Mediterranean Tomato Vegetable Soup Summer Recipes
MEDITERRANEAN TOMATO SOUP
I got this recipe from a book called "400 Best Ever Fat Free/Low Fat Recipes" by Anne Sheasby. I thought this soup recipe looked absolutely lovely! I personally love soup and this one looks good for the cool winter months and the kids will love it!
Provided by Country Girl825
Categories European
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, add the tomatoes, onion, celery and garlic with the oil.
- Cover and cook over a low heat for around 40-45 minutes, gently shaking or moving the pan every now and then, until very soft.
- In a blender or food processor, add the vegetables and process until smooth.
- Press firmly through a sieve.
- Return veggies to pan.
- Stir in stock and the tomato puree, bring to the boil.
- Add the pasta shapes and simmer on low heat for 7-10 minutes or until pasta is tender (al dente).
- Serve hot.
Nutrition Facts : Calories 161.7, Fat 5.3, SaturatedFat 1, Cholesterol 3.4, Sodium 183.5, Carbohydrate 23.4, Fiber 3.1, Sugar 8.2, Protein 6.4
TOMATO VEGETABLE SOUP
Gardening is one of my many hobbies and this recipe is a great way to use fresh tomatoes. It makes a wonderful light meal, served with crackers or herb-flavored croutons.
Provided by Taste of Home
Categories Lunch
Time 55m
Yield about 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion in butter until tender. Add remaining ingredients; bring to a boil. Reduce heat and simmer, covered, for 40 minutes or until vegetables are tender.
Nutrition Facts :
CHUNKY MEDITERRANEAN TOMATO SOUP
Use roasted vegetables in this speedy, low calorie soup - we used peppers, aubergines, onions and courgettes. Serve with herby ricotta-topped rye bread
Provided by Sara Buenfeld
Categories Lunch
Time 35m
Number Of Ingredients 6
Steps:
- Heat a large non-stick pan, tip in half the vegetables and the garlic, and cook, stirring, over a high heat until they start to soften - about 5 mins. Tip in the basil, tomatoes, stock cube and 2 cans of water, then blitz with a hand blender to get the mixture as smooth as you can.
- Add the remaining frozen veg, cover the pan and cook for 15-20 mins more until the veg is tender. Ladle into bowls. Serve with the herby ricotta on rye bread.
Nutrition Facts : Calories 212 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 1.5 milligram of sodium
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