Delicious and easy tomato soup recipes - 5 recipes
Chef Tips and Tricks
VIDEO: Spanish Empanadas
These Spanish empanadas are little hot pockets of delicious!
INGREDIENTS
- 2.25 Cups of flour
- 1 Egg, beaten
- 3 Tsp. of lard
- 1/5 Cup of warm water
- 5 Tsp. of olive oil
- 1 Onion, minced
- 1/2 pound of ground beef
- Salt and pepper, to season
- 1 Tsp. of chili powder
- 1 Tsp. of cumin
- 2 Garlic cloves, diced
- 1 Can of diced tomatoes
METHOD
- In a bowl, combine the flour, beaten egg, lard, warm water, and olive oil, and mix thoroughly.
- In a hot pan, pour a little olive oil and sautée the onions, until tender. Add the ground beef, salt, pepper, chili powder, cumin, garlic and diced tomatoes. Cook until beef is no longer pink, and the flavors have incorporated well.
- Roll out the empanada dough, and cut out circles with a ramekin.
- Cover a baking tray with a piece of parchment paper, and place the dough circles on top.
- Fill with meat mixture, fold in half and press with the edge of a fork. Brush with egg yolk to glaze.
- Cook at 350°F for 15 to 20 minutes, or until golden.
- Remove from oven... and enjoy!
Top rated Easy tomato soup recipes
Fresh Tomato Soup with Gin
By Grant_C
A favorite in long cool summer drinks, gin gives this refreshing soup an extra splash of flavor
- 2 tbsp butter
- 2 leeks, sliced (white parts only)
- 1 clove garlic, minced
- 1 carrot, sliced
- 1 tbsp finely chopped fresh basil (or, 1 tsp/5 mL dried)
- 1 tsp salt
- 1/2 tsp brown sugar
- pinch each black and pinch cayenne pepper
- 1 bay leaf
- 2 tbsp all-purpose flour
- 6 tomatoes (unpeeled), coarsely chopped (2-1/2 Ib 1.25 kg)
- 3 cups boiling chicken stock
- 4 1/2 cup gin
- sour cream
- basil sprigs
Potato & Tomato Soup
By Grant_C
Nice Fall or Winter soup that the family will enjoy
- 4 Slices of Bacon
- 2 Onions
- 2 clove garlic, chopped
- 4 Peeled Potato’s peeled and diced
- 1 tbsp finely chopped fresh basil (or, 1/2 tsp/5 ml dried)
- ½ tsp salt
- ½ tsp pepper
- 1 tbsp sugar
- 2 cups Water
- ½ tsp Oregano
- 2 bay leaf
- ½ Cup Grated Mozzarella
- 2tsp Worcestershire Sauce
Tomato Soup
By itskrissy1901
Heat a large skillet over medium heat, then add the oil, celery, carrots and onions; cook 5 to 6 minutes, or until ...
- 1 tbsp olive oil
- 1 cup finely diced celery
- 1 cup finely diced carrots
- 1 cup finely diced onions
- 28 oz can whole plum tomatoes, with juice
- 1 tsp thyme
- 1/4 cup fresh basil
- 3 1/2 cups reduced sodium chicken broth (or vegetable for vegetarians)
- Parmesan or Romano cheese rind (optional)
- 1 bay leaf
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1/3 cup grated Pecorino Romano cheese
- 1 3/4 cups reduced fat (2%) milk, warmed
- salt, to taste
- black pepper, to taste
Roasted Tomato Soup
By alexscharft
Place the tomatoes cut side down on several sheet pans and drizzle with olive oil and season with sea salt and pepp...
- 5-6 lbs roma tomatoes - washed and halved
- Handful fresh thyme sprigs (about a dozen) finely minced or ground in a spice grinder
- 1 tbsp olive oil
- sea salt and black pepper
- 2 tsp oregano
- 3 leaves basil - chopped
- 4-5 cloves garlic - minced
- 2 cups chicken stock or more for desired consistency
- 3 spicy Italian sausages
- 1 tsp sea salt,or to taste
- freshly ground black pepper
- parmesan cheese - garnish
Any burning questions? Our chefs answer!