Best 7 Onion And Tomato Noodle Soup Recipes

FRENCH ONION TOMATO SOUP

Steps:

• Add the onion, garlic, thyme and 1/4 cup water to a hot pan. Cook over medium-high heat for 15 minutes, stirring occasionally and adding an additional 3 TBSP water every 4-5 minutes. Onions should caramelize and turn dark brown in color.
• Add in butter, tomatoes, broth and brown sugar. Cook on medium heat until bubbling, then decrease heat and simmer for 20 minutes.
• Blend until smooth. Top with toasted baguette and cheese. Sprinkle with fresh basil, if desired.

ONION TOMATO SOUP

Steps:

• In a large saucepan, saute onion in oil until tender. Add the tomato juice, water, basil, oregano, sugar and celery salt. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Add the tomatoes; cook 10 minutes longer.

EASY THREE-INGREDIENT TOMATO SOUP

Steps:

• Melt butter over medium heat in a Dutch oven or large saucepan.
• Add onion wedges, water, can of tomatoes with their juices, and 1/2 teaspoon of salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.
• Blend the soup, and then season to taste. The soup doesn't need to be ultra-smooth, some texture is a nice touch. An immersion blender does make quick work of this, or you can use a blender. If you use a regular blender, it is best to blend in batches and not fill the blender as much as you usually would since the soup is so hot. We like to remove the center insert of the lid and cover it with a kitchen towel while blending - this helps to release some of the steam and prevents the blender lid from popping off (which can be a big, hot mess).

TOMATO NOODLE SOUP - THE ULTIMATE COMFORT FOOD

Steps:

• Bring a pot of water to a boil in order to cook the noodles.
• Heat oil in a large skillet over medium high heat until warm. Add green onion and stir a few times until fragrant. Add tomato and stir and chop until it almost becomes a paste, 3 to 5 minutes.
• Transfer the tomato paste to a large pot. Add pork stock (or chicken stock or water) and bring to a boil over over medium high heat. Turn to low heat, cover, and let simmer.
• While simmering the broth, cook the noodles according to the instructions.
• Five minutes before noodles are done, add pork ribs (or whatever leftover meat you're using) and a spoonful of gravy to the noodle soup. Stir a few times until the gravy is mixed well with the broth. Taste the broth and add more salt if necessary. The broth should taste slightly salty by itself. Add eggs. Cover and simmer for another 2 to 3 minutes, until the eggs are half cooked (or longer if you like them to be fully cooked).
• Drain the noodles and divide them among 3 large bowls. Top the noodles with bok choy (optional). Pour the tomato broth over the bok choy so that the hot broth quickly cooks it (be careful not to break the egg yolks!). Transfer an egg and a couple of pork ribs to each bowl.
• Serve immediately.

ONION AND TOMATO NOODLE SOUP

Steps:

• Blend together the onion, tomato and garlic in a blender, until smooth.
• Add water to it depending upon how concentrated or dilute you want the soup to be.
• Place the mixture in a saucepan and bring to a boil.
• Continue to cook on a low heat for 4-5 minutes.
• Add desired amount of cooked noodles and cook for 2 minutes.
• Add salt and pepper to taste and serve hot.

KIELBASA ONION SOUP

Steps:

• Heat oil in a large pot over medium heat. Cook and stir sausage, onion, and garlic in hot oil until onion is slightly softened and browned, about 10 minutes.
• Stir vegetable broth, stewed tomatoes, carrots, tomato sauce, water, and seasoning blend into sausage mixture; bring to a boil, reduce heat to low, and simmer for 30 minutes. Add bow-tie pasta and continue simmering until pasta is cooked through yet firm to the bite, about 12 minutes.

TOMATO NOODLE SOUP

Steps:

• Cook noodles in water according to package directions.
• DO NOT DRAIN.
• Add soup and simmer 5 minutes, stirring ossasionally.