Tangy Tomato Soup Recipes

TOMATO SOUP RECIPE

Steps:

• Heat oil in a pan. Add bay leaf, garlic and onions. Saute all of these on a high flame for 3 to 4 mins.
• Then add in tomatoes and salt. Stir and cook until soft.
• Next add in basil and cook until tomatoes turn completely mushy. Turn off and cool.
• Discard the basil & bay leaf.
• Add the mushy tomato mixture along with the juices to a blender jar.
• Pour 1 cup water or stock and blend smooth.
• Place a sieve over a pot & transfer the blended tomato soup to it.
• Filter and discard the leftovers. Bring it to a boil on a medium heat & simmer for 2 to 3 mins.
• Meanwhile stir in corn starch in half cup water and add it gradually to the boiling tomato soup.
• Stir constantly and boil until slightly thick.
• Add sugar & more salt if desired. Simmer until it reaches a desired consistency.
• Next add herbs & pepper. Cover the soup & turn off the stove.
• Allow it to cool down a bit before adding the cream. If you prefer to use cashew nuts, soak them in ¼ cup hot water for 30 minutes. Add them to a small chutney grinder along with the soaked water and puree until you get a thick and smooth cream. If needed add a few tablespoons more water for consistency. Use this to top your tomato soup while serving.
• Transfer tomato soup to serving bowls. Garnish with herbs & cream. Enjoy with croutons.
• Spread butter on the bread slices and toast them on a medium heat until crisp.
• Then cut them to bite sized pieces.

TANGY TOMATO SOUP

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.

TANGY TOMATO SOUP RECIPE

Steps:

• In a pressure cooker/pan, heat the olive oil. Once it is warm add the chopped onions and fry for a couple of minutes. Also, add a little salt (about 1/8th of a spoon) and a pinch or two of sugar. The salt is added to quicken the cooking of onions and I added the sugar to caramelize the onions. This process gives a very good flavor to the soup. It may take up to 8-10 minutes for the onions to brown completely. The onions will start sticking to the pan, so at this time you can add a couple of tablespoons of the vegetable broth or water to de-glaze the pan.
• Then add the diced carrots and ginger and fry for a couple of minutes. Carrot or beet is added to give a nice color to the soup. It is purely optional.
• Add the chopped tomatoes, some more salt (about a teaspoon) and a pinch of pepper; fry for a couple of minutes.
• Now add about 3 cups of the vegetable broth or water and stir all the ingredients together. Close the cooker lid and cook for 1 whistle.
• Once the pressure is released, open the lid and blend the tomato mixture with an immersion blender. If you do not have an immersion blender then wait for the soup to cool completely and then puree it in a food processor or a blender/mixie. If it is not cool enough when you blend it, be prepared to spend the rest of the day cleaning the kitchen because it is going to splash out like crazy. Don't tell me that I didn't warn you!
• Puree the soup as smooth or as chunky as you want it to be. It's all personal preference. I like my tomato soup smooth, creamy and velvetty. Add some more broth/water to get the consistency you like. Also, season it with salt and pepper to suit your taste. Simmer it for a couple of minutes in the low heat and serve the soup warm with some breadsticks or crackers.

TANGO TOMATOES

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.

SPICY TOMATO SOUP

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.

SPICY TOMATO SOUP

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.

SPICY TOMATO SOUP

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.