CHINESE TOMATO AND EGG SOUP
You can't find this soup in Chinese restaurants in United States, but it's quite common in South China. It is really easy, and delicious for tomato lovers. Enjoy it.
Provided by EdwardHan
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 27m
Yield 2
Number Of Ingredients 8
Steps:
- Heat oil in a pot over medium-high heat. Add tomatoes; saute until mostly melted, 5 to 10 minutes. Add water; bring to a boil. Reduce heat to low; cook, stirring occasionally, until flavors are well blended, 5 to 10 minutes. Add eggs, stirring slowly and constantly for 1 minute. Add green onion; cook for 30 seconds. Stir in sesame oil, sugar, and salt.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 8.5 g, Cholesterol 186 mg, Fat 13.4 g, Fiber 2.3 g, Protein 8 g, SaturatedFat 2.8 g, Sodium 164.7 mg, Sugar 5.8 g
TOMATO SOUP WITH ARUGULA, CROUTONS, AND PECORINO
Don't pass over slightly bruised or extra-ripe tomatoes; they're often the most flavorful and especially good here.
Provided by Joshua McFadden
Categories Soup/Stew Onion Tomato Low Fat Vegetarian Kid-Friendly Lunch Parmesan Arugula Summer Healthy Bon Appétit Portland Oregon Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Toss bread with 2 tablespoons oil on a rimmed baking sheet; season with salt. Bake, tossing halfway through, until golden brown and crunchy, 8-10 minutes; set croutons aside.
- Heat 2 tablespoons oil in a large skillet over medium. Add onion, garlic, and thyme; season with salt and pepper. Cook, stirring often, until onion is soft, 5-7 minutes. Add tomatoes and cook, stirring often, until they just start to release their juices, about 1 minute. Add 1 cup water and bring to a boil. Transfer tomato mixture to a blender and blend until smooth; taste and add hot sauce to your liking. Season with salt and pepper.
- Drizzle soup with more oil and top with arugula, Pecorino, and croutons.
- Do Ahead
- Croutons can be made 1 day ahead. Store airtight at room temperature.
ONION TOMATO SOUP
"Fresh herbs really make the difference in the flavor of this low-fat vegetarian soup," notes Lisa Blackwell from Henderson, North Carolina. "It tastes especially delicious when it's could out," she adds.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion in oil until tender. Add the tomato juice, water, basil, oregano, sugar and celery salt. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Add the tomatoes; cook 10 minutes longer.
Nutrition Facts : Calories 82 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 265mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
PASTA WITH ARUGULA AND TOMATOES
This is a super-simple, quick pasta recipe that tastes best with cherry tomatoes or other sun-ripened tomatoes. It is perfect during the summer months when tomatoes are in season.
Provided by ChristyM
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 3
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.
- Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.
Nutrition Facts : Calories 555.3 calories, Carbohydrate 76.8 g, Cholesterol 2.9 mg, Fat 21 g, Fiber 4.9 g, Protein 15.6 g, SaturatedFat 3.4 g, Sodium 130.5 mg, Sugar 3.5 g
CREAM OF TOMATO AND HORSERADISH SOUP
This is based on good old-fashioned cream of tomato soup but it tastes a lot better than the canned variety. Make it the day before, then reheat when you want to serve.
Provided by English_Rose
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a large saucepan and cook the onion and celery for about 10 minutes until softened.
- Add the garlic and cook for a further few minutes. Add the tomatoes with the sugar, broth and a good pinch of salt and ground black pepper. Bring to the boil and cook for 15 minutes then liquidize.
- Stir in the horseradish and the cream and gently heat, taking care not to let the soup boil. Taste for seasoning.
TOMATO AND ONION SOUP WITH POACHED EGGS
Amazing what an egg can do to round out a meal - eggs are the best poverty foods ever - high in easily digestible protein & so adaptable. Tomato soup is an all time gift of the gods in my book too. This recipe comes from the inspired cooks at the Times-Picayune. It has it's roots in Portugal. Reminds me of several North African dishes which use eggs to bring up protein in economical and delicious ways. The croutons and poached eggs make this an entirely satisfying and economical meal - healthy, delicious and nutritionally balanced. Use large onions and tomatoes - otherwise serving will be for 4. Tip - poach only the number of eggs you will be serving. For any leftovers, poach the eggs then. Also note this soup needs to rest (preferably overnight) before serving for the best flavor to develop.
