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
QUICK AND SPICY TOMATO SOUP
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 22m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 430, Fat 16 grams, SaturatedFat 2 grams, Sodium 1,976 milligrams, Carbohydrate 59 grams, Fiber 10 grams, Protein 15 grams, Sugar 3 grams
SPICY TOMATO SOUP
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
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.
SUPER FAST & EASY SPICY TOMATO SOUP
I came up with this one day after I'd attempted to like Spicy V-8 (cold) and didn't. This is a super easy recipe and my husband says it's the best tomato soup he's ever had!
Provided by Pismo
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Pour V-8, tomato paste, and 1/8-1/4 sour cream (depending on how creamy/spicy you want it) into a saucepan and whisk together until combined.
- Stir constantly on medium to medium high heat until desired soup temperature is reached.
- Serve Immediately.
Nutrition Facts : Calories 147.6, Fat 2.2, SaturatedFat 1.1, Cholesterol 3.2, Sodium 1561.3, Carbohydrate 31.4, Fiber 6.5, Sugar 21.2, Protein 6
SPICY TOMATO SOUP
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 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
EASY SPICY TOMATO SOUP
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
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
COLD SPICY TOMATO SOUP SHOTS
Team Green Britain ambassador and eco-restaurateur, Jamie Grainger-Smith, is helping inspire and encourage the British public to get greener in the kitchen with simple tips and delicious recipes. Jamie has been working with EDF Energy, Britain's largest producer of low carbon electricity, to develop low carbon recipes which use delicious and locally-grown or seasonal produce to reduce food miles as well as helping to limit the amount of food we throw away.
Provided by harrietrose24
Time 15m
Yield Makes Portions
Number Of Ingredients 10
Steps:
- Place all the ingredients in a food processor and whizz until blended and smooth.
- Place a sieve over a bowl and strain the soup, pushing through as much as possible.
- Discard the solids and season the soup with sea salt & freshly ground black pepper.
- Chill, until very cold. (Or add a couple of ice cubes if you are short of time).
- Pour into shot glasses and drizzle with a little more oil and maybe a leaf of celery.
- Chef's Tip - Jamie Grainger Smith comments: "It's easy to think that you can't make a difference on your own but by simply stopping to think before you eat and drink, you can! I've been working with Team Green Britain to show how simple changes such as looking at where your food comes from, eating what's in season or visiting a local butcher or deli can make your cooking more fun, more sustainable and even more delicious."
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