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Deliciously Easy Tomato Soup with Parmesan Dumplings

Looking for the perfect quick and easy tomato soup recipe? Here it is, a delicious tomato soup that can be made in under 30 minutes, but, don`t let the speed fool you. This quick bowl of comfort not only offers up depth of flavor, but also is elegantly topped with Parmesan dumplings to make it a perfect entertaining first course.
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Deliciously Easy Tomato Soup with Parmesan Dumplings

Easy Ricotta Gnocchi in Tomato Sauce

These small dumplings are harder to pronounce – NOK-ee? NYO-ke? NEE-okee? – than to make from scratch. Using basic ingredients such as ricotta, eggs, flour and Parmesan cheese we’ve created the lightest, most tender-textured gnocchi. Or, is that NYAW-kee? More

Easy Ricotta Gnocchi in Tomato Sauce

Halibut, Tomatoes and Thyme in White WIne

Think fish can`t be French? Think again. In this heavenly halibut recipe, the mild and moist white fish simmers among white wine, garlic, tomatoes, kidney beans and thyme. Vive le poisson!  More

Halibut, Tomatoes and Thyme in White WIne

Penne with Roasted Tomatoes, Spinach and Beans

Looking for a delicious way to serve up pasta? This Penne with Roasted Tomatoes, Spinach and Beans is ultra-flavorful, with garlic, slow roasted plum tomatoes, leafy green spinach, creamy white beans, tart lemon juice and fresh basil.  More

Penne with Roasted Tomatoes, Spinach and Beans

Roasted Vegetable Manicotti with Chunky Tomato Sauce

Want to be a dinnertime hero? Bake up this incredible recipe for manicotti stuffed with roasted vegetables. The perfect pasta for stuffing, the shells are packed with sweet roasted vegetables and creamy ricotta, topped with a homemade chunky tomato sauce and baked to cheesy perfection.
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Roasted Vegetable Manicotti with Chunky Tomato Sauce

Terrific Two Tomato Caprese Salad

This amazing Two Tomato Caprese Salad is going to help you can save the airfare. Forget flying across the ocean to ogle leaning towers and wave Italy`s green, white and red flag. We`ve got a sky-high stack of oven-roasted tomatoes, plum tomatoes, fresh basil and marvellous mozzarella that`ll satisfy your need for a "primo insalata grande." Si. Great salad. More

Terrific Two Tomato Caprese Salad

Tomato Soup with Grilled Cheese Croutons Recipe

If Andy Warhol had tasted our deeply flavored roasted tomato soup, we’re confident he would have chosen it over the bland canned variety. We can picture the canvas...bowl after bowl of velvety, steaming tomato puree topped with crispy mini grilled-cheese croutons...a comfort-food masterpiece that’ll be remembered long past 15 minutes. More

Tomato Soup with Grilled Cheese Croutons Recipe

Tomato, Cucumber and Pita Salad

While we love stuffing them, we`re thrilled to cut up our pitas for this easy and refreshing Middle Eastern salad. A combination of juicy tomatoes, crunchy cucumbers, sliced pita and peppers tossed with mint, parsley and a lemon dressing, this pita salad is both fresh and fantastic.
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Tomato, Cucumber and Pita Salad

EASY LUNCH RECIPE - Tomato Soup with 4 Topping Ideas


We have done the impossible and created a Creamy Yet Creamless Tomato Soup! To "top" it off, we`re giving you 4 different topping ideas to dress up your soup. What can we say? We`re overacheivers!

TOMATO SOUP

Ingredients:

4 lbs Roma tomatoes, halved lengthwise
4 cloves garlic, skin on
1 small white onion, peeled and quartered
3 tbsp olive oil
½ tsp kosher salt
½ tsp freshly ground black pepper
4 cups chicken broth
2 tbsp chopped fresh basil
1 tsp chopped fresh thyme
1 tbsp butter

Directions:

1) Preheat oven to 425ºF. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. Place tomatoes (cut-side up), garlic and onions on baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in oven until tomatoes, garlic and onions soften and begin to caramelize, about 35-40 minutes.
2) Remove from oven and squeeze garlic cloves out of their skin and into a large soup pot. Add tomatoes and onions. Stir in chicken broth, basil and thyme. Bring to a boil, lower heat and simmer for 20 minutes.
3) Remove from heat, transfer soup to a blender or use a hand-held immersion blender. Blend until smooth. Return to soup pot, stir in butter and reheat slightly to serve. Serve with toppings of your choice.

