Tangy Tomato Soup Recipes

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TANGY TOMATO SOUP



Tangy Tomato Soup image

Provided by Walter Bennett

Categories     Soup

Time 30m

Number Of Ingredients 11

1 medium yellow onion (Diced.)
4 cubes Dorot frozen basil (Or 4 tsp dried basil.)
3 cubes Dorot frozen garlic (Or 3 cloves garlic - minced.)
2 28 oz cans no/low sodium organic whole peeled tomatoes
½ tsp Himalayan pink sea salt
½ tsp ground black pepper
to taste smoked paprika
to taste cayenne pepper
to taste chili powder
to taste liquid stevia
to taste low sodium organic vegetable or chicken broth

Steps:

  • Place onions, garlic, and basil in a non-stick skillet over med-high heat . Stir frequently until onions are translucent.
  • While cooking onions and seasonings, place one can of tomatoes in a blender.
  • Add cooked onion mixture to blender and puree.
  • Pour blender mixture into a large saucepan over medium high heat.
  • Add the remaining can of tomatoes to the blender, puree, and add to the sauce pan.
  • Bring soup to a boil, stirring occasionally. Reduce heat to low and simmer for 15 minutes.
  • Serve sprinkled with ground pepper. Enjoy!

TANGY TOMATO SOUP RECIPE



Tangy Tomato Soup Recipe image

Easy to make tomato soup recipe with rich flavor and texture which makes you want more.

Provided by Madhuram

Categories     Soups

Yield 5 Servings

Number Of Ingredients 8

1 tablespoon Olive Oil
1 cup Chopped Onions
1/2 cup Diced Carrot/Beets (optional)
1/2 tablespoon Finely chopped Ginger
4 cups Diced Tomatoes
3-4 cups Homemade Vegetable Broth or water
Salt and Pepper, To taste
Sugar, Optional

Steps:

  • In a pressure cooker/pan, heat the olive oil. Once it is warm add the chopped onions and fry for a couple of minutes. Also, add a little salt (about 1/8th of a spoon) and a pinch or two of sugar. The salt is added to quicken the cooking of onions and I added the sugar to caramelize the onions. This process gives a very good flavor to the soup. It may take up to 8-10 minutes for the onions to brown completely. The onions will start sticking to the pan, so at this time you can add a couple of tablespoons of the vegetable broth or water to de-glaze the pan.
  • Then add the diced carrots and ginger and fry for a couple of minutes. Carrot or beet is added to give a nice color to the soup. It is purely optional.
  • Add the chopped tomatoes, some more salt (about a teaspoon) and a pinch of pepper; fry for a couple of minutes.
  • Now add about 3 cups of the vegetable broth or water and stir all the ingredients together. Close the cooker lid and cook for 1 whistle.
  • Once the pressure is released, open the lid and blend the tomato mixture with an immersion blender. If you do not have an immersion blender then wait for the soup to cool completely and then puree it in a food processor or a blender/mixie. If it is not cool enough when you blend it, be prepared to spend the rest of the day cleaning the kitchen because it is going to splash out like crazy. Don't tell me that I didn't warn you!
  • Puree the soup as smooth or as chunky as you want it to be. It's all personal preference. I like my tomato soup smooth, creamy and velvetty. Add some more broth/water to get the consistency you like. Also, season it with salt and pepper to suit your taste. Simmer it for a couple of minutes in the low heat and serve the soup warm with some breadsticks or crackers.

TANGY TOMATO SOUP



Tangy Tomato Soup image

Another fabulous recipe from the Desparation Dinner ladies. I don't know why any one would want to open a can of condensed tomato soup when they can have homemade tomato soup in 20 minutes.

