Gourmet Spicy Tomato Soup Recipes

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

Spicy Tomato Soup image

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

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 bay leaves
1 tablespoon all-purpose flour
1 tablespoon ginger-garlic paste
1 teaspoon garam masala
½ teaspoon ground turmeric
1 tablespoon Indian chili powder
½ cup water, or as needed
1 (28 ounce) can tomato puree
1 tablespoon white sugar
salt to taste
⅓ cup heavy cream or half-and-half

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

Spicy Tomato Soup image

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.

Ingredients

2 (28- to 32-oz) cans whole tomatoes in juice (preferably organic)
1 large onion, coarsely chopped (2 1/4 cups)
2 teaspoons finely chopped garlic
1 teaspoon finely chopped fresh jalapeño chile including seeds
2 teaspoons finely chopped peeled fresh ginger
3 tablespoons olive oil
1/2 teaspoon ground cumin
2 1/4 cups reduced-sodium chicken broth (18 fl oz)
1 tablespoon sugar, or to taste
2 teaspoons salt, or to taste

THE BEST EVER TOMATO SOUP

Creamy, rich and bursting with brightness, this tomato soup recipe is the ultimate sidekick to a grilled cheese sandwich. You can't beat this homemade version of the classic. - Josh Rink, Taste of Home Food Stylist

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 16 servings (4 quarts).

Number Of Ingredients 15

The Best Ever Tomato Soup image

Steps:

In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.

Nutrition Facts : Calories 104 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 572mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

Ingredients

3 tablespoons olive oil
3 tablespoons butter
1/4 to 1/2 teaspoon crushed red pepper flakes
3 large carrots, peeled and chopped
1 large onion, chopped
2 garlic cloves, minced
2 teaspoons dried basil
3 cans (28 ounces each) whole peeled tomatoes, undrained
1 container (32 ounces) chicken stock
2 tablespoons tomato paste
3 teaspoons sugar
1 teaspoon salt
1/2 teaspoon pepper
1 cup heavy whipping cream, optional
Fresh basil leaves, thinly sliced, optional

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

Spicy Fresh Tomato Soup image

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

Ingredients

2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
2 pounds assorted tomatoes, chopped
½ cup Pinot Grigio wine
½ cup water
¼ cup chopped fresh basil leaves
3 ounces tomato paste
2 teaspoons white sugar
1 ½ teaspoons crushed red pepper flakes
1 teaspoon dried oregano
1 teaspoon salt
¼ teaspoon ground black pepper
½ cup grated Parmesan cheese

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

Spicy Tomato Soup image

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.

Ingredients

2 tablespoons extra-virgin olive oil
1 small yellow onion, peeled, halved, and sliced into 1/4-inch-thick slices
1 teaspoon red pepper flakes (or to taste ( we started with 1/2 teaspoon)
2 (28 ounce) cans whole tomatoes
1 1/2 cups water
1/4 cup loosely packed fresh basil leaf
kosher salt
fresh ground black pepper
creme fraiche, for garnish (optional)

MOROCCAN-SPICED COLD TOMATO SOUP

Categories Soup/Stew Ginger Tomato Quick & Easy Lunch Spice Summer Chill Honey Cinnamon Cilantro Parsley Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings or about 5 cups

Number Of Ingredients 13

Moroccan-Spiced Cold Tomato Soup image

Steps:

Cook onion in oil with spices in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened and begins to brown, 4 to 5 minutes. Coarsely chop tomatoes and add to onion mixture with reserved juices, broth, honey, 1 tablespoon parsley, and 1 tablespoon cilantro, then bring to a boil. Transfer soup to a metal bowl set in a larger bowl of ice and cold water. Cool soup, stirring occasionally, until cold, 15 to 20 minutes. Stir in lemon juice and salt and pepper to taste, then stir in remaining parsley and cilantro.

Ingredients

1 small onion, chopped
2 tablespoons olive oil
1 teaspoon paprika
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
Scant 1/4 teaspoon ground cinnamon
1 (14- to 16-ounce) can whole tomatoes in juice, drained and juices reserved
1 3/4 cups chicken broth (14 fluid ounces)
2 teaspoons honey
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1/2 teaspoon fresh lemon juice, or to taste
Garnish: lemon slices

THAI SPICY TOMATO SOUP

Make and share this Thai Spicy Tomato Soup recipe from Food.com.

Provided by Mercy

Categories Coconut

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

Thai Spicy Tomato Soup image

Steps:

Puree the tomatoes in a food processor and then pour the tomatoes into a soup pot.
Puree the fish with the coconut milk and add the mixture to the tomatoes.
Add the curry paste, fish sauce, and lemon juice.
Bring to a boil over medium heat, reduce the heat to low, and simmer for 10 minutes.
Garnish with cilantro or chopped green onion before serving.

Nutrition Facts : Calories 326.8, Fat 26.5, SaturatedFat 23.3, Sodium 875.5, Carbohydrate 22.3, Fiber 4.8, Sugar 16.1, Protein 5.7

Ingredients

2 (15 ounce) cans stewed tomatoes
5 ounces cooked white flesh fish
3 cups coconut milk
1/2 teaspoon red curry paste
2 tablespoons asian fish sauce (nam pla)
1 tablespoon lemon juice
2 tablespoons chopped cilantro or 2 tablespoons green onions

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