SPICY TOMATO SOUP
After some looking at different recipes, I thought I would experiment with making an Indian Tomato Soup, as I once had in a restaurant. This comes close. Warning! Indian Chili powder is much spicier than your ordinary store-bought.
Provided by njmom
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan over medium heat; stir in onions and bay leaves, and cook about 5 minutes until the onions begin to soften. Add flour, ginger-garlic paste, garam masala, turmeric, and Indian chili powder. Cook and stir until fragrant, about 1 minute.
- Pour the water into the pan, and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Pour in the tomato puree and thin with additional water to desired consistency. Add sugar and salt; cook until sugar is dissolved and soup is hot, about 5 minutes.
- Remove bay leaves and serve with cream if desired.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 18 g, Cholesterol 18.1 mg, Fat 10 g, Fiber 3.5 g, Protein 3 g, SaturatedFat 3.8 g, Sodium 627.4 mg, Sugar 9.3 g
INDIAN-SPICED TOMATO SOUP
Summer soups using garden bounty are just the best - especially when they are full of interesting flavors but not heavy with fats & starches that leave one feeling hot & heavy after consuming. This recipe strikes me as a delightful alternative to gazpacho & I plan to use robust & assertive DelMars & Chesapeakes & Old Brooks to make it. Zing, pop, wow - for a light but satisfying summer lunch or supper. From Sunset magazine. Allow at least an hour (up to a day) for the soup to chill & the flavors to marry.
Provided by Busters friend
Categories Clear Soup
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. In a food processor, whirl garlic and chili until minced. Add onion and pulse until minced. Scrape into a large bowl and stir in cucumber and salt.
- Cut an X in the bottom of each tomato and immerse in boiling water until peel begins curling back, about 30 seconds. Rinse under cold running water until cool. Set a strainer over bowl with onion mixture. Working over strainer, pull peels off tomatoes and cut out and discard cores. Gently squeeze juice and seeds out of tomatoes. Press seeds to extract juice; discard seeds. On a cutting board with a juice well, mince tomatoes; pour any juice that collects into strainer. Add minced tomatoes to bowl with onion mixture.
- In a small bowl, mix tamarind concentrate with 1/4 cup warm water. Stir into tomato mixture, along with cilantro, mint, and ginger. In a 6- to 8-inch nonstick frying pan over medium heat, stir ground cumin until fragrant, 2 minutes; add to soup. Cover and chill until cold, at least 1 hour, or up to 1 day.
- Ladle soup into bowls; top each serving with about 1/4 cup yogurt. In a 1- to 2-quart nonstick pan that has a tight-fitting lid, combine oil, cumin seeds, mustard seeds, and nigella seeds. Set over high heat and stir until spices begin to pop, 30 seconds to 1 minute. Cover and shake vigorously until popping begins to subside, 1 to 2 minutes. Spoon hot seeds equally over soup.
Nutrition Facts : Calories 120.9, Fat 2.6, SaturatedFat 0.4, Cholesterol 1.2, Sodium 1225.3, Carbohydrate 20.2, Fiber 3.4, Sugar 11.6, Protein 6.6
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
INDIAN SPICED CHICKPEA AND FIRE ROASTED TOMATO SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 22m
Yield 4 first course servings
Number Of Ingredients 12
Steps:
- Heat a medium pot with extra-virgin olive oil over medium heat. Add garlic and cook 2 to 3 minutes. Grind the chickpeas and onion in 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 5 to 10 minutes to combine flavors. Serve with a dollop of yogurt and warm pita for dipping.
INDIAN-SPICED BEAN-AND-TOMATO SOUP
You can also simmer beans in a slow cooker after soaking them and adding aromatics.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 13
Steps:
- Heat oil in a 4-quart pot over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is softened and golden, about 8 minutes. Add ginger, chopped chiles, and spices; cook, stirring occasionally, until fragrant, about 2 minutes.
- Stir in tomatoes and their juice, beans and their liquid, and salt. Bring to a boil, reduce heat, and simmer until thickened slightly, about 10 minutes.
- Coarsely mash a third of the beans in pot using a potato masher or an immersion blender; stir to blend into soup.
- Top with yogurt, cilantro sprigs, and sliced chiles, and serve with pita chips.
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
CHILLED INDIAN-SPICED TOMATO SOUP WITH CRABMEAT
Steps:
- For spice mix:
- Toast all ingredients in heavy medium skillet over medium heat until spices darken slightly in color and start to pop, stirring occasionally, about 7 minutes. Cool in skillet. Transfer to spice mill and grind finely.
- For soup:
- Heat oil in heavy large pot over medium-high heat. Add celery, onion, and carrots. Sauté until vegetables soften slightly, about 8 minutes. Add ginger and garlic and sauté 3 minutes. Add bell peppers and fennel. Stir 2 minutes to coat. Add tomatoes; cook until tomatoes soften and break down, stirring often, about 8 minutes. Add broth and bring soup to boil. Reduce heat to medium; simmer until all vegetables are tender, about 25 minutes. Add ground spice mix; return soup to boil. Remove from heat; cover and steep 20 minutes.
- Place coarse sieve over large bowl. Working with 2 cups at a time, strain soup into bowl, pressing liquid and most of solids through sieve. Season soup to taste with hot pepper sauce, salt, and pepper. Refrigerate soup until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
- Ladle soup into 8 shallow bowls. Divide crabmeat among bowls. Garnish with radish slices and chives.
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4.5/5 (2)Total Time 30 minsCategory SoupCalories 167 per serving
- If you are using whole canned tomatoes, roughly crush them. And if using fresh tomatoes, give them a coarse chop. In a small bowl, mix all the salt and 1/2spices (not the ginger and garlic).
- Over medium heat In a large saucepan, add the ghee or oil. When the pan is hot, stir in the ginger and garlic. Sauté for a minute or two until it is aromatic and smells cooked. Add the spices, stirring continuously for 1 to 2 minutes, or until they fragrant and toasted. Be careful not to burn them.
- Stir in the tomatoes and turn the heat to medium-high. When the soup begins to bubble, turn the heat to medium-low and simmer for 10 minutes to allow the spices to mellow. Add sugar to your taste, yogurt or cream, and butter if you are using it.
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