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.
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
SPICY TOMATO JALAPENO SOUP
This is not your average run-of-the-mill tomato soup, this soup takes time to prepare but well worth the extra time. The soup can be made and refrigerated then pureed and heated the following day, actually it tastes even better as the flavors blend overnight. If you like spice then try this soup, of coarse you can adjust the jalapeno to taste. This is a fantastic starter to serve to your guests at a dinner party, to save time, make the soup well in advance even a day ahead, and just warm before dinner, pass a small cup of whipping cream. The complete recipe may be doubled to serve more than four people.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Puree 2 cans of tomatoes in a blender (leave one with the juice, and the other drained).
- In a heavy large pot or saucepan saute the onion, garlic, chile pepper and fresh ginger until onion is softened (about 6 minutes).
- Add in cumin; cook stirring 1 minute.
- Stir in pureed tomatoes, broth, 1 tablespoon sugar and 2 teaspoons salt; simmer uncovered, stirring occasionally for 30-40 minutes.
- At this point you may refrigerate and puree the following day, or cool the mixture slightly then blend in a blender until smooth (be careful when blending hot liquids!).
- Force the liquid over a sieve to remove any seeds.
- If needed heat the soup.
- Ladle into bowls and drizzle with whipping cream.
- Delicious!
Nutrition Facts : Calories 254.6, Fat 15.3, SaturatedFat 2.3, Sodium 500.8, Carbohydrate 25.6, Fiber 5.9, Sugar 16.6, Protein 7.4
SPICY PEPPER & TOMATO SOUP WITH CUCUMBER YOGURT
Serve this healthy, vibrant, veggie blend cold as a Spanish-style gazpacho or hot as a comforting supper
Provided by Good Food team
Categories Dinner, Soup
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan. Tip in the onions, carrot and peppers. Cook gently for 15 mins, to soften. Add the garlic and chilli, and cook for a few mins more. Pour over the chopped tomatoes and 800ml of the stock. Bring to the boil and simmer for 10-15 mins until the veg is completely tender.
- Meanwhile, mix the yogurt, cucumber and mint in a bowl, and season.
- Blitz the soup with a hand blender until smooth, using the extra stock to thin if it has become too thick. Heat through, season and spoon into bowls. Serve with a dollop of the yogurt mixture on top and a drizzle of olive oil.
Nutrition Facts : Calories 221 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 19 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium
SPICY FRESH TOMATO SOUP
I attempted to make spicy tomato sauce out of fresh tomatoes and this soup is the result. We think it is a winner. If you simmer this for an additional 45 minutes, not covered, you will get a thick spicy sauce. This soup tastes great frozen and reheated.
Provided by FrackFamily5 CA->CT
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h20m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 224.8 calories, Carbohydrate 23 g, Cholesterol 8.8 mg, Fat 10.4 g, Fiber 5 g, Protein 7.8 g, SaturatedFat 2.8 g, Sodium 917.2 mg, Sugar 13.5 g
SPICY TOMATO SOUP
Make and share this Spicy Tomato Soup recipe from Food.com.
Provided by pammyowl
Categories European
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
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.
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.
More about "spicy fresh tomato soup food"
SPICY TOMATO SOUP RECIPE - CHOWHOUND
From chowhound.com
Reviews 13Calories 90 per servingCategory Soup, Make Ahead, Weeknight Dinner
- Add the onions and red pepper flakes and cook, stirring occasionally, until the onions are translucent and very tender, about 10 minutes.
- Reduce the heat to low and simmer, stirring occasionally, until the flavors have melded, about 30 minutes.
10 BEST SPICY TOMATO SOUP WITH FRESH TOMATOES RECIPES …
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SPICY TOMATO BASIL SOUP - PEPPERSCALE
From pepperscale.com
Servings 4Total Time 30 minsEstimated Reading Time 2 mins
- In a large soup pot over medium heat, heat the olive oil then add the onions and crushed red pepper. Sauté the onions until soft (3 to 4 minutes).
- To the pot, add the carrots, minced garlic, and Italian seasoning. Continue to cook, stirring often until the carrots soften (approximately 5 minutes).
- Add the dry white wine. Stir occasionally as the liquid in the pot reduces (approximately 4 to 5 minutes, or until the liquid has reduced by one third).
- Add the crushed tomatoes, vegetable broth, basil (keeping a leaf or two for garnish if you want), and Sriracha sauce. Stir to combine, then bring the soup to a quick boil. Once boiling lower the heat to low and simmer the soup for 20 to 25 minutes.
CAJUN SPICY TOMATO SOUP | SOUP FOR MARDI GRAS! - PASTRY ...
From pastrychefonline.com
4.9/5 (7)Total Time 35 minsCategory SoupCalories 303 per serving
- Add the chopped vegetables and spices (cajun seasoning, sweet and hot paprika, salt and pepper) and cook over medium heat until the vegetables are softened but not browned.
- Add both cans of tomatoes and the liquid (stock or water). Bring to a boil, choppping up the tomatoes as the soup heats.
- Stir in the red wine vinegar and the sugar. Taste and adjust the seasonings, adding more spices, salt and/or pepper if you think the soup needs it.
SPICY TOMATO BASIL SOUP - INSPIRATION KITCHEN
From inspirationkitchen.com
Reviews 12Estimated Reading Time 4 minsCategory Main
- Bring the tomatoes, carrots, onions and garlic to a slow boil over medium-high heat in a stockpot, then reduce heat to medium-low. Cover and simmer for 30 minutes. Stir in the chicken broth, salt and black pepper.
- In a small saucepan, melt the butter over medium-low heat. Whisk in the flour and stir until thick. Slowly whisk in the milk and continue to whisk until smooth. Whisk until thickened (roughly 3-5 minutes). Stir milk mixture in to the stockpot with the vegetables. Season with basil, celery salt, black pepper, garlic powder and Franks Red Hot hot pepper sauce. (Add an extra 1 teaspoon of salt, if necessary.) Continue to simmer the soup on low heat until it reduces and thickens, about 1 hour.
- Allow the soup to cool a bit and with an immersion blender, blend soup until smooth. Strain through a fine strainer to remove any residual (i.e. seeds and tomato skins) and return to heat. Warm and serve.
SPICY TOMATO SOUP - QUICK EASY RECIPE - THE CURRY GUY
From greatcurryrecipes.net
Cuisine IndianCategory MainServings 4Total Time 20 mins
- Heat the coconut oil in a large saucepan. When bubbles begin to form at the bottom of the pan, stir in the paste, peppercorns and bay leaves.
- Stir it all up and simmer for about five minutes. Then blend with a handheld blender or normal blender until smooth.
SPICY TOMATO SOUP - NATURAL GOODNESS | FUSS FREE RECIPES ...
From naturalgoodness.blog
Reviews 2Calories 250 per servingCategory Main Course, Side Dish
- Add the 2 tbsp of olive oil to a pot at medium fire or 1/4 cup of boiling water if you are not using oil
- Add the onion, garlic and chilies to the pot. Note that the garlic needs to be caramelized before adding the tomatoes! otherwise it will give a weird flavor to the soup!
SPICY INDIAN TOMATO SOUP - THE FIERY VEGETARIAN
From thefieryvegetarian.com
4.5/5 (28)Calories 109 per servingCategory Soups
- Add the chopped tomatoes and onion to your blender with the canned tomatoes and blend everything well.
- Get out your frying pan and heat the oil at a medium-high temperature. When the oil is hot, add the cumin seeds and cardamom. When the cumin start to sizzle and darken (but don’t let them darken too much - black burnt cumin seeds are very bitter), add the crushed garlic and grated ginger.
- It’s super unscientific but sniff the cooking aroma and when the raw or uncooked smell of the garlic goes away, add the pureed tomatoes and onion. Stir quickly to avoid spattering unless you love scrubbing the back-splash after every meal.
- Turn down the heat to medium and simmer for two minutes, stirring just enough to avoid those apocalyptic bursts.
HOW TO MAKE HOMEMADE SPICY TOMATO SOUP
From thespeckledpalate.com
4.8/5 (12)Total Time 25 minsCategory EntreesCalories 213 per serving
- Add the tomato puree and broth. Season with salt, black pepper, red pepper flakes and hot sauce. Stir and bring to a boil.
- Remove from heat, and transfer to a blender. Blend the ingredients together until smooth, then pour in the heavy whipping cream. Measure in the basil, too, and blend until smooth.
SPICY TOMATO SOUP - BLOGTASTIC FOOD
From blogtasticfood.com
5/5 (1)Calories 121 per servingCategory Main Course
- Get a pot over medium heat, add a dash of olive oil and start frying off the onions, garlic, chilli and celery for a few minutes. Add the tomatoes and keep frying for another 3-4 minutes.
- Transfer the ingredients from the pot to a blender (do not discard the pot). Also add 3 quarters of your basil too (leave the rest for garnish). Add a splash of the stock just to help the ingredients blend together well. Blend until smooth, then transfer the mixture back to the pot.
- Add the stock and tomato puree to the pot, stir well and then bring to a boil. As soon as the mixture starts boiling, bring the heat down to gently simmer the soup.
- Simmer for another 5-10 minutes, stirring halfway through. Stirring the soup just ensures that it doesn't start sticking and/or burning at the bottom of the pot. If there are any foamy bits floating at the top, just use a large spoon to skim it off.
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