Quick Tomato And Noodle Soup Recipes

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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

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

TOMATO NOODLE SOUP - THE ULTIMATE COMFORT FOOD



Tomato Noodle Soup - The Ultimate Comfort Food image

This simple dish is the one that gets me through every winter and makes me feel better when I am sick.

Provided by Maggie Zhu

Categories     Main

Time 25m

Number Of Ingredients 9

1 tablespoon vegetable oil
2 tablespoons green onion (, chopped)
3 tomatoes (, chopped (or 2 16-ounce cans tomato))
8 cups pork stock ((or chicken stock or water))
200 grams (7 ounces) udon noodles (, dried (or frozen wontons))
8 braised pork ribs
salt (, to taste)
4 eggs ((Optional))
2 cups baby bok choy (, for decoration (Optional))

Steps:

  • Bring a pot of water to a boil in order to cook the noodles.
  • Heat oil in a large skillet over medium high heat until warm. Add green onion and stir a few times until fragrant. Add tomato and stir and chop until it almost becomes a paste, 3 to 5 minutes.
  • Transfer the tomato paste to a large pot. Add pork stock (or chicken stock or water) and bring to a boil over over medium high heat. Turn to low heat, cover, and let simmer.
  • While simmering the broth, cook the noodles according to the instructions.
  • Five minutes before noodles are done, add pork ribs (or whatever leftover meat you're using) and a spoonful of gravy to the noodle soup. Stir a few times until the gravy is mixed well with the broth. Taste the broth and add more salt if necessary. The broth should taste slightly salty by itself. Add eggs. Cover and simmer for another 2 to 3 minutes, until the eggs are half cooked (or longer if you like them to be fully cooked).
  • Drain the noodles and divide them among 3 large bowls. Top the noodles with bok choy (optional). Pour the tomato broth over the bok choy so that the hot broth quickly cooks it (be careful not to break the egg yolks!). Transfer an egg and a couple of pork ribs to each bowl.
  • Serve immediately.

Nutrition Facts : ServingSize 739 g, Calories 423 kcal, Carbohydrate 40.6 g, Protein 27.7 g, Fat 17.7 g, SaturatedFat 5.1 g, Cholesterol 194 mg, Sodium 2005 mg, Fiber 4.3 g, Sugar 7.8 g

QUICK TOMATO SOUP



Quick Tomato Soup image

There's nothing like a steamy bowl of classic tomato soup on a cold February day. The addition of sugar puts a sweet spin on this version. For extra loveliness, top with homemade heart-shaped croutons. —Jane Ward, Churchville, Maryland

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 7

1/4 cup butter
1/4 cup all-purpose flour
1 teaspoon curry powder
1/4 teaspoon onion powder
1 can (46 ounces) tomato juice
1/4 cup sugar
Optional: Oyster crackers or croutons

Steps:

  • In a large saucepan, melt butter. Stir in flour, curry powder and onion powder until smooth. Gradually add tomato juice and sugar. Cook, uncovered, until thickened and heated through, about 5 minutes. If desired, serve with crackers or croutons.

Nutrition Facts : Calories 156 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 862mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

SIMPLE TOMATO SOUP



Simple Tomato Soup image

This is my go-to tomato soup recipe. It's so easy and delicious. It's easily made vegan (if you use margarine instead of butter or 2 tablespoons of olive oil), ready in 30 minutes, and I give leftovers to my kids for lunch. If you like, you can add cream, but my family likes it the way it is. I usually serve it with rosemary bread for dunking.

Provided by barbara

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

Time 30m

Yield 6

Number Of Ingredients 12

1 tablespoon unsalted butter or margarine
1 tablespoon olive oil
1 onion, thinly sliced
2 large garlic cloves, peeled and crushed
2 (28 ounce) cans whole peeled tomatoes
1 cup water
1 tablespoon sugar
1 teaspoon salt, plus more to taste
freshly ground black pepper to taste
1 pinch red pepper flakes
¼ teaspoon celery seed
¼ teaspoon dried oregano

Steps:

  • Heat butter and olive oil in a large saucepan over medium-low heat and cook onion and garlic until onion is soft and translucent, about 5 minutes. Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and oregano. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
  • Remove from heat and puree with an immersion blender. Reheat soup until warm and season with more salt and pepper if desired.

Nutrition Facts : Calories 99.7 calories, Carbohydrate 14.9 g, Cholesterol 5.1 mg, Fat 4.6 g, Fiber 3.1 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 764 mg, Sugar 9.1 g

QUICK TOMATO AND NOODLE SOUP



Quick tomato and noodle soup image

Really easy...takes next to no time and tastes great...you can also serve with a dollop or "Quark" (fresh cheese, consistency of youghurt) or clotted cream.

Provided by Samuel Holden

Categories     One Dish Meal

Time 15m

Yield 1 serving(s)

Number Of Ingredients 10

1/2 cup fine noodles (italian, not chinese)
100 ml tomato juice (not puree)
1 small onion
3 cloves garlic (I use about 6 or 7...)
1/4 cup semolina flour (cous-cous)
1 ounce butter
1 vegetable stock cube
1 cup water or 1 cup vegetable stock
fresh ground pepper
2 dashes Tabasco sauce

Steps:

  • Melt butter and fry chopped onions and garlic in a small pan until golden.
  • Add tomatoe juice and reduce.
  • Add tabasco and pepper.
  • Add noodles.
  • Mix water with stock cube.
  • Add water to pot and boil until noodles are done.
  • Add semolina and remove from heat.
  • Taste and add salt, pepper and tabasco if needed.
  • Quick easy soup for a quick lunch, Have a nice crunchy baguette ready to soak up any excess liquid!

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

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.

GRANDMA'S TOMATO SOUP



Grandma's Tomato Soup image

This recipe is my grandmother's. Originally, Gram even made the tomato juice in it from scratch! Gram had this soup cooking on the stove every time I visited her. She enjoyed making this tomato soup and other favorite dishes for family and friends, and she made everything with love. -Gerri Sysun, Narragansett, Rhode Island

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 8

2 tablespoons butter
1 tablespoon all-purpose flour
2 cups tomato juice
1/2 cup water
2 tablespoons sugar
1/8 teaspoon salt
3/4 cup cooked wide egg noodles
Chopped fresh parsley, optional

Steps:

  • In a saucepan over medium heat, melt butter. Add flour; stir to form a smooth paste. Gradually add tomato juice and water, stirring constantly; bring to a boil. Cook and stir until thickened, about 2 minutes. Add sugar and salt. Stir in egg noodles and heat through. If desired, sprinkle with parsley.

Nutrition Facts : Calories 259 calories, Fat 12g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 1144mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

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