Provided by Busters friend
Categories < 4 Hours
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Stir-fry the onions in the oil in a heavy, large pot or Dutch oven over medium heat until soft and lightly browned. Add the tomatoes and garlic; cover and simmer for 1 hour. Remove the cover and simmer for 30 minutes, stirring occasionally, until thick like paste. Add the broth, 3 tablespoons of the butter, the salt, peppers and sugar.
- Simmer, uncovered, for 1½ to 2 hours or until the flavors are blended.
- Cool to room temperature, cover and refrigerate until about 1 hour before serving. (Marcelle let it sit in the refrigerator overnight.).
- Bring the soup slowly to a simmer. Carefully break the eggs into the soup, spacing them evenly. Cover, and simmer slowly for 15 minutes, just long enough to poach the eggs.
- Meanwhile, brown the bread slices on both sides in the remaining 5 tablespoons of butter in a large heavy skillet. Drain on paper towels.
- Ladle the soup into large, shallow soup bowls, including an egg with each portion. Garnish each bowl with two pieces of bread and a sprinkling of parsley.
Nutrition Facts : Calories 386, Fat 32.6, SaturatedFat 12.9, Cholesterol 252.8, Sodium 861.2, Carbohydrate 15.7, Fiber 3.1, Sugar 8.6, Protein 10.3
TOMATO ONION SOUP WITH BABY ARUGULA, EGGS AND HORSERADISH DRESSING
Categories Salad Soup/Stew Egg Leafy Green Tomato Vegetable Appetizer Side Easter Low Carb Low Fat Vegetarian Kid-Friendly Quick & Easy Low Cal Wheat/Gluten-Free Dinner Lunch Salad Dressing Basil Spring Summer Winter Healthy
Yield 4
Number Of Ingredients 3
Steps:
- Soup In a large pot, add the olive oil and bring to medium heat. Add the sliced onions and turn the heat down to low and cook them for 40 to 60 minutes. You want them to just begin to caramelize. They should still be yellow in colour but you should be able to see a little bit a brown caramel colour on some of the onion. Add in the garlic and cook for another 2 to 3 minutes. Add in the tomato purée, water, basil, thyme, sea salt, pepper and bring to a simmer. Once its reached a simmer turn the heat off and let the pot sit on the burner, while you prepare the rest of the recipe. Horseradish Dressing I like to use a food processor to make this type of dressing, but you could also use a blender or an immersion hand blender. Essentially, you are making a mayonnaise first, so you need some type of device to make it work. Add the whole egg, Dijon mustard, raw honey, apple cider vinegar to your food processor. Measure out your oil and have it ready to pour. Start the food processor and very gradually start to trickle in the oil. The mixture will be rather fluid right up until the end. You'll even hear the difference as the food processor is running. Once you've poured all your oil in, the mixture should have thickened and you can turn off the food processor. Remove the mayonnaise into a medium sized bowl and add in the lemon juice and zest, horseradish and finally season with salt and pepper to taste. Stir it all together and your creamy dressing is ready to use. Toppings/Assembly In this recipe I chose to do the soup and salad all in one, but you could also plate the baby arugula separately from the soup. Pour the hot tomato onion soup in a bowl and add a generous handful of the baby arugula on top of the soup, add the egg, sprinkle with some chopped roasted hazelnuts and drizzle with the horseradish dressing. Serve immediately and enjoy!
ARUGULA, EGG AND TOMATO SALAD
Provided by Pierre Franey
Categories salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pick over the arugula and discard any tough stems. Rinse well and shake off excess moisture.
- Core tomatoes and cut into 1-inch cubes.
- Put all the ingredients in a salad bowl. Toss well and serve.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 18 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 531 milligrams, Sugar 5 grams
ARUGULA SALAD WITH TOMATOES
Plum-tomato wedges join a baby-arugula salad that features Mediterranean accents, including briny Kalamata olives and sweet green peppers.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Whisk vinegar and oil in a bowl until emulsified. Put arugula, tomatoes, peperoncini, olives, and onion into another bowl. Drizzle with dressing; toss to combine. Season with the salt and pepper.
Nutrition Facts : Calories 209 g, Fiber 2 g, Protein 2 g, SaturatedFat 3 g, Sodium 469 g
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