Classic Tomato Soup

Classic Tomato Soup


Nothing soothes the soul more than a bowl of old-fashioned tomato soup. And it’s even better when you make it yourself. It’s so easy!
Serves 4
Ingredients:
  • 1 ½ TABLESPOONS OLIVE OIL
  • 1 SWEET ONION, DICED
  • 2 CLOVES GARLIC, MINCED
  • 2 TABLESPOONS FLOUR
  • 2 -14.5 OUNCE CANS DICED TOMATOES, WITH LIQUID
  • 2 CUPS VEGETABLE BROTH
  • PINCH SUGAR
  • ¼ TEASPOON THYME
  • FRESHLY GROUND BLACK PEPPER AND SEA SALT
Instructions:
  1. HEAT OLIVE OIL IN A MEDIUM HEAVY POT.
  2. ADD ONIONS AND GARLIC AND SAUTÉ OVER MEDIUM FOR 9 MINUTES.
  3. STIR IN FLOUR.
  4. MIX IN TOMATOES, BROTH, SUGAR, AND THYME. SEASON WITH BLACK PEPPER AND SALT TO TASTE.
  5. COVER AND SIMMER OVER MEDIUM FOR 40 MINUTES.
  6. PLACE SMALL BATCHES OF SOUP INTO A BLENDER CONTAINER AND BLEND UNTIL SMOOTH, YET LUMPY. RETURN TO POT AND REHEAT IF NECESSARY.
  7. SERVE IMMEDIATELY.


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Chopped Salad Sub Sandwich

Chopped Salad Sub Sandwich

These open-faced sandwiches are perfect for picnics and other casual celebrations.
Ingredients
  • 2 TBSPS. WHITE WINE VINEGAR
  • ½ TSP. DIJON MUSTARD
  • ⅛ TSP. SALT
  • BLACK PEPPER, DASH, TO TASTE
  • 2 TBSPS. OLIVE OIL
  • 1 CAN (14.5OZ.) DEL MONTE® DICED TOMATOES WITH BASIL, GARLIC & OREGANO, DRAINED
  • 3 CUPS CHOPPED ROMAINE LETTUCE
  • 1 CUP CHOPPED TURKEY SALAMI
  • 4 OZ. REDUCED FAT PROVOLONE CHEESE, CUT INTO ½-INCH CUBES
  • 4½INCHSLICES ITALIAN BREAD [OR FRENCH BREAD], TOASTED
  • ¼ CUP CRUMBLED BLUE CHEESE
 
Instructions
  1. COMBINE VINEGAR, MUSTARD, SALT AND PEPPER IN A SMALL BOWL. WHISK IN OIL; SET ASIDE.
  2. COMBINE TOMATOES, ROMAINE, SALAMI AND CHEESE IN A LARGE BOWL. ADD DRESSING; TOSS TO COAT.
  3. TOP EACH BREAD SLICE WITH ABOUT 1 CUP OF TOMATO MIXTURE. SPRINKLE WITH BLUE CHEESE.
  4. – SEE MORE AT: HTTP://WWW.DELMONTE.COM/RECIPES/SPRING-AND-SUMMER-CELEBRATIONS/CHOPPED-SALAD-SUB-SANDWICH/INDEX.HTML#STHASH.2FYUHZDT.DPUF
 
 
 
 
 
 
 
 
 


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