Tomato Soup Recipe w/ Beef and Noodles
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This tomato soup has a nice flavor, very tropical and savory. Most excitingly, it is a one-pot recipe - so easy to make. If you don’t know what to make for dinner, try this one. You won’t be disappointed.
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Ingredients For The Beef Marinade [Serves 3-4 people]
- 0.5 lb (230 g) of beef slices
- 1 tbsp of soy sauce [Amazon Link:
- 1/4 tsp of salt
- 1/4 tsp of onion powder
- 1 egg white
- 1.5 tbsp of Corn starch water
Ingredients For The Noodle Soup
- 2 tbsp of oil
- 1/2 of medium size red onion, diced
- 3 cloves of garlic, diced
- 2 tsp of ginger strips
- 1 piece of scallion (diced the white part for stir fry and save the green part for garnish)
- Some hot chilies (optional)
- 1.5 tbsp of tomato paste
- 5 medium-size fresh tomato (about 600 grams), peeled and diced. You can also use 2 cans of pre-diced tomato.
- 2 tsp salt or to taste
- 3 cups of water or chicken broth
- 2-3 tbsp of sugar depends on your taste
- 2-3 tbsp of lime juice depends on your taste
- 3-4 servings of noodles (Any type will work)
- 3.5 ounces (100 grams) of needle mushroom
roasted garlic tomato soup ???? #soup #recipe #cookingchannel #cooking #vegan
Cheesy Tomato Soup with pasta | चटपटा पास्ता सूप | Pasta Soup Recipe /| Chef Ranveer Brar
TOMATO PASTA SOUP - Thinking of a wholesome, hearty, spicy, chatpata, desi Pasta soup? Then try this...
#Pastarecipes #FetaPastaTrend #RanveerBrar
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TOMATO PASTA SOUP
Preparation time 10-15 minutes
Cooking time 25-30 minutes
Serving 4
Ingredients
2 Tomatoes (without skin & deseeded), chopped, टमाटर
1 tbsp Oil, तेल
6-7 Garlic, julienne, लहसुन
½ inch Ginger, chopped (optional), अदरक
1 medium Onion, chopped, प्याज
1 stalk Celery, chopped, सेलरी
1 medium Carrot, small dice, गाजर
Few tender Coriander stems, chopped, धनिए के डंठल
Salt to taste, नमक स्वादअनुसार
¼ medium Cabbage, chopped, पत्ता गोभी
6-8 French Beans, chopped, फ्रेंच बीन्स
1 cup Tomato puree, टमाटर प्यूरी
½-¾ cup Macaroni pasta, मैकरोनी पास्ता
2 heaped tbsp Tomato Ketchup, टाॅमेटो केचप
Water, पानी
½ tbsp Sugar, चीनी
½ Bhavnagri fresh red chilli, sliced, भावनगरी लाल मिर्च
Salt to taste, नमक स्वादअनुसार
Few Basil leaves, तुलसी के पत्ते
Few Coriander leaves, धनिया के पत्ते
2 tbsp Extra virgin Olive oil, जैतून का तेल
½ tsp Black pepper powder, काली मिर्च का पाउडर
For Serving
Cheese, grated, चीज
Red Chilli flakes, चिल्ली फ्लक्स
Dried Oregano, ऑरेगैनो
Fresh Basil leaves, तुलसी के पत्ते
Process
In a sauce pot, add oil, garlic and saute on medium flame.
Add onion, celery, carrot, coriander steam and saute on medium flame for 4-5 minutes.
Add salt to taste, cabbage, french beans and mix it well.
Add tomato puree and cook for 4-5 minutes.
Add macaroni pasta, tomato ketchup, water and mix everything well.
Add sugar, fresh bhavnagri red chilli, salt to taste and cook for 10-15 minutes
In a bowl, add chopped tomatoes, basil leaves, extra virgin olive oil and mix it well.
Once the pasta is cooked transfer the tomato basil mixture into the sauce pot and give a nice stir.
Add black pepper powder and mix well.
Garnish it with cheese, red chilli flakes, oregano, fresh basil leaves.
Serve hot.
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#souprecipe #soup #tomatosoup #pastasoup #easysouprecipes #souprecipe #wintersoup #pastasauce #pastarecipe #macaronikaisebanatehain #macaronirecipe #macaronisoup
Roasted Tomato Soup, That will Warm Your Heart and Soul! Delicious!
