Cream Of Tomato Soup With Acini Di Pepe Recipes

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BEEF, TOMATO AND ACINI DI PEPE SOUP (INSTANT POT, SLOW COOKER + STOVE TOP)



Beef, Tomato and Acini di Pepe Soup (Instant Pot, Slow Cooker + Stove Top) image

My family DEVOURED this delicious bowl of soup made with ground beef, tomatoes, and tiny pasta. It's warm and comforting, like a great big hug on a cold winter day.

Provided by Gina

Categories     Soup

Time 50m

Number Of Ingredients 11

1 lb 90% lean ground beef
1- 1/2 teaspoon kosher salt
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
28 oz can crushed or diced tomatoes (I prefer crushed tuttorosso)
32 oz beef stock*
2 bay leaves
4 oz small pasta such as Acini di pepei*
grated parmesan cheese and ricotta (optional)
*check labels for gluten-free.

Steps:

  • Press the saute button, when it's very hot add the ground beef and salt and cook until browned breaking the meat up into small pieces as it cooks. When browned, add the onion, celery and carrots and saute 3 to 4 minutes.
  • Add the tomatoes, beef stock and bay leaves, close and using pressure cooker press soup (35 minutes).
  • After that use the quick release, once the pressure is out open, add the pasta and stir, cover and press manual pressure 6 minutes (I did half the time directed on package of pasta). Remove bay leaves and serve.
  • In a large pot or Dutch oven, saute the beef and salt on high heat until browned, breaking the meat up into small bits. Add the onion, celery and carrots and saute 3 to 4 minutes.
  • Add the tomatoes, stock and bay leaf, cover and cook low until the beef and the vegetables are tender, about 1 to 1 1/2 hours (you may need to add more broth or water if it evaporates too much).
  • Add the pasta, stir and cook according to package directions.
  • In a large nonstick skillet, saute the beef and salt on high heat until browned, breaking the meat up into small bits. Add the onion, celery and carrots and saute 3 to 4 minutes.
  • Transfer to the slow cooker along with the tomatoes, stock and bay leaf, cover and cook low 8 hours.
  • Just before it's ready cook the pasta on the stove according to package directions. Add the pasta, stir and cook according to package directions.

Nutrition Facts : ServingSize 1 generous cup, Calories 249 kcal, Carbohydrate 23 g, Protein 21 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 49 mg, Sodium 593 mg, Fiber 3 g, Sugar 4 g

CREAM OF FRESH TOMATO SOUP



Cream of Fresh Tomato Soup image

Savor Ina Garten's pureed Cream of Fresh Tomato Soup recipe from Barefoot Contessa on Food Network using fresh vine-ripe tomatoes, rich cream and fresh basil.

Provided by Ina Garten

Time 1h15m

Yield 5 to 6 servings

Number Of Ingredients 13

3 tablespoons good olive oil
1 1/2 cups chopped red onions (2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
Croutons, for garnish

Steps:

  • Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
  • Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

QUICK AND EASY CREAM OF TOMATO SOUP



Quick and Easy Cream of Tomato Soup image

This quick and easy cream of tomato soup is a great way to use up last season's canned tomatoes.

Provided by Rachel

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 25m

Yield 6

Number Of Ingredients 9

1 (28 ounce) can diced tomatoes in juice
½ teaspoon baking soda
1 (10 ounce) can condensed tomato soup
1 tablespoon dried parsley
2 teaspoons white sugar
1 teaspoon margarine
½ teaspoon chicken base
¼ teaspoon ground white pepper
2 cups whole milk

Steps:

  • Simmer diced tomatoes in juice in a saucepan over low heat until hot, 7 to 10 minutes. Add baking soda and let the mixture foam. Stir tomato soup, parsley, sugar, margarine, chicken base, and white pepper into the tomato mixture; cook until hot, about 5 minutes. Pour milk into tomato mixture and stir; cook until hot, about 5 minutes.

Nutrition Facts : Calories 120.8 calories, Carbohydrate 15.9 g, Cholesterol 8.2 mg, Fat 4 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 1.8 g, Sodium 677.8 mg, Sugar 11.7 g

CREAM OF TOMATO SOUP



Cream of Tomato Soup image

Old fashioned easy to make creamy tomato soup that will warm your heart.

Provided by Julie Parton

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 25m

Yield 6

Number Of Ingredients 6

2 tablespoons butter
1 onion, chopped
2 tablespoons all-purpose flour
1 quart tomato juice
salt to taste
2 cups milk

Steps:

  • In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.

Nutrition Facts : Calories 118.8 calories, Carbohydrate 14.3 g, Cholesterol 16.7 mg, Fat 5.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 3.5 g, Sodium 494.4 mg, Sugar 10.3 g

CREAM OF TOMATO SOUP WITH ACINI DI PEPE



Cream of Tomato Soup With Acini Di Pepe image

This is a perfect soup to chase away those midwinter blahs. It is very quick and easy to put together. It is one of my favorite soups and the original recipe comes from 365 Ways to Cook Pasta by Marie Simmons. If you can't find acini di pepe pasta, you can use any solid tiny pasta shape.

Provided by buzzsau

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1/2 cup onion, diced
1/2 cup carrot, diced
35 ounces Italian-style tomatoes, undrained
2 cups chicken broth
1 cup heavy cream
1 cup acini di pepe pasta, cooked (about 1/3 cup raw)
salt
fresh ground black pepper

Steps:

  • Heat butter in a large saucepan. Add the onion and carrot; saute until tender about 5 minutes. Set a food mill over the saucepan and puree the tomatoes. (I just usually put in blender or food processor and puree). Add the chicken broth. Heat to simmering.
  • Heat the cream in a small saucepan until simmering; gradually whisk into the tomato mixture; DO NOT BOIL.
  • Add the acini di pepe and heat through. Add salt to taste.
  • Sprinkle each serving with plenty of black pepper.

Nutrition Facts : Calories 339.8, Fat 19.7, SaturatedFat 11.8, Cholesterol 64.5, Sodium 670.3, Carbohydrate 34.8, Fiber 3, Sugar 9.1, Protein 7.8

MONTEREY CHILI ACINI DI PEPE



Monterey Chili Acini Di Pepe image

Make and share this Monterey Chili Acini Di Pepe recipe from Food.com.

Provided by dicentra

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 medium onion, chopped
1 green bell pepper, chopped
1 teaspoon olive oil
1 (15 ounce) can pinto beans, rinsed and drained
1 (14 ounce) can diced tomatoes
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon unsweetened cocoa
1/2 cup acini di pepe pasta, cooked
1/4 cup chopped fresh cilantro
salt and pepper
3/4 cup monterey jack cheese, shredded

Steps:

  • Saute onion and pepper in oil in a large saucepan until tender.
  • Stir in beans, tomatoes and liquid, chili powder, oregano and cocoa.
  • Heat to boiling; reduce heat and simmer, covered, 10 minutes.
  • Stir in acini de pepe and cilantro; season to taste with salt and pepper.
  • Serve topped with cheese.

Nutrition Facts : Calories 368.6, Fat 9.2, SaturatedFat 4.5, Cholesterol 18.9, Sodium 352.3, Carbohydrate 55.3, Fiber 13.3, Sugar 6.6, Protein 19.1

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