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Results 11 - 20 of 65 for fresh tomato soup
In a large (14 inch) ... divide the cold soup among 6 soup bowls and ... stirring frequently. Do not let it come to a boil. Garnish with the chives.
Saute onion for 5 minutes in butter in a 4 quart saucepan. Add tomatoes, salt, pepper, baking soda and sage. Saute for 10 - 12 minutes or ...
Saute celery, onion, carrot and ... Stir gradually into soup. Cook until slightly thickened, ... quarts. A one cup serving equals 57 calories.
Saute celery, onion, carrot and ... broth. Stir gradually into soup. Cook until slightly thickened, stirring frequently. Serve hot. Yield: 2 quarts.
Plump, ripe tomatoes make a rich, naturally sweet sauce. The pork chops are braised in the sauce for added flavor. Vermicelli, thin ...
Wash tomatoes, place on cookie ... oil in heavy soup kettle. Sauté garlic until soft; ... over each bowl of soup. Pretty and delicious!
Melt the butter in a large skillet. Sauté the onion until tender but not brown. Add the chopped tomatoes, basil, salt and pepper. Cover and ...
In a large kettle, heat ... Stir into the tomato mixture. Add the remaining broth. ... top each bowl with one or two croutons. Yield: 8 servings.
In a large kettle, heat ... Stir into the tomato mixture. Add the remaining broth. ... serving, top each bowl with 1 or 2 croutons. Yield: 8 servings.
Heat all ingredients to boiling ... puree just until creamy for a thick soup. Serve garnished with a sprinkling of Parmesan cheese on the soup.
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