Tomato Alphabet Soup Recipes

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the carrots, onion and a pinch of salt and cook, stirring, until soft and translucent, 10 to 12 minutes. Add the garlic, cumin, harissa, paprika, pepper flakes, a good pinch of salt and a few turns of black pepper and cook until it's all dreamy and smelly, about 2 minutes. Stir in the tomato paste, then the chopped tomatoes and sugar. Reduce the heat to low, then stir in the pasta and stock. Cover and simmer, stirring occasionally, about 15 minutes.
• Sprinkle bowls of soup with black pepper, drizzle with olive oil and top with the feta and herbs.

Steps:

• Heat oil and 1 tablespoon butter in a heavy pot over medium heat. Stir in onion and garlic, season with salt and pepper, and cook, stirring often, until onions are softened, about 5 minutes.
• Stir in carrot and celery, and cook, stirring occasionally, until just tender, about 10 minutes.
• While the vegetables cook, strain the tomatoes over a bowl, separating the juice from the whole tomatoes, then squeeze the tomatoes over the liquid. Add the squeezed tomatoes and the tomato paste to the pot and cook, stirring frequently, until tomatoes start to caramelize, about 15 minutes.
• Meanwhile, cook the pasta in salted boiling water according to packing instructions. Reserve 1 cup of cooking liquid, strain, then return pasta to the pasta pot and gently stir in remaining 2 tablespoons butter; season to taste with salt and pepper and set aside.
• Add the tomato juices from the bowl and 2 cups water to the soup pot, stirring to scrape up any caramelized bits. Bring to a gentle simmer and cook, partly covered, until the vegetables are very tender, 10 to 15 minutes.
• Using an immersion or countertop blender, pureé the soup until very smooth. (If using a countertop blender, blend in batches with a kitchen towel over the lid of the blender.) Stir in pasta water as needed to thin soup to desired consistency. Stir in buttered alphabets and adjust seasoning. Divide among soup bowls.

Steps:

• In a large saucepan, cook beef and onion over medium heat until the meat is no longer pink; drain. Add tomato juice, vegetables, water and bouillon; bring to a boil. Add pasta. Cook, uncovered, until pasta is tender, 6-8 minutes, stirring frequently. Add salt and pepper.

Steps:

• Melt the butter in a saucepan over medium high heat.
• Add onion, carrot and celery, saute 4 minutes or until tender.
• Add broth, basil, pepper and tomatoes, bring to boil, reduce heat, simmer 15 minutes.
• Stir in 1/2 cup pasta.
• Remove from heat, let stand 5 minutes.
• Place half of the tomato mixture in a blender and process until smooth.
• Pour pureed soup into a large bowl, repeat procedure with remaining tomato mixture.
• Return pureed soup to pan; stir in remaining pasta and milk.
• Cook over medium high heat 2 minutes or until thoroughly heated, stirring frequently, do not boil.