Smoky Spanish Tomato Soup Recipes
SMOKY SPANISH TOMATO SOUP
Provided by Isabel Carrasco
Categories Gourmet
Yield Makes 8 (first course) servings
Number Of Ingredients 10
Steps:
- Cut a shallow X in bottom of each tomato. Blanch in batches in a pot of boiling water 15 to 30 seconds, then transfer to an ice bath. Peel and seed tomatoes, then coarsely chop.
- Cook onion and bell peppers in oil with 1/2 teaspoon salt in a wide 5-quart heavy pot over medium heat, stirring occasionally, until soft, about 15 minutes. Stir in tomatoes, pimentón, and 1/2 teaspoon salt and cook, uncovered, stirring occasionally, until tomatoes are tender and falling apart, about 20 minutes.
- Meanwhile, crush garlic to a paste with cumin using a mortar and pestle (or crush cumin with side of a heavy knife, mince and mash garlic, and stir together).
- Stir garlic-cumin paste and bread crumbs into tomato mixture. Purée soup in batches in a blender until smooth (use caution when blending hot liquids) and return to cleaned pot. Thin to desired consistency with water and season with salt and pepper.
- Serve soup topped with figs or grapes, depending on the season.
SMOKY TOMATO SOUP WITH GRUYERE TOASTS
This is a very nice, creamy tomato soup recipe from Food and Wine Magazine. I like to make it in the summer with tomaotes from my garden. The gruyere toasts really make this recipe special, but the soup is delicious on its own. I especially like that it's a simple, quick soup with great flavor. Enjoy!
Provided by LifeIsGood
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a soup pot, melt the butter in the oil. Add the onion and garlic and cook over medium-high heat until tender, about 5 minutes. Add the paprika and cook until it gets fragrant, about 30 seconds. Add the tomatoes, water, thyme and bay leaf, then season with salt and pepper to taste. Bring to a boil. Cover and simmer until the tomatoes start breaking down, about 15 minutes. Discard the thyme sprig and bay leaf.
- Preheat the broiler. In a blender, puree the soup in batches. Strain the soup back into the pot - pressing on the solids (use a strainer with larger holes. This just separates out the bits of tomato skin/seeds that didn't blend.) Stir in the cream and season with salt and pepper again, to taste.
- Meanwhile, put the baguette slices on a baking sheet and broil 6 inches away from the heat until lightly toasted on both sides, about 2 minutes total. top the toasts with the Gruyere and broil for about 30 seconds more, until the cheese gets bubbly.
- ladle the soup into bowls and serve with the Gruyere toasts. Enjoy!
More about "smoky spanish tomato soup recipes"
SMOKY TOMATO SOUP WITH GRUYèRE TOASTS - FOOD & WINE
From foodandwine.com
4/5
Category Side Dish
Author Melissa Rubel Jacobson
Calories 3085 per serving
- In a soup pot, melt the butter in the olive oil. Add the onion and garlic and cook over moderately high heat until tender, about 5 minutes. Add the paprika and cook until fragrant, about 30 seconds. Add the tomatoes, water, thyme sprig and bay leaf, season with salt and pepper and bring the tomato mixture to a boil. Cover and simmer over moderate heat until the tomatoes break down, about 15 minutes. Discard the thyme sprig and bay leaf.
- Preheat the broiler. In a blender, puree the soup in batches until smooth. Strain the soup back into the pot, pressing on the solids to extract as much soup as possible. Stir the cream into the soup and season with salt and pepper.
- Meanwhile, place the baguette slices on a baking sheet. Broil 6 inches from the heat until lightly toasted on both sides, about 2 minutes total. Top the toasts with the Gruyère and broil for about 30 seconds, until the cheese is bubbly. Ladle the soup into bowls and serve with the Gruyère toasts.
SMOKY ROASTED TOMATO SOUP RECIPE - RACHEL COOKS®
From rachelcooks.com
5/5 (3)
Calories 114 per serving
Category Soups And Stews
- Preheat oven to 400°F. On a rimmed backing sheet, toss the vegetables (tomatoes, onions, and carrots) with olive oil. Season with salt and pepper. Use foil to make a small packet for your garlic. Season this with salt and pepper as well. Place the foil packet on the baking sheet with the other vegetables. Roast for about 45 minutes, turning the pan halfway through.
- Add the roasted vegetables, red pepper flakes, oregano, paprika, crushed tomatoes, and broth to a large stockpot and cook over medium low heat until everything is heated and the carrots are tender (if they weren't from the roasting), about 15 minutes.
- Using an immersion blender, purée the soup until it is smooth. (If you don't have an immersion blender, I highly recommend you get one. I use mine all the time for smoothies and soups. The one I linked to is the one I have and I love it!). You can use a blender or a food processor too, just be careful and do it in small batches. Stir in potato flakes if you want a thicker soup.
- Taste and season with salt and pepper if needed. You could stir some cream in or sprinkle with cheese at this point. Enjoy!
SMOKY SPANISH TOMATO SOUP - OH MY VEGGIES
From ohmyveggies.com
5/5 (1)
Total Time 30 mins
Category Soup
Calories 125 per serving
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