Italian Tomato Soup Recipes

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ITALIAN TOMATO SOUP A LA MAMA



Italian Tomato Soup a La Mama image

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

30 g butter or 30 g margarine
1 small onion, peeled and chopped
1 small green bell pepper, cored, seeds removed, and chopped
1 tablespoon flour
2 beef bouillon cubes (diluted in a litre of water) or 2 vegetable bouillon cubes (diluted in a litre of water)
450 g tomatoes, chopped
2 tablespoons tomato puree
120 g orecchiette
1 tablespoon horseradish sauce
salt & pepper
2 tablespoons sour cream
1 tablespoon chopped fresh parsley

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

TUSCAN TOMATO AND BREAD SOUP - PAPPA AL POMODORO



Tuscan Tomato and Bread Soup - Pappa al Pomodoro image

Provided by Anne Burrell

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

Extra virgin olive oil, plus high quality finishing oil, for garnish
1 large red onion, diced
Kosher salt
Pinch crushed red pepper flakes
3 garlic cloves, smashed and finely chopped
1 cup white wine
2 pounds ripe summer tomatoes, diced
10 basil leaves, half whole and half cut into chiffonade
2 cups tomato juice
2 cups day-old Italian bread, crusts removed and cubed
1/2 cup grated Parmigiano-Reggiano

Steps:

  • Coat a large wide pot with olive oil over medium heat and add the onions. Season with salt and crushed red pepper, to taste, and cook until the onions are soft and very aromatic, about 8 to 10 minutes. Toss in the garlic and cook for 2 to 3 more minutes. Add the wine and cook until it has reduced by half. Stir in the tomatoes, season with salt, to taste, and cook until the tomatoes are really soft and juicy, about 12 to 15 minutes. Toss in the whole basil leaves.
  • Working in batches, carefully puree the tomatoes in a blender*. Return the tomato puree to the pot and add the tomato juice and the bread. Cook the soup over medium heat for until the bread has completely lost its shape and the soup is really thick, about 20 minutes. Taste the soup and adjust the seasoning, if needed.
  • Ladle the soup into bowls and serve garnished with grated cheese, basil chiffonade and a drizzle of big fat finishing oil.

Nutrition Facts : Calories 314 calorie, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 10 milligrams, Sodium 731 milligrams, Carbohydrate 39 grams, Fiber 5 grams, Protein 11 grams, Sugar 10 grams

ITALIAN SAUSAGE AND TOMATO SOUP



Italian Sausage and Tomato Soup image

If you love sausage and tomatoes, you are going to love this combination I created for this recipe.

Provided by Louise M. Soweski

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 14

1 tablespoon olive oil
1 (16 ounce) package bulk turkey sausage
1 large onion, cut into chunks
4 cloves garlic, chopped
1 pinch Italian seasoning, or to taste
salt and ground black pepper to taste
2 carrots, thinly sliced
1 (15 ounce) can cannellini beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can beef broth
½ (14.5 ounce) can chicken broth
1 (6.5 ounce) can tomato sauce
2 bay leaves
1 cup rigatoni pasta

Steps:

  • Heat olive oil in a large pot over medium heat; cook and stir turkey sausage is browned, about 5 minutes. Add onion and garlic, cooking and stirring until onion is tender, about 5 minutes more. Season with Italian seasoning, salt, and black pepper. Stir in carrots; cook and stir until carrots start to soften, 5 to 7 minutes.
  • Pour beans, diced tomatoes, beef broth, chicken broth, and tomato sauce into turkey mixture. Stir in bay leaves. Continue to simmer until carrots are tender, about 5 minutes. Add rigatoni pasta; cook and stir until pasta is cooked through but firm to the bite, about 13 minutes.

Nutrition Facts : Calories 290.7 calories, Carbohydrate 27.6 g, Cholesterol 57.9 mg, Fat 10.8 g, Fiber 5.2 g, Protein 20.9 g, SaturatedFat 2.7 g, Sodium 1421.6 mg, Sugar 5.5 g

JOE'S ITALIAN TOMATO BASIL SOUP



Joe's Italian Tomato Basil Soup image

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

2 tablespoons butter
2 tablespoons olive oil
1 large yellow onion, chopped
1 tablespoon minced fresh garlic
4 cups ground tomatoes
1 cup chicken broth
1 teaspoon oregano
salt and pepper, to taste
1/2 cup heavy cream or 1/2 cup half-and-half cream
1/4 cup chopped fresh basil

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.

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