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BBQ Corn Soup Recipe

Ingredients

1 tablespoon vegetable oil

3 (6 ounce) cans tomato soup

1 (10.75 ounce) can condensed cream of chicken soup

1 tablespoon Italian-style seasoning

1 teaspoon dried thyme

1 teaspoon dried rosemary

3 tablespoons dried parsley

1 teaspoon salt

1 teaspoon paprika

1 teaspoon minced garlic

1 teaspoon dried fennel

1 teaspoon dried sage

1 teaspoon dried thyme, chopped

1 teaspoon dried rosemary, chopped

1 teaspoon dried white sage

1 teaspoon ground allspice

Directions

In a medium bowl, cover with about 2 tablespoons vegetable oil to seal any remaining crusts.

In a large pot, bring tomatoes and chicken soup to a slow boil. Stirring occasionally, heat tomato mixture to boiling quickly. Reduce heat, cover and simmer 10 minutes. Grease a large resealable plastic bag.

Combine the remaining 1 tablespoon vegetable oil with tomato soup and Italian-style seasoning. Simmer 10 minutes. Reduce heat to low and simmer for 5 minutes, stirring constantly. Keep crowded foods covered, crushing almost as much as background temperature. Remove pot from heat. Place butter or margarine or margarine in larger mixing bowl, stirring just until melted. Slowly add flour; stir to smooth texture of soup; pour into large resealable plastic bag. Fold over edges to seal.

Return tomatoes and electric curling irons to pot, and add mustard, white sugar, thyme, rosemary, parsley, salt, paprika, garlic, fennel and sage.

Cover, simmer half hour or less. Stir tomato mixture, cream of chicken soup mixture, cream of tomato sauce, yellow mustard sauce, brown mustard sauce, Italian-style seasoning, thyme, rosemary, red pepper, and fresh thyme.