Best Mediterranean Tomato Soup Recipes

CHUNKY MEDITERRANEAN TOMATO SOUP

Steps:

• Heat a large non-stick pan, tip in half the vegetables and the garlic, and cook, stirring, over a high heat until they start to soften - about 5 mins. Tip in the basil, tomatoes, stock cube and 2 cans of water, then blitz with a hand blender to get the mixture as smooth as you can.
• Add the remaining frozen veg, cover the pan and cook for 15-20 mins more until the veg is tender. Ladle into bowls. Serve with the herby ricotta on rye bread.

MEDITERRANEAN TOMATO LENTIL SOUP WITH SPINACH & KALAMATA

Steps:

• Preheat a 4-quart soup pot over medium high heat. Saute shallots in oil until translucent, about 3 minutes. Add garlic and saute for 15 seconds or so, then mix in the thyme and paprika.
• Add the lentils, broth, and pepper. Cover and bring to a boil. Once boiling, turn heat to medium and cook for 25 minutes, stirring occasionally, until lentils are almost tender. Add the tomatoes, crushing the tomatoes with your hands to get them into small pieces, as you add them. Bring to a boil, then lower heat to simmer for another 20 minutes or so, or until lentils are very tender. Add spinach and olives and stir frequently until spinach is wilted and velvetty. Add water to thin, if necessary.
• Taste for salt, and let sit for 10 minutes or so for flavors to marry, then serve!

MEDITERRANEAN CHICKPEA, TOMATO AND PASTA SOUP

Steps:

• Heat oil in large saucepan over medium heat.
• Add onion and saute 3 minutes until tender.
• Add water and next 6 ingredients.
• Bring mixture to boil.
• Cover and reduce heat, simmer 5 minutes.
• Add pasta and cook 9 minutes until pasta is tender.
• I have often used small alphabet pasta that I've had in the cupboard.

MEDITERRANEAN SUN DRIED TOMATO-LENTIL SOUP

Steps:

• Heat dressing in large saucepan on medium heat. Add onions and garlic; cook 3 to 5 min. or until crisp-tender, stirring frequently. Add carrots, lentils and dry seasonings; mix well. Cook 2 min., stirring frequently.
• Stir in crushed tomatoes, then tomato juice; bring to boil, stirring frequently. Simmer on medium-low heat 10 min., stirring occasionally and adding kale for the last 2 min.
• Remove from heat. Stir in lemon juice.

MEDITERRANEAN TOMATO SOUP

Steps:

• In a large saucepan, add the tomatoes, onion, celery and garlic with the oil.
• Cover and cook over a low heat for around 40-45 minutes, gently shaking or moving the pan every now and then, until very soft.
• In a blender or food processor, add the vegetables and process until smooth.
• Press firmly through a sieve.
• Return veggies to pan.
• Stir in stock and the tomato puree, bring to the boil.
• Add the pasta shapes and simmer on low heat for 7-10 minutes or until pasta is tender (al dente).
• Serve hot.

MEDITERRANEAN TOMATO SOUP

Steps:

• 1. In one tablespoon of olive oil, brown the diced chicken pieces in large soup pot. Add zucchini, squash, and mushroom and sauté until soft. Remove from pot. 2. Add more olive oil if necessary. Sauté onion, celery and garlic until translucent. Add tomato paste and diced tomatoes, bring to simmer. 3. Puree the tomato mixture with hand blender until smooth, adding chicken stock if necessary to thin. 4. Add chicken, zucchini, squash, and mushroom and bring to a boil. 5. Season and cool. This soup is great when served with Country Cornbread.