Valentine Tomato Pasta Soup Recipes

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VALENTINES DAY TOMATO BASIL SOUP



Valentines Day Tomato Basil Soup image

I make this full fat version of tomato basil soup for special occasions (ie this past Valentines Day). It is super easy to make, and the left overs feed me and my husband for lunch for the rest of the week! I found this recipe on all recipes, and the woman says that it is much better with the heavy cream and butter. It probably is some better, but I make a low fat version for our "every day tomato basil soup". You can use extra tomatoes and reserve them from the blending step so that you have some chunks of tomato in your soup.

Provided by libbyahall

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

4 roma tomatoes, peeled seeded, and diced
4 cups tomato juice
15 -20 leaves fresh basil
1 cup heavy whipping cream
1/2 cup butter
salt
pepper
fresh grated parmesan cheese (to garnish)

Steps:

  • Place tomatoes and juice in a stock pot. Cover and simmer for 30 minutes
  • Puree tomatoes, juice, and basil and return to stock pot (immersion blender works great here)
  • Put the pot over medium heat and stir in the cream and butter.
  • Season with salt and pepper to taste.
  • Serve with freshly grated parmesean cheese.

TOMATO FLORENTINE SOUP I



Tomato Florentine Soup I image

Lovely to look at, even lovelier to taste! Freezes well.

Provided by MARBALET

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

Time 45m

Yield 6

Number Of Ingredients 10

2 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can chopped stewed tomatoes
1 (12 fluid ounce) can tomato-vegetable juice cocktail
1 (10.75 ounce) can condensed tomato soup
1 tablespoon white sugar
1 (10 ounce) package frozen chopped spinach
1 pinch ground nutmeg
salt to taste
ground black pepper to taste
½ cup cooked macaroni

Steps:

  • Combine broth, tomatoes, juice, and soup in a saucepan with a wire whisk over medium heat. Add sugar, spinach, nutmeg, and salt and pepper to taste, without thawing spinach. Allow to heat gently 20 minutes on medium-low until spinach is tender. Keep hot without letting it boil.
  • Add cooked pasta and cook for 10 minutes longer.

Nutrition Facts : Calories 106.3 calories, Carbohydrate 21.5 g, Fat 1.5 g, Fiber 3.2 g, Protein 4.4 g, SaturatedFat 0.3 g, Sodium 734.9 mg, Sugar 10.3 g

TOMATO AND PASTA SOUP



Tomato and Pasta Soup image

Make and share this Tomato and Pasta Soup recipe from Food.com.

Provided by Evie3234

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
2 cloves garlic, crushed
1 medium red onion, chopped fine
1 (445 g) can tomato soup
1 (400 g) can chopped tomatoes
3 cups water
2 cups spiral shaped pasta
1 tablespoon finely chopped fresh basil leaf
2 slices bacon, chopped fine and cooked until crisp then drained on absorbent paper (optional)

Steps:

  • Heat oil in large pan; cook garlic and onion, stirring, until onion is soft.
  • Add soup, tomatoes, water and pasta.
  • Bring to boil; simmer uncovered, about 10 minutes or until pasta is just tender.
  • Stir in basil.
  • Serve with the bacon sprinkled on top (if using).

TOMATO FLORENTINE SOUP



Tomato Florentine Soup image

When I get a craving for this soup in summer, I head ouside and pick garden-fresh tomatoes and basil. Use whatever kind of pasta you have on hand. -Engracia Salley, Bristol, Rhode Island

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 9 servings.

Number Of Ingredients 9

3 tablespoons olive oil
4 garlic cloves, minced
8 medium tomatoes, chopped
4 cups spicy hot V8 vegetable juice
3/4 cup uncooked small pasta shells
1/2 teaspoon salt
1/8 teaspoon pepper
1 package (10 ounces) fresh baby spinach
3 tablespoons minced fresh basil or 1 tablespoon dried basil

Steps:

  • In a large saucepan, saute garlic in oil for 1 minute. Add tomatoes; cook and stir for 5-10 minutes or until tender. Add the vegetable juice, pasta, salt and pepper; bring to a boil. , Reduce heat; cover and simmer for 20-25 minutes or until pasta is tender. Stir in spinach and basil. Cook 5 minutes longer or until spinach is wilted.

Nutrition Facts :

VALENTINE TOMATO PASTA SOUP



Valentine Tomato Pasta Soup image

Dinner ready in 20 minutes! Enjoy this beautiful Valentine's Day special recipe that's made using pasta and Progresso® tomato basil soup.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 20m

Yield 2

Number Of Ingredients 5

1 can (19 oz) Progresso™ Vegetable Classics tomato basil soup
1/3 cup broken vermicelli (2-inch pieces)
1/4 cup water
2 slices white or whole wheat bread, toasted
Cheddar-flavor pasteurized process cheese spread in aerosol can

Steps:

  • In 2-quart saucepan, mix soup, vermicelli and water. Cover; cook over medium heat until soup comes to a boil. Reduce heat to medium-low; cover and simmer 6 minutes, stirring occasionally, until vermicelli is of desired doneness.
  • Meanwile, with 2 1/2- to 3-inch heart-shaped cookie cutter, cut shape from each toasted bread slice.
  • Top centers of individual servings of soup with toast hearts. With aerosol can of cheese spread, pipe "I" on left side of heart and "U" on right side of heart.

Nutrition Facts : Calories 220, Carbohydrate 44 g, Cholesterol 0 mg, Fiber 2 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1310 mg, Sugar 10 g

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