Mediterranean Tomato Vegetable Soup Summer Recipes

SUMMER VEGETABLE SOUP

Summer Vegetable Soup image

This vegetable soup is loaded with garden goodness, from zucchini and green beans to celery and potato, but it's the turmeric that gives it a tasty new twist. It's one of our favorite summer soups!-Edith Ruth Muldoon, Baldwin, New York

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 small onion, quartered and thinly sliced
1 tablespoon olive oil
4 cups reduced-sodium chicken or vegetable broth
1 cup sliced zucchini
1 can (15-1/2 ounces) navy beans, rinsed and drained
1/2 cup diced peeled red potato
1/2 cup cut fresh green beans (2-inch pieces)
1/2 cup chopped peeled tomato
1/4 teaspoon pepper
1/8 teaspoon ground turmeric
1/4 cup chopped celery leaves
2 tablespoons tomato paste

Steps:

In a large saucepan, saute onion in oil until tender. Add the next eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender. , Stir in celery leaves and tomato paste. Cover and let stand for 5 minutes before serving.

Nutrition Facts : Calories 210 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1128mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 8g fiber), Protein 13g protein.

CHUNKY MEDITERRANEAN TOMATO SOUP

Chunky Mediterranean tomato soup image

Use roasted vegetables in this speedy, low calorie soup - we used peppers, aubergines, onions and courgettes. Serve with herby ricotta-topped rye bread

Provided by Sara Buenfeld

Categories Lunch

Time 35m

Number Of Ingredients 6

Ingredients

400g frozen grilled vegetable mix (peppers, aubergine, onion , courgettes)
2 tbsp chopped garlic
handful basil leaves
400g can chopped tomato
1 reduced-salt vegetable stock cube
50g ricotta per person, beaten with snipped chives and basil, spread on a slice of rye bread

Steps:

Heat a large non-stick pan, tip in half the vegetables and the garlic, and cook, stirring, over a high heat until they start to soften - about 5 mins. Tip in the basil, tomatoes, stock cube and 2 cans of water, then blitz with a hand blender to get the mixture as smooth as you can.
Add the remaining frozen veg, cover the pan and cook for 15-20 mins more until the veg is tender. Ladle into bowls. Serve with the herby ricotta on rye bread.

Nutrition Facts : Calories 212 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 1.5 milligram of sodium

MEDITERRANEAN TOMATO SOUP

Mediterranean Tomato Soup image

I got this recipe from a book called "400 Best Ever Fat Free/Low Fat Recipes" by Anne Sheasby. I thought this soup recipe looked absolutely lovely! I personally love soup and this one looks good for the cool winter months and the kids will love it!

Provided by Country Girl825

Categories European

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs ripe tomatoes
1 medium onion, quartered
1 celery rib
1 garlic clove
1 tablespoon olive oil
450 ml chicken stock
2 tablespoons tomato puree
1/2 cup small shell pasta, shapes

Steps:

In a large saucepan, add the tomatoes, onion, celery and garlic with the oil.
Cover and cook over a low heat for around 40-45 minutes, gently shaking or moving the pan every now and then, until very soft.
In a blender or food processor, add the vegetables and process until smooth.
Press firmly through a sieve.
Return veggies to pan.
Stir in stock and the tomato puree, bring to the boil.
Add the pasta shapes and simmer on low heat for 7-10 minutes or until pasta is tender (al dente).
Serve hot.

Nutrition Facts : Calories 161.7, Fat 5.3, SaturatedFat 1, Cholesterol 3.4, Sodium 183.5, Carbohydrate 23.4, Fiber 3.1, Sugar 8.2, Protein 6.4

TOMATO VEGETABLE SOUP

Tomato Vegetable Soup image

Gardening is one of my many hobbies and this recipe is a great way to use fresh tomatoes. It makes a wonderful light meal, served with crackers or herb-flavored croutons.

Provided by Taste of Home

Categories Lunch

Time 55m

Yield about 8 servings (2 quarts).

Number Of Ingredients 13

Ingredients

1 medium onion, chopped
2 tablespoons butter
4 cups water
2-1/2 pounds fresh tomatoes, peeled and chopped
2 medium carrots, diced
1 celery rib, finely chopped
3 chicken bouillon cubes
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon ground mace
1/8 teaspoon pepper

Steps:

In a large saucepan, saute onion in butter until tender. Add remaining ingredients; bring to a boil. Reduce heat and simmer, covered, for 40 minutes or until vegetables are tender.

Nutrition Facts :