Spicy Tomato Soup Recipes

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SPICY TOMATO SOUP



Spicy Tomato Soup image

Categories     Soup/Stew     Ginger     Onion     Tomato     Appetizer     Quick & Easy     Fall     Winter     Jalapeño     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

2 (28- to 32-oz) cans whole tomatoes in juice (preferably organic)
1 large onion, coarsely chopped (2 1/4 cups)
2 teaspoons finely chopped garlic
1 teaspoon finely chopped fresh jalapeño chile including seeds
2 teaspoons finely chopped peeled fresh ginger
3 tablespoons olive oil
1/2 teaspoon ground cumin
2 1/4 cups reduced-sodium chicken broth (18 fl oz)
1 tablespoon sugar, or to taste
2 teaspoons salt, or to taste

Steps:

  • Drain 1 can tomatoes, discarding juice, then purée with remaining can tomatoes (including juice) in a blender.
  • Cook onion, garlic, chile, and ginger in oil in a 4- to 5-quart heavy nonreactive pot over moderate heat, stirring frequently, until onion is softened, about 8 minutes. Add cumin and cook, stirring, 1 minute. Stir in puréed tomatoes, broth, 1 tablespoon sugar, and 2 teaspoons salt and simmer, uncovered, stirring occasionally, 20 minutes. Working in 3 or 4 batches, blend soup in blender until smooth (use caution when blending hot liquids). Transfer soup as blended to a sieve set over a large bowl and force through sieve, discarding seeds.
  • Stir in sugar and salt to taste. Reheat in cleaned saucepan if necessary.

SPICY TOMATO SOUP



Spicy Tomato Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Number Of Ingredients 8

4 cups peeled tomato chunks
3 scallions, chopped
1 jalapeno, seeded and sliced
1 lime
1 red pepper, seeded and chopped
Salt
Pepper
Tabasco pepper sauce

Steps:

  • In food processor combine tomatoes, scallions, jalapeno, juice of the lime, and red peppers. Process until smooth. Season with salt, pepper and a dash of Tabasco pepper sauce to taste. Chill and serve.
  • PEELED TOMATOES
  • Bring a large pot of water to a rolling boil. Using a paring knife make an X on the bottom of each tomato. Lower tomatoes into boiling water for 30 to 45 seconds. Remove tomatoes to a bowl of ice water to stop cooking process. Tomatoes can now be peeled with fingers

SPICY TOMATO SOUP



Spicy Tomato Soup image

Cilantro stems are the secret to this fresh-tasting, spicy tomato sauce-meets-soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

1 tablespoon olive oil
1 medium red onion (about 8 ounces), chopped into 1/2-inch dice
1 medium clove garlic, minced
1 teaspoon salt
1/8 teaspoon freshly ground pepper
1/4 cup cilantro stems, cut into 1/2-inch lengths
1/2 jalapeno pepper, seeded and finely diced
1 can (28 ounces) plum tomatoes
1 tablespoon fresh lime juice
1/4 cup sour cream

Steps:

  • Heat olive oil in a deep saucepan over medium-low heat. Add onions and garlic and cook until onions are soft and translucent, about 5 to 7 minutes. Add salt, pepper, cilantro stems, and jalapeno.
  • Strain tomatoes and add juice to saucepan. Seed tomatoes, chop coarsely, and add to saucepan. Add 2 cups water and stir to combine. Simmer for about 30 minutes. Add lime juice and adjust seasoning with salt and pepper. Divide among 4 soup bowls and serve with a dollop of sour cream.

SPICY TOMATO SOUP



Spicy Tomato Soup image

This recipe has been in my family for as long as I can remember. Ever since I was a kid, I can remember my Mother's Tomato Soup on those cold winter's nights while sitting on the poarch on one of the cattle stations, listening to the quiet chatter of the stockmen preparing for an early start on Monday morning. Sunday evening was one of the few times of the week that we could have my Mum to ourselves. The rest of the week was rather busy with early morning starts and busy evenings perparing the bread dough, biscuits and cakes for breakfast and morning teas.

