Homemade Tomato Soup

Homemade Tomato Soup

See how my family makes Tomato Soup with left over garden tomatoes Directions. Mix 2 12oz. cans of chicken broth, 6-8 chopped tomatoes, 1 chopped onion, and …
Video Rating: 5 / 5

Question by Vee: minestrone soup recipes?
what’s your favorite way to make minestrone soup? looking for some different variations of this soup I haven’t had in some time.

Best answer:

Answer by elvlayarvvi
I have never made it home made, but, one of my favorite ways to eat it is with oyster crackers =).

Give your answer to this question below!

11 Comments

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  5. Looks pretty good. Have you tried my favorite tomato soup, that is soup
    like this with some small noodles or short angel hair spaghetti added? Puts
    a little body to thin soups. Nice video, good soup.

  6. did good better than most cook shows. thx for sharing

  7. Haha

  8. Go to Italiansoups.com
    Great selection and variety of soups.

  9. Quick Minestrone

    1 cup (4 ounces) tubetti pasta, or other small pasta shape
    Extra-virgin olive oil
    6 cups chicken stock
    1/4 pound pancetta, cut into 3 pieces
    6 medium garlic cloves, each cut in 1/2 lengthwise
    2 cups finely chopped yellow onions (2 small onions)
    1 cup small-diced celery (2 medium stalks)
    1 cup small-diced carrots (2 to 3 medium carrots)
    1 tablespoon finely chopped rosemary or thyme leaves
    1 (14-ounce) can cannellini beans, drained and rinsed
    1 (14 1/2-ounce) can diced tomatoes
    4 cups small-diced zucchini (green/yellow) (5 small zucchini)
    2 cups small-diced, peeled russet potatoes (1 large russet)
    Salt and freshly ground black pepper
    1 cup freshly grated Parmesan Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Drain and transfer the pasta to a baking sheet. Toss the pasta with a little olive oil to prevent sticking.

    In a large saucepan over medium heat, warm the chicken stock.

    In another large saucepan over high heat, heat 1/4 cup oil. When the oil is hot but not smoking, add the pancetta and cook until it begins to brown, 3 to 4 minutes, turning occasionally. Add the garlic and cook until it begins to brown, about 1 minute, stirring occasionally. Lower the heat to medium and add the onions, celery, and carrots.
    Cook until the vegetables are soft, 8 to 10 minutes, stirring occasionally to prevent browning. Add the chopped herbs. Raise the heat to high. Add the beans, tomatoes, zucchini, and potatoes. Add the chicken stock and bring to a boil. Then bring it down to a simmer and cook until the potatoes are tender, 12 to 15 minutes, skimming any foam off the top of the soup. Season generously with pepper. Add salt, to taste. Just a few minutes before serving, add the cooked tubetti pasta. Serve warm with Parmesan and olive oil passed at the table.

    Cooking notes: Add the cooked pasta just before serving. If it sits in the soup too long, it develops a flabby texture. Tubetti (little hollow tubes) are the classic pasta for minestrone, but you could substitute another small shape of pasta.

    Check my source for a bunch of minestrone recipes on foodnetwork.com

  10. This is my favorite, you can use other vegetables if you like, enjoy! I don’t like lima beans so I substitute zuccini instead.

    Minestrone Soup

    Ingredients:

    1 lb hamburger
    1 c chopped onion
    1 t minced garlic
    1/4 tsp pepper
    1 can beef broth
    2 cans water
    3 tsp beef soup base (heaping)
    1 1/2 tsp Italian seasoning OR
    1/2 tsp EACH fresh oregano, basil, sage, rosemary, and thyme.
    16 oz Can whole tomatoes, broken into bite sized pieces
    8 oz can kidney beans, un-drained
    1 1/2 c sliced carrots
    1 c frozen green beans
    1 c frozen lima beans
    1 c small seashell macaroni

    Brown hamburger, onion, garlic and pepper. Add rest of ingredients except macaroni. Cook for at least 20 min add macaroni and cook until macaroni is done.

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