Chilled Herbed Tomato Soup With Citrus And Spice Food

CHILLED TOMATO SOUP

Steps:

• Heat 1/4 cup olive oil in a Dutch oven over medium-low heat. Add the onion and cook, stirring, until softened, 8 to 10 minutes. Add the garlic and red pepper flakes and cook until softened, about 1 minute. Increase the heat to medium, add the tomatoes and 1/2 teaspoon salt, and cook, stirring occasionally, until juicy, 2 to 3 minutes. Add the tomato juice, basil sprigs and 3 cups water. Bring to a simmer and cook until the tomatoes are very soft, 15 to 20 minutes.
• Add 3 cups bread cubes and return the soup to a simmer. Cook, mashing the bread with a wooden spoon, until broken down, 5 to 7 minutes. Discard the basil sprigs. Stir in the vinegar. Working in two batches, puree the soup in a blender until smooth, adding 2 tablespoons olive oil per batch. Refrigerate until cold, at least 2 hours or overnight.
• Before serving, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the remaining 2 cups bread cubes; cook, tossing, until golden, 5 to 6 minutes. Season the soup with salt; top with the croutons and chopped basil.

QUICK AND SPICY TOMATO SOUP

Steps:

• Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.

HOMEMADE ROASTED TOMATO SOUP WITH HERBS

Steps:

• Pre-heat oven: Pre-heat oven to 350F (175C).
• Roast tomatoes: To a baking sheet, add tomatoes (large one cut in half), garlic, herbs, olive oil and salt. Stir. Roast 1 hour, turn halfway through.
• Caramelize onions: In a large skillet, add oil and butter on low heat. Add sliced onion and stir occasionally, let it cook for about 30 minutes, adding in salt after 10 minutes.**
• Optional step: You can then deglaze the pan with balsamic vinegar and white wine. Just pour a tiny amount in and stir the brown pieces to release.
• Blend the ingredients: add all the ingredients on the baking sheet and caramelized onions to a blender. Add in sun-dried tomato pesto, if using and dried oregano and chili flakes. Blend until smooth.
• Re-heat the soup: When all is well and blended, add it to a saucepan to re-heat a little. Add in balsamic vinegar and add as much chicken or vegetable stock to reach your desired thickness. I used about 2 1/2 cups. Simmer for 10 minutes to blend all the flavors together.
• Serve with: cooked pasta, bread and fresh herbs.

CREAMY HERBED TOMATO SOUP

Steps:

• In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in tomato paste until blended. In a small bowl, combine milk powder and flour; stir in milk until smooth. Gradually stir into soup. Cook and stir until thickened and heated through.

CHILLED TOMATILLO SOUP

Steps:

• Combine the tomatillos with enough water to cover in a saucepan. Bring to a boil and cook for 5 minutes, or until tender. Drain tomatillos.
• In a large food processor (or in batches in the blender, or using a stick blender), process the tomatillos, onion, poblanos, lime juice, cilantro, cumin, salt, sugar, and garlic until smooth.
• Combine the tomatillo mixture with the half and half and jicama in a bowl and mix well. Cover and refrigerate to allow flavors to meld (1 to 4 hours).
• Ladle the soup into bowls. Garnish each with additional tomatillos, cilantro, and almonds.
• For a smoother soup, process the jicama as well.
• For a heated soup, you may find it neccessary to thin with chicken stock.

HERBED TOMATO AND CHICKPEA SOUP

Steps:

• Heat butter or olive oil over medium heat and saute garlic, onions and carrot until translucent; add pepper, herbs and tomatoes and bring to boil (note: I puree my tomatoes in the blender, but you can use them whole and break them up as they cook for more texture); reduce heat and simmer, uncovered, for 20 minutes, breaking up tomatoes as they cook; mix in chickpeas and broth; taste and adjust seasoning; simmer, uncovered, for 20 minutes to blend flavours; add more broth or water to thin, if necessary; serve with a sprinkle of dried, crumbled basil.

CHILLED SPICY TOMATO SOUP

Steps:

• Preheat oven to 450 degrees. Arrange plum tomatoes on a rimmed baking sheet. Drizzle witholive oil, sprinkle with 1/4 teaspoon sugar, and season with salt and pepper. Roast tomatoes until edges begin to wrinkle and juices release, about 35 minutes.
• Transfer tomatoes and juices to a bowl. Heat olive oil in a medium saucepan over medium heat. Add diced onion, ground coriander, ground cumin, and caraway seeds, and cook, stirring occasionally, until onions are tender, about 4 minutes. Add chiles or red-pepper flakes to saucepan. Add tomatoes and juices, and toss to coat. Add chicken stock, and bring to a boil. Reduce heat, and simmer,about 10 minutes.
• Filling a blender halfway and covering with a kitchen towel, puree soup in batches. Strain through a coarse sieve into a large bowl; discard solids. Season with salt and pepper. Chill soup for at least 3 hours or up to overnight. Garnish each serving with 1 teaspoon plain yogurt. Top with thinly slicedcherry tomatoes if desired.

TOMATO SOUP WITH FRESH HERBS

Steps:

• In large saucepan, heat oil over medium heat. Add onion, garlic, oregano or basil and thyme and cook, stirring often, until onion begins to soften, about 5 minutes. Add tomatoes and cook, stirring occasionally, 5 minutes. Stir in broth, tomato paste and sugar. Season to taste with salt and freshly ground pepper. Bring soup to a boil. Reduce heat; simmer, uncovered, 15 minutes. Using immersion blender, process until smooth. Ladle into serving bowls and garnish with fresh herbs.

CHILLED HERBED TOMATO SOUP WITH CITRUS AND SPICE

Steps:

• Heat oil in heavy large pot over medium-low heat. Add tomatoes with their juice, shallots, lemongrass, ginger and garlic; simmer until liquid evaporates, about 12 minutes. Add honey and simmer until mixture is very thick, stirring frequently, about 8 minutes. Add chicken stock and next 5 ingredients. Simmer 30 minutes.
• Working in batches, strain soup into large bowl, pressing on solids to release juices. Discard solids. Season soup with salt and pepper. Chill soup at least 8 hours.
• Stir lemon juice and aquavit into soup. Garnish with arugula.