Tomato Ginger Soup Recipes

GINGER TOMATO SOUP

Steps:

• Put the stock in a saucepan and bring to simmering point.
• Add the ginger, soy sauce, chili bean sauce, sugar and the tomatoes. Simmer for 2 minutes and serve immediately.
• Add a dash of lemon juice for a South-East Asian touch or serve at room temperature on particularly hot, summer days.

TOMATO-GINGER SOUP

Steps:

• IF USING FRESH TOMATOES: Prepare by cutting them in half horizontally and squeezing out the seeds. Coarsely chop the flesh and set aside.
• IF USING CANNED TOMATOES: Drain thoroughly and roughly chop.
• Add stock to large saucepan and bring to the simmering point.
• Add the ginger, soy sauce, chili bean paste, sugar, and tomatoes.
• Simmer for 2 minutes.
• Serve at once.

TOMATO GINGER SOUP

Steps:

• Liquidise all the tomatoes in a blender, put aside,.
• In a large saucepan , heat the olive oil on med/high. Add the coriander and cumin and cook for 2 minutes.
• Add the onions, garlic, ginger and cayenne peppers to the pan and saute on medium until onions are soft ( 5 mins).
• Add the pureed tomatoes and bouillon cubes and bring to boil.
• Simmer for 40 minutes.
• Add sugar and salt and pepper to season.
• Liquidise the soup in blender in batches, be careful if hot.( you can let it cool down, then liquidise it and rewarm when ready to use ).
• Ladle into soup bowls and sprinkle with parmesan cheese if desired.

CREAMY CARROT, TOMATO, AND GINGER SOUP

Steps:

• Preheat oven to 375°F. In a 3-quart baking dish (such as a 9-by-13-inch), toss carrots, sweet potato, tomatoes, and ginger with cup oil. Season with salt and pepper. Roast until liquid has evaporated and vegetables have caramelized slightly, about 1 hour.
• In a medium saucepan, heat remaining 2 tablespoons oil over medium. Add onion and a pinch of salt and cook, stirring occasionally, until lightly golden, 6 to 7 minutes. Add roasted vegetables with any accumulated juices and 3 cups water. Bring to a boil, then reduce heat to medium-low and simmer 10 minutes.
• Transfer to a blender and let stand until no longer steaming, about 5 minutes. Add butter and blend until completely smooth. (If too thick for your taste, you can add more water, a few tablespoons at a time, until desired consistency is reached.) Season to taste and serve with crusty bread, topped with more pepper and oil.