ROASTED TOMATO SOUP WITH HALIBUT AND FRESH PASTA
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a heavy baking sheet with parchment paper.
- For the vegetables: In a medium bowl, combine the tomatoes, onions, rosemary, salt, pepper and garlic (if using). Add the oil and toss until all the ingredients are coated. Arrange the vegetables in a single layer on the prepared baking sheet. Roast until the vegetables are golden and tender, 40 to 45 minutes. Working in batches, add the roasted vegetables (plus any cooking juices) and broth to a blender or food processor. Blend until smooth.
- For the pasta: Place the tomato mixture, salt and pepper in a medium saucepan. Bring to a simmer over medium heat. Add the halibut and pasta and cook until the pasta is tender and the fish is cooked through, 3 to 4 minutes (if using cooked dried pasta, stir in after the fish is fully cooked). Stir in the chopped basil.
- Ladle the soup into shallow bowls and serve.
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
GARBANZO TOMATO PASTA SOUP
A VERY easy vegetarian meal in a bowl. The combination of garbanzo beans (chick peas) with pasta creates the complex proteins a vegetarian needs. Very palatable for the garlic and tomato lover.
Provided by Joy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Bring vegetable broth to a boil in a large pot. Add pasta and cook for 8 to 10 minutes or until al dente.
- Meanwhile, heat oil in a small skillet over medium heat. Saute onions and garlic until translucent. Stir into pasta and add garbanzo beans, tomatoes, basil, thyme, salt and pepper. Heat through and serve.
Nutrition Facts : Calories 276 calories, Carbohydrate 48.8 g, Fat 5.7 g, Fiber 7.7 g, Protein 9.6 g, SaturatedFat 0.7 g, Sodium 1698.6 mg, Sugar 11.2 g
FRESH TOMATO PASTA
This is an extremely simple pasta recipe that I love to make when I don't really feel like cooking! I use rigatoni, but you can use whatever pasta you prefer. This is especially delicious with tomatoes fresh from your garden. Serve with garlic bread and a simple lettuce salad with Italian dressing.
Provided by Langu
Categories Main Dish Recipes Pasta
Time 22m
Yield 2
Number Of Ingredients 6
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
- Coarsely chop the tomato and transfer to a small bowl. Sprinkle the tomato chunks with basil, olive oil, and salt. Set aside.
- Once the water is boiling, stir in the rigatoni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander, and then return the pasta to the pot.
- Pour the tomato mixture over the pasta and toss to mix.
Nutrition Facts : Calories 501.5 calories, Carbohydrate 82.2 g, Cholesterol 134.4 mg, Fat 12 g, Fiber 4.3 g, Protein 17.1 g, SaturatedFat 2.6 g, Sodium 33.4 mg, Sugar 7 g
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
TOMATO AND PASTA SOUP
Make and share this Tomato and Pasta Soup recipe from Food.com.
Provided by Evie3234
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large pan; cook garlic and onion, stirring, until onion is soft.
- Add soup, tomatoes, water and pasta.
- Bring to boil; simmer uncovered, about 10 minutes or until pasta is just tender.
- Stir in basil.
- Serve with the bacon sprinkled on top (if using).
BEEFY TOMATO PASTA SOUP
If you're a fan of Italian fare, you'll like this chunky combination from Nancy Rollag, Kewaskum, Wisconsin. "I enjoy this satisfying soup, and it's easier to fix than lasagna," she writes.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 10 servings (about 2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook the beef, green peppers and onion over medium heat until meat is no longer pink. Add garlic, cook 1 minute longer. Drain. Add the water, tomatoes, tomato paste, brown sugar, Italian seasoning, salt and pepper. Bring to a boil. Add pasta. , Cook for 10-14 minutes or until pasta is tender, stirring occasionally. Serve with croutons if desired.
