Ginger Tomato Soup Recipes

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GINGER TOMATO SOUP



Ginger Tomato Soup image

Make and share this Ginger Tomato Soup recipe from Food.com.

Provided by English_Rose

Categories     Clear Soup

Time 7m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (14 ounce) can tomatoes
4 cups chicken stock
3 teaspoons ginger, minced
1 teaspoon light soy sauce
2 teaspoons chili bean sauce
2 teaspoons superfine sugar

Steps:

  • Put the stock in a saucepan and bring to simmering point.
  • Add the ginger, soy sauce, chili bean sauce, sugar and the tomatoes. Simmer for 2 minutes and serve immediately.
  • Add a dash of lemon juice for a South-East Asian touch or serve at room temperature on particularly hot, summer days.

Nutrition Facts : Calories 118.1, Fat 3.2, SaturatedFat 0.8, Cholesterol 7.2, Sodium 432.8, Carbohydrate 15.5, Fiber 1.4, Sugar 8.6, Protein 7.2

TOMATO-GINGER SOUP



Tomato-Ginger Soup image

This is based on a recipe from Ken Hom's Quick & Easy Chinese Cooking. He says in its intro: "This soup is a year-round favorite of mine because it can be made successfully with canned tomatoes, one of the few processed foods I find acceptable, so you need not wait for fresh tomatoes to come into season. Of course, it is delicious made with fresh ripe tomatoes when they are available at a reasonable price, and they also need little preparation and cook quickly. This is a refreshing soup that makes a sparkling first course. On hot summer days, try serving it at room temperature. For a Southeast Asian touch, add 2 tablesppoons lemon juice. The soup reheats successfully." My picky DH really likes it! :)

Provided by mersaydees

Categories     < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb fresh tomatoes or 1 lb canned tomato
5 cups chicken stock
3 tablespoons fresh ginger, peeled and chopped
1 tablespoon light soy sauce
2 teaspoons chili bean paste
2 teaspoons sugar

Steps:

  • IF USING FRESH TOMATOES: Prepare by cutting them in half horizontally and squeezing out the seeds. Coarsely chop the flesh and set aside.
  • IF USING CANNED TOMATOES: Drain thoroughly and roughly chop.
  • Add stock to large saucepan and bring to the simmering point.
  • Add the ginger, soy sauce, chili bean paste, sugar, and tomatoes.
  • Simmer for 2 minutes.
  • Serve at once.

CREAMY COCONUT TOMATO SOUP



Creamy Coconut Tomato Soup image

Provided by Valerie Bertinelli

Time 45m

Yield 8 cups

Number Of Ingredients 10

1 tablespoon coconut oil
1 yellow onion, diced
One 1-inch piece fresh ginger, peeled and grated
5 cloves garlic, roughly chopped
1/2 teaspoon red pepper flakes
Kosher salt
1 tablespoon tomato paste
One 28-ounce can crushed tomatoes
2 cups vegetable broth
One 13.5-ounce can coconut milk (not lite)

Steps:

  • Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the coconut oil and swirl it around to melt and coat the base of the pot. Add the onion, ginger, garlic, red pepper flakes and 1/2 teaspoon salt. Saute, stirring occasionally, until the vegetables have softened, about 5 minutes.
  • Add the tomato paste and stir to coat the vegetables. Add the crushed tomatoes, vegetable broth, coconut milk and another 1/2 teaspoon salt. Bring the mixture to a boil, then turn the heat down to low, cover and let simmer for 20 minutes.
  • Turn off the heat and remove the lid. Use an immersion blender to blend the soup until it's smooth. (This could alternatively be done in a blender.)
  • Ladle the soup into bowls and serve.

TOMATO AND GINGER PRESSURE COOKER SHORT RIBS RECIPE BY TASTY



Tomato And Ginger Pressure Cooker Short Ribs Recipe by Tasty image

Shop Campbell's® Soup to try this recipe for yourself!

Provided by Campbell's

Categories     Lunch

Yield 4 servings

Number Of Ingredients 18

3 lb bone in, english-cut, short ribs, cut into 2 in (5 cm)
kosher salt, to taste
freshly ground black pepper, to taste
2 tablespoons olive oil
⅓ cup soy sauce
½ cup beef broth
1 teaspoon sesame oil
1 tablespoon red pepper flakes
¼ cup light brown sugar
4 cloves garlic, grated
3 tablespoons ginger paste
2 cans Campbell's® Tomato Soup
2 tablespoons cornstarch
¼ cup water
2 teaspoons mirin
white rice, for serving, cooked
scallion, for garnish
sesame seed, for garnish

Steps:

  • Season the short ribs all over with salt and pepper.
  • Turn the pressure cooker on to the Sauté setting. Add the olive oil to the pot and heat until shimmering. Working in batches, add the short ribs and sear on all sides until browned, 2-3 minutes per side. Once all of the short ribs have been seared, return to the pot, nestling to fit in an even layer.
  • In a small bowl, whisk together the soy sauce, beef broth, sesame oil, red pepper flakes, brown sugar, garlic, and ginger.
  • Pour the sauce and Campbell's® Tomato Soup into the pot over the short ribs. Secure the lid and turn off the Sauté setting, then set to pressure cook on high for 1 hour.
  • In a small bowl, whisk together the cornstarch, water, and mirin until smooth.
  • Release the pressure valve until all the steam has been released. Transfer the short ribs to a bowl and skim off any fat from the surface of the braising liquid. Turn on the Sauté setting and stir the cornstarch slurry into the braising liquid. Bring to a simmer and cook until the sauce has thickened, about 3 minutes. Return the short ribs to the pressure cooker and turn to coat in the sauce.
  • Serve the short ribs over white rice and garnish with sliced scallions and sesame seeds.
  • Enjoy!

Nutrition Facts : Calories 885 calories, Carbohydrate 40 grams, Fat 47 grams, Fiber 2 grams, Protein 68 grams, Sugar 20 grams

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