In the morning when I have bread, I always make soup, so I used leftover wiener sausages and added a lot of vegetables to make this soup.Once it reaches a boil, it boils over easily, so turn the heat down to low.During Steps 3-4, remove any scum that float to the top of the pot. For 2 large cups' worth. Recipe by Toppogigaochan

Bread, muffins, and scones take about 20 minutes to bake. You can make this while baking; this is my second recipe in a series of soup meals.My family always uses medium-spicy curry without salt and pepper, but you can also use sweet curry, and adjust the flavor to your liking. Recipe by caramel-cookie

You dont believe this . ..In my whole carrière i Never made tomato soup,so ik desided to make Some.

This is an experimental recipe I did, the kind where you have no idea if it'll taste nice or not but it actually came out tasting pretty nice. You can omit the lot of the optional ingredients and it'll still taste pretty nice.

This is a soup I made when I was making chicken curry. This soup would also taste great with some cabbage.Step 1: It's easiest if you put the carrots in a food processor.Step 3: Don't worry if the onions don't fully caramelise.Step 5: I'm only using a small amount of canned tomatoes to allow the flavour of the vegetables to shine through. Adjust the amount to your taste.Step 5: If you reduce the sauce too much, simply add some boiling water and adjust the flavour with consommé soup stock and salt. Recipe by Yuuyuu0221

This is an easy recipe to make, you may add chopped parsley at the time of adding the tomatoes as well if you want to give it some more flavour.

very quick and easy.

The thing about tomato soup is that just about everybody is going to expect something out of it. You can use fancy techniques and high end ingredients, but if you stray too far from expectation, you lose your audience.

This is a hearty, flexible recipe for tomato soup. Serve as a meal for picky eaters, as a side to grilled cheese, or add your own ingredients to the mix, such as potatoes, celery, etc.

Introducing cuisines for breakfast.Toyohira Health Center, City of SapporoRecipe provided: Students in the Translation &Interpretation Seminar, Sapporo University

Nutrition facts per servingPer Serving:449 Cals36.7g Fat7.9g Carbs (5.1 Net Carbs)2.8g Fibre19g Protein