Page 1 of 10 123 ... LastLast
Results 1 to 20 of 187

Thread: Campbell's cream of tomato soup

  1. #1
    Kent Guest

    Default Campbell's cream of tomato soup

    Doctoring up Campbell's condensed cream of tomato soup? Can you raise it up
    a notch?
    Do any have a great way to zip it up a bit. I just bought my first cans in
    20 years because it was on sale for 50 cents/can at our local Prophylactic
    Emporium. I remember it being quite boring as a child. It was so cheap today
    I had to get some to try it, if for no other reason to relive the past.
    Do you add milk or water or a combination?
    Do you add anything else? Tomato paste, tomato sauce, catsup?
    Do you spice it? Fresh or dried herbs, parsley?
    Have you ever made seafood chowder with it? Or any other chowder like dish?
    Thanks for any and all thoughts.

    Kent









  2. #2
    Julie Bove Guest

    Default Re: Campbell's cream of tomato soup


    "Kent" <[email protected]> wrote in message
    news:i9bhhb$gd8$[email protected]..
    > Doctoring up Campbell's condensed cream of tomato soup? Can you raise it
    > up a notch?
    > Do any have a great way to zip it up a bit. I just bought my first cans
    > in 20 years because it was on sale for 50 cents/can at our local
    > Prophylactic Emporium. I remember it being quite boring as a child. It was
    > so cheap today I had to get some to try it, if for no other reason to
    > relive the past.
    > Do you add milk or water or a combination?
    > Do you add anything else? Tomato paste, tomato sauce, catsup?
    > Do you spice it? Fresh or dried herbs, parsley?
    > Have you ever made seafood chowder with it? Or any other chowder like
    > dish?
    > Thanks for any and all thoughts.


    I didn't know they made cream of tomato. I can remember buying their tomato
    soup many years ago and arguing with my roommate as to how to make it. He
    insisted on putting milk in it and I wanted just water. Can't remember who
    won that one.

    I haven't bought that stuff in years. I do occasionally buy a boxed tomato
    soup. It's either Imagine or Pacific. Can't remember which brand. It's
    not condensed. Just heat and eat.

    I had a cookbook some years back that was my mom's. I think it was cooking
    for two or some such thing. It combined two different kinds of condensed
    canned soups for new flavor combinations. I thought it was a hoot. That's
    cooking?

    If I had it, I would probably just make it as is with a grilled cheese on
    the side.



  3. #3
    The Cheese Police Guest

    Default Re: Campbell's cream of tomato soup

    On Fri, 15 Oct 2010 23:42:48 -0700, Kent wrote:

    > Doctoring up Campbell's condensed cream of tomato soup? Can you raise it up
    > a notch?


    Dip a grilled cheese on into it. Guidelines suggest a combination of
    Swiss or Muenster with American and Dijon mustard on plain Jane white.
    And don't forget the shoestring fries or baked, seasoned B-sized new
    potato quarters.

    The Cheese Police
    Federal Cheese Enforcement Office, U.S. South Division
    U.S. Department of Cheese Usage

  4. #4
    Bryan Guest

    Default Re: Campbell's cream of tomato soup

    On Oct 16, 3:46*am, "Julie Bove" <julieb...@frontier.com> wrote:
    >
    >
    > I had a cookbook some years back that was my mom's. *I think it was cooking
    > for two or some such thing. *It combined two different kinds of condensed
    > canned soups for new flavor combinations. *I thought it was a hoot. *That's
    > cooking?
    >

    There are plenty of folks here who use condensed canned soups as
    ingredients, and seem rather proud of the concoctions. They seem to
    think of that as "cooking." If you disagree they might "plonk" you.

    --Bryan

  5. #5
    Melba's Jammin' Guest

    Default Re: Campbell's cream of tomato soup

    In article <i9bhhb$gd8$[email protected]>,
    "Kent" <[email protected]> wrote:

    > Doctoring up Campbell's condensed cream of tomato soup? Can you raise it up
    > a notch?


