Egyptian Tomato Soup Recipe 395
EGYPTIAN TOMATO SOUP RECIPE - (3.9/5)
Provided by MJH
Number Of Ingredients 10
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
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
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
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
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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