Creamy Greek Tomato Noodle Soup Recipes

TOMATO NOODLE SOUP

Tomato Noodle Soup image

Make and share this Tomato Noodle Soup recipe from Food.com.

Provided by Charlotte J

Categories Low Cholesterol

Time 15m

Yield 2 serving(s)

Number Of Ingredients 2

Ingredients

1 (3 ounce) package ramen noodles, any flavor
1 (10 3/4 ounce) can tomato soup, condensed

Steps:

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

Nutrition Facts : Calories 276.7, Fat 7.5, SaturatedFat 3.5, Sodium 1454.8, Carbohydrate 47.4, Fiber 2.8, Sugar 13, Protein 6.9

GREEK TOMATO SOUP WITH ORZO

Greek Tomato Soup with Orzo image

My recipe for manestra, which means "orzo" in Greek, is a straightforward and very easy to make recipe. You only need a few steps to transform simple ingredients into a creamy one-pot-wonder in about 30 minutes. -Kiki Vagianos, Melrose, Massachusetts

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
1-1/4 cups uncooked whole wheat orzo pasta
2 cans (14-1/2 ounces each) whole tomatoes, undrained, coarsely chopped
3 cups reduced-sodium chicken broth
2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
Optional: Crumbled feta cheese and minced fresh basil

Steps:

In large saucepan, heat oil over medium heat; saute onion until tender, 3-5 minutes. Add orzo; cook and stir until lightly toasted., Stir in tomatoes, broth and seasonings; bring to a boil. Reduce heat; simmer, covered, until orzo is tender, 15-20 minutes, stirring occasionally. If desired, top with feta and basil. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 299 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 882mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 12g fiber), Protein 11g protein.

CREAMY GREEK TOMATO NOODLE SOUP

Creamy Greek Tomato Noodle Soup image

Make and share this Creamy Greek Tomato Noodle Soup recipe from Food.com.

Provided by PalatablePastime

Categories Lamb/Sheep

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 16

Ingredients

3 cups uncooked spinach pasta, fusilli or 3 cups corkscrew macaroni
46 fluid ounces tomato juice
14 1/2 fluid ounces beef broth
1 tablespoon fresh lemon juice
2 cups ground beef (optional) or 2 cups ground lamb, cooked and crumbled (optional)
1 cup sour cream
8 fluid ounces half-and-half
1 large egg
3 garlic cloves, minced
1/2 teaspoon onion powder
1/2 teaspoon cinnamon
1/2 teaspoon marjoram
1 teaspoon salt
1/2 teaspoon black pepper
1 cup parmesan cheese
1/8 teaspoon freshly grated nutmeg

Steps:

Cook fusilli noodles according to package directions, and drain.
Whisk together the large egg with the half and half, and cook over low heat, stirring continuously, until the mixture thickens, then remove from heat and whisk in the sour cream.
In a large saucepan, heat the tomato juice, beef broth, garlic, onion powder, cinnamon, salt, pepper, marjoram, cooked meat if using, and fusilli noodles, stirring occasionally for about 15 minutes, or until soup thickens slightly, then remove from heat.
Take 1/4 cup of soup and ladle into the cream mixture, whisking vigorously, then add 1/4 cup again, and then once more with 1/4 cup. When mixture is blended, stir into the soup along with the parmesan cheese and nutmeg, then stir until blended.
Serve hot.

Nutrition Facts : Calories 193.8, Fat 13.6, SaturatedFat 7.9, Cholesterol 60.4, Sodium 1184.6, Carbohydrate 10.8, Fiber 0.9, Sugar 7.3, Protein 9.1

COLD NOODLES WITH TOMATOES

Cold Noodles With Tomatoes image

Halved cherry tomatoes provide a strong flavor foundation for this cold noodle dish that's at once savory like gazpacho and refreshingly satiating like naengmyeon, the chilled Korean noodle soup. Inspired, too, by oi naengguk, a hydrating cold cucumber soup, this dish leans into the wonders of ripe tomatoes and lets you taste them as they are: raw and juicy. Julienned cucumber would taste wonderful here, as would supple poached shrimp or halved hard-boiled eggs.

