Best Tomato Pepper Soup With Ham And Arugula Wraps Recipes

TOMATO SOUP WITH ARUGULA, CROUTONS, AND PECORINO

Steps:

• Preheat oven to 400°F. Toss bread with 2 tablespoons oil on a rimmed baking sheet; season with salt. Bake, tossing halfway through, until golden brown and crunchy, 8-10 minutes; set croutons aside.
• Heat 2 tablespoons oil in a large skillet over medium. Add onion, garlic, and thyme; season with salt and pepper. Cook, stirring often, until onion is soft, 5-7 minutes. Add tomatoes and cook, stirring often, until they just start to release their juices, about 1 minute. Add 1 cup water and bring to a boil. Transfer tomato mixture to a blender and blend until smooth; taste and add hot sauce to your liking. Season with salt and pepper.
• Drizzle soup with more oil and top with arugula, Pecorino, and croutons.
• Do Ahead
• Croutons can be made 1 day ahead. Store airtight at room temperature.

CREAMY TOMATO AND ROASTED PEPPER SOUP

Steps:

• Heat 2 tablespoons oil in a 2-quart saucepan over medium-high heat. Add onions and carrots and saute until tender, about 5 minutes. Add garlic and saute until just fragrant. Season with salt and pepper. Add tomato paste and cook until toasted, just 1 more minute.
• Add tomatoes, red peppers, and chicken broth and let simmer for 25 minutes, until the vegetables are tender and the flavors have melded together. Taste for seasoning and add more salt, pepper, and the sugar, if needed. Add half-and-half and basil, and puree using a hand held immersion blender until smooth.
• Serve in soup bowls with a sprinkle of fresh basil on top.

GREEN TOMATO SOUP WITH COUNTRY HAM

Steps:

• Heat butter in a medium saucepan over medium-low heat; add ham, onion, and garlic. Sauté, stirring, until onion is tender. Add chicken broth, chopped green and red tomatoes, and minced jalapeno pepper. Bring to a boil; reduce heat and simmer for about 30 minutes.
• Working in batches, pulse in a blender or food processor until almost smooth. Pour back into the saucepan and add celery salt. Bring to a boil, reduce heat, and simmer, uncovered, for 5 minutes. Taste and add salt and pepper and Tabasco sauce, as desired.

TOMATO HAM SOUP

Steps:

• cook cabbage,onions,shallots in olive oil, till limp.
• add juice,tomatoes,water,sugar,lemonî juice,salt and pepper.
• add chili sauce.
• simmer 1 hour.
• add ham in last 15 minutes of cooking.

TOMATO-PEPPER SOUP WITH HAM-AND-ARUGULA WRAPS

Steps:

• Heat broiler, with rack 4 inches from heat. Place red pepper, skin side up, on one end of a large rimmed baking sheet; place half the tomatoes on the other. Broil until pepper is charred, 8 to 10 minutes. Let cool slightly, then peel pepper with a paring knife.
• In two batches, puree broiled pepper and tomatoes, remaining tomatoes, tomato juice, and 1 tablespoon oil in a blender until very smooth, about 3 minutes. Season with salt and pepper. (To store, refrigerate, up to 1 day.)
• In a small bowl, combine goat cheese, 1 tablespoon oil, and lemon zest; season with salt and pepper. Spread wraps with goat cheese mixture, then top with ham and arugula. Roll up wraps. (To store, wrap tightly in plastic or waxed paper and refrigerate, up to 1 day.)