COLD TOMATO-CILANTRO SOUP
This cold soup made with canned tomatoes suggests (but beats out) gazpacho, and has a huge hit of cilantro. Serve it at a summer dinner parties, or simply paired with a grilled cheese. It's also incredibly refreshing by itself.
Provided by Julia Moskin
Categories soups and stews, appetizer, side dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Pull off a small handful of cilantro leaves to use for garnish and set aside. Tie remaining cilantro into a bundle with kitchen twine.
- Heat oil in a deep, medium-size heavy pot over medium-high heat. Add onion and cook, stirring, until softened and golden, about 8 minutes; reduce heat as needed to prevent browning. Add garlic and cook, stirring, 1 minute; then add tomato paste, cumin, paprika and cayenne, and cook until tomato paste begins to darken, about 2 minutes more.
- Add tomatoes with liquid, 1 quart water, salt and pepper, and cilantro bundle, and bring to a boil. Lower heat and simmer 30 minutes, covered. Set aside until cool enough to blend, then remove cilantro bundle. Using regular or hand-held blender, blend until smooth. Refrigerate until very cold, at least 4 hours or overnight.
- Just before serving, squeeze in juice of half a lime and add salt and pepper to taste; the soup should not be very salty. If desired, squeeze in remaining lime juice. Serve in small bowls or cups, garnished with a few whole cilantro leaves.
Nutrition Facts : @context http, Calories 83, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 338 milligrams, Sugar 5 grams
THE BEST EVER TOMATO SOUP
Creamy, rich and bursting with brightness, this tomato soup recipe is the ultimate sidekick to a grilled cheese sandwich. You can't beat this homemade version of the classic. - Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 16 servings (4 quarts).
Number Of Ingredients 15
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.
Nutrition Facts : Calories 104 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 572mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
TOMATO CILANTRO SOUP
Found this in the paper today and wanted to post it for Zaar World Tour 2006. It sounded absolutely fantastic and I finally tried it myself. Was I right! Homemade tomato soup with 10x the taste! I served with crusty ciabatta bread for dipping. I added vegetable stock instead of regular water because a good stock is always the basis for the best soups. Lighten up on salt (if you use stock) and the cumin if you want. I only added 1 teaspoon cumin, 1 teaspoon salt, and no cayenne. I used 1 large bunch of cilantro. Did not taste overly of cilantro once I took the bunch out. Adapted from "Mediterranean Light" by Martha Rose Shulman. I classified this as either a Greek or Italian recipe:D
Provided by Kumquat the Cats fr
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large heavy pot over medium-high heat.
- Add onion and cook, stirring, until softened. Add garlic, cumin and paprika and cook 1 minute, stirring.
- Add tomatoes, water or vegetable stock, tomato paste, cilantro and 2 teaspoons salt. Bring to a simmer, cover and continue to simmer 30 minutes.
- Turn off heat, remove and discard cilantro and blend with immersion blender (or food processer or regular blender) until smooth. Season to taste with salt, pepper, lime juice and cayenne.
- Serve hot or cold, with a spoonful of yogurt in each bowl sprinkled with cilantro leaves.
TOMATO CILANTRO SOUP
Provided by Julia Moskin
Categories dinner, project, appetizer
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oil in a large heavy pot over medium-high heat. Add onion and cook, stirring, until softened. Add garlic, cumin and paprika, and cook 1 minute, stirring. Add tomatoes, 1 quart water, tomato paste, cilantro and 2 teaspoons salt. Bring to a simmer, cover, and simmer 30 minutes.
- Turn off heat, remove and discard cilantro, and blend with hand blender until smooth. Season to taste with salt, pepper, lime juice and cayenne. Serve hot or cold, with spoonful of yogurt in each bowl (if using) and sprinkled with cilantro leaves.
Nutrition Facts : @context http, Calories 85, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 340 milligrams, Sugar 4 grams
CREAM OF CILANTRO SOUP
Make and share this Cream of Cilantro Soup recipe from Food.com.
Provided by Diana Adcock
Categories Tex Mex
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a food processor puree the cilantro with 1 cup of the broth, and blend to smooth.
- In a large saucepan melt the butter over medium heat and whisk in the flour.
- Slowly add the remaining broth, whisking to smooth.
- Boil, while whisking, for 1 minute.
- Stir in the cream cheese, cilantro mixture, sour cream, garlic, salt, pepper, cumin.
- Reduce heat and simmer for 15 minutes.
- Ladle into bowls and offer garnishes at the table.
Nutrition Facts : Calories 406.1, Fat 36.2, SaturatedFat 22.5, Cholesterol 87.4, Sodium 540.9, Carbohydrate 11.2, Fiber 0.6, Sugar 0.5, Protein 10.3
CARROT AND CILANTRO SOUP
This easy carrot and coriander soup is lovely and creamy, with a bit of a twang. It's an ideal winter warmer or a spicy starter which delights the palate. Suitable for vegetarians.
