INDIAN SPICED TOMATO SOUP WITH CHEESY NAAN
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Heat 4 tablespoons butter in a Dutch oven over medium-high heat. Add the onion and cook, stirring, until browned, about 4 minutes. Add the cilantro stems, 1 tablespoon garlic, the ginger and coriander. Cook, stirring, until the coriander seeds begin to pop, 30 seconds to 1 minute. Stir in the tomato paste and cook until brick red, about 30 seconds. Stir in the chopped tomatoes and cook, stirring, until juicy, about 2 minutes.
- Add 3 cups water, 1 teaspoon salt and a few grinds of pepper to the pot. Cover and cook, stirring occasionally, until the tomatoes are soft, about 15 minutes. Stir in 1/2 teaspoon garam masala. Working in batches, transfer the mixture to a blender and puree until smooth. Season with salt and pepper.
- Combine the remaining 1 tablespoon butter, 1 teaspoon garlic and 1/4 teaspoon garam masala in a small microwave-safe bowl; microwave until melted, 30 seconds to 1 minute. Place the naan on a baking sheet; brush with the butter and broil until golden, 2 to 3 minutes. Sprinkle with the cheese and continue broiling until melted, 30 more seconds. Fold each piece of naan, then cut each in half.
- Divide the soup among bowls and top with the cilantro leaves. Serve with the naan.
Nutrition Facts : Calories 550, Fat 31 grams, SaturatedFat 17 grams, Cholesterol 82 milligrams, Sodium 1125 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 23 grams, Sugar 14 grams
EASY INDIAN TOMATO SOUP (SAAR)
Just the thing for a cold wintry night. Here is a wonderfully easy recipe for traditional Indian tomato soup. It is ready in a jiffy, tastes wonderful, and acts as a lovely side-dish or appetizer. Serve it with a heavy curry/rice combo and some papadams and you are in heaven.
Provided by VAIJAYANTI
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Place the tomatoes and 1/2 cup water in a microwave-safe bowl, and cook on High 4 minutes in the microwave. Reserve the cooking water. Cool tomatoes slightly, peel, and discard skins. Process the tomatoes, reserved water, and garlic in a blender or food processor until smooth.
- Melt the ghee in a skillet over medium heat, and cook the mustard seed 1 minute. Stir in the curry leaves. Pour the processed tomatoes and garlic into the skillet. Stir in remaining 1 cup water. Mix in sugar, paprika, and salt. Bring to a boil, reduce heat to low, and mix in the cilantro. Continue cooking 5 minutes. Serve warm.
Nutrition Facts : Calories 108.4 calories, Carbohydrate 10.8 g, Cholesterol 16.4 mg, Fat 7.1 g, Fiber 2.6 g, Protein 2.3 g, SaturatedFat 4 g, Sodium 10.4 mg, Sugar 7 g
TOMATO SOUP RECIPE
This homemade tomato soup is comforting, tastes slightly tangy & sweet with subtle flavors of garlic and herbs.
Provided by Swasthi
Categories Main
Time 30m
Number Of Ingredients 14
Steps:
- Heat oil in a pan. Add bay leaf, garlic and onions. Saute all of these on a high flame for 3 to 4 mins.
- Then add in tomatoes and salt. Stir and cook until soft.
- Next add in basil and cook until tomatoes turn completely mushy. Turn off and cool.
- Discard the basil & bay leaf.
- Add the mushy tomato mixture along with the juices to a blender jar.
- Pour 1 cup water or stock and blend smooth.
- Place a sieve over a pot & transfer the blended tomato soup to it.
- Filter and discard the leftovers. Bring it to a boil on a medium heat & simmer for 2 to 3 mins.
- Meanwhile stir in corn starch in half cup water and add it gradually to the boiling tomato soup.
- Stir constantly and boil until slightly thick.
- Add sugar & more salt if desired. Simmer until it reaches a desired consistency.
- Next add herbs & pepper. Cover the soup & turn off the stove.
- Allow it to cool down a bit before adding the cream. If you prefer to use cashew nuts, soak them in ¼ cup hot water for 30 minutes. Add them to a small chutney grinder along with the soaked water and puree until you get a thick and smooth cream. If needed add a few tablespoons more water for consistency. Use this to top your tomato soup while serving.
- Transfer tomato soup to serving bowls. Garnish with herbs & cream. Enjoy with croutons.
- Spread butter on the bread slices and toast them on a medium heat until crisp.
- Then cut them to bite sized pieces.
Nutrition Facts : Calories 148 kcal, Carbohydrate 17 g, Protein 2 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 277 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
EAST INDIAN SOUP
Number Of Ingredients 11
Steps:
- 1. In a large skillet over medium heat, sauté onion, green pepper, and garlic in oil 3 minutes. 2. Add chicken broth, chicken, mushrooms, tomato soup, water, curry powder, and salt. Bring to a boil and boil 5 minutes. Reduce heat to low, cover, and simmer 20 minutes.
Nutrition Facts : Nutritional Facts Serves
EAST INDIAN TOMATO SOUP
Categories Soup/Stew Tomato Vegetarian Quick & Easy Summer Winter
Yield 4/ 1-1/2 Cup Servings
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium heat. Add cardamon, cumin and cayenne stirring until fragrant, about 30 seconds. Stir in onion, garlic, and salt. Reduce heat and cook until onion is soft. Add tomatoes with juices and bring to a simmer. Cook for 10 minutes. Remove from heat and allow to cool. Add yogurt and lime juice. Puree 1/2 of soup with a blender and recombine with remainder of soup. Chill in refrigerator if served cold. Otherwise reheat and serve immediately.
EAST COAST TOMATO SOUP
I put the elements of two recipes together to come up with this tasty seafood soup. I'm not always able to get fresh shellfish on short notice, so I keep a supply of canned fish and shellfish on hand.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4-5 servings (about 1 quart).
Number Of Ingredients 13
Steps:
- In a 2-qt. saucepan, saute the onion and garlic in butter until onion is tender. Stir in the flour, salt and pepper until bubbly. Gradually add the cream, tomato juice, Worcestershire sauce, savory and hot pepper sauce; bring to a boil, stirring constantly. Add crab; heat through. Garnish servings with sour cream and parsley if desired.
Nutrition Facts :
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- Add the chopped tomatoes and onion to your blender with the canned tomatoes and blend everything well.
- Get out your frying pan and heat the oil at a medium-high temperature. When the oil is hot, add the cumin seeds and cardamom. When the cumin start to sizzle and darken (but don’t let them darken too much - black burnt cumin seeds are very bitter), add the crushed garlic and grated ginger.
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- Place undrained tomatoes, water, ginger, garlic, salt, turmeric, cayenne, and 1 teaspoon of garam masala into the heated blender container.
- When the blender shows DONE, using a hot pad carefully remove the inner insert on the lid and set aside. Add the cubes of butter and 1 teaspoon of garam masala through the opening in the lid. Place a towel on top of the opening and press BLEND LOW.
- Allow the blender to process the butter and soup for 10 seconds. Then, add 1/2 cup of cream in a slow steady stream.
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