Posts Tagged ‘tomato soup’

h1

Spinach Tortellini Tomato Soup

June 4, 2015

This soup is a quick on to put together. For an easy dinner, add a side salad and some crusty bread!

You will need:

  • 2 T olive oil
  • 1 lb sweet Italian sausage, removed from casings (optional if you want a vegetarian soup)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, peeled
  • 2 cans (14.5 oz each) diced tomato with their juices
  • 32 oz low sodium broth
  • 1 t oregano
  • 1 t dried basil
  • 1/2 t crushed red pepper flakes
  • Salt and pepper, to taste
  • 12 oz refrigerated¬†spinach tortellini
  • 9 oz fresh baby spinach

20150421 Tortellini Soup

Then you will…

  1. In a large stock/soup pot, heat the olive oil over medium heat.
  2. If using, add the sausage. Cook stirring frequently until crumbled and starting to brown.
  3. Add the onion and cook another 5 minutes, or until the onions are starting to soften and brown.
  4. Meanwhile, blend together the garlic cloves and one can of the diced tomatoes with their juices until finely pureed.
  5. Add the garlic-tomato mixture to the pot with the sausage and onions. Stir together.
  6. Add the other can of tomatoes to the pot along with the broth, oregano, basil and red pepper flakes.
  7. Season with salt and pepper to taste.
  8. Stir in the tortellini and allow to cook for time on the package.
  9. With about one minute left, stir in the fresh spinach to wilt it.
  10. Serve hot!
h1

Tomato and Mushroom Soup with Barley

November 16, 2014

This is a simply, earthy soup that is perfect for the fall. D and I just got back from getting married, and we returned to a crisp day that demanded soup. We didn’t want anything that took too long to put together. This was the perfect solution!

20141116 Mushroom Barley Soup 01

You will need:

  • 2 T unsalted butter
  • 2 T olive oil
  • 1 large sweet onion, sliced thin
  • 4 cloves garlic, minced
  • 16 oz baby bella mushrooms, sliced
  • 1 T dried thyme
  • 1/2 c sherry (or white wine)
  • 1 can (6 oz) tomato paste
  • 4 T miso paste
  • 1 T balsamic vinegar
  • 1 T red wine vinegar
  • 1 can (14.5 oz) diced tomatoes with their juices
  • 1 can (14.5 oz) white beans, rinsed and drained
  • 4 c beef stock (or whatever stock makes you happiest)
  • 1/2 c barley
  • Salt and pepper, to taste

Then you will…

  1. In a large soup pot, melt the butter with the olive oil over medium-low heat.
  2. Add the onion and garlic, stirring to coat.
  3. Allow to soften about 5 minutes.
  4. Add the mushrooms and thyme to the pot. Cook until the liquid is evaporated, and the mushrooms are lightly browned. Stir occasionally.
  5. De-glaze the pan with the sherry or wine. Scrape up the browned bits from the bottom of the pan; allow some to cook off for about 3 minutes.
  6. Mix in the tomato paste, miso, and the vinegars.
  7. Stir in the diced tomatoes and beans.
  8. Add the stock and bring to a bubble.
  9. Season with salt and pepper to taste.
  10. Stir in the barley and allow the soup to simmer until the barley is tender (about an hour).
  11. Serve with warm, crusty bread.
%d bloggers like this: