TOMATO SOUP WITH PASTA
Enjoy this family-favourite tomato soup with carrots, celery and pasta for a lighter supper. It's great for a packed lunch too - simply pour into a flask
Provided by Lulu Grimes
Categories Lunch, Soup, Starter, Supper
Time 40m
Yield Serves 2-3
Number Of Ingredients 10
Steps:
- Heat the oil in a saucepan over a low heat. Add the onion, carrot and celery and fry for 8-10 mins until tender, but don't let them brown too much. Add the passata and tomatoes and bring to the boil. Add the stock, 200ml water and a pinch of sugar, then season and simmer for 20 mins. Taste the soup and adjust the seasoning - add more water if you need to. Can be frozen at this point.
- Stir in the cream (if using) and the cooked pasta. Spoon into two or three bowls and top with cheese, basil or pesto - or all three.
Nutrition Facts : Calories 187 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
TOMATO SEAFOOD SOUP
We love this hefty soup on Sundays during football season. For a little extra zip to rally spirits, we sometimes add red pepper flakes or use jalapeno-flavored tomatoes. It's also delicious with real crab meat. -Mary Adams, Fairport, New York
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, saute onion and green pepper in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, spaghetti sauce, salsa, broth, wine and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add the shrimp, crab and clams. Cover and simmer for 5-7 minutes or until shrimp turn pink.
Nutrition Facts : Calories 163 calories, Fat 4g fat (1g saturated fat), Cholesterol 72mg cholesterol, Sodium 850mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 13g protein.
THE BEST EVER TOMATO SOUP
Creamy, rich and bursting with brightness, this tomato soup recipe is the ultimate sidekick to a grilled cheese sandwich. You can't beat this homemade version of the classic. - Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 16 servings (4 quarts).
Number Of Ingredients 15
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.
Nutrition Facts : Calories 104 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 572mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
HEARTY VEGETABLE AND MACARONI SOUP
Nothing fancy here, just a simple, great comfort food for a long Canadian winter. I used to come inside to this piping hot soup after a day on the outdoor rink. Serve with bread or crackers.
Provided by Island79
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h40m
Yield 10
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large soup pot over medium-low heat; cook and stir onion in the oil until translucent, about 5 minutes. Stir chicken broth, tomato juice, diced tomatoes, and water into the pot; bring to a boil.
- Stir potatoes, cauliflower, celery, herbes de Provence, sugar, salt, black pepper, and bay leaves into the pot; reduce heat, cover, and simmer, stirring occasionally, for 1 hour.
- Return soup to a boil, stir in macaroni, and cook until macaroni is tender yet firm to the bite, about 6 minutes. Remove soup from heat; let stand for 5 minutes before serving.
Nutrition Facts : Calories 144 calories, Carbohydrate 26.3 g, Fat 3 g, Fiber 3.2 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 1183.3 mg, Sugar 9.5 g
SMOKY TOMATO SOUP WITH GRUYERE TOASTS
This is a very nice, creamy tomato soup recipe from Food and Wine Magazine. I like to make it in the summer with tomaotes from my garden. The gruyere toasts really make this recipe special, but the soup is delicious on its own. I especially like that it's a simple, quick soup with great flavor. Enjoy!
Provided by LifeIsGood
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a soup pot, melt the butter in the oil. Add the onion and garlic and cook over medium-high heat until tender, about 5 minutes. Add the paprika and cook until it gets fragrant, about 30 seconds. Add the tomatoes, water, thyme and bay leaf, then season with salt and pepper to taste. Bring to a boil. Cover and simmer until the tomatoes start breaking down, about 15 minutes. Discard the thyme sprig and bay leaf.
- Preheat the broiler. In a blender, puree the soup in batches. Strain the soup back into the pot - pressing on the solids (use a strainer with larger holes. This just separates out the bits of tomato skin/seeds that didn't blend.) Stir in the cream and season with salt and pepper again, to taste.
- Meanwhile, put the baguette slices on a baking sheet and broil 6 inches away from the heat until lightly toasted on both sides, about 2 minutes total. top the toasts with the Gruyere and broil for about 30 seconds more, until the cheese gets bubbly.
- ladle the soup into bowls and serve with the Gruyere toasts. Enjoy!
PASTA WITH ROASTED TOMATOES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 475 degrees F. Quarter the tomatoes, then scoop the seeds and pulp into a sieve set over a bowl (reserve the tomatoes). Press on the seeds and pulp to extract the juice (you should have about 1/2 cup). Chop the tomatoes and toss with 3 tablespoons olive oil on a rimmed baking sheet; season with salt. Toss the zucchini with 3 tablespoons olive oil on a separate baking sheet; season with salt and pepper. Roast, switching the position of the pans halfway through, until tender and browned in spots, 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta as the label directs; reserve 1 cup cooking water, then drain.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic; cook 2 minutes. Add the cherry peppers; cook 1 minute. Stir in the tomato paste, then the reserved tomato juice and 1/2 cup cooking water. Bring to a boil; simmer until reduced by half, 5 minutes. Add the pasta, vegetables, basil and parmesan to the skillet; season with salt. Cook, tossing, 1 minute, adding more of the reserved cooking water as needed to loosen.
