HEARTY TOMATO SOUP RECIPES RECIPES

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HEARTY TOMATO SOUP RECIPE - FOOD.COM



Hearty Tomato Soup Recipe - Food.com image

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

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 9

5 medium size tomatoes
1 medium size red onion
1 1/2 cups vegetable broth
1 teaspoon flour
2 tablespoons margarine
1/4 cup cheddar cheese
1/4 cup parsley
2 cloves or 2 garlic
1/2 teaspoon salt and pepper, to taste

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.

Nutrition Facts : Calories 121.5, FatContent 8.4, SaturatedFatContent 2.7, CholesterolContent 7.4, SodiumContent 121.2, CarbohydrateContent 9.4, FiberContent 2.5, SugarContent 5.3, ProteinContent 3.7

HEARTY TOMATO SOUP RECIPE - FOOD.COM



Hearty Tomato Soup Recipe - Food.com image

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.

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup dried lentils, rinsed
1 tablespoon olive oil
1 medium onion, chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
14 1/2 ounces diced tomatoes
2 1/2 cups chicken stock
1 bay leaf
1/2 cup pasta, star shaped
salt and pepper

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, FatContent 5.7, SaturatedFatContent 1, CholesterolContent 4.5, SodiumContent 458.2, CarbohydrateContent 32.2, FiberContent 6.5, SugarContent 8.7, ProteinContent 9.7

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