Spicy Tomato Chocolate Soup Food

JAMIE OLIVER'S SPICY TOMATO SOUP

Steps:

• Put the onion, garlic, carrot and cilantro stalks into a large pot with the olive oil. Cover and cook gently for 10 mins, stirring regularly to prevent colouring.
• Meanwhile, drop the tomatoes into boiling water for a minute or two. Take them out, run them under the cold tap, then pinch the skins off, discard, and roughly chop the flesh. Add to the pan with broth and pasta sauce. Simmer for another 20 mins with the lid on.
• Whiz your soup in a blender, then pour it back in the pan and season well. Serve with a sprinkling of cilantroleaves and a few chopped chili peppers if you dare!

SPICY TOMATO BEEF SOUP

Steps:

• In a 3-4 qt dutch oven heat oil and add the beef and onion, cook until beef is done and the onion is softened. Add the garlic and Cajun seasoning, cook until fragrant, about 1 more minute.
• Add the beef broth, ketchup, chili sauce, diced tomato ,potatoes, bell pepper, carrot, celery seed and oregano. Cover and bring it to a simmer.
• Simmer the soup for 20 mins then add the red pepper flakes and simmer for up to 5 mins longer or until the vegetables are tender but not mushy.
• Rest the soup for 5-10 mins, Taste and add salt and pepper to your liking.

SPICY TOMATO SOUP

Steps:

• In food processor combine tomatoes, scallions, jalapeno, juice of the lime, and red peppers. Process until smooth. Season with salt, pepper and a dash of Tabasco pepper sauce to taste. Chill and serve.
• PEELED TOMATOES
• Bring a large pot of water to a rolling boil. Using a paring knife make an X on the bottom of each tomato. Lower tomatoes into boiling water for 30 to 45 seconds. Remove tomatoes to a bowl of ice water to stop cooking process. Tomatoes can now be peeled with fingers

QUICK AND SPICY TOMATO SOUP

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.

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:

• 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

Steps:

• Slice tomatoes, onion and carrot.
• Melt butter in a medium size saucepan.
• Add the onion and carrot, cover, and allow to soften for 5-6 minutes.
• Remove from the heat, stir in the plain flour, add tomatoes, stock or water, bay leaf, sugar, mace or nutmeg and seasoning.
• Stir until boiling, simmer for 20-30 minutes.
• Rub soup through sieve, pour back into rinsed saucepan, and reheat.
• Adjust seasoning, and thicken slightly if necessary with a teaspoon or more of arrowroot blended with a tablespoon of cold water.
• Reboil to cook the arrowroot if used to thicken the soup.
• Add cream if used.
• If cream is added do not boil the soup.
• If required, a teaspoon of tomato paste may be added to the tomato soup for extra colour and flavour.
• Serve with crusty bread, the kind that you have to break apart with your hands.
• Feel free to dip your chunks of bread into the soup.