Ginger Tomato Soup Food
TOMATO-GINGER SOUP
This is based on a recipe from Ken Hom's Quick & Easy Chinese Cooking. He says in its intro: "This soup is a year-round favorite of mine because it can be made successfully with canned tomatoes, one of the few processed foods I find acceptable, so you need not wait for fresh tomatoes to come into season. Of course, it is delicious made with fresh ripe tomatoes when they are available at a reasonable price, and they also need little preparation and cook quickly. This is a refreshing soup that makes a sparkling first course. On hot summer days, try serving it at room temperature. For a Southeast Asian touch, add 2 tablesppoons lemon juice. The soup reheats successfully." My picky DH really likes it! :)
Provided by mersaydees
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- IF USING FRESH TOMATOES: Prepare by cutting them in half horizontally and squeezing out the seeds. Coarsely chop the flesh and set aside.
- IF USING CANNED TOMATOES: Drain thoroughly and roughly chop.
- Add stock to large saucepan and bring to the simmering point.
- Add the ginger, soy sauce, chili bean paste, sugar, and tomatoes.
- Simmer for 2 minutes.
- Serve at once.
CREAMY COCONUT TOMATO SOUP
Provided by Valerie Bertinelli
Time 45m
Yield 8 cups
Number Of Ingredients 10
Steps:
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the coconut oil and swirl it around to melt and coat the base of the pot. Add the onion, ginger, garlic, red pepper flakes and 1/2 teaspoon salt. Saute, stirring occasionally, until the vegetables have softened, about 5 minutes.
- Add the tomato paste and stir to coat the vegetables. Add the crushed tomatoes, vegetable broth, coconut milk and another 1/2 teaspoon salt. Bring the mixture to a boil, then turn the heat down to low, cover and let simmer for 20 minutes.
- Turn off the heat and remove the lid. Use an immersion blender to blend the soup until it's smooth. (This could alternatively be done in a blender.)
- Ladle the soup into bowls and serve.
GINGER TOMATO SOUP
Make and share this Ginger Tomato Soup recipe from Food.com.
Provided by English_Rose
Categories Clear Soup
Time 7m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put the stock in a saucepan and bring to simmering point.
- Add the ginger, soy sauce, chili bean sauce, sugar and the tomatoes. Simmer for 2 minutes and serve immediately.
- Add a dash of lemon juice for a South-East Asian touch or serve at room temperature on particularly hot, summer days.
Nutrition Facts : Calories 118.1, Fat 3.2, SaturatedFat 0.8, Cholesterol 7.2, Sodium 432.8, Carbohydrate 15.5, Fiber 1.4, Sugar 8.6, Protein 7.2
TOMATO GINGER SOUP
My Dh had a horrible head cold and couldnt taste anything, and i had tons of tomatoes from the garden, he pronounced this soup tasty and soothing, the cayenne pepper gives it a kick. To serve for company drizzle a little heavy cream over the top and chopped chives.The parmesan is optional, try the soup first to decide if you want it , because it does change the flavour quite a bit.
Provided by ChefDebs
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Liquidise all the tomatoes in a blender, put aside,.
- In a large saucepan , heat the olive oil on med/high. Add the coriander and cumin and cook for 2 minutes.
- Add the onions, garlic, ginger and cayenne peppers to the pan and saute on medium until onions are soft ( 5 mins).
- Add the pureed tomatoes and bouillon cubes and bring to boil.
- Simmer for 40 minutes.
- Add sugar and salt and pepper to season.
- Liquidise the soup in blender in batches, be careful if hot.( you can let it cool down, then liquidise it and rewarm when ready to use ).
- Ladle into soup bowls and sprinkle with parmesan cheese if desired.
Nutrition Facts : Calories 116.4, Fat 4.7, SaturatedFat 0.9, Cholesterol 1.2, Sodium 222.9, Carbohydrate 17.6, Fiber 4.4, Sugar 11.3, Protein 3.9
FIERY GINGER PUMPKIN TOMATO SOUP
This was the weekly recipe from Lakewinds Whole Food Co-op in Minnetonka, Minnesota in (I think) 1999. I'm guessing on the cooking time as I don't have it written down. This isn't actually vegan unless you omit or replace the honey (brown rice syrup might be nice), but I can't figure out how to go back and edit the categories. Sorry about that.
Provided by mliss29
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, heat oil.
- Add leeks and saute over medium-high heat.
- Add ginger & garlic. Saute until fragrant, about 2 minutes.
- Stir in tomatoes & honey. Simmer 15 minutes.
- Stir in broth, pumpkin & salt.
- Bring to a boil, reduce heat and simmer until pumpkin is tender.
- Adjust seasoning and serve.
- Variation: Mince 1 jalapeno pepper and add with the garlic and ginger.
Nutrition Facts : Calories 93.8, Fat 2.6, SaturatedFat 0.4, Sodium 8.4, Carbohydrate 18.1, Fiber 1.9, Sugar 7.3, Protein 2.4
GINGER COCONUT TOMATO SOUP
This is just another version of a good old stand by. The coconut milk makes it just a little more creamy. I used regular coconut milk but I am sure lite would be just fine also.
Provided by Lucky Chef
Categories < 15 Mins
Time 10m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients together and heat on stove till piping hot. Do not leave it, stir often as it will burn.
Nutrition Facts : Calories 261.1, Fat 18.4, SaturatedFat 16, Sodium 675.3, Carbohydrate 23.8, Fiber 3.6, Sugar 15.4, Protein 4.5
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