Nutrition Facts : Calories 207 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 718mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
MEXICAN TOMATO SOUP WITH TOASTED PASTA
While visiting Mexico as a teenager, I found this rich and comforting soup to be plentiful and delicious in the tourist area at least. Not sure exactly how traditional it is, but it is very quick and simple to put together and loaded with tomato flavor and toasted, nutty pasta. If you wish to skip pureeing of fresh vegetables, I don't see why you couldn't substitute with a jar of your favorite salsa. I plan to try that myself next time just to see the difference. Hope you enjoy this recipe.
Provided by shelteredcreature
Categories Vegetable
Time 40m
Yield 1-1 1/2 quarts, 2-4 serving(s)
Number Of Ingredients 8
Steps:
- In a 2 quart, or larger, sauce pan, heat the 2 tbsp of vegetable oil over medium high heat. Once oil is hot, stir in the dried pasta (small elbows or alphabet letters work nicely, but any smaller shape works). Stir frequently so that the pasta toasts evenly. It will become brown and very fragrant in about 5-8 minutes. Remember to check often so that pasta doesn't become too dark or burned.
- In the meantime, in your blender (or with a stick blender in a large measuring cup) add the chopped tomatoes, garlic, and diced onions and puree until completely smooth.
- When pasta is evenly toasted, add the tomato puree to the pan. Be careful, the puree will sizzle possibly splatter once it hits the pan. Stir gently until the pasta is coated in the puree. Add salt and pepper and continue to cook, stirring frequently, until the pasta soaks up the liquid and the mixture has reduced, leaving the pasta coated in a thick tomato paste-like sauce. Approximately 7-10 minutes.
- Carefully add the chicken broth, or any kind of broth or stock you wish, and let the soup come to a simmer to finish cooking the pasta. Stir occasionally for about 15 minutes. Add a few dashes of your favorite hot sauce and remove from heat. Serve as is or with some chopped fresh cilantro or thin sliced green onions.
- -OPTIONAL- Add 1 cup of frozen sweet corn, thawed, 1/2 cup shredded carrots, 1/4 cup chopped cilantro, or thinly sliced cabbage, fresh lime juice, shredded, cooked chicken or pork. Add when adding stock, for a more substantial meal.
- We used a vinegary Jalapeno hot sauce and really liked it. This soup tastes best when made with ripe tomatoes, especially heirloom tomatoes. I used black/brown heirlooms and it was deeply flavored and complex.
TOMATO SOUP III
This hearty tomato soup has chunks of vegetables and pasta. Serve with a grilled cheese sandwich. Just right for a cold weather lunch or supper.
Provided by PEPRICH
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h25m
Yield 8
Number Of Ingredients 17
Steps:
- In a large pot, mix the tomato sauce, water, vegetable bouillon, bay leaf, onion, garlic, Italian seasoning, parsley, sugar, salt, pepper, and hot red pepper sauce. Bring to a boil, reduce heat to low, and simmer at least 30 minutes.
- Stir in the celery, carrots, zucchini, and corn. Cover, and continue to simmer 30 minutes.
- Stir ditalini pasta into the pot, and continue cooking 10 minutes, or until pasta is al dente.
Nutrition Facts : Calories 77.5 calories, Carbohydrate 16.9 g, Fat 0.5 g, Fiber 2.7 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 824.6 mg, Sugar 5.8 g
TOMATO SOUP WITH PASTA
Make and share this Tomato Soup With Pasta recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients except pasta, salt and pepper and cheese in slow cooker; cover and cook on high 3-4 hours.
- Process soup in food processor or blender until smooth.
- Return soup to slow cooker; cover and cook on high 10 minutes.
- Stir in pasta and cook until al dente, about 30 minutes.
- Season to taste with salt and pepper. Serve garnished with Parmesan.
Nutrition Facts : Calories 195.5, Fat 2.2, SaturatedFat 0.5, Sodium 595.7, Carbohydrate 35.5, Fiber 6, Sugar 11.8, Protein 10.3
TOMATO SOUP WITH CHICKPEAS & PASTA
Make and share this Tomato Soup With Chickpeas & Pasta recipe from Food.com.
