Gingers Dorito Soup Spicy Tomato Soup Recipes

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SPICY TOMATO SOUP



Spicy Tomato Soup image

After some looking at different recipes, I thought I would experiment with making an Indian Tomato Soup, as I once had in a restaurant. This comes close. Warning! Indian Chili powder is much spicier than your ordinary store-bought.

Provided by njmom

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

Time 30m

Yield 6

Number Of Ingredients 13

2 tablespoons olive oil
1 onion, chopped
2 bay leaves
1 tablespoon all-purpose flour
1 tablespoon ginger-garlic paste
1 teaspoon garam masala
½ teaspoon ground turmeric
1 tablespoon Indian chili powder
½ cup water, or as needed
1 (28 ounce) can tomato puree
1 tablespoon white sugar
salt to taste
⅓ cup heavy cream or half-and-half

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.

Nutrition Facts : Calories 166.7 calories, Carbohydrate 18 g, Cholesterol 18.1 mg, Fat 10 g, Fiber 3.5 g, Protein 3 g, SaturatedFat 3.8 g, Sodium 627.4 mg, Sugar 9.3 g

GINGER'S "DORITO" SOUP (SPICY TOMATO SOUP)



Ginger's

I invented this recipe completely on my own on a cold winter day when I craved something spicy but simple. I've never made plain tomato soup since :) It's a truly wonderful change, spicy but creamy, warm and smooth..and kids love it. If your children are particularly sensitive to spiceiness, you may want to reduce the hot pepper sauce and possibly eliminate the red pepper flakes. My boyfriend and his son actually came up with the name "Dorito Soup." They love it on a cold day! I'm sure yours will, too!

Provided by Ginger_B

Categories     Lunch/Snacks

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 9

1 (14 1/2 ounce) can condensed tomato soup
7 ounces water (half can)
7 ounces lowfat 1% low-fat milk or 7 ounces skim milk (Just not buttermilk, evaporated or powdered milk.)
2 -4 ounces cheddar cheese, grated (or cheese of your choice)
1 teaspoon texas pete hot pepper sauce, to taste
1/8 teaspoon crushed red pepper flakes, to taste
1/4 teaspoon black pepper, to taste
1/4 teaspoon salt, to taste
saltine crackers or butter flavored cracker

Steps:

  • In saucepan, combine tomato soup, water and milk.
  • Stir until reasonably blended.
  • Add grated cheese, hot pepper sauce, crushed red pepper and black pepper.
  • Heat over medium heat, stirring often.
  • Continue heating until cheese has melted into soup.
  • Add salt, stir well.
  • Pour into bowls or cups, and serve with crackers (I crush mine into the soup).

Nutrition Facts : Calories 307.2, Fat 14.5, SaturatedFat 8.8, Cholesterol 44.8, Sodium 1380, Carbohydrate 33.1, Fiber 2.6, Sugar 16.9, Protein 13.9

SPICY TOMATO SOUP



Spicy Tomato Soup image

Make and share this Spicy Tomato Soup recipe from Food.com.

Provided by pammyowl

Categories     European

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1 small yellow onion, peeled, halved, and sliced into 1/4-inch-thick slices
1 teaspoon red pepper flakes (or to taste ( we started with 1/2 teaspoon)
2 (28 ounce) cans whole tomatoes
1 1/2 cups water
1/4 cup loosely packed fresh basil leaf
kosher salt
fresh ground black pepper
creme fraiche, for garnish (optional)

Steps:

  • Heat the olive oil in a large saucepan over medium heat until shimmering. Add the onions and red pepper flakes and cook, stirring occasionally, until the onions are translucent and very tender, about 10 minutes.
  • Stir in the tomatoes and their juices, plus the water, and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the flavors have melded, about 30 minutes. (If you're in a hurry, you can skip the simmer time -- just add a bit less water.)
  • Add the basil, season with salt and pepper, remove from the heat, and let cool briefly, about 5 minutes.
  • Set a fine-mesh strainer over a large, heatproof bowl.
  • Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam from the hot soup to escape and prevents the blender lid from popping off).
  • Pour the blended soup through the strainer, pressing on the solids with a rubber spatula or ladle; discard the solids. Taste the soup and season with additional salt and pepper as needed.
  • Return the soup to the saucepan and reheat on medium low until hot.
  • If you choose, serve topped with a tablespoon of crème fraîche.

SPICY TOMATO SOUP



Spicy Tomato Soup image

Categories     Soup/Stew     Ginger     Onion     Tomato     Appetizer     Quick & Easy     Fall     Winter     Jalapeño     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

2 (28- to 32-oz) cans whole tomatoes in juice (preferably organic)
1 large onion, coarsely chopped (2 1/4 cups)
2 teaspoons finely chopped garlic
1 teaspoon finely chopped fresh jalapeño chile including seeds
2 teaspoons finely chopped peeled fresh ginger
3 tablespoons olive oil
1/2 teaspoon ground cumin
2 1/4 cups reduced-sodium chicken broth (18 fl oz)
1 tablespoon sugar, or to taste
2 teaspoons salt, or to taste

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.

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