Creamygreektomatonoodlesoup Recipes

TOMATO NOODLE SOUP

Steps:

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

GREEK TOMATO SOUP (DOMATOSOUPA)

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.

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.

CREAMY GREEK TOMATO NOODLE SOUP

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.