomato juice, vodka, lemon juice, hot pepper sauce, Worcestershire sauce, salt, black pepper, and 1 cup ice in a mixing glass. Stir until chilled and strain into the reserved ice-filled pint glass or goblet.
  3. 3 Garnish with celery stalk.

By Allrecipes

Tomato Bread
Bread & Baking American

Tomato Bread

5.0

Prep
15 min
Cook
30 min
Total
150 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Heat tomato juice and water in a saucepan over low heat until warm to the touch; pour into a large warmed bowl. Add yeast and honey; stir to dissolve yeast. Allow to rest until yeast is creamy, about 10 minutes.
  3. 3 Mix in oil, parsley, onion, garlic, carrot, and salt. Add 1 cup of the flour, and stir until smooth. Add more flour, until a firm dough is formed. Knead five minutes on a lightly floured surface.
  4. 4 Place dough in a greased bowl, and turn to coat the surface completely. Allow to rise in a warm place until doubled in size, about 1 hour. Grease two 9x5-inch loaf pans.
  5. 5 Punch down dough and turn out onto a lightly floured surface; divide dough in half. Form two loaves and place in prepared loaf pans. Allow to rise until loaves have doubled in size, another 45 minutes.
  6. 6 Preheat the oven to 400 degrees F (220 degrees C). Bakes loaves in the preheated oven until golden brown, about 30 minutes. Remove loaves from pans and transfer to a wire rack to cool.

By Jerry La Cross

Classic Canadian Caesar
Drink American

Classic Canadian Caesar

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather ingredients.
  2. 2 Wet the rim of a cocktail glass with lime wedge; set lime wedge aside for garnish.
  3. 3 Place celery salt in a small dish; press the rim of the glass into salt to coat. Add ice to the glass.
  4. 4 Pour vodka, Worcestershire sauce, and hot pepper sauce over ice.
  5. 5 Top with tomato-clam juice.
  6. 6 Garnish with lime wedge and celery stick. Serve with a straw.

By ambibambi

Chili Soup
Dinner American

Chili Soup

4.7

Prep
10 min
Cook
65 min
Total
75 min

Instructions

  1. 1 Combine ground beef and onions in a large pot over medium heat; cook and stir until meat is browned and crumbly, about 5 minutes. Drain excess fat.
  2. 2 Add tomato juice, beans, tomato soup, potatoes, and chili powder. Stir in water and salt. Bring to a boil, then reduce heat to low and simmer until potatoes are tender and soup has thickened, about 1 hour.

By Dirk Zwart

True Wisconsin Bloody Mary
Breakfast American

True Wisconsin Bloody Mary

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Fill a large tumbler with ice cubes. Pour in vodka, then add olives and brine. Season with celery salt, pepper, Worcestershire sauce, and hot pepper sauce. Top with tomato and clam juice cocktail. Stir with celery stalk and leave in as a garnish. Sprinkle with additional celery salt before serving.

By zlee55

Al's Bloody Marys
Drink American

Al's Bloody Marys

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine vodka, tomato juice, tomato and clam juice, lemon juice, lime juice, Worcestershire sauce, horseradish, black pepper, pepper sauce, and celery salt in a large pitcher. Add ice and pour cocktail into glasses; serve each with a lime wedge.

By Bonnie Bee

Pumpkin Chili
Dinner American

Pumpkin Chili

4.5

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Cook beef in a large pot over medium heat until browned and crumbly, about 5 to 7 minutes; drain.
  3. 3 Add onion and bell pepper; cook and stir for 5 minutes. Stir in beans, tomato juice, diced tomatoes, and pumpkin puree. Season with pumpkin pie spice, chili powder, and sugar.
  4. 4 Simmer chili until thickened and flavors have blended, about 1 hour.
  5. 5 Serve and enjoy.

By Teresa