Tangy Tomato Soup Recipes

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.

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.

Steps:

• Heat the oil in a soup pot over medium-high heat.
• Add the onions and garlic and cook for 1 minute stirring often.
• Add tomatoes and their juice and the tomato sauce.
• Raise the heat to high, cover the pot and bring to a boil.
• Stir in the chicken broth.
• Cover the pot and bring the soup back to a boil.
• Reduce the heat ot low and simmer for 10 minutes to develope the flavor.
• Spoon the soup into individual serving bowls and sprinkle with cheese. Swirl it to leave ribbons or melted cheese in the soup.

Steps:

• Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.

Steps:

• Preheat oven to 350 degrees F.
• Cut off top third of each tomato. Scoop out seeds, juice and pulp from and discard. Set aside. Chop tomato top and set aside.
• In medium nonstick skillet, saute chorizo or sausage in olive oil, breaking it up with a spoon as it cooks. When browned all over, add onion to skillet and cook until soft, stirring frequently. Add garlic, celery, and poblano pepper and cook for another 2 minutes, stirring to combine well. Add reserved chopped tomato tops, salt, and pepper and stir for another minute.
• Remove skillet from heat. Mix in 2 tablespoons cilantro, bread crumbs, and pepper jack cheese. Using a large spoon, stuff mixture into tomatoes, packing down firmly. Top with Parmesan and place tomatoes in oiled baking dish. Bake until heated through and cheese turns golden, approximately 20 minutes.
• Sprinkle with remaining 1 tablespoon of cilantro and serve.

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.

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.

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.

Steps:

• Process or blend the cheese and soup and half and half in batches. Pour in large pan. Add tomatoes. In another pan saute onion and garlic in butter for 5 minute Add onion mixture to soup. Stir in juice and basil and pepper.
• Stir while heating to avoid scorching.
• Serve with crisp bacon bits, cheese, garlic croutons, sour cream, a dollop of pesto, crushed potato chips, etc.