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Tomato soup with pasta

Tomato soup with pasta

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We wash the tomatoes, remove the stalks, cut them in half or quarters (depending on their size) and put them in the food processor to get a tomato juice.

Put the oil in a pan and heat the cleaned garlic together with the finely cleaned and chopped onion. Mix with a wooden spoon.

When they have hardened, add the tomato juice, put them on the right heat and leave them like this until the sauce thickens.

Separately boil the water and add the knorr cubes.

We peel the carrots, cut them in half lengthwise then the slices. We wash the celery stalks and cut them into rounds. We cut the peppers, remove the seeds and the ribs and cut them into small pieces.

Put the carrots and celery and let it boil for 15 minutes. Add the peppers and let it simmer for another 10 minutes.

When the tomato juice has dropped, add it to the pot of vegetables. Season with salt and pepper and let it boil together. 15 minutes before the soup is ready, add the pasta and finally the fresh basil. Stir often to prevent the pasta from sticking.

Good appetite.

Tomato soup

  • 1 kg of well-ripened, chopped tomatoes
  • 1 chopped onion
  • 25 grams of butter
  • 1 clove of garlic
  • 1 tablespoon tomato paste
  • 600 ml of chicken or vegetable soup
  • 2 teaspoons sugar
  • 1 bay leaf
  • 1 teaspoon of paprika
  • 142 ml of sour cream
  • basil

Cook the onion in butter for a few minutes, until soft. Add the chopped garlic and paprika and cook for another minute. Then add a tablespoon of tomato paste, mix and leave the sauce on the fire for two minutes.

Add the tomatoes, sugar, bay leaf and chicken or vegetable soup and let the ingredients reach the boil. After the soup has boiled, let it cook for another 15-20 minutes.

Take the bay leaf and pour the soup into the blender. Leave until a fine paste is obtained. We strain the soup so that we don't have tomato seeds and peels in it.

Place the soup in a pot and add two thirds of the sour cream, mix and put a little on the fire. Pour the tomato soup into the bowls, and in the center of the bowl we put a teaspoon of the remaining sour cream. Put the basil.

Gazpacho andaluz

Ingredients needed for Andalusian gazpacho:

  • 3-4 well ripened tomatoes (1kg)
  • 1 cucumber cornishon
  • 1 green bell pepper
  • 1 sprig of green onion
  • 1-2 cloves of garlic
  • 3-4 tablespoons of olive oil
  • 1 tablespoon of vinegar
  • salt

Optional: hard boiled eggs or inactive yeast.

Andalusian gazpacho preparation:

Peel the tomatoes, as well as the cucumbers and peel the cellulose (white part and seeds inside). All the ingredients are cut into small pieces and processed in a blender until a creamy consistency is obtained. For a more delicate taste, you can strain the tomato seeds.
Serve cold from the refrigerator.
We can improve the nutritional value of this soup with a hard boiled egg, cut into pieces, which brings good fats to this plate. If you do not like the combination of egg and tomato you can add inactive yeast flakes for an extra vitamin B.

Nutritionally, this soup is rich in lycopene, an extremely important antioxidant in the prevention of cardiovascular disease, osteoporosis and even some cancers. Tomatoes are also a source of chromium, an essential mineral for regulating blood sugar levels.

It is a recipe that will surely bring a holiday air to your plate and is tasty enough to make you say at the end: Ole, ole gazpacho is gone!

A recipe recommended by the blog

1/2 bunch of green parsley

For homemade noodles

1/2 cup flour (a good dough to work)

How to make homemade noodles

In a bowl put the egg with salt and a little warm water, mixing well with a whisk, add a little white flour and knead by hand until you get a good dough to work.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

The dough will be spread with a rolling pin on a work surface sprinkled with flour, as thin as possible, then it will be left to simmer for about 5 minutes, after which it will be rolled and cut into thin strips with a well-sharpened knife, spreading them. lightly by hand and leave to dry.

Tomato soup with Spätzle

Swabian noodles & # 8211 Schwäbische Spätzle (Spätzle being the Swabian term for Sparrow) are some Easter (dumplings) prepared from wheat or spelled wheat flour (spelled alac), with a lot of egg (18%), water or milk and a pinch of salt: 1 egg per 100 g of flour and 50 mL of water or milk. They are products with a geographical indication of origin from Swabia (Schwaben) found in culinary dishes from southern Germany, Austria, Switzerland, South Tyrol, Alsace, Moselle, but also from Hungary, Slovakia, Slovenia, Transylvania or Banat. They can be served (boiled in water) as garnishes for stews (or paprika), they can be put in soups or they can be cooked independently - pan-fried with butter and cheese (source). Spätzle dough it can be molded by hand (broken dumplings with a spoon), it can be passed through special presses or graters. How to make homemade Spätzle you can see here. Even if they are not difficult to & # 8220made & # 8221, it is much easier to buy them ready-made. You just have to boil them, just like regular pasta. They can be bought in most hypermarkets, but also in online stores. The ones I used are purchased from Lidl.

