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.
TOMATO-GINGER SOUP
This is based on a recipe from Ken Hom's Quick & Easy Chinese Cooking. He says in its intro: "This soup is a year-round favorite of mine because it can be made successfully with canned tomatoes, one of the few processed foods I find acceptable, so you need not wait for fresh tomatoes to come into season. Of course, it is delicious made with fresh ripe tomatoes when they are available at a reasonable price, and they also need little preparation and cook quickly. This is a refreshing soup that makes a sparkling first course. On hot summer days, try serving it at room temperature. For a Southeast Asian touch, add 2 tablesppoons lemon juice. The soup reheats successfully." My picky DH really likes it! :)
Provided by mersaydees
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- IF USING FRESH TOMATOES: Prepare by cutting them in half horizontally and squeezing out the seeds. Coarsely chop the flesh and set aside.
- IF USING CANNED TOMATOES: Drain thoroughly and roughly chop.
- Add stock to large saucepan and bring to the simmering point.
- Add the ginger, soy sauce, chili bean paste, sugar, and tomatoes.
- Simmer for 2 minutes.
- Serve at once.
GINGER TOMATO SOUP
Make and share this Ginger Tomato Soup recipe from Food.com.
Provided by English_Rose
Categories Clear Soup
Time 7m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put the stock in a saucepan and bring to simmering point.
- Add the ginger, soy sauce, chili bean sauce, sugar and the tomatoes. Simmer for 2 minutes and serve immediately.
- Add a dash of lemon juice for a South-East Asian touch or serve at room temperature on particularly hot, summer days.
Nutrition Facts : Calories 118.1, Fat 3.2, SaturatedFat 0.8, Cholesterol 7.2, Sodium 432.8, Carbohydrate 15.5, Fiber 1.4, Sugar 8.6, Protein 7.2
CARIBBEAN GINGER TOMATO SOUP
Make and share this Caribbean Ginger Tomato Soup recipe from Food.com.
Provided by cookiedog
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Stir together soup, coconut milk and ginger in heavy, medium-size saucepan.
- Bring to boiling over medium heat, stirring often.
- Season with salt and pepper.Serve hot.
Nutrition Facts : Calories 213.9, Fat 18.5, SaturatedFat 16.2, Sodium 431.2, Carbohydrate 12.9, Fiber 0.9, Sugar 6.2, Protein 3
TOMATO GINGER SOUP
My Dh had a horrible head cold and couldnt taste anything, and i had tons of tomatoes from the garden, he pronounced this soup tasty and soothing, the cayenne pepper gives it a kick. To serve for company drizzle a little heavy cream over the top and chopped chives.The parmesan is optional, try the soup first to decide if you want it , because it does change the flavour quite a bit.
Provided by ChefDebs
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Liquidise all the tomatoes in a blender, put aside,.
- In a large saucepan , heat the olive oil on med/high. Add the coriander and cumin and cook for 2 minutes.
- Add the onions, garlic, ginger and cayenne peppers to the pan and saute on medium until onions are soft ( 5 mins).
- Add the pureed tomatoes and bouillon cubes and bring to boil.
- Simmer for 40 minutes.
- Add sugar and salt and pepper to season.
- Liquidise the soup in blender in batches, be careful if hot.( you can let it cool down, then liquidise it and rewarm when ready to use ).
- Ladle into soup bowls and sprinkle with parmesan cheese if desired.
Nutrition Facts : Calories 116.4, Fat 4.7, SaturatedFat 0.9, Cholesterol 1.2, Sodium 222.9, Carbohydrate 17.6, Fiber 4.4, Sugar 11.3, Protein 3.9
CREAMY CARROT, TOMATO, AND GINGER SOUP
Carrot-ginger soup and tomato bisque are lunchtime hall-of-famers on their own. Here, the best of both worlds is combined into this one creamy and comforting soup.
Provided by Lauryn Tyrell
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. In a 3-quart baking dish (such as a 9-by-13-inch), toss carrots, sweet potato, tomatoes, and ginger with cup oil. Season with salt and pepper. Roast until liquid has evaporated and vegetables have caramelized slightly, about 1 hour.
- In a medium saucepan, heat remaining 2 tablespoons oil over medium. Add onion and a pinch of salt and cook, stirring occasionally, until lightly golden, 6 to 7 minutes. Add roasted vegetables with any accumulated juices and 3 cups water. Bring to a boil, then reduce heat to medium-low and simmer 10 minutes.
- Transfer to a blender and let stand until no longer steaming, about 5 minutes. Add butter and blend until completely smooth. (If too thick for your taste, you can add more water, a few tablespoons at a time, until desired consistency is reached.) Season to taste and serve with crusty bread, topped with more pepper and oil.
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