Best Uncle Bills Tomato Soup With Feta Cheese Recipes

UNCLE BILL'S TOMATO SOUP WITH FETA CHEESE

Uncle Bill's Tomato Soup With Feta Cheese image

This is a very simple soup to make. It has a nice rich color and a lively flavor. Serve it with grilled pita bread cut into wedges for dipping. Grilled garlic bread is another great dipper, or Italian bread brushed with extra virgin olive oil and lightly grilled is also a good dipper.

Provided by William Uncle Bill

Categories Stocks

Time 42m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons extra virgin olive oil
2 garlic cloves, chopped small
1 medium onion, chopped small
2 tablespoons all-purpose flour
1 tablespoon tomato paste
2 cups chicken broth (or stock) or 2 cups vegetable broth (or stock)
1 (28 fluid ounce) canned diced tomatoes
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1/16 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup crumbled feta cheese

Steps:

In a large saucepan, heat olive oil over medium heat.
Add garlic and onion and saute' until very tender, about 5 minutes.
Mix in flour and tomato paste; stir well and cook for 1 to 2 minutes, stirring slowly constantly.
Pour in stock and mix well.
Add tomatoes including liquid, oregano, basil and sugar and simmer for 12 to 15 minutes, stirring occasionally.
Puree' the soup mixture in batches in a food processor or blender until smooth, then return to the saucepan.
Bring back to simmer.
Season with salt and pepper or to taste.
When serving, sprinkle some feta cheese on top as a garnish.
Serve Hot.

TOMATO FETA SOUP

Tomato Feta Soup image

You'd be surprised how easy it is to make an amazing Mediterranean-style soup. Ours includes fire-roasted tomatoes, crumbled feta and fresh basil.

Provided by My Food and Family

Categories Home

Time 25m

Yield about 6 cups

Number Of Ingredients 8

Ingredients

1 Tbsp. olive oil
1 cup chopped onion
3 cloves garlic, minced
3 cans (14.5 oz. each) fire-roasted diced tomatoes
4 oz. (1/2 of 8 oz. pkg.) PHILADELPHIA Cream Cheese
1/3 cup ATHENOS Traditional Crumbled Feta Cheese
1/4 tsp. pepper
fresh basil, for garnish

Steps:

Heat olive oil in a medium saucepan over medium heat. Add onions and garlic, sauté for 4-5 minutes.
Add tomatoes, simmer gently for 15 minutes.
Reduce heat to low, add cheeses and stir until melted. Add salt and pepper. Use an immersion blender to puree soup to desired consistency.
Ladle into bowls and serve topped with chopped fresh basil and additional feta cheese crumbles (optional).

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

UNCLE BILL'S CREAMY, SAVORY TOMATO SOUP

Uncle Bill's Creamy, Savory Tomato Soup image

You may also make this recipe with regular or fat-free half and half. A very nice smooth and tasty soup.

Provided by William Uncle Bill

Categories Savory

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 tablespoon butter
1 large yellow onion, diced
4 large garlic cloves, minced
2 teaspoons finely chopped fresh thyme leaves
1 (28 ounce) can crushed tomatoes
6 large sun-dried tomatoes packed in oil, chopped small
2 tablespoons balsamic vinegar
1/2 teaspoon baking soda
1 cup half-and-half cream
1 teaspoon salt
1/2 teaspoon white pepper

Steps:

In a large saucepan, heat olive oil and butter over medium-high heat.
Add onion and saute' until translucent, about 2 minutes, stirring often.
Add garlic and thyme and saute' for 2 minutes.
Add crushed tomatoes, sun-dried tomatoes and balsamic vinegar.
Bring to simmer, about 3 minutes, stirring frequently.
Reduce to low and stir in baking soda.
Add half and half, stir well and bring to a simmer. DO NOT BOIL.
Use an immersion blender to puree' soup in the saucepan or puree' soup in batches in a food processor or blender.
Season with salt and pepper.
Serve hot.

Nutrition Facts : Calories 237.1, Fat 17, SaturatedFat 7.2, Cholesterol 30, Sodium 1211.2, Carbohydrate 20.3, Fiber 3.5, Sugar 9, Protein 4

UNCLE BILL'S FRESH YOUNG PEA & VEGETABLE SOUP

Uncle Bill's Fresh Young Pea & Vegetable Soup image

I wanted to make a light style soup using many of the fresh veggies that are available at this time. This soup is easy to make and tastes so good.

Provided by William Uncle Bill

Categories Potato

Time 39m

Yield 8-10 serving(s)

Number Of Ingredients 20

Ingredients

3 tablespoons butter
1 tablespoon extra virgin olive oil
1 medium onion, chopped small
3 large garlic cloves, chopped small
4 cups chicken broth
4 cups hot water
3 tablespoons chicken soup base
3 white nugget potatoes, washed and cubed 1/4 inch
4 small young carrots, washed and sliced 1/8 inch thick
3 tablespoons finely chopped fresh dill weed or 3 teaspoons dried dill weed
2 tablespoons finely chopped fresh parsley or 1 teaspoon dried parsley flakes
1 cup cauliflower floret, broken into small pieces
1 1/2 cups chopped chopped small celery ribs
2 cups fresh young peas (petite) or 2 cups use frozen tiny peas (petite)
1/2 large sweet red pepper, seeded and diced small
2 green onions, chopped small
3/4 teaspoon white pepper
1/2 teaspoon seasoning salt
6 tablespoons idaho potato flakes
1/2 cup whipping cream

Steps:

In a cooking pot on medium-high heat, melt butter and add olive oil.
Add chopped onions and saute' on medium-high heat for 5 minutes.
Add garlic and saute' for another 2 minutes.
Add chicken broth and water and bring to boil.
Add chicken soup base, cubed nugget potatoes, and cook for 4 minutes.
Add carrots, dill weed, parsley and continue to cook for another 5 minutes or until carrots are just tender, but still firm.
Add cauliflower, celery, young peas, red pepper, green onion, white pepper, seasoning salt, Idaho potato flakes and cook for another 3 to 4 minutes.
Reduce heat and add whipping cream slowly, stirring all the while when adding.
Adjust seasonings to taste.
Remove soup from heat and let stand for 10 minutes before serving.
Refrigerate any unused portions.