TOMATO SOUP RECIPE TOMATO PASTE RECIPES

Name: Lentil-Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings.
Ingredients: 4-1/2 cups water; 4 medium carrots, sliced; 1 medium onion, chopped; 2/3 cup dried brown lentils, rinsed; 1 can (6 ounces) tomato paste; 2 tablespoons minced fresh parsley; 1 tablespoon brown sugar; 1 tablespoon white vinegar; 1 teaspoon garlic salt; 1/2 teaspoon dried thyme; 1/4 teaspoon dill weed; 1/4 teaspoon dried tarragon; 1/4 teaspoon pepper

LENTIL-TOMATO SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Lentil-Tomato Soup Recipe: How to Make It - Taste of Home image

Double the recipe and share this hearty soup with neighbors and loved ones on cold winter nights. I serve it with cornbread for dunking. —Michelle Curtis, Baker City, Oregon

Provided by Taste of Home

Categories Lunch

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings.

Number Of Ingredients 13

Ingredients

4-1/2 cups water
4 medium carrots, sliced
1 medium onion, chopped
2/3 cup dried brown lentils, rinsed
1 can (6 ounces) tomato paste
2 tablespoons minced fresh parsley
1 tablespoon brown sugar
1 tablespoon white vinegar
1 teaspoon garlic salt
1/2 teaspoon dried thyme
1/4 teaspoon dill weed
1/4 teaspoon dried tarragon
1/4 teaspoon pepper

Steps:

In a large saucepan, combine the water, carrots, onion and lentils; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables and lentils are tender. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend.

Nutrition Facts : Calories 138 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 351mg sodium, CarbohydrateContent 27g carbohydrate (9g sugars, FiberContent 9g fiber), ProteinContent 8g protein. Diabetic Exchanges 1 starch

QUICK, EASY, AND CHEAP TOMATO SOUP RECIPE - FOOD.COM

Quick, Easy, and Cheap Tomato Soup Recipe - Food.com image

This is almost as easy as opening a can of tomato soup. Yet this can be used to stretch your last can of soup or alone. My kids prefer no optional additions.

Total Time 8 minutes

Prep Time 3 minutes

Cook Time 5 minutes

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 (6 ounce) can tomato paste
24 ounces milk (refill paste can 4x) or 24 ounces water (refill paste can 4x)
1 teaspoon salt (to taste)
1 teaspoon sugar
1/4 teaspoon garlic powder
1 teaspoon cheese
1 teaspoon bacon
1 teaspoon onion powder
1 teaspoon celery seed

Steps:

Put tomato paste in saucepan; add milk or water using empty tomato paste can and rinsing can thoroughly.
Add salt and sugar and optional additions if using; stir.
Cook on medium, stir and serve.

Nutrition Facts : Calories 336.5, FatContent 15.3, SaturatedFatContent 9, CholesterolContent 53.8, SodiumContent 2057, CarbohydrateContent 37.2, FiberContent 3.9, SugarContent 12.6, ProteinContent 16.7

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LENTIL-TOMATO SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Double the recipe and share this hearty soup with neighbors and loved ones on cold winter nights. I serve it with cornbread for dunking. —Michelle Curtis, Baker City, Oregon
From tasteofhome.com
Reviews 4.2
Total Time 45 minutes
Category Lunch
Calories 138 calories per serving

In a large saucepan, combine the water, carrots, onion and lentils; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables and lentils are tender. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend.

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QUICK, EASY, AND CHEAP TOMATO SOUP RECIPE - FOOD.COM

This is almost as easy as opening a can of tomato soup. Yet this can be used to stretch your last can of soup or alone. My kids prefer no optional additions.
From food.com
Reviews 5.0
Total Time 8 minutes
Calories 336.5 per serving

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Reviews 5
Total Time 40 minutes
Category main dish, soup

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In a large saucepan, combine the water, carrots, onion and lentils; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables and lentils are tender. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend.

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TOMATO SOUP WITH PARMESAN CROUTONS - THE PIONEER WOMAN

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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