Indian Spiced Chickpea And Fire Roasted Tomato Soup Recipes

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SPICY CHICKPEA AND TOMATO SOUP



Spicy Chickpea and Tomato Soup image

This Spicy Chickpea and Tomato Soup is an easy and healthy recipe made with clean, real food ingredients. It's the perfect plant-based one-pot meal for a busy weeknight and can be ready to serve in about 15 minutes!{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Oil-Free | Nut-Free | Medical Medium® Compliant }

Provided by Karielyn Tillman

Categories     Main Course     Soup

Time 15m

Number Of Ingredients 12

2 tablespoons organic veggie broth
1/2 cup organic onion ((diced))
1 can organic chickpeas ((15-ounce can, drained))
2 cups organic tomatoes ((diced))
1 organic jalapeno ((diced))
1 teaspoon organic fresh cilantro ((chopped))
1 teaspoon organic ground cumin powder
1 teaspoon organic ground garam masala
1 teaspoon Himalayan pink salt
1/4 teaspoon organic fresh ginger ((grated))
1/4 teaspoon organic ground turmeric
1 can organic full-fat coconut milk ((13.5-ounce can))

Steps:

  • Add all the ingredients for the saute to a large saucepan and saute on low/medium heat for 2-4 minutes, or until the onions are soft.
  • Add all the ingredients for the soup to the saucepan and continue to stir for about 3-5 minutes, or until the soup is warmed.
  • Taste and adjust the seasonings to your preference.
  • Add the entire can of coconut milk and stir until well combined just long enough to warm the soup to your preference.
  • Optional: Garnish with fresh chopped cilantro or sliced jalapenos.
  • Store in an air-tight BPA-free container in the refrigerator.

Nutrition Facts : ServingSize 1 svg, Calories 214 kcal, Carbohydrate 8 g, Protein 3 g, Fat 21 g, Sodium 629 mg, Fiber 1 g, Sugar 3 g

SPICED CHICKPEA AND TOMATO SOUP



Spiced Chickpea and Tomato Soup image

Thanks to the soup's garlic and red chiles, you'll be warmed up in no time.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 25m

Yield 6 cups

Number Of Ingredients 12

3 garlic cloves, minced
3 dried hot red chiles, chopped, or 1/2 teaspoon red-pepper flakes
1 teaspoon ground coriander
3/4 teaspoon coarse salt
1/8 teaspoon caraway seeds
2 tablespoons extra-virgin olive oil
1 can (15 ounces) chickpeas, drained and rinsed
1 1/2 cups crushed canned tomatoes, with juice
1/2 cup drained jarred roasted red peppers, rinsed
3 1/2 cups homemade or low-sodium store-bought chicken stock
Sour cream, for serving
Parsley sprigs, for garnish

Steps:

  • Using a mortar and pestle or the back of a spoon, crush garlic, chiles, coriander, salt, and caraway to form a paste.
  • Heat oil in a saucepan over medium-high heat. Add garlic mixture, and cook until just softened, about 3 minutes.
  • Stir in chickpeas, tomatoes, roasted red peppers, and stock. Simmer, stirring often, for 15 minutes. Let cool slightly.
  • Working in batches, puree soup in a blender. Rewarm if necessary. Divide among bowls, and top each with a dollop of sour cream and a sprig of parsley.

INDIAN SPICED CHICKPEA AND FIRE ROASTED TOMATO SOUP



Indian Spiced Chickpea and Fire Roasted Tomato Soup image

Rachael Ray 30 Minute Meal that is absolutely delicious and quick. This quickly becomes vegan if you use non-dairy yogurt and vegetable stock (chicken stock works as well). Serve with warm pita or naan bread.

Provided by EmilyStrikesAgain

Categories     Onions

Time 22m

Yield 2 serving(s)

Number Of Ingredients 11

1/4 cup extra virgin olive oil
2 garlic cloves, chopped
2 (15 ounce) cans chickpeas, drained
1 small onion, coarsely chopped
2 teaspoons cumin
1/2 teaspoon ground cardamom
1/2 teaspoon turmeric
salt and pepper
2 cups vegetable stock
1 (28 ounce) can fire-roasted tomatoes
1 cup plain yogurt, to serve

Steps:

  • Heat olive oil over medium heat in a large pot. Add garlic and cook 2-3 minutes. Grind the chickpeas and onion in a food processor. Add to pot and cook 5 minutes to sweeten onion.
  • Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Simmer soup for 5-10 minutes to combine the flavors. Serve with a dollop of yogurt and warm pita for dipping.