    Eating it really hot is about the best I can do. :-)

    > Do you add milk or water or a combination?


    Usually a combination. It's not as good as it used to be, though still
    adequate for dunking a grilled cheese sandwich.

    No, but it's an ingredient in a ground beef-green bean dish I haven't
    made in years.

    > Thanks for any and all thoughts.
    >
    > Kent


    I've bought boxed at my food co-op; it's pretty good.

    --
    Barb, Mother Superior, HOSSSPoJ
    Holy Order of the Sacred Sisters of St. Pectina of Jella
    "Always in a jam, never in a stew; sometimes in a pickle."
    A few pics from the Fair are here:
    http://gallery.me.com/barbschaller#100254

  6. #6
    Michel Boucher Guest

    Default Re: Campbell's cream of tomato soup

    "Kent" <[email protected]> wrote in
    news:i9bhhb$gd8$[email protected]:

    > Doctoring up Campbell's condensed cream of tomato soup? Can you raise
    > it up a notch?


    I make my own tomato soup, based on my mother's quick tomato soup recipe.

    1 large can tomatoes, no salt added
    1 small onion, chopped
    1 tbsp butter or oil
    1 handful regular oatmeal
    milk
    salt, white pepper and whatever else you fancy...hot sauces, etc.

    Sauté onion in butter, add tomatoes, add water to cover, bring to a boil.
    Add handful oatmeal, let simmer 5 minutes. Season to taste. Add milk to
    desired colour. Bring to boil again, remove from heat and let stand.

    At this point, you can either serve it as is with crackers or toasted bread
    or you can pass it through the blender to get a cream of tomato. This
    should take about ten minutes and will be healthier than whatever you get
    from a can.

    You can also make a tasty cabbage soup by using chopped cabbage instead of
    tomato. You have to simmer for 15 minutes though to cook the cabbage, then
    add the oatmeal, five minutes, add milk, bring to boil, remove from heat
    (you know the drill). And this one can't be puréed.

    --

    When fascism comes to America, it will be wrapped in the flag
    and carrying a cross.

    Sinclair Lewis

    http://www.youtube.com/watch?v=tnrYMafCzeE

  7. #7
    Bryan Guest

    Default Re: Campbell's cream of tomato soup

    On Oct 16, 8:09*am, Michel Boucher <Alsand...@g.mail.com> wrote:
    >
    >
    > When fascism comes to America, it will be wrapped in the flag
    > and carrying a cross.
    >
    > * * * * * * * * * * * * * * * * Sinclair Lewis


    Sean Wilentz was on Fresh Air the other day. Here's a link to the
    transcript:
    http://www.npr.org/templates/transcr...ryId=130534982

    And here is the New Yorker article he was speaking about:
    http://www.newyorker.com/reporting/2...urrentPage=all

    I just posted a link on Facebook and wrote, "EVERYONE SHOULD READ
    THIS. It is the smartest and most informative political writing out
    there. This guy is a brilliant historian, not a kooky conspiracy
    theorist."

    --Bryan

  8. #8
    Ed Pawlowski Guest

    Default Re: Campbell's cream of tomato soup


    "Kent" <[email protected]> wrote in message
    news:i9bhhb$gd8$[email protected]..
    > Doctoring up Campbell's condensed cream of tomato soup? Can you raise it
    > up a notch?
    > Do any have a great way to zip it up a bit. I just bought my first cans
    > in 20 years because it was on sale for 50 cents/can at our local
    > Prophylactic Emporium.


    I forget if this takes milk or water to dilute, but use milk to make it
    creamier. Add some grated cheese, basil, or whatever herbs you happen to
    like.

    Thanks for the reminder. I've not had it for a while, but for a Saturday
    quick dinner with a sandwich, it is like childhood. I'll pick some up.


  9. #9
    Dave Smith Guest

    Default Re: Campbell's cream of tomato soup

    On 16/10/2010 10:05 AM, Ed Pawlowski wrote:


    > Thanks for the reminder. I've not had it for a while, but for a Saturday
    > quick dinner with a sandwich, it is like childhood. I'll pick some up.



