Tomato And Parsley Soup Recipe 445

TOMATO AND PARSLEY SOUP RECIPE - (4.4/5)

Steps:

• Chop the garlic and onion into small chunks, then lightly fry in the olive oil for 3-4 minutes on a medium heat, or until they begin to soften, don't let them brown. Whilst they are softening quarter all of the tomatoes. When the onion is soft add in the tomato quarters and put the lid on the pan. Leave over the medium heat for 2-3 minutes before adding in the stock (recently boiled water and a stock cube will be fine). Let the pan simmer, with the lid on for about a minute and use this time to roughly chop the parsley (but not the stalks). Add the parsley in and add a bit of seasoning. After the pot has simmered for another 5 minutes take it off the heat and pureé with a hand blender. Check the seasoning and adjust for your taste. Serve with a couple of parsley leaves on top and a big bit of crusty bread.

GRANDMA'S TOMATO SOUP

Steps:

• In a saucepan over medium heat, melt butter. Add flour; stir to form a smooth paste. Gradually add tomato juice and water, stirring constantly; bring to a boil. Cook and stir until thickened, about 2 minutes. Add sugar and salt. Stir in egg noodles and heat through. If desired, sprinkle with parsley.

TOMATO SOUP II

Steps:

• Place tomatoes, onions, celery, parsley and bay leaves in a large pot and cook, covered, on low heat for 1 to 2 hours, until quite soft and fragrant.
• Remove bay leaves and blend tomato mixture in batches in a food processor or blender, then run through a sieve and return juice to pot. Stir in salt, sugar, seasoning salt, pepper and garlic salt. Bring to a boil, then reduce heat and cook, uncovered, 1 to 2 hours, until thickened.

TOMATO AND BARLEY SOUP

Steps:

• Heat the olive oil in a large pot.
• Add the onions, carrots, celery and garlic. Saute for about 10 minutes or until the vegetables are starting to soften.
• While they are cooking pour the barley into a dish with water to cover.
• Add the tomatoes, broth, water, bay leaf, and pepper and bring to a boil, stirring occasionally.
• Drain the barley and add to the pot.
• Reduce heat and cook at a low boil for about 45 minutes (until the barley is tender).
• Add more water or broth if it thickens too much.

TOMATO BARLEY SOUP

Steps:

• In a stockpot, combine the first 11 ingredients. Cover and bring to a boil. Reduce heat; simmer for 2 hours. , Remove chicken; allow to cool. Skim fat from broth. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; return to pan. , Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until barley and rice are tender.

IRISH POTATO AND PARSLEY SOUP

Steps:

• Fry the bacon until beginning to run.
• Add the butter, potatoes and onions, fry on a low to medium heat for 15 minutes or until they are beginning to soften.
• Add the stock, milk and salt and pepper to taste.
• Bring to the boil, cover and simmer for half an hour.
• Cool slightly.
• Blend.
• Add the parsley and cream.
• Heat gently.

SWANSON® ROASTED TOMATO AND BARLEY SOUP

Steps:

• 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 into a 3-quart saucepan. Stir in the reserved tomato juice, broth, celery and barley and heat to a boil. Reduce the heat to low. Cover and cook for 35 minutes or until the barley is tender. Stir in the parsley.