Non Vegetarian Tomato Soup Recipes
NON-VEGETARIAN TOMATO SOUP
This is a delicious, buttery soup. Originally made to pair with toasted tuna salad sandwiches, but we were too full to eat them! Courtesy of Micheal Chiarello.
Provided by Foxesinsockses
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450.
- Strain can of tomatoes well, reserving liquid. Spread tomatoes on a wax-paper- or tinfoil-covered baking sheet.
- Drizzle 1/4 cup of extra virgin olive oil over the tomato chunks.
- Roast chunks in oven for 15 minutes, until edges are well browned and starting to caramelize.
- While tomatoes roast, dice celery, carrot, onion, and garlic.
- Pour remaining 1/2 cup olive oil into stock pot or large sauce pan, and heat on medium-low.
- Add celery, carrot, onion, and garlic and cook for 10 minutes, covered and stirring occasionally, until soft.
- Once vegetables are softened, add roasted tomatoes, butter, tomato juice, bay leaves, and chicken broth, and simmer, covered, for an additional 15-20 minutes.
- Once everything's soft and well blended, add cream and basil.
- Puree with an immersion blender or in a standing blender until smooth.
Nutrition Facts : Calories 456.6, Fat 46.9, SaturatedFat 9.4, Cholesterol 15.3, Sodium 261.1, Carbohydrate 8.7, Fiber 2.2, Sugar 4.8, Protein 2.8
GENOVESE MINESTRONE (NO TOMATOES)
This recipe is a combination of several recipes. The search began because my mother-in-law can't eat tomatoes so the flavour base had to be something else. Cooking time of 40 minutes seems a bit extreme for spinach but it works. For vegetarians, simply omit the pancetta.
Provided by Gourmand
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Heat olive oil over medium high heat in a dutch oven. Add garlic, onions, celery and carrots and sauté until onions begin to soften.
- Add broth, wine, black and green beans, spinach, squash, oregano, salt and pepper. Bring to a boil, cover, reduce heat and simmer for 40 minutes. Add in pesto and adjust salt to your liking.
- If making ahead, simply stop at this point, then reheat the vegetable mixture and continue with the recipe.
- While vegetables are cooking, sauté pancetta until crisp. Reserve rendered fat to add to the vegetables if you wish. Cook the pasta according to package directions and stir in to the vegetables.
- To serve, ladle soup into bowls and top with the pancetta and parmesan.
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