Time 30m Yield 4 servings. Number Of Ingredients 10 Steps:
In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in tomato paste until blended. In a small bowl, combine milk powder and flour; stir in milk until smooth. Gradually stir into soup. Cook and stir until thickened and heated through.
Time 10m Yield 2 serving(s) Number Of Ingredients 9 Steps:
In a 4-cup measure microwave onion and butter or margarine, uncovered, on 100% power 1 to 1 1/2 minutes or until onion is tender but not brown. Stir in tomato sauce, dried basil, dried thyme, and freshly ground pepper. Micro-cook, uncovered, on 50% of power for 4 to 6 minutes or just till boiling. Stir in the water and instant chicken bouillon granules. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the mixture is heated through. Serve with the Parmesan Croutons.
Yield Makes about 8 cups Number Of Ingredients 11 Steps:
Heat oil in a large pot over medium heat. Add onions, garlic, celery, parsley, lovage, and salt. Cook, stirring, until onions are translucent, about 5 minutes. Stir in tomatoes and stock; bring to a boil. Reduce heat; simmer until tomatoes are soft and mixture is slightly reduced, 15 to 20 minutes. Stir in basil; cook until fragrant, about 5 minutes. Pass soup through the medium plate of a food mill set over a large bowl; discard solids. Reheat; serve with crostini.
Time 1h55m Yield 6 servings Number Of Ingredients 20 Steps:
Preheat the oven to 400 degrees F. Gently toss together 2 tablespoons of the oil, the vinegar, thyme, garlic, tomatoes, red peppers and onions on a baking sheet. Sprinkle with salt and pepper. Arrange the tomatoes and red peppers skin-side up and bake until lightly charred, 45 to 50 minutes. Warm the remaining 2 tablespoons of oil in a soup pot over medium-high heat. Stir in the tomato paste and mix well. Add the tomato and pepper mixture, including the juices, and combine. Stir in the stock; cover and bring to a boil. Reduce the heat to low and simmer, about 20 minutes. Transfer the soup to a blender (or use an immersion blender) and pulse in small batches that reach only about one-third to halfway up the side of the jar. Be careful to start slow and then increase the speed to blitz the ingredients until smooth. Use a separate bowl to hold the blended soup, and then return it all to the pot. Heat the soup to warm through, and then ladle into serving bowls. Garnish with the basil and serve with the Herbed Flatbread. Roll the pizza dough out to about 1-inch thick. Sprinkle evenly with the herbs and roll into a log. Then knead 3 to 4 minutes to evenly incorporate the herbs. Reform the dough into a ball and place in a small bowl lightly coated with olive oil. Set aside to rest for 20 minutes. Preheat the oven to 400 degrees F. In a small saucepan over low heat, melt the butter with the garlic and red onions. Remove from the heat and keep warm. Brush a baking sheet with oil. Roll the dough out to about 1/8-inch thickness and transfer to the prepared baking sheet. Brush about half the garlic butter on top. Remove the garlic and onions with a slotted spoon and scatter over the top. Bake until golden, about 25 minutes. Remove from the oven, brush with the remaining garlic butter and sprinkle with salt. Cut into 2 inch strips and serve. From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
Time 1h10m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Combine butter and olive oil in a large saucepan. Add onion and cook until onions are tender but not brown. Stir in tomatoes, tomato paste, basil, thyme, salt, and pepper. Mash tomatoes slightly. Add chicken broth. Bring to boiling, then reduce heat, cover and simmer for 40 minutes. Puree, a small amount at a time, in blender or food processor. Return mixture to saucepan, heat through, and serve.
Time 50m Yield 8 servings (2 quarts). Number Of Ingredients 12 Steps:
In a large saucepan, saute onion in butter until tender. Stir in the flour, dill and oregano until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in the tomatoes, parsley, honey, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Stir in cream; heat through.
Yield Serves 4 Number Of Ingredients 11 Steps:
Combine vegetable broth, diced russet potato, 1/4 cup green onions, chopped fresh parsley, chopped garlic, dried thyme and dried sage in large Dutch oven. Simmer over medium heat until potato is tender, about 15 minutes. Add spicy vegetable juice and pasta; simmer until pasta is tender, stirring occasionally, about 8 minutes. Season to taste with salt and pepper. Ladle soup into bowls. Garnish with remaining 1/4 cup green onions. Sprinkle cheese and croutons over, if desired.
Yield Makes 6 servings Number Of Ingredients 16 Steps:
Heat oil in heavy large pot over medium-low heat. Add tomatoes with their juice, shallots, lemongrass, ginger and garlic; simmer until liquid evaporates, about 12 minutes. Add honey and simmer until mixture is very thick, stirring frequently, about 8 minutes. Add chicken stock and next 5 ingredients. Simmer 30 minutes. Working in batches, strain soup into large bowl, pressing on solids to release juices. Discard solids. Season soup with salt and pepper. Chill soup at least 8 hours. Stir lemon juice and aquavit into soup. Garnish with arugula.
