Firehouse Tomato Soup

"Easy, tasty soup made with ingredients found in most fire station kitchens."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
30mins
Ingredients:
13
Yields:
4 quarts, approximately
Serves:
6-12
Advertisement

ingredients

Advertisement

directions

  • Sauté onions and garlic in olive oil until the are soft.
  • Add tomatoes and reduce heat to low.
  • Stir or whisk in the peanut butter until thoroughly mixed and then add all the other ingredients.
  • Simmer over low heat, stirring frequently, for 10 to 15 minutes.
  • This soup will burn easily if not stirred enough and/or if soup is allowed to boil.
  • Feeds 12 firefighters or 8 really hungry firefighters or 6 starving firefighters.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Very tasty. I used fresh tomatoes. Freezes well.
     
  2. This is my absolute favorite soup! I put in less cayenne pepper and chili powder (to taste) but I still like it to be spicy and this really hits the spot! Will make over and over again!
     
  3. My daughter and I made this for supper tonight as part of the cookathon for Mille® ™ and also because we stacked firewood today. Firehouse, firewood, get it? Ah...nevermind. We don't have a lot of firefighters around to feed, although it could be argued that DangerBoy does eat like one. Anyway, we didn't need to feed a large crew, so we made 1/3 of the recipe. Instead of 28 ounces of crushed tomatoes, I used two pints of home canned diced tomatoes because that's what I had on hand. We also used only 1/4 tsp of cayenne pepper, as I have EXTREMELY hot cayenne, which I learned after preparing an old standby with the new stuff. But then, who knows, maybe my previous cayenne was shirking its incendiary duties. Oh, we also left out the hot pepper sauce because on top of the cayenne we knew we couldn't take it. Go ahead, call us cowardly. We can take it. We did like the soup a lot, except for it being way too hot for our wimpy palates. Next time, we have all agreed, we will prepare it as written but we'll just wave the cayenne over the soup pot instead of actually adding it in. ;-)
     
Advertisement

Tweaks

  1. My daughter and I made this for supper tonight as part of the cookathon for Mille and also because we stacked firewood today. Firehouse, firewood, get it? Ah...nevermind. We don't have a lot of firefighters around to feed, although it could be argued that DangerBoy does eat like one. Anyway, we didn't need to feed a large crew, so we made 1/3 of the recipe. Instead of 28 ounces of crushed tomatoes, I used two pints of home canned diced tomatoes because that's what I had on hand. We also used only 1/4 tsp of cayenne pepper, as I have EXTREMELY hot cayenne, which I learned after preparing an old standby with the new stuff. But then, who knows, maybe my previous cayenne was shirking its incendiary duties. Oh, we also left out the hot pepper sauce because on top of the cayenne we knew we couldn't take it. Go ahead, call us cowardly. We can take it. We did like the soup a lot, except for it being way too hot for our wimpy palates. Next time, we have all agreed, we will prepare it as written but we'll just wave the cayenne over the soup pot instead of actually adding it in. ;-)
     

RECIPE SUBMITTED BY

Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor. Liza at Recipezaar ********************************************************* No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year. . Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment..... . . Chairman Kaga: When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex” . Chef Paula Deen: When she says “awl”, she really means “oil”. When she says “y’all”, she really means “everyone except m’all”. When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”. And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”. . Emeril Lagasse: When he says “confectionery sugar’, he really means “confectioners’ sugar”. When he says “pappa-reeka”, he really means “paprika”. When he says “inside of”, he really means “in”. When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts. When he says “cardamin”, he really means “cardamom”. When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”. When he says “that www dot food thing”, he really means “I flunked Computerese 101”. . Iron Chef Morimoto: When he says “Foo Netwu”, he really means “Food Network”. . Dessert Dude Jacques Torres: When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.) . Spit Boy Jamie Oliver: When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”. When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”. When he says “rocket”, he really means “an older weapon being used in Iraq”. When he says “Fewd Netwuk”, he really means “Food Network”. . Numerous chefs: When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc. . Giggly-Wiggly Rachael Ray: When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”. When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”. . Two Fat Ladies: When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”. . Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes