GREEK TOMATO SOUP WITH ORZO
My recipe for manestra, which means "orzo" in Greek, is a straightforward and very easy to make recipe. You only need a few steps to transform simple ingredients into a creamy one-pot-wonder in about 30 minutes. -Kiki Vagianos, Melrose, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In large saucepan, heat oil over medium heat; saute onion until tender, 3-5 minutes. Add orzo; cook and stir until lightly toasted., Stir in tomatoes, broth and seasonings; bring to a boil. Reduce heat; simmer, covered, until orzo is tender, 15-20 minutes, stirring occasionally. If desired, top with feta and basil. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 299 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 882mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 12g fiber), Protein 11g protein.
CREAMY GREEK TOMATO NOODLE SOUP
Make and share this Creamy Greek Tomato Noodle Soup recipe from Food.com.
Provided by PalatablePastime
Categories Lamb/Sheep
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 193.8, Fat 13.6, SaturatedFat 7.9, Cholesterol 60.4, Sodium 1184.6, Carbohydrate 10.8, Fiber 0.9, Sugar 7.3, Protein 9.1
GREEK TOMATO FETA & BASIL SOUP
This Greek tomato soup has traditional flavors and it's really easy to make. The additions of feta and basil give a mediterranean feel and make the soup smell like summer.
Provided by by Jenny | The Greek Foodie
Categories Appetizer Main Course
Number Of Ingredients 16
Steps:
- Preheat the oven to 300 F. Add the tomatoes, bell pepper, onions and garlic head in a large baking pan, season with salt and pepper and add fresg herbs like oregano, sage, thyme.Pour 2-3 tbsp olive oil all over, mix gently and bake for 60 minutes.
- Half way check the tomatoes, pepper and onions and rotate them so they lay on the opposite side for an even bake. Bake for another 60 min.Note: My tomatoes were uneven in size. The smaller ones were ready early. I removed any that were done to a plate and set aside.
- Transfer tomatoes, onions and the bell pepper to a large pot. Let the garlic head cool on the side.
- Discard any hard sprigs from the baking pan and pour the liquid and leftover herbs in the pot with the rest of the ingredients.
- Blend everything together in the pot with an immersion blender or transfer to a regular blender. If using a blender, blend soup in small batches.
- When everything is blended add some stock-enough to achieve the consistency of your preference. I like my tomato soup velvety and not too thick.
- Once the garlic is cool enough to handle, press on the bottom of a clove to push it out of its paper. Add all roasted cloves in the soup. Add the bay leaf, a generous pinch of dry oregano, the chili pepper flakes and the paprika. Simmer in very low heat for about 60 min. Adjust salt and pepper to taste.
- Serve in bowls with a generous sprinkle of feta cheese and lots of roughly chopped fresh basil. Add more chili flakes if you like and enjoy!
Nutrition Facts : Calories 226 kcal, Sugar 8 g, Sodium 328 mg, Fat 19 g, SaturatedFat 3 g, Carbohydrate 15 g, Fiber 4 g, Protein 3 g, ServingSize 1 serving
CREAM OF FRESH TOMATO SOUP
Savor Ina Garten's pureed Cream of Fresh Tomato Soup recipe from Barefoot Contessa on Food Network using fresh vine-ripe tomatoes, rich cream and fresh basil.
Provided by Ina Garten
Time 1h15m
Yield 5 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
- Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.
TOMATO NOODLE SOUP
Make and share this Tomato Noodle Soup recipe from Food.com.
Provided by Charlotte J
Categories Low Cholesterol
Time 15m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Cook noodles in water according to package directions.
- DO NOT DRAIN.
- Add soup and simmer 5 minutes, stirring ossasionally.
Nutrition Facts : Calories 276.7, Fat 7.5, SaturatedFat 3.5, Sodium 1454.8, Carbohydrate 47.4, Fiber 2.8, Sugar 13, Protein 6.9
GREEK TOMATO SOUP (DOMATOSOUPA)
You can use vegie broth or chicken broth in this, but it is best with recipe #502021. Serve with a crusty bread and a salad.
Provided by Outta Here
Categories Vegetable
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Soak the sun-dried tomatoes in the boiling water until soft. In a mortar and pestle, pound the sun-dried tomatoes with their liquid to a paste.
- In a heavy-bottomed soup pot, saute onion and leek in olive oil until translucent.
- Add diced tomatoes. Add sun-dried tomato paste and sugar. Continue cooking over a moderately high heat for 2-3 minutes. Stir in the garlic, grated orange zest, and mint, and cook another 2-3 minutes. Gradually add the herb broth, cover, and simmer for 30-45 minutes longer. (Soup may be prepared ahead of time up to this point.)
- In a bowl, mix together yogurt and flour until smooth. Gradually add a spoonful of hot soup, stirring contantly. Add another spoonful of soup, then slowly add yogurt mixture to soup pot, stirring constantly. Continue cooking soup over a gentle heat, stirring, being careful not to let mixture curdle.
- Adjust seasonings, then add the fresh parsley. Serve immediately.
Nutrition Facts : Calories 173.7, Fat 11, SaturatedFat 1.6, Cholesterol 0.4, Sodium 736.6, Carbohydrate 17.8, Fiber 3.4, Sugar 9.1, Protein 3.2
CREAMY TOMATO SOUP
A low-fat, vegetarian soup that everyone will love - passata and whole milk give a silky smooth finish
Provided by Sarah Cook
Categories Lunch, Soup
Time 1h15m
Yield Serves 6 adults and 6 kids
Number Of Ingredients 13
Steps:
- Put the oil, onions, celery, carrots, potatoes and bay leaves in a big casserole dish, or two saucepans. Fry gently until the onions are softened - about 10-15 mins. Fill the kettle and boil it.
- Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes. Add 1 litre boiling water and bring to a simmer. Cover and simmer for 15 mins until the potato is tender, then remove the bay leaves. Purée with a stick blender (or ladle into a blender in batches) until very smooth. Season to taste and add a pinch more sugar if it needs it. The soup can now be cooled and chilled for up to 2 days, or frozen for up to 3 months.
- To serve, reheat the soup, stirring in the milk - try not to let it boil. Serve in small bowls for the children with cheesy sausage rolls then later in bowls for the adults as Hot Bloody Mary soup (see 'Goes well with' recipes, below).
Nutrition Facts : Calories 180 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 17 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 1.2 milligram of sodium
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