SPICY TOMATO SOUP
When you'd rather be playing than cooking, you might want to give Birmingham, Alabama cook Jaime Hampton's tomato soup a try. Using canned corn and black beans, it goes together fast and is a great accompaniment to sandwiches.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- Cook the macaroni according to package directions. Meanwhile, in a large saucepan, combine the tomato juice, corn, beans, salsa, oregano, garlic powder, basil, cumin and pepper flakes if desired; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes. , Drain macaroni; stir into the soup. Garnish with cheese if desired.
Nutrition Facts : Calories 174 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 699mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 4g fiber), Protein 7g protein.
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
TOMATO-CHEDDAR SOUP
Steps:
- In a large saucepan over medium heat, melt the butter. Add the onion and sauté until soft but not brown, about 4 minutes.
- Add the crushed tomatoes, 2 1/2 cups water, pepper, and salt. Bring to a low boil, reduce the heat to low, and simmer, uncovered, for 5 minutes, stirring occasionally.
- Add the cheese and cream and stir until the cheese melts, about 2 minutes. Serve hot.
- Make Ahead
- The soup will keep, covered, in the refrigerator for up to 5 days or in the freezer for up to 6 months. Gently reheat over low heat, stirring frequently to avoid burning.
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
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
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