TOMATO PASTA SOUP RECIPES
QUICK AND SPICY TOMATO SOUP RECIPE | GIADA DE LAURENTIIS ...
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
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
EASY THREE-INGREDIENT TOMATO SOUP - INSPIRED TASTE
You only need three main ingredients to make this velvety, rich tomato soup recipe. This, friends is your new favorite weeknight meal.
Provided by Adam and Joanne Gallagher
Total Time 45 minutes
Prep Time 5 minutes
Cook Time 40 minutes
Yield Makes 2 generous servings
Number Of Ingredients 5
Steps:
- Melt butter over medium heat in a Dutch oven or large saucepan.
- Add onion wedges, water, can of tomatoes with their juices, and 1/2 teaspoon of salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.
- Blend the soup, and then season to taste. The soup doesn’t need to be ultra-smooth, some texture is a nice touch. An immersion blender does make quick work of this, or you can use a blender. If you use a regular blender, it is best to blend in batches and not fill the blender as much as you usually would since the soup is so hot. We like to remove the center insert of the lid and cover it with a kitchen towel while blending — this helps to release some of the steam and prevents the blender lid from popping off (which can be a big, hot mess).
Nutrition Facts : ServingSize Half of the recipe, Calories 348, FatContent 24.9g, SaturatedFatContent 14.8g, CholesterolContent 61mg, SodiumContent 1485.4mg, CarbohydrateContent 29.6g, FiberContent 4.5g, SugarContent 15.4g, ProteinContent 7.8g
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TOMATO SOUP RECIPE - NYT COOKING
This recipe, adapted from Ted's Bulletin, an upscale comfort food diner in Washington, makes a simple yet satisfying soup. A generous swirl of half and half adds richness, and the unexpected addition of honey lends a subtle, earthy sweetness. Just add grilled cheese.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 402 per serving
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Reviews 5
Total Time 1 hours
Calories 402 per serving
- Stir in half-and-half and honey. Remove from heat and purée using a hand blender, or allow to cool until no longer steaming and purée in batches in a stand blender. Return to medium heat just until heated through. Serve hot.
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No one will guess that you cheated by using canned tomato soup. This lovely soup tastes homemade all the way! —Sandra Fick, Lincoln, Nebraska
From tasteofhome.com
Reviews 4.7
Total Time 25 minutes
Category Lunch
Cuisine Europe, Italian
Calories 245 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 25 minutes
Category Lunch
Cuisine Europe, Italian
Calories 245 calories per serving
- Cook tortellini according to package directions., Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.
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TOMATO SOUP WITH PARMESAN CROUTONS - THE PIONEER WOMAN
I made this luscious soup on Saturday’s “Souper Good” episode on Food Network, and it’s also going to be in my next cookbook, which, if I play my card
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Reviews 5
Total Time 40 minutes
Category main dish, soup
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Reviews 5
Total Time 40 minutes
Category main dish, soup
- In a large pot, heat butter and oil over medium-high heat, then add onion, garlic, and carrots. Stir and cook for 5 minutes. Add tomato paste and stir it in, cooking for another 2-3 minutes. Add canned tomatoes with their juice, broth, and water. Stir together and bring to a boil, then reduce the heat, cover the pot, and simmer for 15-20 minutes, longer if you have time. Use an immersion blender to puree, still leaving some texture to the tomatoes. Add cream, salt, pepper, parsley, and basil, and simmer for another 5 minutes. To make the croutons, drizzle crostini rounds lightly with olive oil. Place little piles of Parmesan in a nonstick skillet. Place a crostini round on top of each pile. Turn on the heat to medium. Press with a spatula as you melt the cheese into each round. When set, flip to the other side to toast. Serve soup with one or two croutons on top and a little bit of basil.NOTE: Recipe can easily be halved!
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Combine pasta with fresh cherry tomatoes for a speedy supper, or use tinned tomatoes to make a sauce for pasta bake, spaghetti bolognese or lasagne recipes.
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CREAMY TOMATO SOUP RECIPE | JAMIE OLIVER SOUP RECIPES
Making your own tasty tomato soup is so easy! This one's a simple classic.
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 122 calories per serving
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 122 calories per serving
- Peel and roughly slice the carrots, slice the celery, and peel and roughly chop the onions. Peel and slice the garlic.
- Heat 2 tablespoons of oil in a large pan over a medium heat, add all the prepped ingredients, then cook with lid ajar for 10 to 15 minutes, or until softened.
- Crumble the stock cubes into a jug, cover with1.5 litres of boiling water, and stir until dissolved.
- Add the stock to the veg pan with tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour – trust me!).
- Give it a good stir and bring to the boil, then reduce to a simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves.
- Remove the pan from the heat. Season to taste with sea salt and black pepper, then stir through the basil leaves.
- Using a stick blender or liquidizer, pulse the soup until smooth. Taste and check the seasoning, then serve.
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EASY THREE-INGREDIENT TOMATO SOUP - INSPIRED TASTE
You only need three main ingredients to make this velvety, rich tomato soup recipe. This, friends is your new favorite weeknight meal.
From inspiredtaste.net
Reviews 4.9
Total Time 45 minutes
Cuisine American, Italian
Calories 348 per serving
From inspiredtaste.net
Reviews 4.9
Total Time 45 minutes
Cuisine American, Italian
Calories 348 per serving
- Blend the soup, and then season to taste. The soup doesn’t need to be ultra-smooth, some texture is a nice touch. An immersion blender does make quick work of this, or you can use a blender. If you use a regular blender, it is best to blend in batches and not fill the blender as much as you usually would since the soup is so hot. We like to remove the center insert of the lid and cover it with a kitchen towel while blending — this helps to release some of the steam and prevents the blender lid from popping off (which can be a big, hot mess).
See details
TOMATO TORTELLINI SOUP RECIPE: HOW TO MAKE IT
No one will guess that you cheated by using canned tomato soup. This lovely soup tastes homemade all the way! —Sandra Fick, Lincoln, Nebraska
From tasteofhome.com
Reviews 4.7
Total Time 25 minutes
Category Lunch
Cuisine Europe, Italian
Calories 245 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 25 minutes
Category Lunch
Cuisine Europe, Italian
Calories 245 calories per serving
- Cook tortellini according to package directions., Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.
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