Provided by budgiesntiels

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

1 teaspoon olive oil
1/2 cup onion, diced
1 teaspoon garlic, minced
2 (14 1/2 ounce) cans diced tomatoes
1 (15 ounce) can tomato sauce
2 (14 1/2 ounce) cans chicken or 2 (14 1/2 ounce) cans vegetable broth
1/2 cup cheddar cheese, finely shredded

Steps:

  • Heat the oil in a soup pot over medium-high heat.
  • Add the onions and garlic and cook for 1 minute stirring often.
  • Add tomatoes and their juice and the tomato sauce.
  • Raise the heat to high, cover the pot and bring to a boil.
  • Stir in the chicken broth.
  • Cover the pot and bring the soup back to a boil.
  • Reduce the heat ot low and simmer for 10 minutes to develope the flavor.
  • Spoon the soup into individual serving bowls and sprinkle with cheese. Swirl it to leave ribbons or melted cheese in the soup.

TANGY TOMATO BRISKET



Tangy Tomato Brisket image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 7h10m

Yield 8 servings

Number Of Ingredients 4

One 5- to 8-pound beef brisket, trimmed of all fat (the butcher can do this for you!)
One 24-ounce bottle ketchup or chilli sauce
1 package dry onion soup mix
Several dashes hot sauce

Steps:

  • Preheat the oven to 275 degrees F.
  • Place the brisket in an oven-safe pan. Combine the ketchup and soup mix in a bowl, and then stir it around to mix. Pour in 1 cup water and stir to combine. (You can add more water if needed!)
  • Pour the sauce all over the brisket, and then flip the brisket over to coat the other side. Now just cover the pan with foil and roast in the oven for 6 to 7 hours.
  • Remove the pan from the oven and test the brisket to make sure it's fork-tender. The brisket should fall apart if you look at it! Slice the brisket into thin strips, then return the beef to the sauce and keep it warm until you're ready to serve.

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 TOMATO SOUP



Spicy Tomato Soup image

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

2 tablespoons olive oil
1 onion, chopped
2 bay leaves
1 tablespoon all-purpose flour
1 tablespoon ginger-garlic paste
1 teaspoon garam masala
½ teaspoon ground turmeric
1 tablespoon Indian chili powder
½ cup water, or as needed
1 (28 ounce) can tomato puree
1 tablespoon white sugar
salt to taste
⅓ cup heavy cream or half-and-half

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 TOMATO AND LENTIL SOUP



Spicy Tomato and Lentil Soup image

A quick, easy and tasty recipe for thick lentil soup. This works best using a hand blender or a food mixer, but you can puree it in the blender too. Serve with thickly sliced crusty bread for a filling and delicious meal.

Provided by Dave-o

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 11

1 onion, finely chopped
1 tablespoon olive oil
1 chile pepper, chopped
1 cup red lentils
1 (14.5 ounce) can peeled and diced tomatoes
1 cup water
salt and pepper to taste
½ teaspoon ground cumin
1 teaspoon dried basil
¼ cup sour cream, for topping
2 sprigs fresh basil leaves for garnish

Steps:

  • Heat the olive oil in a large saucepan or Dutch oven. Lightly brown the onions in the oil. Add the tomatoes, chili pepper, lentils, cumin and basil to the pan along with the water. Bring to a boil, then reduce heat to medium-low and simmer for about 20 minutes, or until the lentils are tender.
  • When the lentils have softened, use a stick blender to puree the soup. Season to taste with salt and pepper. For a special touch, put sour cream in a squirt bottle, and squeeze a spiral onto the top of each bowl of soup, and garnish with a sprig of fresh basil.

Nutrition Facts : Calories 238.5 calories, Carbohydrate 32 g, Cholesterol 6.3 mg, Fat 7 g, Fiber 11.1 g, Protein 12.8 g, SaturatedFat 2.4 g, Sodium 268.9 mg, Sugar 6.5 g

SPICY TOMATO SOUP



Spicy Tomato Soup image

A warming spicy soup made to your own taste

Provided by fido66

Time 35m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Fry the chopped onion and bacon if using in a small knob of butter/oil for about 5 mins
  • Add cubed potato and quatered tomatoes, sugar and water simmer gently with the lid on a pan until potato is well cooked. Allow to cool slightly
  • Remove the bacon if using and pour the ingredients into a blender.
  • Once blended add the seasonings and blend well and adjust to your taste.
  • Pass through a sieve into a pan. At this point this soup is perfect for freezing. Add the milk and gently reheat and add fresh parsley is using. Serve with a chunk of fresh warm bread.

