SPICY TOMATO SOUP
This recipe has been in my family for as long as I can remember. Ever since I was a kid, I can remember my Mother's Tomato Soup on those cold winter's nights while sitting on the poarch on one of the cattle stations, listening to the quiet chatter of the stockmen preparing for an early start on Monday morning. Sunday evening was one of the few times of the week that we could have my Mum to ourselves. The rest of the week was rather busy with early morning starts and busy evenings perparing the bread dough, biscuits and cakes for breakfast and morning teas.
Provided by Chrissyo
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
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.
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
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
TOMATO SOUP FOR LOVERS OF SPICE!
This is a wonderful "Spicy Tomato-Cheese Soup" I adapted the recipe from Semi-Homemade" On the Food Network.
Provided by Koechin Chef
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients, and heat through over medium heat. Stirring frequently.
- Serve with extra hot sauce at the table, for those who like it extra hot!
- This soup is really delicious.
- Serve with grilled Tomato-Cheese sandwiches.
Nutrition Facts : Calories 80.7, Fat 0.6, SaturatedFat 0.2, Sodium 913.2, Carbohydrate 18.6, Fiber 2.4, Sugar 12.2, Protein 2.4
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