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Tomato Rosa Marina Soup

Last post Jul 18, 2006 8:31 AM by hollyga . 5 replies.


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  • Tomato Rosa Marina Soup
    Does anyone have a recipe for 'Tomato Rosa Marina Soup'? The main ingredient is orzo pasta. Have had it at a restuarant but have not been able to obtain the recipe.
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  • RE: Tomato Rosa Marina Soup
    Tomato Basil Soup #2
    Yield: 6 Servings


    Ingredients:

    2 Tbsp Butter Or Margarine
    2 Sm Carrots; Finely Chopped
    1 Sm Onion; Finely Chopped
    1 Rib Celery; Finely Chopped
    1 Clove Garlic; Minced
    2 Tbsp Flour
    1 Can Crushed Tomatoes (28 Oz)
    3/4 C Uncooked Orzo (Rosa Marina)
    1 Tbsp Sugar
    1 Tsp Salt; Up To 2 T
    1 1/2 Tsp Dried Basil
    Freshly Ground Black Pepper, To Taste
    2 C Hot Milk

    In large saucepan, melt butter. Add carrots, onion, celery, and garlic;
    cook over medium heat for 3 to 4 minutes. Add flour; cook and stir an
    additional 2 minutes. Stir in remaining ingredients except milk; simmer covered for 10 to 15 minutes or until orzo and vegetables are tender. Stir in hot milk; heat through but do not boil. Serve immediately.


    NOTES : Tiny rice-shaped pasta adds an interesting texture to this
    flavorful, Italian soup.

    Source: Dierberg's Home Economists
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  • RE: Tomato Rosa Marina Soup
    Posted by: TexasroseII
    Posted on: 1/14/2004
    8:03:12 PM
    #R2838084

    Tomato Orzo Soup

    Ingredients:

    7 1/2 cups water
    2 (10.5 ounce) cans vegetable broth
    2 (10.75 ounce) cans condensed tomato soup
    5 teaspoons chicken bouillon powder
    1 1/2 cups diced carrots
    1 1/2 cups diced celery
    1 cup green peas
    1 1/2 cups uncooked orzo pasta
    1/2 cup fresh parsley

    1 Place water, chicken broth, tomato soup, chicken bouillon, carrots, celery, peas and pasta in large stock pot and bring to boil.

    2 Once pasta and vegetables are tender add parsley and serve.
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  • RE: Tomato Rosa Marina Soup
    Posted by: diddelydi
    Posted on: 1/14/2004
    7:29:56 PM
    #R2837886

    I tried a web search on this. It sounds like the pasta is a rosa marina. I found other references inside a cookbook to buy but maybe this recipe is what you want.

    15 MINUTE MEXICAN SOUP

    1/2 plum tomato
    1/4 onion
    1 clove garlic chicken soup base (for 1 quart of soup)
    1 Tbsp olive oil
    1 quart water
    3/4 c small pasta (rose marina etc.)
    salt and pepper to taste

    In blender mix 2 cups of water, tomato, garlic, soup base mix and onion. Set aside.

    In a large pot heat oil and saute' pasta til browned.

    Add remaining water and tomato mixture, salt and pepper and heat 10 minutes.

    Recipe submitted by Debbie on 2/3/99

    I found this on geocities
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  • RE: Tomato Rosa Marina Soup
    SUMMER FRESH TOMATO SOUP WITH CABBAGE AND ORZO

    SERVES 4 to 6

    This is so good and very healthy. It is a great way to use those extra tomatoes from the garden but, of course, use canned when fresh are out of season.

    Ingredients:

    2 tablespoons olive oil
    1 medium onion, chopped
    6 cups shredded cabbage, about 1 small head
    2 tablespoons finely chopped fresh garlic
    Salt and pepper to taste
    Water
    4 pounds fresh tomatoes, skinned, lightly cooked and pureed (see notes below)
    2 tablespoons shredded fresh basil
    1 tablespoon chopped fresh marjoram
    1 teaspoon fresh thyme
    3 garlic cloves, crushed (optional)
    1/2 cup orzo or other very small pasta (can use rice)
    Freshly grated Romano or Parmesan cheese (optional garnish)
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  • RE: Tomato Rosa Marina Soup
    Heat a large soup pot over medium-high heat. Add the olive oil, then the onion, cabbage and chopped garlic; season with salt and pepper. Sauté until lightly golden, about 5 minutes. Add just enough water to moisten the bottom of the pan, about 1 cup. Cover, reduce to medium-low and simmer about 10 minutes, or until tender. Add the tomatoes, basil, marjoram, thyme, the 3 crushed garlic cloves, and additional salt and pepper. (If the tomatoes seem super thick, add some water to thin it out.) Cover and simmer again over medium-low heat for another 10 minutes. Taste for seasoning and add herbs, salt or pepper as needed. Bring back to a boil. Add the orzo and stir well. Reduce heat to low, cover and simmer about 20 minutes, stirring occasionally. When serving, pass the cheese separately. This soup is good served immediately or chilled until needed and reheated. It may also be frozen.

    Notes: If using fresh tomatoes, first blanch them quickly in boiling water, then submerse them in cold water. An alternative method is to place the tomatoes in a sink with a closed drain. Heat the water and pour over the tomatoes. Let them sit for about 5 minutes, turning them to make certain that all sides sit in the hot water. Drain off the hot water and replace with cold tap water. The peels will come off easily either way. To puree them, I use the pot in which they were cooked and use a hand blender, but they could also be pureed in a blender or processor. If using canned whole tomatoes, use about 4 pounds, give or take a few ounces depending on the weight of the cans, and the juices. They do not need to be precooked, but can be pureed in the same manner in a large bowl. Use the fresh basil if at all possible. However, I would not hesitate to make this with dried herbs when the fresh are not available, especially the marjoram and thyme. Just reduce the amount by about one-half.

    Source:http://teriskitchen.com/soups/cabbage-b.html
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