If you let the onions develop some flavor, and actually cook off the alcohol from the vermouth, AND season with more than just a hilariously small pinch of salt, this could be a good recipe
thanks for this. I'm a novice level Semi Homemaker (at best lol) and was thinking this recipe had potential, but the lack of seasoning had me apprehensive. Also don't the tomatoes need to simmer longer to taste less acidic and sweeter?
@@asgs2 the onions and the vermouth will provide enough sweetness to help balance the acidity in the tomatoes, but a longer cook time WILL help the flavors meld. She may have also gone easy on the salt if her chicken broth was really salty, but it was such a small amount, I really think it would need more. Hope that helps! ❤️🍅🥣
Not bad Auntie, not bad. I'd eat it. I dunno why the extra basil trying to come along at the end made me laugh so hard. She was so kind to it, but put it in its place.
Aunt Sandy a millisecond before that said because they "expand," which is true. When you put warm things in the blender they can expand or even the excess steam from the heated can blow the lid right off due to the speed of the blending. Listen to Aunt Sandy, she knows her liquids!
Her soup is satisfactory to me. The things I would've done a bit different are to caramelize the onions a bit more so they're lightly golden brown and to stir fry the tomatoes a bit to bring out the flavours. I also wouldn't put alcohol in the dish and substitute it with a veggie stock instead. Alcohol ingredients tend to leave a strange aftertaste to me. Also I'd have used fresh produce because it's cheaper than the preserved jars and doesn't have additional preservatives.
“Like your cocktail, you don’t want any to escape” 😂😂😂 Pleasantly surprised she didn’t just embellish a can of tomato soup!
I was fully expecting her to add some heavy cream and dried basil to Campbell tomato soup.
Not with the blow out. We aren’t cutting any corners with this hair.
the Farrah hair and pastels are so good!
OMG... Take me back ......I used to watch Miss Sandra Years ago. I missed her show very much. What a thrill, I found it again.
So in love with the Ferrah-do and the pastel colors on her blouse. So springy. ❤
Farrah
If you let the onions develop some flavor, and actually cook off the alcohol from the vermouth, AND season with more than just a hilariously small pinch of salt, this could be a good recipe
of course she didn't want to cook off the alcohol 😂😂
@@djstores_dylan 😂
You know Sandra is scared of seasonings😂
thanks for this. I'm a novice level Semi Homemaker (at best lol) and was thinking this recipe had potential, but the lack of seasoning had me apprehensive. Also don't the tomatoes need to simmer longer to taste less acidic and sweeter?
@@asgs2 the onions and the vermouth will provide enough sweetness to help balance the acidity in the tomatoes, but a longer cook time WILL help the flavors meld. She may have also gone easy on the salt if her chicken broth was really salty, but it was such a small amount, I really think it would need more. Hope that helps! ❤️🍅🥣
She acts like she is so afraid of salt and pepper, yet will dump a sodium-laden seasoning packet in almost every other dish. Gotta love Aunt Sandy.
She got that top on sale at Kohls for $19, but she’ll tell you it’s from Nordstroms
Farrah hair Aunt Sandy is my favorite Aunt Sandy ❤❤❤❤
I was waiting for her to get soup all over the white towel. 🍅 😂
Not bad Auntie, not bad. I'd eat it. I dunno why the extra basil trying to come along at the end made me laugh so hard. She was so kind to it, but put it in its place.
Had me rolling too - so matter of fact "WHOOP you're staying down there."
This dish pairs perfectly with her prolapsed cherry flan
"When you put warm things into a buh-linder...be careful because it is warm." 🤣
Aunt Sandy a millisecond before that said because they "expand," which is true. When you put warm things in the blender they can expand or even the excess steam from the heated can blow the lid right off due to the speed of the blending. Listen to Aunt Sandy, she knows her liquids!
@@evolutia1 you're right.....she sure does! 🤭
Morticia Addams: But Sandra..... ALL pastels?! D:
This looks so good with grilled cheese sandwich yum 😋
Booze and tomato soup...only Aunt Sandy!
Ok that looks delicious
Sandra: Mmm, that is good. My goodness.
Me: You're lying. No seasonings used.😂
Yum 😋
2:11 she DEFINITELY said 'stock' here and they had to dub 'broth' and it sounds terrible
this is the most 90s thing ever made in the 2000s
I'm going to stick with Trader Joe's red pepper-tomato soup instead.
Sorry, that soup looks terrible, shouldnt you have cooked the onions more, before you put everything else in.
Her soup is satisfactory to me. The things I would've done a bit different are to caramelize the onions a bit more so they're lightly golden brown and to stir fry the tomatoes a bit to bring out the flavours.
I also wouldn't put alcohol in the dish and substitute it with a veggie stock instead. Alcohol ingredients tend to leave a strange aftertaste to me.
Also I'd have used fresh produce because it's cheaper than the preserved jars and doesn't have additional preservatives.
Did set designers paint over the brand names on the labels? I can never spot a brand name when I pause and look at the food packaging.
If I’d just walked in at 1:09 I’d think her “soup” was a wet martini.
At least she's not using store bought canned tomato soup haha 😂
i like watching her in 1.25 for a little jolt
...vermouth?
First time I've seen her actually measure alcohol out
One of her less egregious russipies, with some tweaks it would be okay
I almost threw up. Shit.
Way more vermouth than broth 😮