Creamy Greek Tomato Noodle Soup Recipes

Steps:

• In large saucepan, heat oil over medium heat; saute onion until tender, 3-5 minutes. Add orzo; cook and stir until lightly toasted., Stir in tomatoes, broth and seasonings; bring to a boil. Reduce heat; simmer, covered, until orzo is tender, 15-20 minutes, stirring occasionally. If desired, top with feta and basil. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Steps:

• Cook fusilli noodles according to package directions, and drain.
• Whisk together the large egg with the half and half, and cook over low heat, stirring continuously, until the mixture thickens, then remove from heat and whisk in the sour cream.
• In a large saucepan, heat the tomato juice, beef broth, garlic, onion powder, cinnamon, salt, pepper, marjoram, cooked meat if using, and fusilli noodles, stirring occasionally for about 15 minutes, or until soup thickens slightly, then remove from heat.
• Take 1/4 cup of soup and ladle into the cream mixture, whisking vigorously, then add 1/4 cup again, and then once more with 1/4 cup. When mixture is blended, stir into the soup along with the parmesan cheese and nutmeg, then stir until blended.
• Serve hot.

Steps:

• Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
• Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

Steps:

• Soak the sun-dried tomatoes in the boiling water until soft. In a mortar and pestle, pound the sun-dried tomatoes with their liquid to a paste.
• In a heavy-bottomed soup pot, saute onion and leek in olive oil until translucent.
• Add diced tomatoes. Add sun-dried tomato paste and sugar. Continue cooking over a moderately high heat for 2-3 minutes. Stir in the garlic, grated orange zest, and mint, and cook another 2-3 minutes. Gradually add the herb broth, cover, and simmer for 30-45 minutes longer. (Soup may be prepared ahead of time up to this point.)
• In a bowl, mix together yogurt and flour until smooth. Gradually add a spoonful of hot soup, stirring contantly. Add another spoonful of soup, then slowly add yogurt mixture to soup pot, stirring constantly. Continue cooking soup over a gentle heat, stirring, being careful not to let mixture curdle.
• Adjust seasonings, then add the fresh parsley. Serve immediately.

Steps:

• Cook noodles in water according to package directions.
• DO NOT DRAIN.
• Add soup and simmer 5 minutes, stirring ossasionally.