Provided by Claire312
Categories Clear Soup
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, heat the oil over medium low heat.
- Add the onion and cook, stirring occasionally, until soft, about 10 minutes.
- Stir in the garlic.
- Add the tomatoes, sage, broth, water & salt to the pot.
- Bring to a boil.
- Stir in the pasta and chickpeas.
- Bring the soup back to a boil, then reduce the heat.
- Cook, partially covered, stirring occasionally, until the pasta is tender, about 15 minutes.
- Stir in the parsley, pepper, and the 1/3 cup Parmesan.
- Serve topped with additional Parmesan.
Nutrition Facts : Calories 295.8, Fat 8.2, SaturatedFat 1.9, Cholesterol 4.9, Sodium 1864.9, Carbohydrate 46.6, Fiber 8.4, Sugar 11.1, Protein 11.8
TOMATO FLORENTINE SOUP WITH PASTA
I had a yen for tomato Florentine soup last night, so made this with what I had on hand. I used a 14-oz package frozen leaf spinach and shell pasta but will probably use a 10-oz package frozen chopped spinach and ditalini next time. Was quite tasty served with hot, buttered French bread on the side.
Provided by Lisa1
Categories Low Protein
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine tomatoes, water, onion powder, basil, carrot, onion, bouillon cubes and salt (if using)in a large soup pot.
- Bring to a boil. Reduce heat to low and simmer, covered for 10 or 15 minutes.
- Add pasta. Simmer, covered, about 15 minutes longer or until pasta is tender.
- Stir in spinach. Heat through.
- Serve with grated Parmesan cheese if desired.
HERBED TOMATO SOUP WITH PASTA
Provided by Lucindy Willis
Categories Soup/Stew Herb Pasta Tomato Vegetarian Quick & Easy Winter Bon Appétit North Carolina
Yield Serves 4
Number Of Ingredients 11
Steps:
- Combine vegetable broth, diced russet potato, 1/4 cup green onions, chopped fresh parsley, chopped garlic, dried thyme and dried sage in large Dutch oven. Simmer over medium heat until potato is tender, about 15 minutes. Add spicy vegetable juice and pasta; simmer until pasta is tender, stirring occasionally, about 8 minutes. Season to taste with salt and pepper.
- Ladle soup into bowls. Garnish with remaining 1/4 cup green onions. Sprinkle cheese and croutons over, if desired.
HEARTY PASTA TOMATO SOUP
"I adapted the original recipe for this flavorful soup so I could make it in the slow cooker," writes Lydia Kroese from Minnetonka, Minnesota. "It's ideal for staff luncheons at the school where I work, since we don't have easy access to a stove or oven."
Provided by Taste of Home
Categories Lunch
Time 3h45m
Yield 14 servings (about 3-1/2 quarts).
Number Of Ingredients 16
Steps:
- In a skillet, cook the sausage over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker; add the next 13 ingredients. Cover and cook on high for 3-4 hours or until the vegetables are tender. , Cook tortellini according to package directions; drain. Stir into slow cooker; cover and cook 30 minutes longer. Serve with Parmesan cheese if desired.
Nutrition Facts : Calories 149 calories, Fat 6g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 809mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 8g protein.
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TOMATO SOUP WITH CHICKPEAS AND PASTA - FOOD & WINE
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4/5 Category Tomato SoupServings 4
- In a large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until soft, about 10 minutes. Stir in the garlic.
- Add the pureed tomatoes, the sage, broth, water, and salt to the pot. Bring to a boil. Stir in the pasta and chickpeas. Bring the soup back to a boil, then reduce the heat. Cook, partially covered, stirring occasionally, until the pasta is tender, about 15 minutes. Stir in the parsley, pepper, and the 1/3 cup grated Parmesan. Serve topped with additional Parmesan.
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