Gourmet Spicy Tomato Soup Food

SPICY TOMATO SOUP

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.

SPICY TOMATO SOUP

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 TOMATO SOUP

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.

GIN TOMATO SOUP

Steps:

• Combine tomato, garlic, thyme, paprika, sugar and Tabasco in a blender and puree.
• In a soup pot, sauté bacon until crisp, drain on paper towels.
• Add butter to pan with bacon drippings, melt butter, add mushrooms and sauté until golden.
• Add gin and bacon, stir, add tomato sauce and simmer 15 minutes.
• Add cream, season with salt and pepper and serve.

SPICY TOMATO SOUP

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 FRESH TOMATO SOUP

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.

THE BEST EVER TOMATO SOUP

Steps:

• In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.

MOROCCAN-SPICED COLD TOMATO SOUP

Steps:

• Cook onion in oil with spices in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened and begins to brown, 4 to 5 minutes. Coarsely chop tomatoes and add to onion mixture with reserved juices, broth, honey, 1 tablespoon parsley, and 1 tablespoon cilantro, then bring to a boil. Transfer soup to a metal bowl set in a larger bowl of ice and cold water. Cool soup, stirring occasionally, until cold, 15 to 20 minutes. Stir in lemon juice and salt and pepper to taste, then stir in remaining parsley and cilantro.