ROASTED-TOMATO AND TARRAGON SOUP
Roasting fresh plum tomatoes makes for a rich, thick soup -- it's our go-to dish as the season transitions from summer to fall.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Toss together tomatoes, onions, garlic and oil; season with salt and pepper. Arrange vegetables in a single layer on a rimmed baking sheet and bake until tomatoes are deep brown in spots and onions are soft, 45 minutes.
- Transfer vegetables and all juices to a large dutch oven or heavy pot. Add chicken broth and bring to a rapid simmer. Cook until slightly reduced, about 25 minutes.
- Transfer soup to a large bowl. In batches, fill blender halfway with soup, puree until smooth, transferring to pot as you work (use caution when blending hot liquids). Stir in tarragon and season with salt and pepper. If necessary thin with additional chicken broth. Serve with a drizzle of olive oil.
SMOKY ROASTED TOMATO AND PASTA SOUP
I really got into roasted vegetables last winter so was thrilled when I discoverd this soup. What's especially nice is that roasting enhances the taste even of vegetables that aren't normally that flavorful, such as the tomatoes you get at the supermarket in the winter. If you don't have vegetable stock on hand, use water. If you like, garnish the soup by floating a couple fresh basil leaves in each bowl.
Provided by echo echo
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Spread tomatoes through garlic in a single layer in a roasting pan; drizzle oil over vegetables and sprinkle with basil.
- Roast at 375F 20 minutes, then turn vegetables over; continue to roast 15-20 minutes more until tender and charred.
- Put roasted vegetables in a food processor or blender, add 1 cup stock; puree.
- Place a large strainer over a large saucepan and press the puree through. Add the remaining 4 cups stock with sugar, salt and pepper.
- Bring soup to a boil over high heat, add pasta, lower heat and simmer 7-8 minutes, stirring often, until al dente (or done to your preferred level of firmness).
Nutrition Facts : Calories 143.4, Fat 4, SaturatedFat 0.6, Sodium 8.7, Carbohydrate 24.2, Fiber 3.3, Sugar 6.9, Protein 4.1
FRESH TOMATO SOUP WITH CRISPY CHEESE TOAST
We're doing a very fresh twist on the classic cream of tomato soup with a grilled cheese sandwich. Since we're using fresh tomatoes at their peak of vine-ripened goodness, this simple soup is going to be not quite, but almost, 100% tomato.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Remove cores from tomatoes and cut in half crosswise. Reserve until needed.
- Heat olive oil and butter in a saucepan over medium-high heat. Add garlic and anchovy and cook until garlic is sizzling in the hot fat, 45 seconds to 1 minute. Carefully add the tomatoes with their juices, salt, and red pepper flakes. Toss with a spoon every few minutes until the tomatoes release their liquid and start to break down.
- Once the tomatoes have softened and start to collapse, reduce heat to medium-low and cook, stirring occasionally, until the tomatoes have fallen apart and the soup resembles a coarse tomato sauce, about 45 minutes.
- Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil or a silicone liner. Drizzle with 2 tablespoons olive oil.
- Place the bread slices on the prepared baking sheet. Top each slice with sliced basil, and then Cheddar cheese.
- Bake in the preheated oven until the cheese is well browned and crispy around the edges, 15 to 20 minutes. Let cool to room temperature.
- Remove soup from heat and pass through a mesh strainer into a bowl. Use the back of a ladle to push all the tomato mixture through. Discard the skins and seeds, which should be the only things left in the strainer.
- Transfer the strained tomato soup back into the saucepan and place back over medium-low heat. Continue cooking to thicken slightly, if desired, or simply bring back to a simmer and serve immediately with the cheese toasts.
Nutrition Facts : Calories 578.2 calories, Carbohydrate 36.8 g, Cholesterol 76 mg, Fat 41.5 g, Fiber 6 g, Protein 18.2 g, SaturatedFat 18.6 g, Sodium 1137.9 mg, Sugar 11.1 g
ROASTED TOMATO AND RED BELL PEPPER SOUP
Categories Soup/Stew Food Processor Tomato Roast Wheat/Gluten-Free Ricotta Bell Pepper Chill Healthy Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Arrange tomatoes (cut side up), bell peppers, onion and garlic cloves on large baking sheet. Drizzle oil over; sprinkle generously with salt and pepper. Roast vegetables until brown and tender, turning peppers and onion occasionally, about 40 minutes. Remove from oven. Cool.
- Transfer vegetables and any accumulated juices to processor. Add thyme leaves. Puree soup, gradually adding enough water to thin soup to desired consistency. Chill until cold, about 3 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated. If soup becomes too thick, thin with water to desired consistency.)
