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
SPICY CREAMY TOMATO SAUCE
A spicy, creamy tomato sauce with chili, basil, and mascarpone cheese.
Provided by ANGIBEAN
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a skillet over medium heat, and cook and stir the onion until translucent and soft, about 5 minutes. Add the garlic, and cook and stir for 1 more minute. Stir in the tomatoes, balsamic vinegar, and sugar, and cook over medium heat for 10 minutes, stirring occasionally. Stir in the basil, red chile pepper, salt, and black pepper, and cook for 10 minutes more. Remove from heat, and stir in the mascarpone cheese.
Nutrition Facts : Calories 286.6 calories, Carbohydrate 12.6 g, Cholesterol 46.7 mg, Fat 24.2 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 10.3 g, Sodium 480.1 mg, Sugar 8.3 g
SPICY CREAM OF TOMATO SOUP
I was looking for a cream of tomato soup and came up with this variation on a vegetable soup I recently found. It is very tasty, and the chili gives it just that little bit of extra zing. Yummm. (The quantities given yield 2 large portions that can make a meal in themselves. As a starter, you could get 4 smaller portions.)
Provided by melle_escaton
Categories Lunch/Snacks
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a medium-sized pan, melt butter with oil.
- Sweat onion, garlic, celery, pepper and chili until translucent.
- Add tomatoes and vegetable stock.
- Bring to boil, then let simmer until vegetables are soft.
- Liquidise in a blender (I use a hand-held blender, but watch out for the hot liquid splashing!).
- Put the soup back on the fire, add mascarpone cheese (if using), cream and salt to taste.
- Serve with toast or crostini.
Nutrition Facts : Calories 179.7, Fat 13.2, SaturatedFat 4.7, Cholesterol 15.3, Sodium 86, Carbohydrate 15.4, Fiber 4.2, Sugar 8.8, Protein 3
SPICY AND CREAMY TOMATO SOUP
Thick and flavorful recipe for the last of the tomatoes. You can probably use it as a sauce, too. I roasted 5 medium-sized, coarsely chopped fresh tomatoes in the toaster oven at 400 degrees for about half an hour. Or you could use canned.
Provided by bearwacket
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil over medium heat, add onion and cook until soft.
- Stir in flour and keep stirring until flour is cooked.
- Gradually add milk and cook until heated and it starts to thicken.
- Add spices, basil, and tomatoes and puree with an immersion blender or in a regular blender.
- Cook until heated through.
CREAMY TOMATO SOUP
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat a 3-quart Dutch oven over medium heat. Add 2 tablespoons olive oil and the carrots, celery, onion and 1 teaspoon salt. Stir with a wooden spoon and cook until the vegetables begin to soften, about 4 minutes. Add the cherry tomatoes and chicken stock and stir to combine. Nestle the Parmesan rind and basil in the soup and bring to a simmer. Reduce the heat to maintain a gentle simmer and cook, stirring often to prevent the rind from sticking to the bottom of the pan, for about 25 minutes.
- Remove the basil and Parmesan rind and discard. Stir in the mascarpone, the remaining tablespoon of olive oil and 1/2 teaspoon salt. Puree the soup until smooth with a stick blender. Serve topped with crumbled bacon.
QUICK CREAMY TOMATO SOUP
When time is of the essence, make Rachael Ray's Quick Creamy Tomato Soup recipe from 30 Minutes Meals on Food Network.
Provided by Rachael Ray : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating Soup Toppers.
- Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color.
SWEET & CREAMY TOMATO SOUP
I live in a remote area of Alaska and have learn to cook from what I have in my pantry. After many years of trial and error, I believe I've perfected this soup. It freezes well and goes great with sourdough bread.-Virgie Scarbro, Lgiugig, Alaska
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute onions in butter until tender. Add garlic; cook 2 minutes longer. Stir in the tomatoes, water, brown sugar, bay leaves, basil, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Combine flour and water until smooth. Stir into tomato mixture. Cook and stir for 2 minutes or until thickened. Stir in evaporated milk; heat through (do not boil). Discard bay leaves. Garnish with fresh basil if desired.
Nutrition Facts : Calories 133 calories, Fat 2g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 364mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
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