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Green Tomato Soup Recipe


2 tablespoons olive oil

2 pounds fresh mushrooms

1 green bell pepper, chopped

1 pound onion, chopped

1 (10.75 ounce) can condensed tomato soup

1/2 quart water

1 tablespoon garlic powder

1 teaspoon dried basil

2 teaspoons dried parsley

1/4 teaspoon dried thyme

1/4 teaspoon dried thyme

1 pinch salt

1/4 teaspoon dried rosemary

2 tablespoons cardamom powder

1 teaspoon dry mustard

1 1/2 tablespoons white sugar

1 tablespoon lemon zest

1/2 cup raisins


Heat 1/2 cup olive oil in a large soup pot over medium heat. Stir in mushrooms, green pepper, onion, tomato soup, water, garlic powder, basil, parsley, thyme, thyme, salt, rosemary, cardamom powder, dry mustard, sugar, lemon zest and raisins. Reduce heat to medium, cover and simmer for 40 minutes.


Comoron writes:

⭐ ⭐ ⭐ ⭐ ⭐

I gave it 4 stars because it was very easy to make and it tasted good. But with warning labels! I used lean ground beef chuck which worked out well. Some changes I made from recipe: 1.) I used pork butt tendon for sure, but rather then double the amount of cooking time, I ate one bite and ate the amount coins dropped off the bones. 2.) I dipped the bun into the vinaigrette chutney, but instead of using plain old unhashed butter, I used Spot Ultimate Butter. 3.) I omitted the toasted sesame seeds because I didn't have them. 4.) I used unflavored dental floss which I wrapped around the outside of the bun while it was baking. I finally managed to rinse and pat them dry, but only after the bun h