SPICY CLEAR TOMATO SOUP W/A VEGG BASE
These tomatoes are the last in my garden for the season. I decided to make an old recipe of mine, a spicy & clear tomato soup. Straight from the garden, with a veggie base to enhance the flavor. Such a simple recipe, and the taste is to die for! The addition of a couple cloves gives it a spicy taste, (a tip from grandma.) The...
Provided by Nancy J. Patrykus
Categories Vegetable Soup
Time 55m
Number Of Ingredients 9
Steps:
- 1. Put cut up whole tomatoes put in a soup pot with the water.
- 2. Add prepared onions celery, carrots, bell pepper and cloves.
- 3. Bring to a boil. Reduce heat, add sugar.
- 4. Simmer, partially covered, for 20 minutes. You might want to add a little water. Remove from heat. Stir in lemon juice.
- 5. Strain all into a bowl. Remove the cloves! Put veggies thru a food processer, And strain again. Add strained liquids to the soup. Salt, pepper and a sprinkle of parsley. Serve hot. With a grilled cheese sandwich.!! I use mayonnaise on the bread, instead of butter ...to grill in a skillet.
HEARTY SPICY TOMATO VEGETABLE SOUP
Make and share this Hearty Spicy Tomato Vegetable Soup recipe from Food.com.
Provided by FoodisGood
Categories Beans
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Wash and drain pinto beans.
- Peel and cut carrots into inch long pieces.
- Mince garlic, dice leek and onion.
- Saute leek, onion and garlic in the olive oil. When the leeks and onion become soft, add the carrots and beans, saute for about five minutes. Add the spices and salt. Then add the beans and the strained tomatoes. Mix well for about a minute, then add the broth and the water. Bring to boil.
- Simmer the soup for about 20 minutes or until the vegetables are cooked.
- Dice the tomato and the tofu. Add to the soup and simmer for about 5-10 minute.
- Take the soup of the heat. Add the lemon juice. Garnish with few sprigs of fresh cilantro. Serve hot and enjoy!
Nutrition Facts : Calories 323.1, Fat 11, SaturatedFat 1.6, Sodium 620.7, Carbohydrate 42.9, Fiber 12.7, Sugar 5.5, Protein 17.2
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.
EASY ROASTED TOMATO BASIL SOUP
BEST vegan roasted tomato basil soup you'll find! Perfectly rich and absolutely delicious, thanks to a combination of aromatics, fresh herbs (basil and thyme) and warm spices. Quality extra virgin olive oil pulls this soup together, providing a rich and luxurious finish that you won't miss the heavy cream!
Provided by Suzy Karadsheh
Categories Soup
Number Of Ingredients 14
Steps:
- Heat oven to 450 degrees F.
- In a large mixing bowl, combine tomatoes and carrot pieces. Add a generous drizzle of extra virgin olive oil, and season with kosher salt and black pepper. Toss to combine.
- Transfer to a large baking sheet and spread well in one layer. Roast in heated oven for about 30 minutes. When ready, remove from the heat and set aside for about 10 minutes to cool.
- Transfer the roasted tomatoes and carrots to the large bowl of a food processor fitted with a blade. Add just a tiny bit of water and blend.
- In a large cooking pot, heat 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Add onions and cook for about 3 minutes, then add garlic and cook briefly until golden.
- Pour the roasted tomato mixture into the cooking pot. Stir in crushed tomatoes, 2 1/2 cups water, basil, thyme and spices. Season with a little kosher salt and black pepper. Bring to a boil, then lower heat and cover part-way. Let simmer for about 20 minutes or so.
- Remove the thyme springs and transfer tomato basil soup to serving bowls. If you like, add a splash of lime juice and a generous drizzle of extra virgihttps://shop.themediterraneandish.com/product/extra-virgin-olive-oil-bundle/n olive oil. Serve with your favorite crusty bread or grilled pieces of French baguette. Enjoy!
Nutrition Facts : Calories 104.9 kcal, Sugar 14.3 g, Sodium 93.6 mg, Fat 0.8 g, SaturatedFat 0.1 g, Carbohydrate 23.4 g, Fiber 5.4 g, Protein 4.3 g, ServingSize 1 serving
TOMATO VEGETABLE SOUP
Gardening is one of my many hobbies and this recipe is a great way to use fresh tomatoes. It makes a wonderful light meal, served with crackers or herb-flavored croutons.
Provided by Taste of Home
Categories Lunch
Time 55m
Yield about 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion in butter until tender. Add remaining ingredients; bring to a boil. Reduce heat and simmer, covered, for 40 minutes or until vegetables are tender.
Nutrition Facts :
CHUNKY MEDITERRANEAN TOMATO SOUP
Use roasted vegetables in this speedy, low calorie soup - we used peppers, aubergines, onions and courgettes. Serve with herby ricotta-topped rye bread
Provided by Sara Buenfeld
Categories Lunch
Time 35m
Number Of Ingredients 6
Steps:
- Heat a large non-stick pan, tip in half the vegetables and the garlic, and cook, stirring, over a high heat until they start to soften - about 5 mins. Tip in the basil, tomatoes, stock cube and 2 cans of water, then blitz with a hand blender to get the mixture as smooth as you can.
- Add the remaining frozen veg, cover the pan and cook for 15-20 mins more until the veg is tender. Ladle into bowls. Serve with the herby ricotta on rye bread.
Nutrition Facts : Calories 212 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 1.5 milligram of sodium
TOMATO VEGETABLE SOUP
A savory, chunky tomato vegetable soup, perfect for those cold winter evenings! Apologies for the large quantity, I live in a HUGE family and we love leftovers!
Provided by Shakespearette
Categories Potato
Time 50m
Yield 16 cups, 10 serving(s)
Number Of Ingredients 14
Steps:
- Saute onions with olive oil, salt, and pepper until translucent.
- Set aside.
- Dice potatoes, carrots, and celery.
- Set aside.
- In a large sauce pan, whisk chicken broth, crushed tomatoes, and tomato past until smooth.
- Add vegetables and stewed tomatoes.
- Simmer on LOW for 30-45 minutes, or until carrots and potatoes are soft.
Nutrition Facts : Calories 257.4, Fat 5.2, SaturatedFat 0.9, Sodium 1712.4, Carbohydrate 43.6, Fiber 8.6, Sugar 10.6, Protein 12.8
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Cuisine AmericanTotal Time 45 minsCategory Dinner, Lunch, SoupCalories 195 per serving
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