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.

TOFU AND TOMATO EGG DROP SOUP



Tofu and Tomato Egg Drop Soup image

This soup offers the same sweet, tangy and savory flavor profile of the beloved Chinese dish stir-fried tomato and egg. Like the stir-fry, this tomato soup is on the sweet side, with sharpness from the untraditional addition of ketchup. There are several ways to drop an egg: Beating the eggs lightly will result in both white and yellow swirls, while running a chopstick or wooden spoon through the egg as it cooks will produce long, willowy strands. This recipe calls for dropping the egg into the hot soup and leaving it, which will give you chunks. A tip: If you have a liquid measuring cup with a spout, beat the egg in that, as it will give you more control when pouring the egg into the hot liquid. If you want the soup spicy, top with chile oil or chile crisp.

Provided by Hetty McKinnon

Categories     dinner, lunch, quick, weeknight, soups and stews, main course

Time 15m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon neutral oil
4 scallions, white and green parts separated, finely sliced
1 (1-inch) piece ginger, peeled and finely chopped
1 (28-ounce) can crushed tomatoes
3 cups vegetable stock
1 (14-ounce) package firm tofu, drained, patted dry and cut into ½-inch cubes
2 tablespoons ketchup
1 1/2 teaspoons kosher salt (Diamond Crystal)
2 tablespoons granulated or brown sugar
2 teaspoons sesame oil
3 large eggs, well beaten

Steps:

  • Place a large pot or Dutch oven over medium-high heat. When hot, add neutral oil and heat for 15 seconds. Add the scallion whites and ginger, and sizzle for 30 seconds until fragrant.
  • Pour in the crushed tomatoes and vegetable stock, and stir to combine. Cover, reduce heat to medium and cook for 5 to 6 minutes to allow the flavors to meld.
  • Add the tofu, ketchup, salt, sugar and sesame oil, and stir to combine. Taste and add more sugar and salt if needed. It should be slightly sweet, savory and a little tart. Increase heat to medium-high.
  • When it comes to the boil, very slowly trickle the beaten eggs into the soup, moving in a zigzag or circular motion, distributing it evenly all over the surface of the soup. You can leave the egg to set without stirring, and this will give you larger chunks of egg. If you like longer strands, run a chopstick or wooden spoon slowly through the eggs as they set. The eggs should only take 30 to 60 seconds to cook. Turn off the heat immediately.
  • Ladle soup into bowls and top with the green parts of the scallion. Eat immediately.

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From tasteaholics.com


SPICY TOMATO SOUP - PINCH OF NOM
Step 1: Sauté the onions, celery and garlic for 3 minutes at 100 degrees on the stir setting, with the measuring cup off. Scrape down the sides and repeat for another 3 minutes, or until the onions have softened. Step 2: Add the rest of the ingredients and cook for 5 minutes at 100 degrees on speed 1.
From pinchofnom.com


SPICY TOMATO SOUP RECIPE | EAT SMARTER USA
The Spicy Tomato Soup recipe out of our category fruit-vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has …
From eatsmarter.com


TANGY TOMATO BASIL SOUP RECIPE
Crecipe.com deliver fine selection of quality Tangy tomato basil soup recipes equipped with ratings, reviews and mixing tips. Get one of our Tangy tomato basil soup recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Grilled Chicken Wings with Tamarind Chipotle Barbecue Sauce Crecipe.com What about adding the tangy, fruity …
From crecipe.com


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