Chilled Herbed Tomato Soup With Citrus And Spice Recipes

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CHILLED TOMATO SOUP



Chilled Tomato Soup image

Provided by Food Network Kitchen

Categories     appetizer

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 10

1/2 cup plus 2 tablespoons extra-virgin olive oil
1 onion, finely chopped
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
2 1/2 pounds tomatoes, cored and chopped
Kosher salt
1 cup tomato juice
3 sprigs fresh basil, plus chopped leaves for topping
5 cups cubed day-old country bread (crusts removed)
1 tablespoon red wine vinegar

Steps:

  • Heat 1/4 cup olive oil in a Dutch oven over medium-low heat. Add the onion and cook, stirring, until softened, 8 to 10 minutes. Add the garlic and red pepper flakes and cook until softened, about 1 minute. Increase the heat to medium, add the tomatoes and 1/2 teaspoon salt, and cook, stirring occasionally, until juicy, 2 to 3 minutes. Add the tomato juice, basil sprigs and 3 cups water. Bring to a simmer and cook until the tomatoes are very soft, 15 to 20 minutes.
  • Add 3 cups bread cubes and return the soup to a simmer. Cook, mashing the bread with a wooden spoon, until broken down, 5 to 7 minutes. Discard the basil sprigs. Stir in the vinegar. Working in two batches, puree the soup in a blender until smooth, adding 2 tablespoons olive oil per batch. Refrigerate until cold, at least 2 hours or overnight.
  • Before serving, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the remaining 2 cups bread cubes; cook, tossing, until golden, 5 to 6 minutes. Season the soup with salt; top with the croutons and chopped basil.

QUICK AND SPICY TOMATO SOUP



Quick and Spicy Tomato Soup image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     main-dish

Time 22m

Yield 4 to 6 servings

Number Of Ingredients 11

3 tablespoons olive oil
2 carrots, peeled and chopped
1 small onion, chopped
1 clove garlic, minced
1 (26-ounce) jar marinara sauce (recommended: San Marzano brand)
2 (14-ounce) cans chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 teaspoon red pepper flakes
1/2 cup pastina pasta (or any small pasta)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.

Nutrition Facts : Calories 430, Fat 16 grams, SaturatedFat 2 grams, Sodium 1,976 milligrams, Carbohydrate 59 grams, Fiber 10 grams, Protein 15 grams, Sugar 3 grams

CHILLED SPICY TOMATO SOUP



Chilled Spicy Tomato Soup image

Ripe, juicy tomatoes are spiked with coriander, cumin, and dried chiles for a flavor that's reminiscent of harissa, the North African chili sauce. Swirls of yogurt add creaminess.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 12

3 pounds quartered plum tomatoes (about 15)
2 tablespoons olive oil, plus more for drizzling
1/4 teaspoon sugar
Salt and pepper
1 cup diced onion
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon caraway seeds
2 mild to medium crumbled dried chiles (such as New Mexican) or 1/4 teaspoon red-pepper flakes
2 cups low-sodium chicken stock
1 teaspoon plain yogurt, for garnish
Cherry tomoatoes, thinly sliced (if desired)

Steps:

  • Preheat oven to 450 degrees. Arrange plum tomatoes on a rimmed baking sheet. Drizzle witholive oil, sprinkle with 1/4 teaspoon sugar, and season with salt and pepper. Roast tomatoes until edges begin to wrinkle and juices release, about 35 minutes.
  • Transfer tomatoes and juices to a bowl. Heat olive oil in a medium saucepan over medium heat. Add diced onion, ground coriander, ground cumin, and caraway seeds, and cook, stirring occasionally, until onions are tender, about 4 minutes. Add chiles or red-pepper flakes to saucepan. Add tomatoes and juices, and toss to coat. Add chicken stock, and bring to a boil. Reduce heat, and simmer,about 10 minutes.
  • Filling a blender halfway and covering with a kitchen towel, puree soup in batches. Strain through a coarse sieve into a large bowl; discard solids. Season with salt and pepper. Chill soup for at least 3 hours or up to overnight. Garnish each serving with 1 teaspoon plain yogurt. Top with thinly slicedcherry tomatoes if desired.

Nutrition Facts : Calories 111 g, Fat 6 g, Protein 3 g

CHILLED HERBED TOMATO SOUP WITH CITRUS AND SPICE



Chilled Herbed Tomato Soup with Citrus and Spice image

Categories     Soup/Stew     Vodka     Ginger     Tomato     Lime     Arugula     White Wine     Summer     Chill     Lemongrass     Cilantro     Simmer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 16

2 tablespoons olive oil
5 14-ounce cans diced tomatoes in juice
1/2 cup chopped shallots
2 tablespoons minced lemongrass
1 tablespoon minced fresh ginger
1 tablespoon chopped garlic
2 tablespoons honey
2 cups chicken stock or canned low-salt broth
1 cup dry white wine
1/2 cup fresh lime juice
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
2 teaspoons grated lime peel
2 tablespoons fresh lemon juice
2 tablespoons aquavit or vodka
1/2 cup thinly sliced fresh arugula

Steps:

  • Heat oil in heavy large pot over medium-low heat. Add tomatoes with their juice, shallots, lemongrass, ginger and garlic; simmer until liquid evaporates, about 12 minutes. Add honey and simmer until mixture is very thick, stirring frequently, about 8 minutes. Add chicken stock and next 5 ingredients. Simmer 30 minutes.
  • Working in batches, strain soup into large bowl, pressing on solids to release juices. Discard solids. Season soup with salt and pepper. Chill soup at least 8 hours.
  • Stir lemon juice and aquavit into soup. Garnish with arugula.