    Yes, it is like childhood. We had a lot of Campbells soups when I was a
    kid.... tomato, cream of mushroom, cream of chicken, ox tail, scotch
    broth. I have to confess that, while I always ate it, I was never crazy
    about it and just wasn't much of a soup eater. Then I discovered how
    good real soups are. I had several failures before going to a cooking
    demonstration where the chef showed us how to do butternut squash and
    pumpkin soup. Wow. That stuff was good.

    There's just the two of us here and,while somewhat inspired, I still
    don't do much soup because I don't want to be eating it forever. I buy
    the Knorr or Gardenay soup in tetra packs. It is a heck of a lot better
    than canned condensed soups. Last week my wife got me some Baxters
    Lentil with smoky bacon, which was pretty good.

  10. #10
    Mr. Bill Guest

    Default Re: Campbell's cream of tomato soup

    On Sat, 16 Oct 2010 08:09:40 -0500, Michel Boucher
    <[email protected]> wrote:

    >I make my own tomato soup, based on my mother's quick tomato soup recipe.


    That does sound like a handy recipe to keep. I like your recipe
    style.


    Join me....a little fun, some ramblings and good recipes

    http://whstoneman.blogspot.com

  11. #11
    sf Guest

    Default Re: Campbell's cream of tomato soup

    On Sat, 16 Oct 2010 01:46:27 -0700, "Julie Bove"
    <[email protected]> wrote:

    > I didn't know they made cream of tomato.


    It exists.
    http://www.viewpoints.com/images/rev...96969_full.jpg

    --

    Never trust a dog to watch your food.

  12. #12
    sf Guest

    Default Re: Campbell's cream of tomato soup

    On Sat, 16 Oct 2010 05:42:04 -0700 (PDT), Bryan
    <[email protected]> wrote:

    > On Oct 16, 3:46*am, "Julie Bove" <julieb...@frontier.com> wrote:
    > >
    > >
    > > I had a cookbook some years back that was my mom's. *I think it was cooking
    > > for two or some such thing. *It combined two different kinds of condensed
    > > canned soups for new flavor combinations. *I thought it was a hoot. *That's
    > > cooking?
    > >

    > There are plenty of folks here who use condensed canned soups as
    > ingredients, and seem rather proud of the concoctions. They seem to
    > think of that as "cooking." If you disagree they might "plonk" you.
    >

    Certain people are plonked for their nasty attitude and the way they
    express their opinion about the recipe. AFAIC, people can post as
    many recipes using soup as they like because I'm able to work my way
    around the soup part with fresh ingredients.

    My favorite recipe that uses soup is King Ranch Chicken. I love it,
    but soup is not an ingredient in my version. I also used only home
    made stock in recipes until just a few years ago when I discovered how
    good the store bought variety was. Canned and boxed broth is a
    convenience. If posters can't figure out how to work around it as an
    ingredient and incapable of posting a civil query about an
    alternative, they shouldn't be here because they're far too stupid and
    ill mannered to be participating in a public forum.


    --

    Never trust a dog to watch your food.

  13. #13
    sf Guest

    Default Re: Campbell's cream of tomato soup

    On Sat, 16 Oct 2010 08:02:37 -0500, Melba's Jammin'
    <[email protected]> wrote:

    > No, but it's an ingredient in a ground beef-green bean dish I haven't
    > made in years.


    Sounds like another comfort food dish and I'm all about that lately.
    If you ever remember the recipe, please post it.

    --

    Never trust a dog to watch your food.

