QUICK CREAMY TOMATO SOUP
When time is of the essence, make Rachael Ray's Quick Creamy Tomato Soup recipe from 30 Minutes Meals on Food Network.
Provided by Rachael Ray : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating Soup Toppers.
- Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color.
TOMATO NOODLE SOUP - THE ULTIMATE COMFORT FOOD
This simple dish is the one that gets me through every winter and makes me feel better when I am sick.
Provided by Maggie Zhu
Categories Main
Time 25m
Number Of Ingredients 9
Steps:
- Bring a pot of water to a boil in order to cook the noodles.
- Heat oil in a large skillet over medium high heat until warm. Add green onion and stir a few times until fragrant. Add tomato and stir and chop until it almost becomes a paste, 3 to 5 minutes.
- Transfer the tomato paste to a large pot. Add pork stock (or chicken stock or water) and bring to a boil over over medium high heat. Turn to low heat, cover, and let simmer.
- While simmering the broth, cook the noodles according to the instructions.
- Five minutes before noodles are done, add pork ribs (or whatever leftover meat you're using) and a spoonful of gravy to the noodle soup. Stir a few times until the gravy is mixed well with the broth. Taste the broth and add more salt if necessary. The broth should taste slightly salty by itself. Add eggs. Cover and simmer for another 2 to 3 minutes, until the eggs are half cooked (or longer if you like them to be fully cooked).
- Drain the noodles and divide them among 3 large bowls. Top the noodles with bok choy (optional). Pour the tomato broth over the bok choy so that the hot broth quickly cooks it (be careful not to break the egg yolks!). Transfer an egg and a couple of pork ribs to each bowl.
- Serve immediately.
Nutrition Facts : ServingSize 739 g, Calories 423 kcal, Carbohydrate 40.6 g, Protein 27.7 g, Fat 17.7 g, SaturatedFat 5.1 g, Cholesterol 194 mg, Sodium 2005 mg, Fiber 4.3 g, Sugar 7.8 g
VEGETABLE NOODLE SOUP
This soup is just as good for dinner as it is for lunch -- it's warming and comforting and perfect for a rainy day.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings, about 4 cups
Number Of Ingredients 12
Steps:
- Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.
- Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste. Fill thermos, pack in a lunch sack with crackers and cheese sticks and send off to school.
QUICK AND SPICY TOMATO SOUP
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 22m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.
Nutrition Facts : Calories 430, Fat 16 grams, SaturatedFat 2 grams, Sodium 1,976 milligrams, Carbohydrate 59 grams, Fiber 10 grams, Protein 15 grams, Sugar 3 grams
QUICK TOMATO AND NOODLE SOUP
Really easy...takes next to no time and tastes great...you can also serve with a dollop or "Quark" (fresh cheese, consistency of youghurt) or clotted cream.
Provided by Samuel Holden
Categories One Dish Meal
Time 15m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter and fry chopped onions and garlic in a small pan until golden.
- Add tomatoe juice and reduce.
- Add tabasco and pepper.
- Add noodles.
- Mix water with stock cube.
- Add water to pot and boil until noodles are done.
- Add semolina and remove from heat.
- Taste and add salt, pepper and tabasco if needed.
- Quick easy soup for a quick lunch, Have a nice crunchy baguette ready to soak up any excess liquid!
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
HOMEMADE QUICK TOMATO SOUP
Make and share this Homemade Quick Tomato Soup recipe from Food.com.
Provided by Tebo3759
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil over med heat in a saucepan.
- Cook onions and garlic stirring for 5 minutes.
- Add tomatoes, stock, tomato paste and pepper.
- Bring to a boil then reduce heat and simmer 15 minutes or until slightly thickened Puree with an immersion blender or ordinary blender.
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10-MINUTE TOMATO EGG DROP NOODLE SOUP - THE WOKS OF LIFE
From thewoksoflife.com
4.9/5 (32)Total Time 20 minsCategory Soups And StocksCalories 658 per serving
- Boil a pot of water to cook the noodles according to the package instructions. Drain and transfer to a large soup bowl. Toss with a few drops of oil to keep the noodles from sticking to each other.
- At the same time, heat 2 tablespoons of vegetable oil in wok or pot over medium heat. Add the garlic and the scallion whites, and cook for 30 seconds. Then add the tomatoes and stir-fry for a couple minutes, until the oil starts to turn red and the tomatoes soften.
- Add the stock, soy sauce, white pepper, sesame oil, and salt to taste. Cover and simmer for 3 minutes, still using medium heat. Now is a good time to beat the egg in a small bowl and have it ready.
- Uncover the wok/pot, turn up the heat slightly, and slowly stir in the beaten egg. Turn off the heat and pour the soup onto the cooked noodles. Top with the chopped scallion greens (you can also add chopped cilantro if you want). Serve. Easy, right?!
TOMATO NOODLE SOUP - AROUND MY FAMILY TABLE
From aroundmyfamilytable.com
OUR TOP QUICK AND EASY NOODLE SOUPS - THE WOKS OF LIFE
From thewoksoflife.com
Reviews 23Published Mar 22, 2020Estimated Reading Time 6 mins
- 15-Minute Coconut Curry Noodle Soup. Chances are, you’ve seen this 15-Minute Coconut Curry Noodle Soup because it’s one of the top-read noodle posts on the blog!
- 20-Minute Chicken Pho. The thing about pho is that to do it right, it can take a looong time to make the broth (see our traditional pho recipe). This 20 Minute Chicken Pho comes together quickly, with the same flavors you crave.
- Quick and Easy Kimchi Ramen. Homemade Korean Kimchi Ramen is easy to do at home. All it takes is good kimchi, which keeps in the fridge for a long time, and a handful of veggies, plus your stock and noodles.
- 10-Minute Tomato Egg Drop Noodle Soup. This 10-Minute Tomato Egg Drop Noodle Soup combines an enduring, home-cooked Chinese combination: tomato and eggs.
- Udon Noodle Soup with Chicken and Mushrooms. Tasty udon is surprisingly easy to achieve at home with this Udon Noodle Soup with Chicken and Mushrooms.
- Curry Mee Malaysian Noodle Soup. Curry noodles soups always seem intimidating, but with all the great canned curry pastes out there, they actually come together in no time at all.
- Shanghai Hot Sauce Noodles. Shanghai Hot Sauce Noodles is known as “la jiang mian” or sometimes “doubanjiang mian (豆瓣酱面)” The dish is comprised of noodles, broth, and a spicy mixture of pork, tofu, peanuts, spicy chili bean paste, and sugar (the Shanghainese love sugar in their dishes).
- Noodle Soup with Pork and Pickled Vegetables. Remember the repertoire of my mom’s noodle soup recipes that I mentioned earlier? This Noodle Soup with Pork and Pickled Vegetables was core, and always a real treat for a pickle-loving little kid like me.
- Leftover Thanksgiving Turkey Ramen. If you have some leftover roast turkey or roast chicken languishing in your fridge, this noodle soup is the one for you.
- Curry Ramen. We’ve been feasting on this Curry Ramen for years and years, both outside over a campfire, and on the stovetop when you’re just really, really hungry and want something savory and tasty that only costs $1.
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