Amazing Italian Tomato Soup Recipes

Steps:

• In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.

Steps:

• Heat the butter in a pan. Add onion and green pepper, cover and cook for 5 minutes. Add flour and stir.
• Add stock, tomatoes and tomato puree. Simmer for 15 minutes. Puree soup and pass through a sieve.
• Return to pan, season with salt and pepper. Add pasta 10 minutes before serving. Simmer and stir occasionally. Add horseradish before serving.
• Garnish with sour cream and parsley. Serve immediately.

Steps:

• sautee onion, bell pepper and garlic in olive oil for 5 minutes. Add 27oz can of plum tomatoes, splenda, basil, fennel, and cayenne pepper and simmer for 20 minutes. Let cool for about 15 minutes and then liquefy in food processor. Put back into pot and add chicken broth and pasta. Cook about 10 minutes more. Let cool for 5 minutes, serve.

Steps:

• Brown and drain your ground beef. Set it aside in a covered bowl until ready to use.
• Chop your onions, celery, and garlic finely.
• Slice your tomatoes discarding the end pieces.
• Lightly spray the bottom of a 5 quart (or larger) stewpot with cooking spray. Saute your onions, celery, and garlic until the celery is fork-tender.
• Add your chicken broth. If you prefer your soup with a thicker consistency, reduce the amount of chicken broth, or increase the amount of fire roasted tomatoes.
• Bring to a gentle boil, then add all other ingredients EXCEPT the ground beef. Continue to boil about 5 minutes.
• Reduce heat to simmer and add your browned ground beef. Omit the groud beef if you want a vegetarian soup.
• Cover and simmer for 15-20 minutes. Add salt, pepper, and more Italian Seasoning to suit your taste preferences.
• Serve with a variety of toppings on the side which your guests can add on their own. Shredded Italian cheeses, grated Parmesan Cheese, Chopped Spring Onions, and Seasoned Bread Crumbs work well.
• Your guests will think you were born in Sicily as they warm up their taste buds with a bowl of your soup.

Steps:

• Gently cook the onion, carrots and celery in the oil in a large saucepan for 20 mins, until soft. Splash in water if they stick. Add the sugar, garlic, purée, herbs and courgettes and cook for 4-5 mins on a medium heat until they brown a little.
• Pour in the beans, tomatoes and stock, then simmer for 20 mins. If you're freezing it, cool and do so now (freeze for up to three months). If not, add half the Parmesan and the pasta and simmer for 6-8 mins until pasta cooked. Sprinkle with basil and remaining Parmesan to serve. If frozen, defrost then re-heat before adding pasta and cheese and continuing as above.

Steps:

• Heat olive oil in a large saucepan over medium heat. Saute garlic in hot oil until tender and fragrant, 2 to 3 minutes. Stir
• Stir condensed tomato soup and marinara sauce into garlic; slowly add water. Mix oregano and black pepper into soup; bring to a simmer, reduce heat to low, and cook until flavors blend, about 15 minutes. Stir basil into soup. Ladle into bowls and top with croutons and Parmesan cheese.