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Results 21 - 30 of 68 for garden tomato soup
1. Heat butter and oil in Dutch oven. Saute carrots, onion, celery and garlic 5 minutes. 2. Peel tomatoes; cut in half crosswise. Place a ...
Saute 5 minutes in a ... Before serving, reheat soup and garnish each serving with chopped parsley and grated Parmesan cheese. Makes 2 quarts.
Saute onions and leeks in ... the oil and tomato paste. Add a little hot soup to this mixture and whisk ... with Parmesan cheese. 12 servings.
1. Saute mushrooms and onions without oil in large nonstick saucepan over very low heat, 2 minutes or until soft. 2. Add remaining ...
In saucepan, brown beef and cook onion until tender (use shortening if necessary). Stir to separate meat; pour off fat. Add remaining ...
Place beans in a large ... ham hock. Cut meat from bones and return meat to soup. Add remaining ingredients. Cook 1 additional hour. Serves 8.
Heat butter and oil in ... longer, adding zucchini and parsley after 20 minutes. Serve with Parmesan cheese. Makes 8 cups. This soup freezes well.
In saucepan, combine all ingredients, except tomatoes. Bring to boil. Reduce heat. Simmer, covered, 5 minutes. Add tomatoes. Continue ...
29. COLD GARDEN SOUP
Combine, cover and chill at least 4 hours. Serves 6.
In skillet cook zucchini and onion with basil in butter until tender. Add remaining ingredients. Heat until cheese melts; stirring ...
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