Tomato Soup Mold Recipe

Name: Tomato Soup Mold
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 3/4 oz. can condensed tomato soup; 1/2 c. water; 2 envelopes unflavored gelatin; 1/4 tsp. salt; 1 c. cream-style cottage cheese; 1/2 c. mayonnaise or salad dressing; 1 c. chopped celery; 1/2 c. chopped radishes; 1/2 c. chopped walnuts or pecans; whole pimento strips; lettuce leaves; 1/2 chopped green pepper; 2 Tbsp. sliced onion

Servings: persons

10 3/4 oz. can condensed tomato soup
1/2 c. water
2 envelopes unflavored gelatin
1/4 tsp. salt
1 c. cream-style cottage cheese
1/2 c. mayonnaise or salad dressing
1 c. chopped celery
1/2 c. chopped radishes
1/2 c. chopped walnuts or pecans
whole pimento strips
lettuce leaves
1/2 chopped green pepper
2 Tbsp. sliced onion

1
In medium saucepan, stir together soup, water, gelatin and salt.
2
Let stand 10 minutes to soften gelatin.
3
Stir over low heat until gelatin dissolves.
4
Pour into large bowl.
5
Add cottage cheese and mayonnaise or dressing.
6
Cover.
7
Chill until partially set (consistency of egg whites).
8
Fold in celery, green pepper, radishes, nuts and green onion.
9
Turn into mold.
10
Cover. Refrigerate until firm.
11
Unmold.
12
Garnish with lettuce, pimento and green pepper strips.

672

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 10 3/4 oz. can condensed tomato soup, 1/2 c. water, 2 envelopes unflavored gelatin, 1/4 tsp. salt, and more.

Yes, Tomato Soup Mold falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato Soup Mold

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