QUICK SOUP RECIPE RECIPES

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QUICK AND SPICY TOMATO SOUP RECIPE | GIADA DE LAURENTIIS ...



Quick and Spicy Tomato Soup Recipe | Giada De Laurentiis ... image

Provided by Giada De Laurentiis

Categories     main-dish

Total Time 22 minutes

Prep Time 10 minutes

Cook Time 12 minutes

Yield 4 to 6 servings

Number Of Ingredients 11

3 tablespoons olive oil
2 carrots, peeled and chopped
1 small onion, chopped
1 clove garlic, minced
1 (26-ounce) jar marinara sauce (recommended: San Marzano brand)
2 (14-ounce) cans chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 teaspoon red pepper flakes
1/2 cup pastina pasta (or any small pasta)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.

Nutrition Facts : Calories 430, FatContent 16 grams, SaturatedFatContent 2 grams, SodiumContent 1,976 milligrams, CarbohydrateContent 59 grams, FiberContent 10 grams, ProteinContent 15 grams, SugarContent 3 grams

QUICK HOMEMADE TOMATO SOUP RECIPE - FOOD.COM



Quick Homemade Tomato Soup Recipe - Food.com image

This recipe came from Canadian Living magazine, adapted for our household...makes a great "fancy" lunch on a weekend even though it's so quick!

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons vegetable oil
2 onions, chopped
4 cloves garlic, minced
1 (28 ounce) can stewed tomatoes
3 cups chicken stock
1/4 cup tomato paste
1/4 teaspoon pepper

Steps:

  • in saucepan, heat oil over medium heat.
  • Cook onions and garlic until softened.
  • Add tomatoes, stock, tomato paste and pepper.
  • Bring to a boil.
  • Reduce heat and simmer for 15 minutes or until slightly thickened.
  • Using immersion blender or food processor, puree (optional).

Nutrition Facts : Calories 220.9, FatContent 9.5, SaturatedFatContent 1.6, CholesterolContent 5.4, SodiumContent 862.9, CarbohydrateContent 28.9, FiberContent 3.9, SugarContent 14.7, ProteinContent 8

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Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 293 calories per serving
    1. Peel the onion, garlic and ginger, and roughly chop.
    2. Heat a splash of olive oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for 10 minutes or until the onions are soft and sweet.
    3. Meanwhile, peel the parsnips and chop into 3cm chunks. Stir them into the onion mixture until well coated.
    4. Pour in the milk and stock, season well and bring to the boil. Turn down the heat and simmer for 30 minutes with a lid on.
    5. After half an hour, check that the parsnips are cooked by sticking a knife in. If you’re happy, remove them from the heat and blitz with a stick blender until smooth and creamy. Have a taste and adjust the seasoning as required.
    6. Deseed and finely chop the chilli, and scatter over the soup, if you like. Delicious served with crusty bread and an extra drizzle of extra virgin olive oil.
See details


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Reviews 4.5
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See details


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While I enjoyed making soup from scratch, time doesn't often allow me to spend hours in the kitchen. This fast soup gets a head start from frozen vegetables and leftover meat.
From tasteofhome.com
Reviews 5
Total Time 25 minutes
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  • In a large saucepan, bring the broth, tomatoes, onion, cabbage, vegetables and seasonings to a boil. Add macaroni; simmer, uncovered, for 10 minutes or until pasta is tender. Add meat; heat through.
See details


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This hearty and nutritious minestrone soup is brilliant at embracing what you’ve got in your fridge. We make it every month and all the kids love it – it’s one of the dishes where they always go in for seconds. It’s super-easy to tweak according to the vegetables you have in the house – embrace the seasons but also use the best of your freezer and store cupboard, let it flex for you. And if you want to keep it veggie, leave out the bacon and just go straight to the veg.
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Total Time 30 minutes
Calories 171 calories per serving
    1. Put a large shallow casserole pan on a medium-high heat.
    2. Finely slice the bacon, if using, and sprinkle into the pan with 1 tablespoon of olive oil, stirring occasionally while you prep your veg.
    3. Peel and finely chop the garlic and onion, adding the garlic to the pan with the bay leaves as soon as the bacon turns golden, followed by the onions.
    4. Trim and chop the carrots and celery into rough 1cm dice, adding to the pan as you go. Remove and finely chop any tough stalks from your greens and add to the pan. Cook for 10 to 15 minutes, stirring regularly, or until softened and caramelised.
    5. Crumble in the stock cube, pour in the tinned tomatoes, breaking them up with your spoon, then add 1 tin’s worth of water.
    6. Pour in the beans, juice and all, then add a pinch of sea salt and black pepper.
    7. Shred your greens and sprinkle into the pan, top up with 600ml of boiling kettle water, then add the pasta. Cover and leave to simmer for 10 to 15 minutes, or until the pasta is just cooked and the soup has thickened to your liking.
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See details


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