HEARTY TOMATO SOUP
Learn how to prepare this hearty and easy Tomato soup. This traditional tomato soup is, by far, one of the easiest and most rewarding soup recipes out there. The Soup has a delicate consistency and it is a great addition to a healthy living Add parsley for an extraordinary flavor! Learn more about our recipes at onthecuttingfloor.com
Provided by Daniela G.
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut each tomato into four pieces.
- Slice the onion thinly.
- Add margarine to a medium size saucepan and let it melt at medium heat.
- After that, add the onion and the tomatoes to the saucepan and cook for about 5 min.
- Sprinkle salt and pepper to taste.
- When the onions are cooked, add the 1 small teaspoon of flour and mix well, cook it for 2 more minutes.
- Now, slowly add the vegetable broth to the mixture and whisk to avoid lumps on the soup.
- Let it boiled and reduce the heat to simmer for 15 minutes.
- Add half of the parsley leaves to the soup and pour it to your food processor, and liquefy it.
- Pour the soup again to your sauce pan and add the cheese.
- If you wish, place 3 to 4 parsley leaves to the top of the soup for decoration.
HEARTY HOMEMADE TOMATO SOUP
I love tomato soup and I had to find something between 'from a can' and the gourment soups that cost far too much. After searching many recipes (including ingredients in that gourmet soup) I tried throwing something together and what I got was this delicious, thick and hearty tomato soup, just to my liking!
Provided by Lori Alcorn
Categories Vegetable
Time 4h10m
Yield 14 bowls, 14 serving(s)
Number Of Ingredients 13
Steps:
- Puree all ingredients in blender. I tend to do batches of each ingredient for it to be mixed well.
- Pour puree into crockpot, mix well.
- Add spices to taste.
- Turn on low and simmer 4-6 hours to let flavours set.
- Optional:.
- Add 1 cup cream to turn into a bisque.
Nutrition Facts : Calories 114.9, Fat 0.8, SaturatedFat 0.2, Sodium 526.3, Carbohydrate 21.6, Fiber 6.3, Sugar 4.4, Protein 6.2
HEARTY TOMATO SOUP WITH LEMON AND ROSEMARY
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large soup pot, melt the butter over medium-high heat. Add the onion, carrots, and garlic and cook until the vegetables are tender, about 4 minutes. Add the beans, tomatoes, broth, bay leaf, 1 teaspoon rosemary, and red pepper flakes. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.
- Puree the soup in a blender in batches, being careful to remove and discard the bay leaf. Return the soup to a soup pot and keep warm over low heat. Season with salt and pepper.
- In a medium bowl fold in the lemon zest and the remaining teaspoon of rosemary to 2/3 cup creme fraiche. To serve, ladle the soup into bowls and dollop each bowl with the lemon rosemary creme fraiche. Serve immediately.
HEARTY TOMATO SOUP
I took this recipe from a cook book I have that is called "Brain Foods For Kids: Over 100 Recipes To Boost Your Child's Intelligence." I got it as a send-in freebie from Kashi. I made a few tweaks to adjust to what I had on hand and added star pasta to try to bribe my picky daughter to try it. She loved it and asked for seconds! Veggie broth could be substituted for the chicken stock to make this vegan. Alphabet pasta would be something fun to try for the kids as well. The lentils are packed with protein so the 4 large servings are a meal alone. You could add grilled cheese to this and serve twice as many.
Provided by DbKnadler
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook lentils per pkg directions until just tender. Drain and set aside.
- Heat oil in a large saucepan over med heat, add onion and saute til translucent.
- Add carrots and celery and cook a few minutes more.
- Add tomatoes, lentils, stock, and bay leaf.
- Bring to a boil, then reduce heat to med low and simmer 25-30 mins or until lentils and carrots are tender and the soup has thickened a little. Remove the bay leaf.
- If you like your soup smooth, now would be the time to zip through it with an immersion blender, or continue to next step if you like it chunky.
- Add pasta and bring back to a simmer. Simmer about 10 mins stirring frequently to avoid scorching.
- Remove from heat, season to taste and enjoy.
Nutrition Facts : Calories 215.3, Fat 5.7, SaturatedFat 1, Cholesterol 4.5, Sodium 458.2, Carbohydrate 32.2, Fiber 6.5, Sugar 8.7, Protein 9.7
HEARTY PASTA TOMATO SOUP
"I adapted the original recipe for this flavorful soup so I could make it in the slow cooker," writes Lydia Kroese from Minnetonka, Minnesota. "It's ideal for staff luncheons at the school where I work, since we don't have easy access to a stove or oven."
Provided by Taste of Home
Categories Lunch
Time 3h45m
Yield 14 servings (about 3-1/2 quarts).
Number Of Ingredients 16
Steps:
- In a skillet, cook the sausage over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker; add the next 13 ingredients. Cover and cook on high for 3-4 hours or until the vegetables are tender. , Cook tortellini according to package directions; drain. Stir into slow cooker; cover and cook 30 minutes longer. Serve with Parmesan cheese if desired.
Nutrition Facts : Calories 149 calories, Fat 6g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 809mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 8g protein.
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- In a large pot melt the butter over medium heat. Add the onion and cook, stirring frequently, until softened and somewhat translucent. Add the garlic and cook until just fragrant, about 30 seconds.
- Reduce heat to low and add the flour along with a splash of the broth, gently whisking constantly. Cook about 1 minute. Add the rest of the broth, the tomatoes, tomato paste and parmesan rind if using. Bring to a simmer and cook about 15 minutes, stirring frequently, until the soup has thickened a bit.
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- If using fresh tomatoes: The skins of plum tomatoes cook down enough in this soup so that you don’t need to peel them but you do need to remove the seeds as they will make the soup bitter. The easiest method is to have two bowls, one with a strainer. If you are using plum tomatoes, nip off the end and cut in half lengthwise. Then with your thumb or index finger, scrape the seeds from each half into the bowl with the strainer. If cutting larger round tomatoes, cut out core and cut them horizontally. Then over the bowl with the strainer, reach up and scrape out all the seeds. Throw the cleaned tomatoes into the bowl without the strainer. Finally move the seeds around the strainer to get out any last bit of juice and discard seeds. Take the liquid left in the bowl and add to the tomato halves. With three pounds of tomatoes, you should end up with a little over 2 pounds of cut up tomatoes (weighed on a scale). This is equal to about six to eight cups (a little more or less is fine).
- In a medium to large Dutch oven or heavy bottomed pot, add olive oil, onions, carrots, celery, garlic and bay leaves. Cook over medium high for five minutes. Add tomato halves with juice (or canned).
- Add half of the fresh cut up basil. Tie whole thyme and whole parsley together with twine and place in pot.
- Add broth, tomato juice, sugar, 3 tablespoons tomato paste, salt and pepper and bring to a boil. Lower to a simmer, cover and cook 30 minutes.
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