Tomato Soup Sweet Spicy Recipes

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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 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 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

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.

Nutrition Facts : Calories 224.8 calories, Carbohydrate 23 g, Cholesterol 8.8 mg, Fat 10.4 g, Fiber 5 g, Protein 7.8 g, SaturatedFat 2.8 g, Sodium 917.2 mg, Sugar 13.5 g

TOMATO SOUP - SWEET & SPICY



Tomato Soup - Sweet & Spicy image

I have always wanted to make homemade tomato soup. I read a few recipes and tried some but they never came out the way I hoped. So, I have combined some flavors and think this is my best yet so far...

Provided by Gaylers7

Categories     Vegetable

Time 35m

Yield 4 cups, 2-4 serving(s)

Number Of Ingredients 10

5 medium roma tomatoes (medium-large)
1 1/2 tablespoons balsamic vinegar
1 tablespoon coconut oil
1 teaspoon sugar (I use raw)
2 cups vegetable broth
1 tablespoon basil
1/4 teaspoon red cayenne pepper
3 minced garlic cloves
1/3 cup Greek yogurt
1 teaspoon sea salt

Steps:

  • 1. Preheat oven 450 degrees.
  • 2. Dice tomatos and lay on greased baking sheet. Drizzle olive oil and balsamic on top and sprinkle with sugar. Roast for 20 minutes.
  • 3. In a blender (or food processor) add tomatoes and remaining ingredients.
  • 4. Serve warm and top with fresh grated parmesan and green onion (optional).

Nutrition Facts : Calories 112.9, Fat 7.2, SaturatedFat 5.9, Sodium 1174.2, Carbohydrate 11.8, Fiber 2, Sugar 8, Protein 1.8

SPICY AND CREAMY TOMATO SOUP



Spicy and Creamy Tomato Soup image

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

1 tablespoon light olive oil or 1 tablespoon other neutral oil
2 tablespoons diced onions
1 tablespoon flour
1/2 cup milk
1 dash nutmeg
1 dash cayenne
1/2 teaspoon ground black pepper
1 tablespoon dried basil
4 cups tomatoes, roasted, including juice

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.

SWEET & CREAMY TOMATO SOUP



Sweet & Creamy Tomato Soup image

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

2 large onions, chopped
2 tablespoons butter
4 garlic cloves, minced
4 cans (14-1/2 ounces each) diced tomatoes, undrained
1/2 cup water
4 teaspoons brown sugar
2 bay leaves
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all-purpose flour
3 tablespoons cold water
2 cans (12 ounces each) fat-free evaporated milk
Thinly sliced fresh basil leaves, optional

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

EASY SPICY TOMATO SOUP



Easy Spicy Tomato Soup image

Garlic and red pepper add a warming kick to this tomato soup. Serve it with garlic bread and vegetables for a simple, healthy vegetarian dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 9

14 ounces (1 can) diced tomatoes in juice
3 tablespoons olive oil
3 cloves garlic, minced
1 small fresh or dried red chile pepper, seeds removed for less heat
1 carrot, peeled and thinly sliced
1 1/2 cups plain soy milk
1 tablespoon fresh lemon juice
Coarse salt and ground pepper, to taste
Parsley leaves, for garnish

Steps:

  • Heat broiler with rack in middle position of oven. Strain tomatoes, reserving juices. Spread tomatoes on a rimmed baking sheet, drizzle with olive oil, and broil until lightly browned, about 8 minutes.
  • In a food processor, combine browned tomatoes, garlic, chile pepper, carrot, soy milk, reserved tomato juice, and lemon juice; puree until smooth.
  • Transfer to a medium saucepan; bring to a boil over medium heat. Reduce to a simmer; cook 5 minutes. Season with salt and pepper. Garnish with parsley leaves before serving.

Nutrition Facts : Calories 166 g, Fiber 2 g

SPICY COUSCOUS & TOMATO SOUP



Spicy Couscous & Tomato Soup image

This vegetarian soup has a wonderful Middle Eastern flavor. It's low in calories and fat, which makes it great for those of us trying to watch our weight. -Rita Combs, Valdosta, Georgia

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 7 servings.

Number Of Ingredients 12

2 medium sweet yellow peppers, chopped
1 medium red onion, chopped
2-1/2 teaspoons olive oil
3 garlic cloves, minced
6 cups vegetable broth
6 plum tomatoes, chopped
1-1/2 teaspoons ground cumin
1-1/2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
1/2 cup uncooked couscous

Steps:

  • In a Dutch oven, saute peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, cumin, coriander, cinnamon, cayenne and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until flavors are blended., Stir in couscous; cover and cook 4-6 minutes longer or until couscous is tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 106 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 812mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

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