Provided by Chrissyo

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

1 ounce butter
1 medium onion
1 carrot
1 tablespoon plain flour
1 lb ripe tomatoes
1 pint water or 1 pint vegetable stock
1 bay leaf
2 teaspoons sugar
1 pinch ground mace or 1 pinch nutmeg
salt and pepper
1 teaspoon arrowroot (optional)
3 -4 tablespoons cream (optional)

Steps:

  • Slice tomatoes, onion and carrot.
  • Melt butter in a medium size saucepan.
  • Add the onion and carrot, cover, and allow to soften for 5-6 minutes.
  • Remove from the heat, stir in the plain flour, add tomatoes, stock or water, bay leaf, sugar, mace or nutmeg and seasoning.
  • Stir until boiling, simmer for 20-30 minutes.
  • Rub soup through sieve, pour back into rinsed saucepan, and reheat.
  • Adjust seasoning, and thicken slightly if necessary with a teaspoon or more of arrowroot blended with a tablespoon of cold water.
  • Reboil to cook the arrowroot if used to thicken the soup.
  • Add cream if used.
  • If cream is added do not boil the soup.
  • If required, a teaspoon of tomato paste may be added to the tomato soup for extra colour and flavour.
  • Serve with crusty bread, the kind that you have to break apart with your hands.
  • Feel free to dip your chunks of bread into the soup.

SPICY TOMATO SOUP



Spicy Tomato Soup image

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

Provided by pammyowl

Categories     European

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1 small yellow onion, peeled, halved, and sliced into 1/4-inch-thick slices
1 teaspoon red pepper flakes (or to taste ( we started with 1/2 teaspoon)
2 (28 ounce) cans whole tomatoes
1 1/2 cups water
1/4 cup loosely packed fresh basil leaf
kosher salt
fresh ground black pepper
creme fraiche, for garnish (optional)

Steps:

  • Heat the olive oil in a large saucepan over medium heat until shimmering. Add the onions and red pepper flakes and cook, stirring occasionally, until the onions are translucent and very tender, about 10 minutes.
  • Stir in the tomatoes and their juices, plus the water, and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the flavors have melded, about 30 minutes. (If you're in a hurry, you can skip the simmer time -- just add a bit less water.)
  • Add the basil, season with salt and pepper, remove from the heat, and let cool briefly, about 5 minutes.
  • Set a fine-mesh strainer over a large, heatproof bowl.
  • Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam from the hot soup to escape and prevents the blender lid from popping off).
  • Pour the blended soup through the strainer, pressing on the solids with a rubber spatula or ladle; discard the solids. Taste the soup and season with additional salt and pepper as needed.
  • Return the soup to the saucepan and reheat on medium low until hot.
  • If you choose, serve topped with a tablespoon of crème fraîche.

SPICY FRESH TOMATO SOUP



Spicy Fresh Tomato Soup image

I attempted to make spicy tomato sauce out of fresh tomatoes and this soup is the result. We think it is a winner. If you simmer this for an additional 45 minutes, not covered, you will get a thick spicy sauce. This soup tastes great frozen and reheated.

Provided by FrackFamily5 CA->CT

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

Time 1h20m

Yield 4

Number Of Ingredients 14

2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
2 pounds assorted tomatoes, chopped
½ cup Pinot Grigio wine
½ cup water
¼ cup chopped fresh basil leaves
3 ounces tomato paste
2 teaspoons white sugar
1 ½ teaspoons crushed red pepper flakes
1 teaspoon dried oregano
1 teaspoon salt
¼ teaspoon ground black pepper
½ cup grated Parmesan cheese
Calories224.8 calories
Carbohydrate23 g
Cholesterol8.8 mg
Fat10.4 g
Fiber5 g
Protein7.8 g
SaturatedFat2.8 g
Sodium917.2 mg
Sugar13.5 g

Steps:

  • Heat oil in a large stockpot over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic; cook and stir until fragrant but not brown, about 2 minutes. Add tomatoes, wine, water, basil, tomato paste, sugar, pepper flakes, oregano, salt, and pepper. Cover, bring to a simmer, and cook, stirring occasionally, for 45 minutes.
  • Remove from the heat and puree soup with an immersion blender until smooth, or blend in batches in a blender. Return to the heat, stir in Parmesan cheese, and cook until heated through, about 3 minutes more. Serve immediately.

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