TUSCAN TOMATO AND BREAD SOUP - PAPPA AL POMODORO
Provided by Anne Burrell
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Coat a large wide pot with olive oil over medium heat and add the onions. Season with salt and crushed red pepper, to taste, and cook until the onions are soft and very aromatic, about 8 to 10 minutes. Toss in the garlic and cook for 2 to 3 more minutes. Add the wine and cook until it has reduced by half. Stir in the tomatoes, season with salt, to taste, and cook until the tomatoes are really soft and juicy, about 12 to 15 minutes. Toss in the whole basil leaves.
- Working in batches, carefully puree the tomatoes in a blender*. Return the tomato puree to the pot and add the tomato juice and the bread. Cook the soup over medium heat for until the bread has completely lost its shape and the soup is really thick, about 20 minutes. Taste the soup and adjust the seasoning, if needed.
- Ladle the soup into bowls and serve garnished with grated cheese, basil chiffonade and a drizzle of big fat finishing oil.
Nutrition Facts : Calories 314 calorie, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 10 milligrams, Sodium 731 milligrams, Carbohydrate 39 grams, Fiber 5 grams, Protein 11 grams, Sugar 10 grams
ITALIAN SAUSAGE AND TOMATO SOUP
If you love sausage and tomatoes, you are going to love this combination I created for this recipe.
Provided by Louise M. Soweski
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium heat; cook and stir turkey sausage is browned, about 5 minutes. Add onion and garlic, cooking and stirring until onion is tender, about 5 minutes more. Season with Italian seasoning, salt, and black pepper. Stir in carrots; cook and stir until carrots start to soften, 5 to 7 minutes.
- Pour beans, diced tomatoes, beef broth, chicken broth, and tomato sauce into turkey mixture. Stir in bay leaves. Continue to simmer until carrots are tender, about 5 minutes. Add rigatoni pasta; cook and stir until pasta is cooked through but firm to the bite, about 13 minutes.
Nutrition Facts : Calories 290.7 calories, Carbohydrate 27.6 g, Cholesterol 57.9 mg, Fat 10.8 g, Fiber 5.2 g, Protein 20.9 g, SaturatedFat 2.7 g, Sodium 1421.6 mg, Sugar 5.5 g
AMAZING ITALIAN TOMATO SOUP
This is one of my Recipes prepared on Christmas Eve 2005 as part of a Holiday Spaghetti Dinner. It was easy to prepare, and has outstanding flavor.
Provided by NormCooks
Categories Vegetable
Time 50m
Yield 10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 165.6, Fat 8.2, SaturatedFat 3, Cholesterol 30.8, Sodium 868, Carbohydrate 9.3, Fiber 2.2, Sugar 5.6, Protein 14
ITALIAN TOMATO SOUP A LA MAMA
An Italian tomato soup with great flavour and the pasta makes it a hearty meal, delicious and real comfort food!! Serve with chunks of garlic & mozzarella bread - I always make double if the family is home! NB I add garlic, and I dont always puree it, its just as nice left as a broth.
Provided by Karen Elizabeth
Categories Pasta Shells
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 221.1, Fat 8.1, SaturatedFat 4.8, Cholesterol 18.7, Sodium 68.9, Carbohydrate 32.4, Fiber 3.2, Sugar 5.4, Protein 5.9
ROASTED TOMATO BASIL SOUP
Serve Ina Garten's Roasted Tomato Basil Soup recipe, made with canned and fresh plum tomatoes, for an elegant starter from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories appetizer
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
- In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.
ITALIAN VEGETABLE SOUP
Warm up your week with this good-for-you vegetable soup that's easy to freeze ahead
Provided by Good Food team
Categories Dinner, Soup
Time 1h10m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 215 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.06 milligram of sodium
VEGAN TOMATO SOUP
I don't peel the tomatoes because there are lots of vitamins and fiber in the skin. If you puree the soup well, you won't taste them. I use half cherry tomatoes, half regular tomatoes.
Provided by Karin50
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a pot over low heat and cook onion until soft and translucent. Add garlic and cook until fragrant, about 1 minute. Increase heat to medium, add all tomatoes, and cook until they start to break down, about 5 minutes. Stir occasionally. Add vegetable broth, bay leaves, and 1 sprig of basil. Bring to a boil, reduce heat, and simmer until tomatoes have broken down and soup starts to thicken, about 30 minutes.
- Remove soup from heat and cool slightly. Remove bay leaves and basil.
- Puree tomato soup with an immersion blender until smooth. Reheat soup before serving and garnish with basil leaves.
Nutrition Facts : Calories 140.3 calories, Carbohydrate 17.5 g, Fat 7.6 g, Fiber 4 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 69.6 mg, Sugar 8.3 g
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