Clear "classic" vegetable, chicken, beef soups, I like to be more fluid. I put semolina dumplings or pasta in them, and sometimes I “forget” a carrot or some pieces of meat in them. Tomato soups I don't just make them with tomatoes (although most of the time I don't even put fresh tomatoes in them). I make them a little more consistent, with roots and sometimes potatoes, rice or pasta.

What do you need?

  • 1 L of tomato juice (or homemade broth)
  • 2 - 2.5 L of water (important and necessary clarification after some videos seen on social networks)
  • 3 - 4 carrots not too big (about 150 - 200 g)
  • 2 - 3 parsley parsley (100 - 150 g in total)
  • 1 small celery (about 250 - 300 g)
  • 1 small red onion
  • 1 fresh or frozen red bell pepper
  • 0.5 L unfermented cooking cream, with 15 - 20% fat
  • 1 bunch of green parsley
  • Salt, pepper - to taste.

For Easter:

How do you proceed?

Peel the roots and onions, wash them, then chop them: chopped onion, carrot and parsley slices, celery (which you prepare last, so as not to oxidize) small cubes.

The bell pepper, if it is fresh, you clean it from the spine, ribs and seeds, wash it, then cut it into small pieces. I only use them if it's their season. Otherwise, I have bags in the freezer of bell peppers cut as for soups, so as not to give 14-15 lei per kg of imported peppers from the supermarket. Frozen peppers do not thaw, I throw them directly as they are in the soup pot (without a bag, obviously).

Take a 4 - 5 L pot, put in it the water with the chopped vegetables, including the bell pepper, light the stove under the pot and wait. When the water starts to boil, partially cover the pot with a lid and let the vegetables boil for about 25-30 minutes on medium to low heat. You can test if the vegetables are cooked, in which case add the tomato juice and cream to the pot. Season with salt and pepper and bring to a boil.

Meanwhile, wash, drain and chop the green parsley, which you will add to the soup just before serving.

While the vegetables are cooking for the soup, take care of the pasta. Boil the water in which you dissolved a teaspoon of salt. When the water gathers many bubbles on the bottom of the pot, as in the picture, add the Swabian noodles.

Wait for the water to return to the boil, then time 8 - 10 - 12 minutes, as the manufacturer says. If you make your own Spätzle and use them fresh, 10 minutes of boiling is enough. If you don't take my word for it, taste them.

Drain the noodles from the water in which they boiled. If you do not use them on the spot, wash them under running cold water (otherwise they will stick together).

Add Spätzle to the soup, match the final taste of salt and pepper, sprinkle with chopped parsley and…, ready! The meal is served. Mahlzeit!

1. Peel the tomatoes and cut them into quarters.

2. Heat the olive oil and butter over a medium heat over high heat in a high skillet. Add the garlic and anchovies and mix for a maximum of one minute. Carefully add the tomatoes, salt and hot pepper flakes. Stir gently for a few minutes until the tomatoes begin to dissolve.

3. Once the tomatoes have started to dissolve, reduce the heat to medium-low and let it boil, stirring occasionally. Boil until it looks like a thick sauce (lasts about 45 minutes).

4. Strain the soup. The remaining shells and seeds are discarded.

5. If you want a thicker soup, put the pan back on the stove over low to medium heat. Continue cooking until thickened.

6. The soup is served with toast.

5 / 5 - 1 Review (s)

Pasta with red lentil flour and green peas without gluten for children, eco 250g Natura Pasta

Gluten-free organic vegan colored pasta, made by Italian masters to guarantee quality and perfect taste. Ideal for both adults but especially for children, Easter with animal shapes, attractive for children.

Ingredient: wholemeal rice flour *, red lentil flour *, green pea flour *. * from organic farming

Boiling time: 5-6 minutes.

Nutritional values ​​/ 100g:
Energy: 1457 kJ / 344 kcal
Fats: 2.1g of which saturated 0.5g
Carbohydrates: 64g of which 1.5g sugars
Fiber: 4.5g
Protein: 15g
Salts: 0.02g

Made in Italy in an agricultural cooperative. Certified organic product, Vegan, gluten free.

1 kg of tomatoes
1 bell pepper
1 carrot
1 onion
3 tablespoons rice
2 tablespoons oil
green parsley
salt to taste

In a saucepan or any pot we have at hand we put water and boil to scald the tomatoes. Meanwhile, clean the carrot, pepper and onion. Cut the pepper and onion into cubes, and put the carrot on a small grater. After scalding the tomatoes, leave them to cool, peel them and grate them or mix them in a food processor.

I put them on the grater, they come out creamier in the mixer, but I like to feel the tomato pieces. In a larger pot put the oil and put the onion to harden, then add the carrot and pepper and leave for a few minutes until they become glassy. Then add the tomatoes and leave for a few minutes, then fill with water and let it boil over medium heat.

Wash the rice in more water, leave it to soak for about 5 minutes, then add it to the soup. Leave for a few more minutes, until the rice is cooked. Add salt to the soup to taste. At the end of cooking, add green parsley on top. We can serve hot soup, but cold is wonderful. Enjoy your meal!

Try this video recipe too

Video: Κριθαράκι με λαχανικά! Orzo with Vegetables. Greek daily recipes (June 2022).


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