  14. #14
    Kent Guest

    Default Re: Campbell's cream of tomato soup


    "Julie Bove" <[email protected]> wrote in message
    news:i9bop4$bla$[email protected]..
    >
    > "Kent" <[email protected]> wrote in message
    > news:i9bhhb$gd8$[email protected]..
    >> Doctoring up Campbell's condensed cream of tomato soup? Can you raise it
    >> up a notch?
    >> Do any have a great way to zip it up a bit. I just bought my first cans
    >> in 20 years because it was on sale for 50 cents/can at our local
    >> Prophylactic Emporium. I remember it being quite boring as a child. It
    >> was so cheap today I had to get some to try it, if for no other reason to
    >> relive the past.
    >> Do you add milk or water or a combination?
    >> Do you add anything else? Tomato paste, tomato sauce, catsup?
    >> Do you spice it? Fresh or dried herbs, parsley?
    >> Have you ever made seafood chowder with it? Or any other chowder like
    >> dish?
    >> Thanks for any and all thoughts.

    >
    > I didn't know they made cream of tomato. I can remember buying their
    > tomato soup many years ago and arguing with my roommate as to how to make
    > it. He insisted on putting milk in it and I wanted just water. Can't
    > remember who won that one.
    >
    > I haven't bought that stuff in years. I do occasionally buy a boxed
    > tomato soup. It's either Imagine or Pacific. Can't remember which brand.
    > It's not condensed. Just heat and eat.
    >
    > I had a cookbook some years back that was my mom's. I think it was
    > cooking for two or some such thing. It combined two different kinds of
    > condensed canned soups for new flavor combinations. I thought it was a
    > hoot. That's cooking?
    >
    > If I had it, I would probably just make it as is with a grilled cheese on
    > the side.
    >I think my mother always added milk and it became cream of tomato soup,
    >sort of.






  15. #15
    Kent Guest

    Default Re: Campbell's cream of tomato soup


    "sf" <[email protected]> wrote in message
    news:[email protected]..
    > On Sat, 16 Oct 2010 05:42:04 -0700 (PDT), Bryan
    > <[email protected]> wrote:
    >
    >> On Oct 16, 3:46 am, "Julie Bove" <julieb...@frontier.com> wrote:
    >> >
    >> >
    >> > I had a cookbook some years back that was my mom's. I think it was
    >> > cooking
    >> > for two or some such thing. It combined two different kinds of
    >> > condensed
    >> > canned soups for new flavor combinations. I thought it was a hoot.
    >> > That's
    >> > cooking?
    >> >

    >> There are plenty of folks here who use condensed canned soups as
    >> ingredients, and seem rather proud of the concoctions. They seem to
    >> think of that as "cooking." If you disagree they might "plonk" you.
    >>

    > Certain people are plonked for their nasty attitude and the way they
    > express their opinion about the recipe. AFAIC, people can post as
    > many recipes using soup as they like because I'm able to work my way
    > around the soup part with fresh ingredients.
    >
    > My favorite recipe that uses soup is King Ranch Chicken. I love it,
    > but soup is not an ingredient in my version. I also used only home
    > made stock in recipes until just a few years ago when I discovered how
    > good the store bought variety was. Canned and boxed broth is a
    > convenience. If posters can't figure out how to work around it as an
    > ingredient and incapable of posting a civil query about an
    > alternative, they shouldn't be here because they're far too stupid and
    > ill mannered to be participating in a public forum.
    >
    >
    >

    Have you tried Better than Bouillon?
    http://www.seasonedwithlove.com/chickenbouillon.jpg We think this is better
    than any canned or boxed product we've tried. I frequently use it simply to
    enrich a stock or soup. In small quantities you don't know it's there. The
    chicken Better than Bouillon product is uniquely better than their other
    similar products..

    Kent




  16. #16
    blake murphy Guest

    Default Re: Campbell's cream of tomato soup

    On Sat, 16 Oct 2010 10:47:04 -0700, Kent wrote:
    >>
    >>

    > Have you tried Better than Bouillon?
    > http://www.seasonedwithlove.com/chickenbouillon.jpg We think this is better
    > than any canned or boxed product we've tried. I frequently use it simply to
    > enrich a stock or soup. In small quantities you don't know it's there. The
    > chicken Better than Bouillon product is uniquely better than their other
    > similar products..
    >
    > Kent


    i haven't tried the chicken, but i use the beef version in some dishes like
    pot roast or stew.

    how is the chicken 'uniquely better'?

    your pal,
    blake

  17. #17
    blake murphy Guest

    Default Re: Campbell's cream of tomato soup

    On Fri, 15 Oct 2010 23:42:48 -0700, Kent wrote:

    > Doctoring up Campbell's condensed cream of tomato soup? Can you raise it up
    > a notch?
    > Do any have a great way to zip it up a bit. I just bought my first cans in
    > 20 years because it was on sale for 50 cents/can at our local Prophylactic
    > Emporium. I remember it being quite boring as a child. It was so cheap today
    > I had to get some to try it, if for no other reason to relive the past.
    > Do you add milk or water or a combination?
    > Do you add anything else? Tomato paste, tomato sauce, catsup?
    > Do you spice it? Fresh or dried herbs, parsley?
    > Have you ever made seafood chowder with it? Or any other chowder like dish?
    > Thanks for any and all thoughts.
    >
    > Kent


    i don't think i've made such since i was a boy scout, but i used to like
    diced onions in it.

    your pal,
    blake

  18. #18
    sf Guest

    Default Re: Campbell's cream of tomato soup

    On Sat, 16 Oct 2010 10:47:04 -0700, "Kent" <[email protected]> wrote:

    > Have you tried Better than Bouillon?


    Yes. I don't like it any better than the cubes or granules and can't
    understand why it gets so many positive reviews here. Makes me think
    posters don't have a clue when I read about it now.

    > http://www.seasonedwithlove.com/chickenbouillon.jpg We think this is better
    > than any canned or boxed product we've tried. I frequently use it simply to
    > enrich a stock or soup. In small quantities you don't know it's there. The
    > chicken Better than Bouillon product is uniquely better than their other
    > similar products..


    Similar products like Herb-ox? It's good for flavoring rice and
    that's where it stops AFAIC.


    --

    Never trust a dog to watch your food.

  19. #19
    sf Guest

    Default Re: Campbell's cream of tomato soup

    On Sat, 16 Oct 2010 14:11:07 -0400, blake murphy
    <blakepmNOTTH[email protected]> wrote:

    > On Sat, 16 Oct 2010 10:47:04 -0700, Kent wrote:
    > >>
    > >>

    > > Have you tried Better than Bouillon?
    > > http://www.seasonedwithlove.com/chickenbouillon.jpg We think this is better
    > > than any canned or boxed product we've tried. I frequently use it simply to
    > > enrich a stock or soup. In small quantities you don't know it's there. The
    > > chicken Better than Bouillon product is uniquely better than their other
    > > similar products..
    > >
    > > Kent

    >
    > i haven't tried the chicken, but i use the beef version in some dishes like
    > pot roast or stew.
    >
    > how is the chicken 'uniquely better'?
    >

    It's not. Eye of the beholder and all that stuff.

    --

    Never trust a dog to watch your food.

  20. #20
    Mark Thorson Guest

    Default Re: Campbell's cream of tomato soup

    Dave Smith wrote:
    >
    > On 16/10/2010 10:05 AM, Ed Pawlowski wrote:
    >
    > > Thanks for the reminder. I've not had it for a while, but for a Saturday
    > > quick dinner with a sandwich, it is like childhood. I'll pick some up.

    >
    > Yes, it is like childhood. We had a lot of Campbells soups when I was a
    > kid.... tomato, cream of mushroom, cream of chicken, ox tail, scotch
    > broth. I have to confess that, while I always ate it, I was never crazy


    Do they even make Scotch broth anymore? I couldn't
    find it at Safeway. I don't remember ever seeing Oxtail.

    Campbell's soups have gone way downhill. Their older
    soups have been reformulated to turn them into cheap crap,
    and the newer soups are crap from birth. If I saw a can
    of Scotch broth, I might buy that, but otherwise I'll
    never buy another Campbell's product again. There aren't
    too many brand names for which the generic product is
    better than the brand name, but Campbell's has become
    one of them.

Page 1 of 10 123 ... LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32