Provided by Jon Barnes
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large pot over medium heat, and cook the onions, carrots, garlic, and chile pepper until tender. Mix in tomatoes, vegetable stock, 1/2 the cilantro, balsamic vinegar, sugar, brown sauce, and Worcestershire sauce. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes.
- Transfer the soup in batches to a blender or food processor, and blend until smooth. Return to the pot, and continue cooking until heated through.
- Remove soup from heat, and mix in the cream. Finely chop the remaining cilantro, and mix into the soup to serve.
Nutrition Facts : Calories 220.3 calories, Carbohydrate 24.3 g, Cholesterol 40.8 mg, Fat 13.5 g, Fiber 5 g, Protein 4.2 g, SaturatedFat 7.2 g, Sodium 620.4 mg, Sugar 13.1 g
CILANTRO POTATO SOUP
Something I had a few times while growing up --at a neighbor's and at Avo's house. Where I grew up, half the neighbors were from the Azores, so it was good, good eating. It's not a recipe that needs exact measurements, but this is about how I do it :) Obviously don't make it if you don't like cilantro, but if you do...mmmmmmmmm :) For a vegetarian version, just use veggie broth. Whichever you use, make sure it's a good quality. The ingredients are so simple it needs to be a good quality broth.
Provided by DeeCooks
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion and garlic slowly until tender.
- Add the broth, potatoes.
- Cook til the potatoes are tender about half an hour.
- Add 3/4 cup of the cilantro.
- Use an immersion blender or food processor (or etc -- ) to puree.
- Serve hot or cold, and add the remaining cilantro right before serving.
- Stir in a squeeze of fresh lime right before serving, if desired.
Nutrition Facts : Calories 255.7, Fat 10.6, SaturatedFat 1.7, Sodium 775.3, Carbohydrate 32.4, Fiber 4, Sugar 4.2, Protein 8.5
CHARRED TOMATO SOUP WITH CORIANDER AND CILANTRO
A chilled tomato soup is most welcome on a sweltering summer day. Charring the tomatoes over coals or under the broiler adds a rustic smoky flavor to this one, while quartered and dressed cherry tomatoes and a spoonful of fresh ricotta or thick yogurt add substance and texture.
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Prepare a charcoal grill or light the broiler. Remove cores from tomatoes and cut them in half horizontally. Season with salt and pepper on both sides and brush lightly with olive oil.
- Place tomatoes skin-side down on the grill and leave for about 10 minutes, until skins are blackened and tomatoes have softened slightly. (If using the broiler, place the tomatoes on a rimmed baking sheet skin-side up and broil for 10 minutes.) Transfer tomatoes to a large bowl.
- Add garlic, cayenne, coriander seeds, cilantro, 2 tablespoons olive oil and sherry vinegar. Stir all ingredients together. Let mixture sit for 10 minutes to allow flavors to marry.
- Purée tomato mixture with a blender or food processor. Strain through a medium mesh sieve, if desired. Thin with a little water if too thick. Taste and adjust seasoning. Chill well. (The soup will taste best if served within a few hours.)
- Put cherry tomatoes in a small bowl. Sprinkle with salt and toss with a tablespoon of olive oil.
- To serve, ladle the soup into chilled shallow bowls. Put a large spoonful of ricotta on top, and spoon cherry tomatoes over. Sprinkle with chives.
CANARY ISLAND CILANTRO SOUP
The "chicken soup" of the Canary Islands, this is famed a sure cure to any ailment! Besides its healing properties, it is really good!
Provided by canarygirl
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a med-large soup pot, heat about 2 Tblsp of olive oil.
- Sautee onion, garlic, tomato, potatoes, and paprika over fairly high heat until the onions are translucent.
- Add boullion, 1/2 of the green pepper (in one chunk) 2/3 of the bunch of cilantro, tied with a string (the bunch), and the salt to taste.
- Add enough water to cover vegetables completely, with about 1-2 inches above the veggies.
- Bring to a boil, cover, reduce heat and simmer for about 20-30 minutes.
- About half way through cooking time, add the rice.
- Adjust salt, remove green pepper and bunch of cilantro, discard.
- Chop the remaining green pepper and cilantro and serve each soup plate with fresh chopped green pepper and sprinkle with cilantro.
- Serve with"queso fresco" and baguettes.
SPICY TOMATO SOUP
Cilantro stems are the secret to this fresh-tasting, spicy tomato sauce-meets-soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Heat olive oil in a deep saucepan over medium-low heat. Add onions and garlic and cook until onions are soft and translucent, about 5 to 7 minutes. Add salt, pepper, cilantro stems, and jalapeno.
- Strain tomatoes and add juice to saucepan. Seed tomatoes, chop coarsely, and add to saucepan. Add 2 cups water and stir to combine. Simmer for about 30 minutes. Add lime juice and adjust seasoning with salt and pepper. Divide among 4 soup bowls and serve with a dollop of sour cream.
RAW TOMATO CILANTRO SOUP
Make and share this Raw Tomato Cilantro Soup recipe from Food.com.
Provided by Nourished Homestead
Categories Onions
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Blend all ingredients. Add up to 1 cup water to preferred constancy, if desired. Sieve and serve.
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