Serves 6

THE 4 TOPPINGS

1. CHICKPEA CROUTONS

Ingredients:

1¼ cup canned chickpeas, drained and rinsed
1 tsp olive oil
½ tsp kosher salt
½ tsp dried oregano
¼ tsp garlic powder

Directions:

1) Preheat oven to 425ºF. Dry chickpeas well on paper towel. In a medium bowl, toss chickpeas with olive oil, salt, oregano and garlic powder. Place on parchment-lined baking sheet and roast 15 minutes.
2) Shake sheet and continue baking 5 minutes more, until golden. Best if used same day.

2. CHEESY CHEDDAR TOASTS:

Ingredients:

8 (¼-inch thick) baguette slices
¾ cup grated sharp cheddar

Directions:

1) Place baguette slices on a baking sheet. Broil until lightly toasted on both sides, 1-2 minutes total.
2) Top with cheese and broil until melted, about 20-30 seconds. Serve immediately.

3. GRILLED CHEESE ROLL-UP DIPPERS

Ingredients:

8 slices white bread, crust removed
8 slices cheddar cheese
¼ cup butter

Directions:

1) Using a rolling pin, gently roll bread to slightly flatten. Place sliced cheese on top and roll up.
2) Melt butter in a large skillet over medium heat. Add roll-ups, cook on all sides until golden. Serve immediately.

4. POLENTA CROUTONS

Ingredients:

2 cups cubed polenta
2 tsp olive oil
¼ tsp kosher salt
1/8 tsp freshly ground black pepper

Directions:

1) Preheat oven to 400ºF. Toss polenta with olive oil, salt and pepper. Spread on parchment-lined baking sheet and bake 10 minutes.
2) Shake pan and continue baking 8 minutes, until golden and crispy. Use same day as baking. More

EASY LUNCH RECIPE - Tomato Soup with 4 Topping Ideas

EASY SOUP RECIPE - Tomato Soup with Grilled Cheese Croutons


Our Tomato Soup with Grilled Cheesed Croutons are the dynamic duo you never knew you needed. One spoonful of this ultimate comfort food will have you feeling all warm and fuzzy inside!

Ingredients:

Roasted Tomato Soup
2 (28oz/796ml) cans diced tomatoes
2 tbsp olive oil
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
2 tbsp olive oil
1 small yellow onion, diced
2 medium carrots, peeled and diced
2 medium celery stalks, diced
1 large garlic clove, minced
2 tbsp flour
3 cups chicken broth
1 dried bay leaf
2 tsp sugar
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
2 tbsp butter
2 tbsp chopped fresh basil

Grilled Cheese Croutons
4 slices white bread
2 tbsp margarine
2 slices cheddar cheese

Directions:

1) Preheat oven to 425°F. Cover a baking sheet with aluminum foil and coat with non-stick cooking spray. Strain tomatoes, reserving their juices in a medium bowl. Spread strained tomatoes on prepared baking sheet, drizzle with 2 tbsp olive oil and season with 1/4 tsp salt and 1/8 tsp pepper. Roast in oven for 15 minutes.
2) While the tomatoes are roasting, in a large soup pot, heat remaining 2 tbsp olive oil over medium-low heat. Add onion, carrots, celery and garlic, cooking until softened, about 8 minutes. Add flour and stir to coat. Over high heat, add the roasted tomatoes, reserved tomato juices, chicken broth, bay leaf, sugar, salt and pepper. Bring to a boil and reduce to a gentle simmer, cover and continue to simmer for 30 minutes.
3) Remove from heat, discard bay leaf and puree the soup (using a hand held or countertop blender) until smooth. Stir in 2 tbsp butter and chopped basil.
4) For the croutons, spread margarine on both sides of bread slices. Heat a frying pan over medium heat and place 2 slices in the pan. Top each with 1 slice of cheese and place remaining bread slices on the cheese. Cook for 2 minutes, until underside is golden brown, flip and cook 1-2 minutes more. Remove from pan, cooling a few minutes before slicing. Cut into 1-inch squares and sprinkle a small handful on each bowl of soup.

Serves 10-12 More

EASY SOUP RECIPE - Tomato Soup with Grilled Cheese Croutons