Provided by Eric Kim

Categories dinner, easy, lunch, quick, weeknight, noodles, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 pints ripe cherry tomatoes, halved
2 teaspoons kosher salt (Diamond Crystal)
12 to 14 ounces somyeon, somen, capellini or other thin wheat noodle
1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons granulated sugar
1 large garlic clove, finely grated
1/2 teaspoon Dijon mustard
1/2 teaspoon toasted sesame oil
2 cups cold filtered water
1 tablespoon toasted sesame seeds
2 radishes, thinly sliced
2 scallions, thinly sliced at an angle
2 cups crushed or cubed ice

Steps:

In a large bowl, toss together the tomatoes and salt. Let sit until juicy, about 10 minutes.
Meanwhile, bring a large pot of water to a boil. Cook the noodles according to package instructions, drain and rinse under cold water. Set aside.
Add the vinegar, soy sauce, sugar, garlic, mustard and sesame oil to the tomatoes, and toss with a spoon until well combined. Stir the filtered water into the tomatoes and sprinkle the surface of the broth with the sesame seeds, radishes and scallions.
Right before serving, add the ice to the broth. Divide the noodles among bowls, and ladle in the broth and any unmelted ice, making sure each serving gets a nice sprinkling of tomatoes, radishes, scallions and sesame seeds.

GREEK TOMATO SOUP (DOMATOSOUPA)

Greek Tomato Soup (Domatosoupa) image

You can use vegie broth or chicken broth in this, but it is best with recipe #502021. Serve with a crusty bread and a salad.

Provided by Outta Here

Categories Vegetable

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

3 sun-dried tomatoes, snipped
1/2 cup boiling water
1 large Spanish onion, peeled and finely chopped
1 medium leek, washed & finely chopped (white part and just a little green)
3 tablespoons olive oil
1 (14 1/2 ounce) can diced tomatoes, with the juice (petite diced)
1 teaspoon sugar
1 garlic clove, minced
1/2 orange, zest of (grated)
2 tablespoons of fresh mint, finely chopped
4 1/2 cups herb broth (Herb Broth)
1 1/2 cups Greek yogurt
1 tablespoon all-purpose flour
salt & freshly ground black pepper, to taste
1/2 cup flat leaf parsley, minced

Steps:

Soak the sun-dried tomatoes in the boiling water until soft. In a mortar and pestle, pound the sun-dried tomatoes with their liquid to a paste.
In a heavy-bottomed soup pot, saute onion and leek in olive oil until translucent.
Add diced tomatoes. Add sun-dried tomato paste and sugar. Continue cooking over a moderately high heat for 2-3 minutes. Stir in the garlic, grated orange zest, and mint, and cook another 2-3 minutes. Gradually add the herb broth, cover, and simmer for 30-45 minutes longer. (Soup may be prepared ahead of time up to this point.)
In a bowl, mix together yogurt and flour until smooth. Gradually add a spoonful of hot soup, stirring contantly. Add another spoonful of soup, then slowly add yogurt mixture to soup pot, stirring constantly. Continue cooking soup over a gentle heat, stirring, being careful not to let mixture curdle.
Adjust seasonings, then add the fresh parsley. Serve immediately.

Nutrition Facts : Calories 173.7, Fat 11, SaturatedFat 1.6, Cholesterol 0.4, Sodium 736.6, Carbohydrate 17.8, Fiber 3.4, Sugar 9.1, Protein 3.2

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Whisk together the large egg with the half and half, and cook over low heat, stirring continuously, until the mixture thickens, then remove from heat and whisk in the sour cream.
In a large saucepan, heat the tomato juice, beef broth, garlic, onion powder, cinnamon, salt, pepper, marjoram, cooked meat if using, and fusilli noodles, stirring occasionally for about 15 minutes, or until soup thickens slightly, then remove from heat.
Take 1/4 cup of soup and ladle into the cream mixture, whisking vigorously, then add 1/4 cup again, and then once more with 1/4 cup. When mixture is blended, stir into the soup along with the parmesan cheese and nutmeg, then stir until blended.

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