Soup, Stew, and Chili forum: Vegetable, Pasta, and Rice Soups

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Apr 16, 2011 5:04 AM CST
Name: Franklin Troiso
Rutland MA
Zone 6b
Pappa Al Pomodoro
Is a classic Tuscon soup that melds ripe tomatoes with crusty day-old bread.

I copied this recipe from a Martha Stewart magazine. I made it last week and it is for sure a keeper

1/4 cup plus 2 tbls extra virgin olive oil plus more for drizzling
1/2 onion, coarsely chopped (about 3/4 cup
4 garlic cloves, minced
1/2 tsp red pepper flakes
6 ounces day old rustic bread, crust removed, cut into 1/2 inch cubes
3 pounds paste tomatoes (preferably Amish), blanched, peeled and coarsely chopped
(I used whatever paste tomatoes the supermarket had)
1 1/2 cps low sodium chicken stock
coarse salt and freshly ground pepper
1 cup fresh basil leaves, torn
1/2 cup grated Parmigiano Reggiano, plus more for serving

Heat 2 tbls oil in a large sauce pan over medium heat. Add onion and garlic, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add remaining 1/4 cup oil, the red pepper flakes and bread, cook, stirring occasionally,3 minutes

Add tomatoes and stock, and season with salt and pepper. Bring mixture to a simmer, and cook, stirring occasionally until the bread has broken down and melded into the tomatoes, about 15 minutes (the soup will be thick)

Remove from heat, stir in basil and cheese. Season with pepper. Serve drizzled with oil and sprinkled with cheese.

Note - This is a very hearty and tasty soup.

Beautiful Souls like Frank leave lasting memories in the hearts of those he touched .
Jun 12, 2011 2:53 PM CST
Name: Patricia
Central TX 7b/8a
Summer Squash Soup

3 TBSP olive oil or butter
1 c onion, chopped
1/2 tsp salt
1/4 tsp red pepper flakes
3" sprig of fresh rosemary (or 1/8 tsp dried rosemary added with garlic)
1 1/2 lb (4 to 5 medium) yellow or green summer squash, cut into 1/2" thick pieces
1 1/2 c potatoes, cut into 1/4" thick pieces
3 cloves garlic, chopped
3 c vegetable stock or water
2/3 c buttermilk (or half and half or sour cream)

Heat olive oil in large heavy skillet over medium heat.
Saute onions, salt, red pepper flakes, and fresh rosemary until onions are tender, about 2 min.
Stir in the squash and potatoes, and cook until the squash starts to get a bit tender.
Stir in garlic, remove sprig of rosemary, and then add stock.
Bring to a boil and then reduce heat to simmer, stirring occasionally until potatoes are tender, about 15 min.
Puree with a hand blender.
Slowly whisk in buttermilk, taste, and adjust the seasoning, adding more salt if needed.
Garnish with fresh herbs, crumbled feta, toasted almonds, drizzle of olive oil, and/or small pinch of red pepper, if desired.

Source: adapted from recipe on 101 Cookbooks
Jun 13, 2011 5:52 AM CST
Name: Franklin Troiso
Rutland MA
Zone 6b
i love any kind of soup. thanks
Beautiful Souls like Frank leave lasting memories in the hearts of those he touched .
Jun 28, 2011 3:11 PM CST
Name: Patricia
Central TX 7b/8a
Extra Easy Broccoli Cheese Soup #2

8 oz Velveeta cheese
10 oz frozen chopped broccoli
2 cans cream of potato soup
4 c milk (more if needed)

Mix together and heat in crock pot or microwave.[/b]

8 servings
Apr 13, 2018 4:05 PM CST
Name: Patricia
Central TX 7b/8a
Tomato Soup

1 TBSP butter
•1 TBSP olive oil
•1 clove garlic, minced fine or grated
•1 whole Onion, Finely Diced
•3 whole Large Carrots, Peeled And Finely Diced
•2 Tablespoons Tomato Paste
•3 cans (28 Ounces Each) Whole Tomatoes
•32 ounces, fluid Vegetable Or Chicken Broth
•1 cup Water
•1/2 cup Heavy Cream
• Salt And Pepper, to taste
•2 Tablespoons Minced Fresh Parsley
•2 Tablespoons Chopped Fresh Basil
• Croutons
•1/2 whole Baguette, Sliced Into Rounds
•1/2 cup Freshly Shredded Parmesan Cheese
• Fresh Basil, For Garnish

Preparation Instructions

In a large pot, heat butter and oil over medium-high heat, then add onion, garlic, and carrots. Stir and cook for 5 minutes. Add tomato paste and stir it in, cooking for another 2-3 minutes. Add canned tomatoes with their juice, broth, and water. Stir together and bring to a boil, then reduce the heat, cover the pot, and simmer for 15-20 minutes, longer if you have time. Use an immersion blender to puree, still leaving some texture to the tomatoes. Add cream, salt, pepper, parsley, and basil, and simmer for another 5 minutes.

To make the croutons, drizzle crostini rounds lightly with olive oil. Place little piles of Parmesan in a nonstick skillet. Place a crostini round on top of each pile. Turn on the heat to medium. Press with a spatula as you melt the cheese into each round. When set, flip to the other side to toast.

Serve soup with one or two croutons on top and a little bit of basil.

NOTE: Recipe can easily be halved!

I added 1/2 cup of sugar as I like my tomato soup a bit sweet and I used my food processor instead of an emersion blender.

The croutons are fantasic

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