Best 6 Tomato Soup Dressing Recipes

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Indulge in the comforting goodness of tomato soup with a flavorful twist. Our collection of tomato soup dressing recipes transforms this classic soup into a versatile culinary delight. From creamy and cheesy to tangy and refreshing, these dressings add an extra layer of taste and texture to elevate your tomato soup experience. Whether you prefer a classic creamy dressing, a zesty lemon-herb dressing, or a spicy Mexican-inspired dressing, we have a recipe that will tantalize your taste buds. So, grab your favorite bowl and get ready to enjoy tomato soup like never before!

Here are our top 6 tried and tested recipes!

TOMATO SOUP SALAD DRESSING



Tomato Soup Salad Dressing image

This is a nice refreshing dressing for simple lettuce salads. The onion adds a lot of flavor.

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield about 3 cups.

Number Of Ingredients 7

1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup vegetable oil
1/2 cup cider vinegar
1 cup sugar
1 small onion, quartered
1/2 teaspoon salt
Salad greens and vegetables of your choice

Steps:

  • In a blender, combine the first six ingredients. Cover and process until smooth. Refrigerate for at least 4 hours. Serve with salad.

Nutrition Facts :

TOMATO SOUP SALAD DRESSING



Tomato Soup Salad Dressing image

This recipe comes from a friend of mine who is a great cook! The beauty to it is that it is so easy to prepare! There are other tomato soup salad dressing recipes here, but none exactly like this one...hope you enjoy it. Note: Prep time doesn't include chilling time.

Provided by Debaylady

Categories     Salad Dressings

Time 5m

Yield 4 cups

Number Of Ingredients 10

1 (10 3/4 ounce) can tomato soup, undiluted
1 cup salad oil
3/4 cup vinegar
3/4 cup sugar
1 tablespoon Worcestershire sauce
1 tablespoon onion, finely minced
1 teaspoon paprika
1 teaspoon prepared mustard
1 teaspoon salt
1 teaspoon pepper, black

Steps:

  • In your blender, simply mix undiluted soup, salad oil, vinegar, sugar, Worcestershire sauce, onion, paprika, mustard, salt and pepper.
  • Mix well.
  • Cover and chill in refrigerator.
  • Stir well before using.
  • Makes 4 cups.

Nutrition Facts : Calories 684.4, Fat 54.6, SaturatedFat 7.6, Sodium 934.7, Carbohydrate 49.5, Fiber 1.3, Sugar 44.2, Protein 1.4

TOMATO SOUP FRENCH DRESSING



Tomato Soup French Dressing image

Make and share this Tomato Soup French Dressing recipe from Food.com.

Provided by mailbelle

Categories     Salad Dressings

Time 5m

Yield 1 quart

Number Of Ingredients 10

1 (10 3/4 ounce) can tomato soup
1 1/2 cups vegetable oil
3/4 cup red wine vinegar
1/2 cup sugar
1/2 teaspoon paprika
2 teaspoons finely grated onions
1 garlic clove, pressed
1 teaspoon dry mustard
1/2 teaspoon salt
2 teaspoons Worcestershire sauce

Steps:

  • Put all ingredients in a large mixing bowl. Using an electric mixer, beat on medium-high speed until blended.
  • Pour into a quart jar; cover and refrigerate up to 1 week.

TOMATO SOUP DRESSING RECIPE - (4.3/5)



Tomato Soup Dressing Recipe - (4.3/5) image

Provided by Lsweetnell

Number Of Ingredients 10

1 can condensed tomato soup
1/2 cup olive oil
1/2 cup white vinegar
1/3 cup brown sugar
1 Tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
a dash or two of Tabasco sauce

Steps:

  • Combine all in blender. (Or use a whisk and a bowl) Will keep in the fridge for 10 days.

