TOMATO AND CORIANDER SOUP
This easy tomato and coriander soup makes a delicious light and healthy lunch. It's mildly spiced and will certainly warm you up on a cold day!
Provided by Corina Blum
Categories Soup
Time 25m
Number Of Ingredients 7
Steps:
- Cook the onion in a little oil for about 5 minutes. When soft add the garlic. Cook for another minutes, stirring, then add the curry powder and the tin of tomatoes. Add a little water if the tomatoes are too thick. Simmer for 10 minutes.
- Add the coriander and using a stick blender, blend the soup.
- Mix a tbsp of milk with the bicarbonate of soda. Pour it onto the soup, followed by the rest of the milk.
- Simmer for 5 minutes, keep stirring. There will be quite a few bubbles but they will have disappeared after 5 minutes.
- Serve with your choice of bread.
Nutrition Facts : Calories 155 kcal, Carbohydrate 21 g, Protein 7 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 15 mg, Sodium 514 mg, Fiber 3 g, Sugar 14 g, ServingSize 1 serving
TOMATO BROTH WITH ORANGE PEEL AND CORIANDER
Steps:
- In a large saucepan, combine tomatoes, broth, orange zest and juice, coriander, bay leaf, garlic and olive oil. Season with salt and pepper to taste. Bring to a simmer, and cook until tomatoes soften, 5 to 7 minutes. Turn off heat, and let cool completely.
- Strain through a fine sieve, using the back of a large spoon to press as much juice as possible out of the tomatoes. Adjust seasoning. Divide among four bowls, and garnish with diced cucumber and parsley leaves. Serve room temperature or chilled.
Nutrition Facts : @context http, Calories 93, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 628 milligrams, Sugar 8 grams
SPICY TOMATO & CORIANDER SOUP
Make and share this Spicy Tomato & Coriander Soup recipe from Food.com.
Provided by Sueie
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium pot, heat oil and cook chopped tomatoes, shallots, leek and bay leaf for a few minutes until transparent, do not brown.
- Add garlic, chilli flakes, black pepper, salt to taste, tomato paste and coriander to tomato mixture, then add stock.
- Bring to boil and then simmer for 15-20 minutes.
- Mix cornflour in a little cold water and set aside.
- Remove from heat and blend to your preferred consistency.
- Return soup to heat adding cornflour mix and stir over gentle heat abou 2- 3 minutes until thickened.
- Pour into bowls and garnish with swirl of cream.
Nutrition Facts : Calories 125.9, Fat 7.4, SaturatedFat 1, Sodium 52.2, Carbohydrate 14.6, Fiber 3.1, Sugar 6, Protein 2.6
CHARRED TOMATO SOUP WITH CORIANDER AND CILANTRO
A chilled tomato soup is most welcome on a sweltering summer day. Charring the tomatoes over coals or under the broiler adds a rustic smoky flavor to this one, while quartered and dressed cherry tomatoes and a spoonful of fresh ricotta or thick yogurt add substance and texture.
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Prepare a charcoal grill or light the broiler. Remove cores from tomatoes and cut them in half horizontally. Season with salt and pepper on both sides and brush lightly with olive oil.
- Place tomatoes skin-side down on the grill and leave for about 10 minutes, until skins are blackened and tomatoes have softened slightly. (If using the broiler, place the tomatoes on a rimmed baking sheet skin-side up and broil for 10 minutes.) Transfer tomatoes to a large bowl.
- Add garlic, cayenne, coriander seeds, cilantro, 2 tablespoons olive oil and sherry vinegar. Stir all ingredients together. Let mixture sit for 10 minutes to allow flavors to marry.
- Purée tomato mixture with a blender or food processor. Strain through a medium mesh sieve, if desired. Thin with a little water if too thick. Taste and adjust seasoning. Chill well. (The soup will taste best if served within a few hours.)
- Put cherry tomatoes in a small bowl. Sprinkle with salt and toss with a tablespoon of olive oil.
- To serve, ladle the soup into chilled shallow bowls. Put a large spoonful of ricotta on top, and spoon cherry tomatoes over. Sprinkle with chives.
TOMATO-ORANGE SOUP
Who knew orange and tomato were such a good pair? Whenever I serve this, I keep the recipe handy for requests. -Barbara Wood, St. John's, Newfoundland
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 450°. Place tomatoes in a 15x10x1-in. baking pan, cut side down; brush tops with 1 tablespoon oil. Roast 20-25 minutes or until skins are blistered and charred. Remove and discard skins., In a 6-qt. stockpot, heat remaining oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, orange juice, tomato paste and roasted tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes., Stir in orange zest, butter, cilantro, honey and salt. Remove from heat; cool slightly. Process soup in batches in a blender until smooth. Return to pot; heat through.
Nutrition Facts : Calories 160 calories, Fat 7g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 419mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
TOMATO AND CORIANDER SOUP
Although soups are not often eaten in India, tomato soup bucks the trend and is very popular. This is excellent on a cold winter day.
Provided by Artandkitchen
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a heavy pan heat the oil and fry the onions for a few minutes until golden.
- Keep half of the onions for topping.
- Add tomatoes, salt, garlic, bay leaf, pepper, fresh coriander and coriander ground.
- Let simmer a few minutes.
- Mix water with cornstarch and add to the soup.
- Remove the bay leaf.
- Pour the soup into individual serving dishes and garnish with a swirl of cream/yoghurt and onions.
TOMATO BROTH
Provided by Molly O'Neill
Categories easy, quick, appetizer, side dish
Time 15m
Yield Three cups
Number Of Ingredients 6
Steps:
- Combine all the ingredients in a saucepan over medium heat. Bring to a boil and remove immediately. Pass through a fine mesh strainer, whisking occasionally to help the liquid pass through. The broth will keep for up to 1 week in the refrigerator. It will separate and need only be stirred. It can be frozen for up to 2 months.
Nutrition Facts : @context http, Calories 3, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 24 milligrams, Sugar 0 grams
TOMATO BROTH
A versatile rich tomato broth that seems to lend itself to doubling or tripling. I plan to use this in the height of summer tomato madness - Costuluto Genovese is a mater I plan to use primarily for cooking. Article states, "Refrigerate for up to 3 days, or freeze in an airtight container for up to 6 months." Will be doing some of both - more freezing I suspect. From Bill Telepan, chef-owner of Telepan in New York, by way of The Washington Post.
Provided by Busters friend
Categories Vegetable
Time 1h45m
Yield 6 ounces
Number Of Ingredients 10
Steps:
- Heat the oil over medium-low heat; add the onion and garlic. Cook for several minutes until they have softened but not browned, stirring occasionally. Add the herbs, tomatoes and peppercorns; cook on low heat until the mixture becomes paste-like - use a heat diffuser &/or be careful not to scorch as mixture reduces.
- Add the broth or water; increase the heat to high and bring to a boil, then reduce the heat to medium and cook for 1 hour. The mixture should be greatly reduced. Strain through fine-mesh strainer, discarding the solids. Season with salt and pepper to taste.
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