Creamygreektomatonoodlesoup Recipes

Steps:

• Melt butter; blend in flour until smooth. Pour in tomato juice and stir until it thickens. Add soda, then milk, sugar and salt. Heat thoroughly. Divide into bowls and top with cheese. This soup does not curdle.

Steps:

• Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the coconut oil and swirl it around to melt and coat the base of the pot. Add the onion, ginger, garlic, red pepper flakes and 1/2 teaspoon salt. Saute, stirring occasionally, until the vegetables have softened, about 5 minutes.
• Add the tomato paste and stir to coat the vegetables. Add the crushed tomatoes, vegetable broth, coconut milk and another 1/2 teaspoon salt. Bring the mixture to a boil, then turn the heat down to low, cover and let simmer for 20 minutes.
• Turn off the heat and remove the lid. Use an immersion blender to blend the soup until it's smooth. (This could alternatively be done in a blender.)
• Ladle the soup into bowls and serve.

Steps:

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

Steps:

• Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
• Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and crush the tomatoes through your fingers into the pan. Bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 20 minutes. Remove from the heat and let cool.
• Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Return the puree to the pot and reheat over medium heat.
• Whisk in the heavy cream, salt, and pepper, to taste. Divide among warm soup bowls and serve immediately.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

Steps:

• Heat the milk over moderate heat in a medium pot. Put tomatoes, tomato paste, onions, salt and pepper, sugar, flour, butter, celery into a food processor and grind until smooth. Pour mixture into milk and raise heat to bring soup to a boil. Reduce heat and simmer 15 minutes. While soup cooks, make pesto and sammies.
• Fill the food processor with watercress, loosely packed. Add hazelnuts, 1/2 of the oil and garlic cloves to the watercress in the processor. Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste. Add any remaining watercress to the processor and grind into the paste by pulsing the processor again. Transfer watercress paste to a bowl. Stir in the remaining oil and the cheese. Taste pesto sauce and adjust seasonings.
• Heat a griddle over medium high heat. Drizzle the pan with extra-virgin olive oil and add the patties and cook 5 minutes on each side. Remove from the griddle and add another tablespoon extra-virgin olive oil and the peppers and onions. Season the peppers and onions and cook until just tender, 5 minutes. Remove them from the griddle. Wipe the griddle clean and reduce heat to medium low. Assemble sandwiches: place 4 slices of bread down, top with 1/4 each of the peppers onions, then a slice of cheese, a cooked sausage patty, another slice of cheese and then place bread on top. Add butter to griddle and cook sammy melts 2 or 3 minutes on each side until golden and cheese is melted. Press with spatula as sammies cook or set another heavy skillet on sammies to weigh them down.
• Pour soup into shallow bowls and add a couple of rounded spoonfuls of pesto to each dish and stir it into the soup. Cut the patty melts corner to corner and dip in the soup as you eat.

Steps:

• Heat a 3-quart Dutch oven over medium heat. Add 2 tablespoons olive oil and the carrots, celery, onion and 1 teaspoon salt. Stir with a wooden spoon and cook until the vegetables begin to soften, about 4 minutes. Add the cherry tomatoes and chicken stock and stir to combine. Nestle the Parmesan rind and basil in the soup and bring to a simmer. Reduce the heat to maintain a gentle simmer and cook, stirring often to prevent the rind from sticking to the bottom of the pan, for about 25 minutes.
• Remove the basil and Parmesan rind and discard. Stir in the mascarpone, the remaining tablespoon of olive oil and 1/2 teaspoon salt. Puree the soup until smooth with a stick blender. Serve topped with crumbled bacon.

Steps:

• In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.

Steps:

• 1. Melt the butter with the oil over low heat in a pot.
• 2. Add the onion; wilt over low heat for 8 to 10 minutes. Add the garlic during the last 2 minutes, stirring. Sprinkle with flour and cook 3 minutes longer, stirring.
• 3. Add the tomatoes, tomato paste, sugar, and broth. Bring to a boil, reduce heat to a simmer and cover; cook over medium-low heat for 30 minutes. Season with cloves, salt, and pepper. Remove from heat and cool slightly.
• 4. Purée the soup in a food processor. Pour through a strainer into a pot. Stir in the half-and-half.
• 5. Warm the soup before serving.

Steps:

• Melt butter in a large saucepan.
• Saute celery, carrots and onions in melted butter until tender.
• Stir in flour.
• Cook 2 minutes, stirring constantly.
• Add the tomatoes, sugar, basil, marjoram, bay leaf and chicken stock.
• Simmer for 30 minutes, stirring occasionally.
• Remove from heat and discard bay leaf.
• Puree well (in batches) in a food processor or blender, or use a thunderstick.
• Add all remaining ingredients and stir well.
• Reheat to serve hot, or refrigerate and serve cold later. It also works at room temperature, but I like warm to hot best.

Steps:

• In a large saucepan, combine the flour, sugar and 1/4 cup milk; stir until smooth. Add remaining milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Slowly stir in hot tomato juice until blended. Sprinkle with parsley.

Steps:

• If using fresh tomatoes, peel the tomatoes, preserving as much juice as possible. Place peeled whole (or canned whole) tomatoes in a large kettle. Simmer tomatoes in their juices over low heat for 20 minutes, or until tomatoes are mushy and easily break apart when stirred with a wooden spoon.
• In a skillet, sauté the onion and celery in butter about 5 minutes, or until onions are clear. Add the sautéed onion mixture to the kettle with the tomatoes. Add milk, baking soda, sugar, celery salt, tomato sauce and tomato paste to the kettle, and stir well. Simmer over low heat until the soup is beginning to steam, but don't let it come to a boil (or the milk can separate from the tomato base, giving the soup a clumpy rather than a creamy texture). Season with salt and pepper.
• Serve hot, with a handful of cheese sprinkled on the top of each serving.

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.