Ballroom Tomato Soup. Great recipe for Ballroom Tomato Soup. I made this soup during sukkot at my aunts house as a dish for her guests. I call it Ballroom soup due to its fancy rich taste and texture.
Salsa, tomato soup and milk blend together beautifully to make a delightful soup. Saute the onion in the butter. Simmer until the liquid is almost gone. You can have Ballroom Tomato Soup using 10 ingredients and 7 steps. Here is how you cook that.
Ingredients of Ballroom Tomato Soup
- Prepare 5-6 of tomatoes.
- Prepare 2 cup of chicken broth.
- It’s of 1 Tsp Lemon Juice.
- It’s of 1 Tbs Cayenne Pepper.
- Prepare of 1 Cup white vinegar.
- It’s of 1-2 Hillshire Farm Beef Smoked Sausage.
- It’s of 1 Tbs Sugar (Of your choice).
- It’s of 1 Tbs Garlic and Onion Powder.
- Prepare of Pinch of salt to taste.
- It’s of 2 Tbs Basil.
Add the cream cheese slowly in small amounts so that it melts into the tomato-salsa mixture. Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and oregano. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.
Ballroom Tomato Soup instructions
- Peel all the tomatoes and remove stems if have any. Then in a blender, Purée then for 10-30 seconds or until smooth..
- Preheat the oven at 350f on the oven and cook the sausages for an hour or more/less depending on your oven..
- While the sausages cook, prepare your soup by adding your tomato purée, chicken broth lemon juice and white vinegar and let boil on medium temperature and stir for 2 minutes..
- As the soup boils, in a small bowl, mix cayenne pepper, salt, sugar, garlic powder, and onion powder and let sit for at least 1-2 minutes before adding them into the soup..
- After the sausages are cooked, take them from the oven and on to the counter. Then cut them into tiny pieces before adding them into the soup. Then stir for 20 seconds..
- Add basil to taste and let sit for 4 more minutes..
- After the soup is finished, serve in a bowl or cup with some grilled cheese and enjoy..
Now dump in the diced tomatoes and stir to combine. Sauté onion in butter and oil until translucent. Add garlic, sauté for about a minute. Add tomato sauce, chicken stock, sugar, basil (reserving some for garnish if you want). Bring to slow boil, then simmer for a few minutes.