10 Minute Tomato Soup
From the "New Recipes from the Moosewood Restaurant" cookbook.
10 Minute Tomato Soup
3 Tb. olive oil
3 to 6 garlic cloves, minced
8 c. tomato juice or undrained canned tomatoes pureed in the blender
1 Tb. paprika
Saute the garlic in olive oil very briefly. Stir in the paprika and saute for another minute. Stir in the tomato juice and heat. Simmer 5 to 10 minutes.
Garnish with cheese, parsely, or croutons. Strong tomato flavor - use good canned tomatoes.
For Mediterranean soup, add drained, cooked garbanzo bean, garnish with feta cheese and parsley.
For Mexican soup, add Tabasco and garnish with cheddar cheese and tortilla chips.
10 Minute Tomato Soup
3 Tb. olive oil
3 to 6 garlic cloves, minced
8 c. tomato juice or undrained canned tomatoes pureed in the blender
1 Tb. paprika
Saute the garlic in olive oil very briefly. Stir in the paprika and saute for another minute. Stir in the tomato juice and heat. Simmer 5 to 10 minutes.
Garnish with cheese, parsely, or croutons. Strong tomato flavor - use good canned tomatoes.
For Mediterranean soup, add drained, cooked garbanzo bean, garnish with feta cheese and parsley.
For Mexican soup, add Tabasco and garnish with cheddar cheese and tortilla chips.
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