Cooking With Soup
By: Gigi Howe
Total time: 5
Some of the stores are having great deals on Campbell’s condensed soup thanks to the new printable coupon available. At my house, I find that we don’t have the soup as “soup” as much as I use it to prepare recipes. How about at your house?
Following family tradition, I am a recipe hunter, just as my mother. She had so many cookbooks you could not imagine. When someone asked her if she was reading a book, her answer would be a YES (but it was always a cookbook). I suppose you can guess who has all of her cookbooks now! 😉
Two of the cookbook “gems” that I have are from 1968. Both are “A Campbell Cookbook”. One is “Cooking with Soup”, the other is “465 Quick-to-Fix Recipes using Campbell’s Convenience Foods”. The books are fun to look through because the writing, photos and illustrations are somewhat dated, but the recipes look good and I have made a bunch of them over the years. I also have another Campbell’s cookbook that’s about 7 years old. The layout of the book is totally different. Has mouthwatering pictures, but some of the recipes are pretty much the same as the old books.
Anyway… you can find many recipes online at Campbell’s Kitchen and on Campbell Company of Canada but I wanted to share with you a different way to use your soup. I think most of us have made the traditional slow cooker pot roast using cream of mushroom soup. Great recipe, but lets find something different, hopefully something you haven’t thought of before.
This is one I found in one of my older Campbell’s books. I made it last night and love it. It is a recipe for salad dressing using a can of condensed tomato soup! I tweaked it a little for my own liking.
Tomato French Salad Dressing
Ingredients:
– 1 can condensed tomato soup
– 1/4 cup vinegar
– 1/2 cup salad oil (I used olive oil)
– 1 tablespoon minced onion (I left this out)
– 1 – 2 tablespoons sugar (I used brown sugar and only used 1 tablespoon)
– 2 teaspoons dry mustard
– 1/4 teaspoon ground pepper
Directions:
1. Combine all ingredients in a 1 quart jar. Shake well before using. Makes approximately 2 1/4 cups.
You can use the above recipe as your base and then add some kick to your salad dressing by adding some of the following:
– Cooked & crumbled bacon
– Crumbled Blue or Feta Cheese (I prefer gorgonzola)
– Chopped garlic
– Chopped red pepper
– Curry powder
– Fresh herbs
The options are limitless and you can have some fun creating something different that is quick and tasty.
At first I only put in 3/4’s of the can of soup. I liked it that way but since I had a little soup leftover, I added it to the dressing, then upped other ingredients slightly. I really enjoyed the dressing and I hope you do to!
Printable Recipe:
