These recipes have been created by Chef Suzanne Tracht so customers will enjoy Andersen's® Creamy Soups at work or on-the-go, for family meals and even special occasions.

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Tomato Soup Recipes

Tomato Soup with Sautéed Shrimp (Recipe for an Elegant Meal)
(serves 4)

Ingredients: 2 15-ounce cans of Andersen's® Creamy Tomato Soup 1 TBS extra virgin olive oil ½ onion, chopped 1-2 cloves of garlic, chopped 1-2 lbs. medium-sized shrimp 3-4 sprigs fresh parsley for garnish, chopped

Directions:

Heat soup over a low heat. In a large pan, sauté the onion, garlic and shrimp until done, about 5-6 minutes. Pour the hot soup in the pan and mix ingredients together. Place in bowls and garnish with parsley.

“This dish is also very good served over buttered pasta (such as farfalle) or over plain, steamed or boiled rice. Serve with a simple salad tossed with oil and vinegar.” Chef Suzanne Tracht

Tomato Soup with Fresh Chopped Herbs
(1-2 servings)

Ingredients: 1 15 ounce can of Andersen's® Creamy Tomato Soup 3-4 TBS fresh mixed herbs, coarsely chopped Sprinkle fresh ground black pepper Note: Herbs can be pre-chopped for later use.

Directions:

Heat soup on stove top or in a microwave. Serve heated soup in bowl. Add 1-2 TBS of freshly chopped herbs (to taste) and a sprinkle of black pepper.

For added flavor, drizzle olive oil onto herbs.

“This gives the soup a subtle, fresh flavor.” Chef Suzanne Tracht

Tomato Soup with Cheddar and Herbs

Ingredients:

8 oz. Andersen's® Creamy Tomato Soup

2 TBS. shredded cheddar cheese

2 TBS. freshly chopped parsley

Sprinkle black ground pepper

Note: Ingredients can be prepared that morning for transport to work.

Directions:

Heat soup. Put shredded cheddar cheese on top of heated soup. Add parsley and sprinkle of fresh black ground pepper.

“A different and tasty way to enjoy soup at work.” Chef Suzanne Tracht

Tasty Tomato Soup with Croutons
(4 servings)

Ingredients:

2 15 ounce cans of Andersen's® Creamy Tomato Soup

2 TBS. freshly chopped mixed herbs

Dash white vinegar

1 cup croutons (homemade or store-bought)

Directions:

Heat soup and herbs together. Add a dash of vinegar and top with croutons.

Homemade Croutons

Ingredients:

1 cup bread, cut into cubes

(A crusty sourdough is best – a good way to use up day-old bread)

2 TBS olive oil

Salt and pepper (to taste)

Directions:

Heat olive oil in a heavy skillet. Over a medium heat, toast bread

chunks in the oil and sprinkle with salt and pepper. Toss frequently

until croutons are golden brown.

“This is a great way to enjoy soup as either a light meal or as an appetizer – as impressive as it is delicious.” Chef Suzanne Tracht

Hola Tomato Soup

Ingredients: 1 15 oz. can of Andersen's® Creamy Tomato Soup 1/2 cup corn (either frozen of fresh corn off the cob) 2 TBS. chopped red onion 1/2 cup shredded cheddar or Swiss cheese 2 TBS. freshly chopped parsley Dash hot sauce (optional) Sprinkle fresh ground black pepper

Directions:

Heat soup and corn together. Garnish with cheese, parsley, hot sauce and black pepper.

Note: If using fresh corn, before heating the soup, boil the corn in salt water for 5 minutes. Remove immediately and let cool. With a sharp knife remove kernels and add to soup.

“Leftover vegetables, rice, or pasta may also be added to the soup while it's heating.” Chef Suzanne Tracht

Split Pea Soup Recipes

Smoky Split Pea Soup
(1-2 servings)

Ingredients:

1 15 ounce can of Andersen's® Creamy Split Pea flavored with Real Bacon Soup

1/2 cup chopped ham

1/4 cup chopped red bell pepper

1 scallion, chopped (optional)

2-3 TBS Parmesan cheese

2 TBS frozen or fresh off the cob corn (optional)

Note: All the ingredients may be prepared and stored the night before.

Directions:

Mix ham and corn (optional) with soup and heat on a stove or in the microwave.

Garnish with red bell pepper, scallion and Parmesan cheese.

“As we created this recipe, we found two ways to enjoy this exciting blend of simple ingredients. Adding corn gives the soup a slightly sweeter edge.” Chef Suzanne Tracht

Split Pea Soup with Red Peppers and Scallions
(1-2 servings)

Ingredients:

1 15 ounce can of Andersen's® Creamy Spilt Pea Soup

1/2 cup chopped red bell pepper

1/2 cup chopped scallions

Directions:

Heat soup on a stove or in a microwave. Add red bell pepper and scallions to heated soup.

“This a quick and simple way to enjoy creamy split pea soup with fresh vegetables in the midst of a busy day.” Chef Suzanne Tracht

“Simple Pleasures” Split Pea Soup with Crispy Bacon Bits
(1-2 servings)

Ingredients:

1 15 ounce can of Andersen's® Creamy Spilt Pea Soup

1/2 cup chopped bacon

2-3 TBS sour cream

sprinkle fresh ground black pepper

Directions:

Heat soup on stove top or in a microwave. Sauté bacon until crisp and drain of excess oil. Serve heated soup in bowl. Add a dollop of sour cream and top with bacon bits and a sprinkle of black pepper.

“Simple to prepare and a great presentation. Kids especially enjoy stirring in the sour cream and bacon in their own bowl of savory soup.” Chef Suzanne Tracht

Directions:

Pour soup in pot. Add milk, dash of pepper and dash of paprika. Heat slowly, stirring occasionally. Add more milk if need to mae a gravy consistency.

Heat oil in pan. Add smashed garlic clove, 2 sprigs rosemary (about 2 inches in length). Season fish with salt and pepper. Sauté with garlic and rosemary. When fish has a nice carmelized color turn over and sauté until done.

Place fish on plate. Top with gravy and a spoonful of sour cream. Sprinkle a dash of pepper and dash of paprika over sour cream for color. Top with a small sprig of rosemary (optional).

*Other white fish such as halibut or orange roughy could be used as well.

“I suggest serving this with either mashed potatoes or rice served under the fish. I also find that pork chops could be substituted for the fish. Prepare recipe the same way as the fish.” Chef Suzanne Tracht

Lentil Soup Recipes
(Serving Suggestion for work or on-the-go)

Ingredients: 1 15 ounce can of Andersen's® Creamy Lentil Soup 1 cup chopped spinach (fresh or frozen) 1 cup freshly sliced mushrooms 1/2 cup toasted almonds 1 TBS vegetable oil 1 fresh lemon (remove seeds)

Directions:

Heat soup over a low heat. Heat oil in a skillet and sauté mushrooms, spinach*, and almonds. Add sautéed ingredients to soup and heat together for just a couple of minutes. Serve soup in bowls and squeeze a little lemon juice over each serving.

*If using fresh spinach, cut or tear it into small pieces and place in boiling water for 30 to 60 seconds and drain immediately prior to placing into the skillet.

“This is a great dish that can be enjoyed at home or served at an elegant or fun occasion such as a baby shower. Looks impressive. Tastes even better.” Chef Suzanne Tracht

Lentil -n- Crackers
(1-2 servings)

Ingredients:

1 15 ounce can of Andersen's® Creamy Lentil Soup

1/2 cup crushed crackers

3 TBS freshly chopped parsley

Directions:

Heat soup on the stove or in a microwave. Serve heated soup in bowl. Add crushed crackers and fresh parsley to taste.

“Choose crackers that suit your taste from dominant cheese to wheat flavors.” Chef Suzanne Tracht

“Protein on the Go”
(1-2 servings)

Ingredients:

1 15 ounce can of Andersen's® Creamy Lentil Soup

1/2 cup bacon bits freshly cooked

1 hard-boiled egg, crumbled

Directions:

Heat soup in microwave or on a stove. Garnish heated soup with bacon bits and crumbled hard-boiled egg to taste.

Note: Ingredients may be prepared and stored the night before.

“Good, filling, and delicious – it just doesn't get better! Impress your co-workers with this wonderful soup.” Susan Tracht

Ingredients:

2 15 ounce cans of Andersen's® Creamy Lentil Soup

4 medium Italian or spice sausages

1 whole, medium-size onion, chopped

2 tsps freshly chopped thyme

2 medium-sized tomatoes, diced

Directions:

In a large pan, sauté the sausage, onion, and 1 tsp of the thyme until sausage is done. Add soup and heat until hot. Garnish serving dishes with tomato and a little fresh thyme.

Can be served with rice or pasta.

“I just love this dish! Its unusual combination of flavors makes for a great dining experience.”
Chef Suzanne Tracht