Egyptian Tomato Soup Recipe 395

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EGYPTIAN TOMATO SOUP RECIPE - (3.9/5)



Egyptian Tomato Soup Recipe - (3.9/5) image

Provided by MJH

Number Of Ingredients 10

1 tablespoon unsalted butter
1 medium brown onion, finely chopped
1 clove garlic, minced
1 (4 ounce) jar diced pimientos
1 (14.5 ounce) can diced tomatoes, with juice; or 1 pound fresh tomatoes
1 (14.5 ounce) can low sodium chicken broth, or 2 cups homemade chicken stock
1/2 teaspoon chili powder
1/4 teaspoon paprika
1 limes cut into wedges
Salt and freshly ground black pepper

Steps:

  • In a large stockpot over medium heat, melt the butter. Add the onion and garlic, cook until soft, about 5 minutes. Add the pimientos and tomatoes, cover and cook gently for 10 minutes. Add the stock, chili powder and paprika and cook for an additional 5 minutes. Using an immersion blender (or transfer to a food processor or blender), puree until almost smooth. Season with salt and pepper to taste. Serve with fresh lime squeezed on top.

SIMPLE TOMATO SOUP



Simple Tomato Soup image

This is my go-to tomato soup recipe. It's so easy and delicious. It's easily made vegan (if you use margarine instead of butter or 2 tablespoons of olive oil), ready in 30 minutes, and I give leftovers to my kids for lunch. If you like, you can add cream, but my family likes it the way it is. I usually serve it with rosemary bread for dunking.

Provided by barbara

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 12

1 tablespoon unsalted butter or margarine
1 tablespoon olive oil
1 onion, thinly sliced
2 large garlic cloves, peeled and crushed
2 (28 ounce) cans whole peeled tomatoes
1 cup water
1 tablespoon sugar
1 teaspoon salt, plus more to taste
freshly ground black pepper to taste
1 pinch red pepper flakes
¼ teaspoon celery seed
¼ teaspoon dried oregano

Steps:

  • Heat butter and olive oil in a large saucepan over medium-low heat and cook onion and garlic until onion is soft and translucent, about 5 minutes. Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and oregano. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
  • Remove from heat and puree with an immersion blender. Reheat soup until warm and season with more salt and pepper if desired.

Nutrition Facts : Calories 99.7 calories, Carbohydrate 14.9 g, Cholesterol 5.1 mg, Fat 4.6 g, Fiber 3.1 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 764 mg, Sugar 9.1 g

EASY HOMEMADE CREAMY TOMATO SOUP



Easy Homemade Creamy Tomato Soup image

This homemade creamy tomato soup is made with a selection of roasted tomatoes, herbs, garlic and onion, and cream (or coconut cream for vegan tomato soup). A simple, fresh tomato soup that packs a flavor punch in under 10 ingredients. Plus, this recipe is gluten-free and can be made keto, paleo, low sodium, and/or dairy-free with just a few tweaks!

Provided by Samira

Categories     Appetizer     Main     Soup

Time 30m

Number Of Ingredients 10

2 pounds red tomatoes (I chose cherry tomatoes; check the notes for suggestions)
2 medium-sized yellow onions
1 large red pepper (optional)
1 head of garlic
few sprigs fresh thyme
1.5 cups vegetable stock (more or less depending on how runny you would like it to be)
1/2 cup coconut cream or double cream
1/4 cup olive oil
1/2 tsp salt
1/4 tsp pepper

Steps:

  • Wash and roughly chop the onion and garlic, and slice the pepper in two.
  • Place them together with the tomatoes, herbs, and pepper (if using) on a baking sheet or on a baking tray. Brush or drizzle with olive oil and roast for between 25-30 minutes at 240ºC/475ºF.
  • Once ready, place everything in a food processor and blend until creamy and smooth (or your desired consistency). You could also pour the ingredients into a large pan and use an immersion blender.Taste the soup and adjust the seasonings if necessary- then serve!
  • The tomatoes and peppers come piping hot from the oven and as long as you don't add the vegetable stock and cream straight out of the fridge (room temperature is great), the soup will be hot enough to consume. If you still feel like it needs to be heated, then place it in a large pan and warm it up over medium heat.

Nutrition Facts : ServingSize 1 Bowl, Calories 395 kcal, Carbohydrate 26 g, Protein 6 g, Fat 32 g, SaturatedFat 15 g, Sodium 1285 mg, Fiber 5 g, Sugar 13 g

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