Best Herbed Tomato Soup With Pasta Recipes

HERBED TOMATO SOUP

Steps:

• Melt 1/4 cup (1/2 stick) of butter in a large saucepan and add the olive oil. Add the onion, thyme, basil, salt and pepper and cook, stirring occasionally, until the onion is wilted. Add the tomatoes and tomato paste and stir to blend. Simmer 10 minutes.
• Place the flour in a small mixing bowl and add 5 tablespoons of broth, stirring to blend. Combine the flour mixture with the tomato mixture. Add the remaining broth and simmer 30 minutes, stirring frequently to prevent scorching.
• Puree the soup in a food processor or blender, then return to heat and add the sugar and cream. Simmer, stirring occasionally, 5 minutes. Swirl in the remaining 1/4 cup (1/2 stick) butter.
• Serve hot, garnished with croutons- if desired.

PASTA WITH HERBED TOMATO BUTTER AND PARMESAN CHEESE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente. Reserve 1 1/2 cups of the pasta water, then drain.
• Combine the tomato powder, Italian seasoning, 1/2 teaspoon salt and 1/2 cup of the pasta water in a large bowl and stir until smooth. Add the hot pasta to the bowl and toss twice to coat. Add the Parmesan and butter and continue to toss, adding up to 1 cup more of the pasta water to loosen the sauce. Top with more Parmesan and some parsley and crushed red pepper, if using.

PASTA WITH FRESH TOMATO-HERB SAUCE

Steps:

• Combine first 7 ingredients in large bowl. Immediately add freshly cooked pasta. Toss well. Season generously with pepper and serve immediately.

ROASTED TOMATO SOUP WITH HERBED FLATBREAD

Steps:

• Preheat the oven to 400 degrees F.
• Gently toss together 2 tablespoons of the oil, the vinegar, thyme, garlic, tomatoes, red peppers and onions on a baking sheet. Sprinkle with salt and pepper. Arrange the tomatoes and red peppers skin-side up and bake until lightly charred, 45 to 50 minutes.
• Warm the remaining 2 tablespoons of oil in a soup pot over medium-high heat. Stir in the tomato paste and mix well. Add the tomato and pepper mixture, including the juices, and combine. Stir in the stock; cover and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.
• Transfer the soup to a blender (or use an immersion blender) and pulse in small batches that reach only about one-third to halfway up the side of the jar. Be careful to start slow and then increase the speed to blitz the ingredients until smooth. Use a separate bowl to hold the blended soup, and then return it all to the pot.
• Heat the soup to warm through, and then ladle into serving bowls. Garnish with the basil and serve with the Herbed Flatbread.
• Roll the pizza dough out to about 1-inch thick. Sprinkle evenly with the herbs and roll into a log. Then knead 3 to 4 minutes to evenly incorporate the herbs. Reform the dough into a ball and place in a small bowl lightly coated with olive oil. Set aside to rest for 20 minutes.
• Preheat the oven to 400 degrees F.
• In a small saucepan over low heat, melt the butter with the garlic and red onions. Remove from the heat and keep warm. Brush a baking sheet with oil. Roll the dough out to about 1/8-inch thickness and transfer to the prepared baking sheet. Brush about half the garlic butter on top.
• Remove the garlic and onions with a slotted spoon and scatter over the top. Bake until golden, about 25 minutes.
• Remove from the oven, brush with the remaining garlic butter and sprinkle with salt. Cut into 2 inch strips and serve.
• From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

CREAMY TOMATO AND SUMMER HERB SOUP

Steps:

• In medium saucepan, heat the oil over medium.
• Add the onion and saute until softened, about 4 minutes.
• Add the tomatoes and water, then bring to a boil.
• Reduce heat and simmer until the vegetables are tender, about 5 minutes.
• Transfer the soup to a food processor or blender and puree until smooth, in batches, if necessary (use caution when blending hot liquids).
• Set a strainer over the saucepan.
• Pour the puree through the strainer, pressing on the solids with a wooden spoon or spatula to extract as much of the pulp as possible; discard the seeds and skin.
• Whisk the sour cream and tarragon into the soup.
• Stir over low heat until the soup is hot, but not boiling.
• Season with salt and pepper.

HERBED TOMATO SOUP

Steps:

• In a 4-cup measure microwave onion and butter or margarine, uncovered, on 100% power 1 to 1 1/2 minutes or until onion is tender but not brown.
• Stir in tomato sauce, dried basil, dried thyme, and freshly ground pepper.
• Micro-cook, uncovered, on 50% of power for 4 to 6 minutes or just till boiling.
• Stir in the water and instant chicken bouillon granules.
• Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the mixture is heated through.
• Serve with the Parmesan Croutons.

HERBED FRESH TOMATO SOUP

Steps:

• Combine butter and olive oil in a large saucepan.
• Add onion and cook until onions are tender but not brown.
• Stir in tomatoes, tomato paste, basil, thyme, salt, and pepper.
• Mash tomatoes slightly.
• Add chicken broth.
• Bring to boiling, then reduce heat, cover and simmer for 40 minutes.
• Puree, a small amount at a time, in blender or food processor.
• Return mixture to saucepan, heat through, and serve.