- Ladle soup into bowls. Top each with 1 tablespoon ricotta cheese. Garnish with thyme sprigs, if desired.
More about "smokyroastedtomatoandpastasoup recipes"
SMOKED TOMATO SOUP RECIPE | BON APPéTIT
From bonappetit.com
2.9/5 (79)Author Alex LauServings 4Estimated Reading Time 2 mins
CREAMY TOMATO SOUP WITH GRILLED CHEESE “CROUTONS”
From damndelicious.net
ROASTED TOMATO SOUP RECIPE - THE ART OF FOOD AND WINE
From theartoffoodandwine.com
ROASTED TOMATO SOUP — SPROUTED KITCHEN
From sproutedkitchen.com
RECIPE: ROASTED TOMATO SOUP | KITCHN
From thekitchn.com
EASY TOMATO SOUP WITH GRILLED CHEESE - SIMPLY DELICIOUS
From simply-delicious-food.com
TOMATO NOODLE SOUP - THE ULTIMATE COMFORT FOOD
From omnivorescookbook.com
CLASSIC TOMATO SOUP RECIPE (LIGHTENED UP!) - COOKIE …
From cookieandkate.com
10 BEST RACHAEL RAY TOMATO SOUP RECIPES - YUMMLY
From yummly.com
ROASTED TOMATO SOUP RECIPE | BON APPéTIT
From bonappetit.com
ROASTED TOMATO SOUP - FEELGOODFOODIE
From feelgoodfoodie.net
SMOKY TOMATO SOUP WITH GRUYèRE TOASTS RECIPE - FOOD …
From foodandwine.com
4/5 Category Tomato SoupServings 4Total Time 40 mins
20 BEST TOMATO SOUP RECIPES - FOOD NETWORK
From foodnetwork.com
Author By
CREAMY CARROT TOMATO SOUP: COMFORT FOOD AT IT’S FINEST!
From theorganickitchen.org
ROASTED TOMATO SALSA - GIMME SOME OVEN
From gimmesomeoven.com
HOW TO MAKE EASY ROASTED TOMATO SAUCE - SIMPLY DELICIOUS
From simply-delicious-food.com
WHAT TO EAT WITH TOMATO SOUP: 15 MUST TRY COMBOS!
From substitutecooking.com
SMOKY TOMATO SAUCE FOR PASTA RECIPE - BBC FOOD
From bbc.co.uk
ROASTED TOMATO SOUP (5-INGREDIENTS) | FOODBYMARIA
From foodbymaria.com
SMOKY TOMATO SOUP RECIPE TWO PEAS & THEIR POD
From twopeasandtheirpod.com
GORDON RAMSAY'S ROASTED TOMATO SOUP - YOUTUBE
From youtube.com
SMOKY ROASTED TOMATO SOUP - RACHEL COOKS®
From rachelcooks.com
ROASTED TOMATO GARLIC SOUP RECIPE - BUTTER YOUR BISCUIT
From butteryourbiscuit.com
EPICURE SMOKY ROASTED TOMATO - URBAN & MODERN, EPICURE BLOG
From urbanandmodern.com
ROASTED TOMATO SOUP WITH PARMESAN CROUTONS - FOOD DOLLS
From fooddolls.com
CREAMY ROSé PASTA WITH ROASTED TOMATOES - GIMME SOME OVEN
From gimmesomeoven.com
TOMATO SOUP RECIPE MADE WITH FRESH TOMATOES - RACHAEL RAY SHOW
From rachaelrayshow.com
SMOKY ROASTED TOMATO BITES | EPICURE.COM
From epicure.com
ROASTED TOMATO SOUP - JUST 5 INGREDIENTS - DASSANA'S VEG RECIPES
From vegrecipesofindia.com
EASY CREAMY TOMATO SOUP (30 MINUTES) | THE FOOD CHARLATAN
From thefoodcharlatan.com
SMOKY ROASTED SALSA - DASH OF SANITY
From dashofsanity.com
HOMEMADE TOMATO SOUP RECIPE - JOYFOODSUNSHINE
From joyfoodsunshine.com
ROASTED TOMATO SOUP - LIKE MOTHER, LIKE DAUGHTER
From lmld.org
WHAT TO EAT WITH TOMATO SOUP - INSANELY GOOD
From insanelygoodrecipes.com
TOMATO BELL PEPPER SOUP - THERESCIPES.INFO
From therecipes.info
EPICURE SMOKY ROASTED TOMATO - URBAN & MODERN, EPICURE BLOG
From pinterest.ca
ROASTED TOMATO SOUP RECIPE - BOWL ME OVER
From bowl-me-over.com
EASY HOMEMADE ROASTED TOMATO SOUP - THE BUSY BAKER
From thebusybaker.ca
SMOKY ROASTED TOMATO SAUCE RECIPE - BBC FOOD
From bbc.co.uk
You'll also love