CREAMY TOMATO SOUP AND ITALIAN PATTY MELTS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Heat the milk over moderate heat in a medium pot. Put tomatoes, tomato paste, onions, salt and pepper, sugar, flour, butter, celery into a food processor and grind until smooth. Pour mixture into milk and raise heat to bring soup to a boil. Reduce heat and simmer 15 minutes. While soup cooks, make pesto and sammies.
- Fill the food processor with watercress, loosely packed. Add hazelnuts, 1/2 of the oil and garlic cloves to the watercress in the processor. Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste. Add any remaining watercress to the processor and grind into the paste by pulsing the processor again. Transfer watercress paste to a bowl. Stir in the remaining oil and the cheese. Taste pesto sauce and adjust seasonings.
- Heat a griddle over medium high heat. Drizzle the pan with extra-virgin olive oil and add the patties and cook 5 minutes on each side. Remove from the griddle and add another tablespoon extra-virgin olive oil and the peppers and onions. Season the peppers and onions and cook until just tender, 5 minutes. Remove them from the griddle. Wipe the griddle clean and reduce heat to medium low. Assemble sandwiches: place 4 slices of bread down, top with 1/4 each of the peppers onions, then a slice of cheese, a cooked sausage patty, another slice of cheese and then place bread on top. Add butter to griddle and cook sammy melts 2 or 3 minutes on each side until golden and cheese is melted. Press with spatula as sammies cook or set another heavy skillet on sammies to weigh them down.
- Pour soup into shallow bowls and add a couple of rounded spoonfuls of pesto to each dish and stir it into the soup. Cut the patty melts corner to corner and dip in the soup as you eat.
ITALIAN-STYLE CREAM OF TOMATO SOUP
Outstanding tomato soup recipe! Very simple to make and very comforting! Great to make ahead and freeze for a sick day at home. I hope you enjoy!
Provided by KPD123
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine chicken broth, onion, green bell pepper, celery, garlic powder, salt, herbs and pepper in a large saucepan and bring to a boil.
- Reduce heat and simmer until vegetables are tender, about 5 minutes.
- Add the undrained tomatoes, tomato sauce, tomato paste and sugar. Bring to a boil.
- Reduce heat and simmer uncovered for 15 minutes.
- Stir in half-and-half and heat through. Serve!
Nutrition Facts : Calories 197.4, Fat 8.2, SaturatedFat 4.6, Cholesterol 22.4, Sodium 1880.6, Carbohydrate 26.3, Fiber 4.6, Sugar 14.7, Protein 8.3
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
JOE'S ITALIAN TOMATO BASIL SOUP
This recipe was in the Birmingham News and it comes from a restaurant in Alabaster, AL called Joe's Italian. Joe's has the best tomato basil soup I have ever eaten!
Provided by SweetT
Categories Vegetable
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter with the oil over low heat in a heavy bottom pot.
- Add the onion; wilt over low heat for 8 to 10 minutes. Add the garlic during the last 2 minutes, stirring.
- Add the tomatoes and broth. Bring to a boil, reduce heat to a simmer and cover; cook over medium-low heat for 60 minutes. Season with oregano, salt, and pepper.
- Add basil. Stir in the cream or half & half, simmer for another 30 minutes.
- Garnish with fresh basil before serving.
- Note: When tomatoes are in-season use fresh tomatoes, blanch for 8 minutes and process with food processor. In the winter, use a San Marzano-type canned tomato, drain half of the liquid and process in food processor.
CREAMY TOMATO AND ITALIAN SAUSAGE SOUP
I actually modified the original recipe from Jenny at PickyPalate to become my own. This really is a quick and tasty soup...great for a work week dinner or when you are in need of comfort food. I love adding some shredded mozarella each bowl after laddling it up. I hope you enjoy this as much as we do!
Provided by Johnsdeere
Categories Pork
Time 12m
Yield 8 Cups, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- 1. In a medium sized dutch over, cook sausage until browned over medium heat, drain excess oil from sausage.
- 2. Stir in diced onions and garlic, cook until onions are transparent.
- 3. Stir in Italian seasoning, pasta sauce, water, half and half and salt and pepper.
- 4. Cook until warm then reduce heat to low. Simmer until ready to serve.
- 5. Eat and Enjoy.
Nutrition Facts : Calories 568.6, Fat 45.7, SaturatedFat 21.8, Cholesterol 126.9, Sodium 1401.7, Carbohydrate 21.5, Fiber 3.1, Sugar 11, Protein 17.9
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- Stir the onions and peppers into the sausage and cook for 1-2 minutes or until veggies start to soften.
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