Nutrition Facts : Calories 916.8, Fat 37, SaturatedFat 6.9, Cholesterol 15.9, Sodium 1901.8, Carbohydrate 123.6, Fiber 23.8, Sugar 16.7, Protein 29.4

INDIAN SPICED TOMATO SOUP WITH CHEESY NAAN



Indian Spiced Tomato Soup with Cheesy Naan image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

5 tablespoons unsalted butter
1 onion, chopped
1/2 cup fresh cilantro leaves, plus 1 tablespoon chopped stems
1 tablespoon plus 1 teaspoon minced garlic
1 tablespoon minced fresh ginger
1 teaspoon coriander seeds
3 tablespoons tomato paste
3 1/2 pounds plum tomatoes (about 20), cored and roughly chopped
Kosher salt and freshly ground pepper
3/4 teaspoon garam masala
1 8-ounce package naan bread
1 8-ounce package shredded whole-milk mozzarella cheese

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

ROASTED TOMATO CHICKPEA SOUP



Roasted Tomato Chickpea Soup image

A light and satisfying meal, this roasted tomato chickpea soup is loaded with fresh vegetables and ready in 30 minutes. Vegan, gluten free, no dairy!

Provided by The Herbeevore

Categories     Lunch     Soup

Number Of Ingredients 10

1 tablespoon olive oil
1 sweet onion (sliced)
2 stalks celery (chopped)
3 carrots (sliced)
1/2 teaspoon garlic salt
2 cups No-Salt-Added Vegetable Stock
1 teaspoon Herbes de Provence
2 No-Salt-Added Chickpeas
1 No-Salt-Added Diced Tomatoes (fire roasted if you can find them!)
Fresh basil for garnish

Steps:

  • In a large soup pot,heat the olive oil over low heat. Add the onion, celery, and carrots and saute on low for 5 minutes until veggies begin to soften.
  • Add the garlic salt, vegetable stock, Herbes de Provance, chickpeas, and diced tomatoes and bring to a boil. Reduce to a simmer, and simmer on low heat for 25 minutes until carrots are tender.
  • Dish up, and add fresh basil for garnish. Enjoy!

Nutrition Facts : Calories 168 kcal, Carbohydrate 9 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 797 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 4 g, ServingSize 1 serving

FIRE-ROASTED TOMATO SOUP



Fire-Roasted Tomato Soup image

This is the best to-die-for fire-roasted tomato soup! It can be made for Italian tastes or Mexican tastes! My favorite is the Mexican! Cilantro is the best! Use basil for the cilantro if you prefer an Italian flavor.

Provided by sweetiewoman

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
2 cups vegetable broth (such as Penzy's®)
2 (14.5 ounce) cans fire-roasted diced tomatoes
2 tablespoons chopped fresh cilantro, divided
1 teaspoon white sugar
¼ teaspoon red pepper flakes
½ cup heavy whipping cream

Steps:

  • Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 2 to 3 minutes.
  • Pour vegetable broth over the onion mixture; add tomatoes, 1 tablespoon cilantro, sugar, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, place a cover on the saucepan, and simmer until the tomatoes are really soft, about 15 minutes.
  • Pour tomato mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the saucepan.
  • Put pureed soup over medium heat and cook until hot, about 5 minutes. Stir remaining tablespoon cilantro and the heavy cream into the soup.

Nutrition Facts : Calories 229.3 calories, Carbohydrate 20.5 g, Cholesterol 40.8 mg, Fat 14.7 g, Fiber 2.9 g, Protein 3.4 g, SaturatedFat 7.3 g, Sodium 795.4 mg, Sugar 9.2 g

FIRE ROASTED TOMATO SOUP



Fire Roasted Tomato Soup image

Home made Recipe #399692 (Highly recommend) and canned Fire Roasted Tomatoes come together to make a roasted tomato soup that is full of flavor. For an Italian flavor use basil and for a South West flavor us Cilantro. Prep time does not include time to make Recipe #399692 as I had some in the freezer.

Provided by Debbwl

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, finely chopped
2 (14 1/2 ounce) cans fire roasted diced tomatoes, undrained
2 cups roasted vegetable stock, this is the one we think has the best flavor and adds the most to this soup Roasted Vegetable Stock
2 tablespoons chopped fresh basil leaves or 2 tablespoons cilantro leaves
1 teaspoon sugar
1/4 teaspoon crushed red pepper flakes (more or less depending on taste)
1/2 cup whipping cream

Steps:

  • In saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender.
  • Stir in tomatoes, stock, 1 tablespoon of the basil or cilantro, the sugar and pepper flakes. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat; cool slightly, about 15 minutes.
  • In blender, place half of the mixture. Cover; blend until pureed. Return to saucepan. Repeat with remaining mixture. Heat over medium heat until hot. Remove from heat. Stir in cream and remaining 1 tablespoon basil or cilantro.

Nutrition Facts : Calories 191.2, Fat 14.8, SaturatedFat 7.4, Cholesterol 40.8, Sodium 23.5, Carbohydrate 13.9, Fiber 3.2, Sugar 8.1, Protein 3

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