Tomato And Paprika Soup Food

TOMATO-PEANUT SOUP

Steps:

• Heat the olive oil in a pot over medium-high heat. Add the onion, bell pepper and celery; cook, stirring, about 5 minutes. Add the garlic, curry powder, paprika, cayenne and 1 teaspoon salt; cook, stirring, 2 more minutes.
• Add the tomatoes, chicken broth, brown sugar and 1 cup water to the pot, then whisk in the peanut butter until incorporated. Bring to a boil, then reduce the heat and simmer gently, stirring occasionally, until the soup thickens slightly, about 30 minutes. Puree with an immersion blender or in a regular blender in batches.Season with salt and black pepper.
• Ladle the soup into bowls; top with creme fraiche, celery leaves, cilantro and peanuts. Drizzle with olive oil. Photograph by Con Poulos

TOMATO SOUP AND GRILLED CHEESE

Steps:

• Preheat a griddle pan over medium heat for the grilled cheese.
• Heat a medium soup pot over medium-high heat. Add the oil and then melt 2 tablespoons of the butter into the oil. Add the garlic, onions, thyme, paprika and some salt and pepper, then partially cover the pot and cook to soften, 10 minutes. Stir in the tomato paste and cook until fragrant, 2 minutes. Deglaze the pan with 2 cups of the chicken stock and transfer to a food processor. Add the tomatoes and process until smooth. Pour the soup back into the pot and add the remaining 2 cups stock. Simmer at a low bubble while you make the grilled cheese.
• Lightly butter one side of each slice of bread. Place 2 slices of cheese between 2 slices of bread, buttered-side facing out. Grill the sandwiches until crispy and the cheese melts.
• Stir the cream into the tomato soup right before serving. Serve in shallow bowls with chives to garnish and grilled cheese for dipping.

ROASTED RED PEPPER AND TOMATO SOUP

Steps:

• Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
• Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
• Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
• Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
• Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
• Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.

ROASTED RED PEPPER, SWEET POTATO & SMOKED PAPRIKA SOUP

Steps:

• Heat oven to 190C/170C fan/gas 5. Put the sweet potato, pepper, onion and garlic on a baking tray. Sprinkle with the paprika and seasoning, then drizzle with the oil. Toss together. Roast for 30 mins or until beginning to brown.
• Tip the roasted vegetables into a blender (or use a stick blender) with the coconut milk, stock, sriracha and maple syrup. Whizz until smooth. Pour back into the pan and heat until piping hot. Check for seasoning, and pour into a flask. Serve with soda bread or toasted sourdough.

TOMATO AND PAPRIKA SOUP

Steps:

• Peel and chop onion.
• Peel and chop potatos.
• Wash and chop celery.
• Peel garlic chop if preferred.
• Place above ingredients in a pan and cover with water. Add stock cubes.
• Bring to boil and cook until potatos are cooked.
• Add fresh tomatoes, tomato juice and basil.
• Cook for a further 15 - 20 minutes.
• Add paprika and black pepper to taste.
• Allow to cool slightly.
• Liquidize and then sieve the soup.
• Serve with slices of bread dipped in olive oil.
• Soup can be frozen.
• .

ROASTED SWEET CORN AND TOMATO SOUP

Steps:

• Preheat oven to 400 degrees.
• Place corn, tomatoes, and garlic on a foil-lined baking sheet. Drizzle with 2 teaspoons olive oil and sprinkle lightly with salt and pepper. Gently toss with hands and then arrange in an even, flat layer. Bake for 15-20 minutes or until tomatoes are crinkled and burst.
• While vegetables are roasting, heat a stock pot to medium high heat on stove top. Add remaining one teaspoon olive oil and diced onion. Saute about 5 minutes, or until tender. Add roasted bell peppers, chicken broth, smoked paprika and chipotle chili powder. Add a light sprinkling of kosher salt and black pepper (I add about 1/2 teaspoon salt and a few cracks of pepper at this point and then season to taste at the very end.).
• When corn and tomatoes are done roasting, add them to the pot*, making sure to scrape off all of the bits on the pan. (*If desired, reserve a couple spoonfuls of roasted corn for garnish.) Bring soup to a low simmer and cover. Simmer for 20 minutes. Use an immersion blender, or transfer soup to stand blender and puree until smooth. Taste, and add additional salt and pepper (and chipotle chili powder if you want a little more heat) to taste. Divide into bowls and garnish with a sprinkle of smoked paprika, a few corn kernels, and some chopped herbs if desired.

SMOKY SPANISH TOMATO SOUP

Steps:

• Cut a shallow X in bottom of each tomato. Blanch in batches in a pot of boiling water 15 to 30 seconds, then transfer to an ice bath. Peel and seed tomatoes, then coarsely chop.
• Cook onion and bell peppers in oil with 1/2 teaspoon salt in a wide 5-quart heavy pot over medium heat, stirring occasionally, until soft, about 15 minutes. Stir in tomatoes, pimentón, and 1/2 teaspoon salt and cook, uncovered, stirring occasionally, until tomatoes are tender and falling apart, about 20 minutes.
• Meanwhile, crush garlic to a paste with cumin using a mortar and pestle (or crush cumin with side of a heavy knife, mince and mash garlic, and stir together).
• Stir garlic-cumin paste and bread crumbs into tomato mixture. Purée soup in batches in a blender until smooth (use caution when blending hot liquids) and return to cleaned pot. Thin to desired consistency with water and season with salt and pepper.
• Serve soup topped with figs or grapes, depending on the season.

