Heat olive oil over high heat in a large soup pot.
Add the onion, celery, and carrots; saute until the onions turn clear.
Add in the soup, tomatoes, tomato sauce, salt, pepper, sugar substitute and water; bring to a boil.
Turn down to low heat and allow to simmer for about 1 1/2 to 2 hours.
Add spinach, tortellini and basil; bring back up to a low boil and cook 7-10 minutes or until the tortellini are tender.
In a large saucepan over medium heat, combine the stock, tomato sauce, tomato juice, tomato paste and sugar. Whisk these ingredients together, then add the celery, carrots, spinach, zucchini and pasta.
Simmer over medium low heat for 30 minutes, or until all vegetables are to desired tenderness. Season with nutmeg, salt and pepper to taste.
Combine broth, tomatoes, juice, and soup in a saucepan with a wire whisk over medium heat. Add sugar, spinach, nutmeg, and salt and pepper to taste, without thawing spinach. Allow to heat gently 20 minutes on medium-low until spinach is tender. Keep hot without letting it boil.
Add cooked pasta and cook for 10 minutes longer.
Combine tomatoes, water, onion powder, basil, carrot, onion, bouillon cubes and salt (if using)in a large soup pot.
Bring to a boil. Reduce heat to low and simmer, covered for 10 or 15 minutes.
Add pasta. Simmer, covered, about 15 minutes longer or until pasta is tender.
Stir in spinach. Heat through.
Serve with grated Parmesan cheese if desired.
Add all items (except macaroni).
Bring to boil, then simmer for 30 minutes; add shell macaroni and simmer until tender.
Add water if you like a thinner soup or 1 1/2 cups of shell macaroni instead of 2 cups.
Cook orzo according to package (I recommend slightly under cooking), drain and set aside.
Add tomato soup to a pot with cannellini beans and cook until heated through. Add spinach and orzo and cook until spinach is wilted. Remove from heat and serve.
Heat oil in Dutch oven over medium heat. Add onion and celery; cook 7 minutes or until tender, stirring frequently.
Stir in garlic, cook 1 minute.
Add water, broth, tomatoes and tomato sauce.
Bring to a simmer, cook 25 minutes, stirring occasionally.
Stir in pasta and cook 8 minutes.
Add spinach, cook 2 minutes or until spinach wilts and pasta is done.
Stir in salt and pepper.
Divide soup evenly among 4 bowls, top with cheese. Serving size: 1 3/4 cups soup and 1 tablespoon cheese.
Prepare macaroni. Rinse and drain. Empty soup into large saucepan. Fill soup can with water and add to soup. Repeat. Bring mixture to a boil over medium heat. Add macaroni and simmer 15 minutes before serving.
olumn included the recipe for La Madeleine's popular tomato basil soup. I continue
Heat oil in a large saucepan or Dutch oven. Once hot, add onions, garlic and celery. Cook over medium heat, stirring continually until vegetables are soft. Add the dried oregano and thyme and cook for another minute. Add the chicken broth and tomatoes and bring to a boil. Reduce heat to medium; add frozen block of spinach and pasta. Cook at a simmer for 5 minutes; add basil and cook until pasta is al dente. Serve with grated cheese on top. Serves 6.
Simmer the first 6 ingredients over low heat until tender, about 45 minutes. Add the tomato juice, chicken bouillon or base and 1/2 can of water. Salt, pepper and Lawry's to taste. Add the macaroni. Heat until hot. May add hamburger to it.
ry the garlic and onion for 4 minutes. Then pour in
For the rouille, combine mayonnaise, garlic and paprika in a small bowl. Season to taste. Cover and refrigerate until ready to serve.
For the seafood soup, heat oil in a large saucepan on medium heat. Saute leek for 4-5 mins, until tender. Stir in cream of celery soup, stock and sherry. Simmer for 5 mins. Add seafood and simmer for 5 mins.
Ladle soup into bowls. Top with a dollop of rouille and serve with cheese bruschetta.
For the fish stock, place all
Refrigerate to set.
For the berry soup, place the sugar, 1
Brown and drain the sausage. Add the tomato basil soup, sausage, diced tomatoes, and beans to a slow cooker and cook on high for 2 hours. Stir in pasta and parsley and cook for 1 more hour on high. Garnish with Parmesan cheese.
b>Recipe #488671, 4 tablespoons unsalted butter (or 5 tablespoons for a richer soup
Brown the sausage well, then add the onions and celery.
Let cook until the onions and celery are soft.
Add the Yoshida's and chicken bouillion; let this simmer for 20 minutes.
Add the chopped up stewed tomatoes, tomato bisque soup, creamed corn and frozen vegetables.
Let simmer 10 minutes, then add the orzo with 2 soup cans of water (or more).
Now let simmer until the orzo is cooked.
Stir so orzo will not stick to bottom of soup pan.
SOUPS ON!
Heat butter in large skillet.
Add mushrooms, garlic and parsley and cook until tender.
Gradually stir in chicken broth, heat to boil and reduce to simmer.
Simmer uncovered to reduce by about 1/3.
Gradually stir in half-n-half, tomato bisque soup, basil, pepper and minced shrimp.
Return to simmer for about 10 minutes.
Add whole shrimp and simmer until pink.
Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 2 minutes. Stir in chicken and through tomato rice soup; bring to a boil. Reduce heat, and simmer 1 hour.
Ladle soup into bowls; top with tortilla chips and sour cream. Squeeze juice from one lime wedge into each bowl of soup before serving, if desired.