- 2.5 c red lentils
- 1 c rice
- 2 T tomato paste
- 2 T butter
- 1 T olive oil
- 1 lemon
- 2 garlic cloves
- 1 T mint
- 2 T red pepper flakes
- Salt & pepper (to taste)
This tomato soup recipe is a simple and delicious classic recipe. It’s versatile, simple and oh so good.
There’s nothing quite like a good bowl of tomato soup. It’s something so simple and so basic yet so comforting and delicious. To make the soup, it starts with really good tomatoes. I use a jar of crushed tomatoes that a friend of mine jarred during the summertime, but I’ve also made this recipe many times with crushed tomatoes. Of course, you can also use fresh tomatoes, I would recommend peeling them first and chopping them up or placing them in a food processor.
Whatever tomatoes you use, it’s going to be delicious!
Here’s the recipe:
Homemade Tomato Soup
- 4 c crushed tomatoes
- 1.5 c tomato sauce
- 1-2 TBSP tomato paste
- 4 c chicken broth*
- 1 large carrot (finely chopped)
- 1 onion (finely chopped)
- 5 garlic cloves (minced)
- 1/4 – 1/2 c heavy cream
- 2 T olive oil
- 1 tsp baking soda
- 1 tsp ground cumin
- 2 TBSP dried basil
- 1 TBSP dried oregano
- salt & pepper (to taste)
* Or 2 chicken bouillion cubes with 4 cups of water)
In a large stock pot, sautee the onions, garlic and carrots in a little olive oil until the vegetables are tender.
Then add the tomato sauce, tomato paste, basil, oregano, salt and pepper. Stir until well incorporated.
Then pour in the chicken broth. Stir and simmer for 20-30 minutes. Stirring occasionally to ensure it does not stick.
Add the cumin powder and crushed tomatoes and stir. Cover and simmer for 30 more minutes.
Then remove from the heat and stir in the cream (if using).
Serve & Enjoy!
A good bowl of chicken soup warms your stomach, heart and soul. Homemade broth packed with tender chicken and flavorful veggies, it’s a delicious classic. Never underestimate the power of a good bowl of chicken soup.
As a kid, I remember watching my mom make chicken noodle soup or more often turkey noodle soup (post Thanksgiving & Christmas). It was always amazing to me to watch her make such a delicious soup out of such minimal ingredients. She would take a whole chicken (or whatever was left from it) and place it in a pot and let it simmer until the meat was falling off the bones.
I follow Mom’s example because quite frankly, she’s an amazing cook so I’d be crazy not to, lol! I normally just make less soup, so thus I don’t use a whole chicken but essentially, I follow the basic principle of using bone in and skin on chicken. In regards to flavor, it makes a BIG difference. Trust me on this one. You’ll taste the difference.
Plus the aroma that fills your home when you make chicken noodle soup is irresistible. Like baking a loaf of bread or a batch of chocolate chip cookies, it screams one word, H-O-M-E. When you smell chicken noodle soup, you know that it’s going to be a good day, even if you’re under the weather.
Here’s the recipe:
Homestyle Chicken Noodle Soup (from scratch)
- 2 lbs bone in & skin on chicken
- 2 large carrots
- 1 large onion
- 10 garlic cloves
- 1/2 c chopped fresh parsley
- 1-2 c chopped fresh spinach
- 3 scallions (chopped)
- 1 c egg spiral noodles (dry)
- 1 chili pepper (omit if you don’t like it spicy!)
- 2 tsp dried oregano
- 1 T black pepper
- salt (to taste)
Peel and cut the carrots and onion in half.
To make the chicken stock: In a large stock pot, add the carrots, onion, garlic, 1/4 c parsley, chicken, chili pepper, oregano, black pepper and salt. Add 2 liter of water and cover. Simmer the stock for about 1 hour (adding more water as needed).
Meanwhile, boil the spiral egg noodles until al dente. Drain, rinse and set aside.
Drain the stock and place back in the pot. Discard everything else except for the carrots and chicken. Cut the carrots into round pieces and shred the chicken (discarding the skin and bones). Then add them back to the stock.
Chop the spinach and scallions and add them to the soup.
Pour in the noodles and stir.
To serve, ladle to soup into bowls and top with some fresh parsley.