SMOKY TOMATO AND SEAFOOD SOUP

Steps:

• If using fresh tomatoes - heat the broiler to high; put tomatoes on a foil-lined baking sheet. Broil 6 inches from the heat source, turning occasionally, until the skin is lightly charred on all sides, 10-12 minutes. Cool, peel and chop coarsely, collecting all the juices.
• Heat the oil in a 4- to 5-quart Dutch oven or deep saucepan. Cook the shallots and leek until soft, about 4 minutes. Stir in the red pepper and garlic; cook 1 minute.
• Add the tomatoes, broth, clam juice, wine, tomato paste, salt and paprika. Simmer 15 minutes.
• Add the scrubbed clams; cook 3 minutes. Add the shrimp and fish; cook 2 minutes. Add the scallops; cook 1 minute or until all fish is opaque but still tender.
• Ladle the soup into wide serving bowls.
• Place a dollop of aioli into the center. Sprinkle with parsley and chives.

TOMATO AND PEPPER SOUP

Steps:

• soften and brown the onions in olive oil.
• add the peppers and soften.
• add the tomatoes and cook down.
• add the garlic, salt, pepper, smoked paprika, sugar and basil leaves and cook in for a few minutes.
• Purée with stick blender (saves taking it all out of pan).
• then leave on a low simmer for 10 minutes.
• add double cream and stir in --
• serve topped with a swirl of cream, spinkle of black pepper, a little finely chopped basil and parmegano -- .

RED PEPPER AND TOMATO SOUP

Steps:

• Combine the tomato soup and the water in a large sauce pot; simmer, stirring occasionally, for 5 minutes. Add the tomato juice, chives, garlic, cayenne, rosemary, thyme, oregano, basil, and paprika to the pot. Simmer soup for 25 minutes, stirring occasionally.
• Stir in the diced tomatoes and red peppers. Simmer until peppers are soft, about 10 minutes.

TOMATO AND ORANGE SOUP WITH PARMESAN CROUTONS

Steps:

• Tomato and Orange Soup-----------.
• Prepare and roughly chop the onions, potatoes, carrots, celery and red peppers.
• Quarter the tomatoes and scoop out the seeds which will make the soup taste bitter if used (extract any juice from the "jelly" surrounding the seeds).
• Use a BIG saucepan.
• "Sweat" the onions, potatoes, carrots, celery and peppers in the olive oil on a low heat for about 10 minutes or until softened, add the tomatoes and garlic and cook for a further 10 minutes.
• Add the wine, stock, orange and lemon juice and zest and bring rapidly to the boil.
• Add salt pepper and sugar.
• Reduce the heat and simmer for another 15 minutes.
• Blend the soup and pass it through a fine mesh sieve to produce a smooth liquid.
• At this point the soup can be frozen.
• Reheat the soup being careful not to let it boil.
• Add the chopped basil an stir well.
• Taste and adjust the seasoning if required.
• Serve the soup with a swirl of double cream and float a couple of whole basil leaves on top.
• Parmesan Croutons---------------.
• Pound together the butter, garlic, paprika and parmesan cheese.
• Spread the mixture on thin slices of french bread.
• Bake in the centre of a medium oven for about 10 minutes or until toasted golden.
• Serve hot with the soup.

VEGAN CHICKPEA AND TOMATO SOUP

Steps:

• Sauté garlic in olive oil until aroma is released.
• Add cumin and paprika and sauté until aroma is released (3 to 5 minutes).
• Add 1/2 C vegetable both.
• Stir in curry powder and blend.
• Stir in tomato paste
• Stir in tahini and blend.
• Add chickpeas, bay leaves, basil, and salt.
• Add 4 cups vegetable broth.
• Bring to boil, simmer covered for 60 to 90 minutes.

UNCLE BILL'S TOMATO AND ONION SOUP

Steps:

• In a large cooking pot over medium-high heat, melt 1/2 the butter and add olive oil.
• Add onions and cook until softened and lightly golden brown, about 15 minutes, stirring occasionally.
• Add carrots, celery, garlic, sugar, paprika, chili powder and pepper and cook for 5 minutes, stirring occasionally.
• Stir in tomatoes (including liquid), tomato paste, broth, water, chicken soup base, sweet red pepper, green pepper, basil and remaining butter; bring to boil.
• Reduce heat, cover and simmer for 30 minutes, stirring occasionally.
• In a blender, puree soup in batches until smooth and return to cooking pot.
• Reheat until soup is hot.
• When serving soup, sprinkle some croutons and chopped fresh parsley.
• Refrigerate any unused portions.
• NOTE: Deleting the Chicken Soup Base will reduce the sodium content in the soup.

TOMATO CILANTRO SOUP

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.