CREAMY HERBED TOMATO SOUP



Creamy Herbed Tomato Soup image

No one will ever guess that a soup this smooth and creamy could be low in fat! The savory herb flavors make this soup a keeper.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons minced fresh parsley
1 tablespoon finely chopped onion
3/4 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup tomato paste
3/4 cup nonfat dry milk powder
3 tablespoons all-purpose flour
2 cups 2% milk

Steps:

  • In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in tomato paste until blended. In a small bowl, combine milk powder and flour; stir in milk until smooth. Gradually stir into soup. Cook and stir until thickened and heated through.

Nutrition Facts : Calories 201 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 621mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges

CHILLED TOMATO AND VODKA SOUP



Chilled Tomato and Vodka Soup image

This is a soup for Bloody Mary fans. Make sure that the tomatoes you use are very ripe. If you make this soup in advance make sure that you stir it well before serving as it tends to separate. This recipe is from the Early Summer 2002 issue of Food and Drink Magazine.

Provided by Chef Regina V. Smith

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 -5 roma tomatoes (about 1 pound)
2 celery ribs
3 green onions
1/2 jalapeno pepper, seeded
1/2 cup vodka
2 tablespoons lemon juice, freshly squeezed
1 cup tomato juice
1 tablespoon horseradish (optional)
salt & freshly ground black pepper, to taste
1/4 cup fresh chives, chopped

Steps:

  • Remove cores from tomatoes, then drop them into boiling water for 1 minute. Let cool slightly then peel off skins and chop.
  • Dice celery, green onions and jalapeno pepper. Put all these ingredient inot a blender. Add vodka and lemon juice. Blend.
  • Add tomato juice and horseradish. Blend again, then season.
  • Chill. Serve sprinkled with fresh chives.

Nutrition Facts : Calories 95.4, Fat 0.2, SaturatedFat 0.1, Sodium 184.8, Carbohydrate 7.3, Fiber 1.8, Sugar 4.7, Protein 1.5

CHILLED TOMATO SOUP WITH CAPERS AND HERBS



Chilled Tomato Soup With Capers and Herbs image

Make and share this Chilled Tomato Soup With Capers and Herbs recipe from Food.com.

Provided by tantza

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 onion, finely chopped
2 tablespoons olive oil
5 garlic cloves, pressed
10 -12 medium fresh ripe tomatoes
salt (not too much, capers are salty enough already)
pepper
1/4 liter vegetable stock
2 -3 teaspoons fresh thyme leaves
1 -2 tablespoon balsamic vinegar (good quality)
1 bunch fresh parsley, chopped
3 tablespoons capers, rinsed

Steps:

  • Pour hot water over tomatoes and leave them there for 1 minute.
  • Then put them in ice water.
  • Peel and deseed them while keeping the juices.
  • Chop the tomato pulp coarsely.
  • Set 6 tablespoons aside.
  • In a large pan, sauté onion in hot oil for 2 minutes.
  • Add pressed garlic.
  • Cook for another 5 minutes.
  • Add the chopped tomato, tomato juice, vegetable stock, thyme, salt, pepper, and 1 clove of garlic.
  • Simmer for 5 minutes.
  • Remove from heat.
  • Immediately add the balsamic vinegar, the capers, the 6 tablespoons of tomatoes you put aside earlier, and the chopped parsley.
  • Let it cool and chill it for 2-3 hours (it can be made a day ahead).
  • Taste again.
  • Add more of the spices if you like.
  • Serve with baguette and garlic butter.
  • The soup tastes the best cold, but not ice cold!
  • Enjoy with a good glass of rosé, and have fun.

Nutrition Facts : Calories 146, Fat 7.7, SaturatedFat 1.1, Sodium 223.4, Carbohydrate 18.4, Fiber 5.3, Sugar 10.1, Protein 4.2

CHILLED HERB SOUP



Chilled Herb Soup image

Yield Makes about 8 cups

Number Of Ingredients 12

1 1/4 pounds sweet onions such as Vidalia, chopped (about 4 cups)
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
4 cups chicken broth
2 cups water
3 cups loosely packed fresh flat-leafed parsley leaves, washed well and spun dry
1 cup chopped fresh chives (about 3 bunches)
6 tablespoons loosely packed fresh tarragon leaves
3 tablespoons fresh thyme leaves (preferably lemon thyme)
3/4 cup sour cream
1 1/2 tablespoons fresh lemon juice, or to taste
Garnish: sour cream, finely chopped fresh chives, and fresh thyme sprigs

Steps:

  • In a 4- to 5-quart saucepan cook onions in butter with salt and pepper to taste over moderately low heat, stirring, until softened. Add flour and cook, stirring, 3 minutes. Stir in broth and water and simmer, stirring, 2 minutes, or until slightly thickened. Add herbs and simmer 1 minute.
  • Remove pan from heat and let mixture cool slightly. In a blender puree mixture in small batches until very smooth, forcing as pureed through a fine sieve into a bowl. Whisk in sour cream and salt and pepper to taste. Chill soup, covered, until very cold, at least 4 hours and up to 24.
  • Just before serving, stir in lemon juice and season with salt and pepper. Garnish soup with sour cream and herbs.

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