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Articles 1 to 12:
Chicken Tortellini Soup With Zucchini and Tomatoes
Add these, then simmer until tender, 10-20 minutes: 1 9-ounce package refrigerated small cheese tortellini; 1 14.5-ounce can diced tomatoes; 2 medium zucchini, diced; 1 tsp. dried basil. Before removing from heat, stir in: 1/2 cup chopped fresh ... [... more]
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Garbanzo Tomato Pasta Soup
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, ... [... more]
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Rich and Creamy Tomato Basil Soup
Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot. Place the pot over medium heat, and stir in the heavy cream and butter. ... [... more]
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Apple Bacon Tomato Soup
Heat olive oil in a large saucepan over medium heat, and saute white onion and garlic 3 to 5 minutes, or until tender. Stir in beef stock, pinto beans, tomatoes, celery, and bay leaf. Bring the mixture to a boil. Reduce heat, and simmer. In a ... [... more]
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Tomato Soup III
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 ... [... more]
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Easy Tomato Crab Soup
In a large saucepan over medium heat, cook garlic and onion in oil until softened. Stir in tomato soup, tomatoes and crabmeat and heat through. Stir in half-and-half and cook until bubbly. May 7, 2007 Very good, the dill was an excellent ... [... more]
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Cream of Tomato Soup with Pesto
Pour chicken broth into a large saucepan, and bring to a boil. Boil until reduced by about 1/3. Pour in both cans of the tomatoes, and return to a simmer. Pour in the half-and-half, and turn heat to low. Simmer for 15 minutes. Puree in batches in ... [... more]
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Clam with Tomato and Rice Soup
In a small saucepan, bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. In a large saucepan or stockpot, saute the onion and garlic in butter until tender. Add clams, corn, lemon juice and tomato sauce. ... [... more]
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Spicy Tomato Bisque with Grilled Brie Toast
Preheat the oven or a toaster oven to 400 degrees F (200 degrees C). Spread the Brie cheese onto two slices of bread, and top with remaining slices. Place on a baking sheet and toast in the oven for about 8 minutes, turning once halfway through. ... [... more]
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Zucchini Summer Soup
Place zucchini cubes in colander; sprinkle with 2 teaspoons of salt and let stand to drain for 30 minutes. Meanwhile, combine in a blender the roma tomatoes, stewed tomatoes, tomato paste, and water; blend until smooth. Pour tomato mixture and ... [... more]
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Spicy Tomato Soup
Heat oil in a large saucepan over medium heat; stir in onions and bay leaves, and cook about 5 minutes until the onions begin to soften. Add flour, ginger-garlic paste, garam masala, turmeric, and Indian chili powder. Cook and stir until ... [... more]
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Swanson® Roasted Tomato and Barley Soup
Heat the oven to 425 degrees F. Drain the tomatoes, reserving the juice. Place the tomatoes, onions and garlic into a 17x11-inch roasting pan. Pour the oil over the vegetables and toss to coat. Bake for 25 minutes. Place the roasted vegetables ... [... more]
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