TOMATO ONION SOUP WITH BABY ARUGULA, EGGS AND HORSERADISH DRESSING



TOMATO ONION SOUP WITH BABY ARUGULA, EGGS AND HORSERADISH DRESSING image

Categories     Salad     Soup/Stew     Egg     Leafy Green     Tomato     Vegetable     Appetizer     Side     Easter     Low Carb     Low Fat     Vegetarian     Kid-Friendly     Quick & Easy     Low Cal     Wheat/Gluten-Free     Dinner     Lunch     Salad Dressing     Basil     Spring     Summer     Winter     Healthy

Yield 4

Number Of Ingredients 3

1 litre homemade tomato purée (you may use store bought as well), 2 cups filtered water 4 large yellow onions, sliced 1 clove garlic (minced), 2 tablespoons extra virgin olive oil, 1 sprig of fresh thyme, 1 sprig of fresh basil, Sea salt and pepper to taste
3/4 cup grapeseed oil, 1 whole egg (raw), 1/4 teaspoon Dijon mustard, 1/2 teaspoon apple cider vinegar, 1/4 teaspoon raw honey ,1 teaspoon lemon juice, 1/4 teaspoon lemon zest, 1 tablespoon prepared horseradish, Sea salt and pepper to taste
1 5-ounce package baby arugula, 4 to 6 hardboiled eggs, Roasted hazelnuts for garnish

Steps:

  • Soup In a large pot, add the olive oil and bring to medium heat. Add the sliced onions and turn the heat down to low and cook them for 40 to 60 minutes. You want them to just begin to caramelize. They should still be yellow in colour but you should be able to see a little bit a brown caramel colour on some of the onion. Add in the garlic and cook for another 2 to 3 minutes. Add in the tomato purée, water, basil, thyme, sea salt, pepper and bring to a simmer. Once its reached a simmer turn the heat off and let the pot sit on the burner, while you prepare the rest of the recipe. Horseradish Dressing I like to use a food processor to make this type of dressing, but you could also use a blender or an immersion hand blender. Essentially, you are making a mayonnaise first, so you need some type of device to make it work. Add the whole egg, Dijon mustard, raw honey, apple cider vinegar to your food processor. Measure out your oil and have it ready to pour. Start the food processor and very gradually start to trickle in the oil. The mixture will be rather fluid right up until the end. You'll even hear the difference as the food processor is running. Once you've poured all your oil in, the mixture should have thickened and you can turn off the food processor. Remove the mayonnaise into a medium sized bowl and add in the lemon juice and zest, horseradish and finally season with salt and pepper to taste. Stir it all together and your creamy dressing is ready to use. Toppings/Assembly In this recipe I chose to do the soup and salad all in one, but you could also plate the baby arugula separately from the soup. Pour the hot tomato onion soup in a bowl and add a generous handful of the baby arugula on top of the soup, add the egg, sprinkle with some chopped roasted hazelnuts and drizzle with the horseradish dressing. Serve immediately and enjoy!

SPINACH SALAD WITH TOMATO SOUP DRESSING



Spinach Salad With Tomato Soup Dressing image

Number Of Ingredients 9

* See note below.
1 cup salad oil
3/4 cup cider vinegar
3/4 cup sugar
1 teaspoon salt
1 tablespoon dry mustard
2 tablespoons onion juice
1 can tomato soup
1 clove garlic peeled and cut in half

Steps:

  • * Wash 1 pound spinach, discard stems, dry leaves and tear into bite size pieces. Toss with the following dressing: Mix the above ingredients and refrigerate for severalhours. This dressing keeps for several weeks and can be used a number of times on spinach.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Use ripe, flavorful tomatoes. This will give your soup the best flavor. You can use fresh or canned tomatoes, but if you're using canned tomatoes, make sure to choose a brand that uses high-quality tomatoes.
  • Roast your tomatoes before making the soup. This will concentrate their flavor and make the soup even more delicious. To roast your tomatoes, simply toss them with olive oil, salt, and pepper and roast them in a preheated oven at 400 degrees Fahrenheit for 30-40 minutes, or until they are slightly browned and caramelized.
  • Add a variety of herbs and spices to your soup. This will give it a more complex flavor. Some good options include basil, oregano, thyme, rosemary, garlic, and onion.
  • Use a good quality chicken or vegetable broth. This will make a big difference in the flavor of your soup. If you don't have any homemade broth on hand, you can use a store-bought brand, but make sure to choose one that is low in sodium.
  • Don't overcook your soup. Overcooked soup will lose its flavor and texture. Cook it just until the vegetables are tender and the soup is heated through.
  • Serve your soup with a variety of toppings. This will allow your guests to customize their soup to their own liking. Some good options include grated Parmesan cheese, croutons, chopped bacon, and sour cream.

Conclusion:

Tomato soup is a classic comfort food that can be enjoyed all year round. It's easy to make and can be tailored to your own taste preferences. By following these tips, you can make a delicious and flavorful tomato soup that your family and friends will love.

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