QUICK AND SPICY TOMATO SOUP
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 22m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 430, Fat 16 grams, SaturatedFat 2 grams, Sodium 1,976 milligrams, Carbohydrate 59 grams, Fiber 10 grams, Protein 15 grams, Sugar 3 grams
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
ZESTY TOMATO SOUP FOR ONE
A tangy homemade tomato soup. Great 'comfort food'.
Provided by HELENJAYNE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 20m
Yield 1
Number Of Ingredients 4
Steps:
- In a food processor or a blender, puree the tomato and onion. Transfer the mixture to a small saucepan. Stir in the vegetable juice and season to taste with salt and pepper. Bring to a boil and then let simmer for about 10 minutes. Serve hot topped with your favorite cheese or fresh bread.
Nutrition Facts : Calories 45.1 calories, Carbohydrate 10.5 g, Fat 0.3 g, Fiber 1.9 g, Protein 1.6 g, Sodium 330.9 mg, Sugar 6.9 g
HOT AND TANGY TOMATO SOUP
A rich, creamy, filling soup for a cold dreary night. Another winner from my hometown (Wichita, KS) newspaper, the Eagle.
Provided by herb-princess
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 339.5, Fat 18.1, SaturatedFat 10.1, Cholesterol 51.6, Sodium 1764.6, Carbohydrate 40.6, Fiber 3.2, Sugar 8.3, Protein 6.8
TANGY TOMATO SOUP
Another fabulous recipe from the Desparation Dinner ladies. I don't know why any one would want to open a can of condensed tomato soup when they can have homemade tomato soup in 20 minutes.
Provided by budgiesntiels
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
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.
HOT 'N' SPICY ROASTED RED PEPPER & TOMATO SOUP
Whizz up this warming and vibrant soup in 10 minutes for a filling veggie supper, rich in vitamin C
Provided by Chelsie Collins
Categories Lunch, Main course, Soup, Supper
Time 10m
Number Of Ingredients 7
Steps:
- Put the roasted red peppers in a blender with the cherry tomatoes, garlic, vegetable stock cube, 100ml water, paprika, olive oil and ground almonds. Blitz until smooth, season well and heat until piping hot before serving.
Nutrition Facts : Calories 631 calories, Fat 48 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 3 milligram of sodium
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