This Roasted Tomato soup is such a comfort delicious meal, that it will warm your heart and soul!
Top quality Dutch oven for bread, whole chicken and stews:
Recipe:
- 3 lbs/1,5 kg cherry tomatoes, you can use big tomatoes, just cut them in half or quarters, and remove the tough part
- 1 big or 2 smaller red onions
- I used 3 small snack peppers, you can use any kind any kind you like
- A whole head of garlic, 8-12 cloves
- 2 sprigs rosemary
- 1,5-2 tablespoons fresh thyme
- Olive oil, a generous amount when roasting the tomatoes
- 1 big or 2 smaller white onion
- 2 tablespoons/30g butter
- 1 tablespoon tomato paste
- 2,75 Cups/660ml vegetable stock, you can use chicken stock too if you want
- 1 tablespoon dried oregano
- Cayenne pepper or chili, according to taste
- 1 teaspoon smoked or sweet paprika
- Half a tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- Half a teaspoon sugar
- A good handful fresh basil leaves
- 0,5 Cup/120ml heavy cream(optional)
- Salt and black pepper
Note: For a smoother, velvety texture, sieve the soup after blending it!
I don`t mind tasting some of the tomato seeds and the skin, but it`s up to you!
In a large tray mix the tomatoes, garlic, peppers, red onion, rosemary and thyme, add generous amount of olive oil, salt and pepper and roast in a preheated oven, fan on 375F/190C until caramelized, about 50-60 minutes. When ready, saute the white onion in the butter in a fairly large pot, add the tomato paste, mix it and add all the roasted tomatoes from the tray. Add the stock, cayenne pepper, smoked paprika, balsamic vinegar, Worcestershire sauce, salt and pepper, if needed and the fresh basil. Let it simmer on the stove for 8-10 minutes. After that time, take it off the stove and blend everything together. Take it back to the stove and add the cream, when it starts to simmer, turn it off, it`s ready! Taste it and season with more salt and pepper if needed.
Serve with toast with cheese of your choice, I`ve used mozzarella and cheddar!
Enjoy!
Tomato Macaroni soup with health benefits.. yummy and tasty soup
Tomato Hoop Soup with Cheese Croutons ????????
Tomato Hoop Soup with Cheese Croutons | There’s something nostalgic about tomato hoop soup, and served with these indulgent cheesy croutons, this is a recipe you’re gonna want to come back to time and time again! ????
Serves: 4
Time: 45 mins
2 tbsp olive oil
2 sticks celery, finely chopped
1 onion, finely chopped
2 x 400g tins finely chopped tomatoes
1 tbsp tomato puree
1 tbsp Worcestershire sauce
1 tsp soft brown sugar
400ml veg stock
60g hoop shaped pasta (Anelli Siciliani) (or any pasta shape you have!)
200ml whole milk
Sea salt & freshly ground black pepper
For the cheese toastie croutons:
30g unsalted butter, softened
4 slices sliced white bread
4 slices Emmental cheese
4 slices scamorza mozzarella cheese
Parmesan cheese, finely grated, to serve
Heat the oil in a large casserole pot over a medium heat. Add the onion, celery and a pinch of salt and fry for 10 mins, or until softened. Add the tomatoes, tomato puree, Worcestershire sauce, soft brown sugar and veg stock before covering and allowing to simmer for 10 mins.
Season and blitz the soup with a stick blender until smooth, add in the pasta, cover and simmer again for a further 10-15 mins, stirring regularly to stop the pasta from sticking. Add the milk towards the end of the simmering time.
Spread one side of each bread slice with a thin layer of butter and heat a non-stick large frying pan over a medium-low heat. Place two of the bread slices butter side down in the pan. Split the cheeses between both slices and top with the other bread slices, butter side up. Fry for 3 mins, flip over then weigh the toasties down with a utensil and fry for another 2-3 mins or until the cheese is molten and the toasties are gooey. Slice each toastie into 12 small squares, the size of chunky croutons.
Ladle the hot soup into bowls, season, drizzle over extra virgin olive oil and top with the toastie croutons and a blanket of extra finely grated gruyere.