INDIAN SPICED TOMATO SOUP WITH CHEESY NAAN
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Heat 4 tablespoons butter in a Dutch oven over medium-high heat. Add the onion and cook, stirring, until browned, about 4 minutes. Add the cilantro stems, 1 tablespoon garlic, the ginger and coriander. Cook, stirring, until the coriander seeds begin to pop, 30 seconds to 1 minute. Stir in the tomato paste and cook until brick red, about 30 seconds. Stir in the chopped tomatoes and cook, stirring, until juicy, about 2 minutes.
- Add 3 cups water, 1 teaspoon salt and a few grinds of pepper to the pot. Cover and cook, stirring occasionally, until the tomatoes are soft, about 15 minutes. Stir in 1/2 teaspoon garam masala. Working in batches, transfer the mixture to a blender and puree until smooth. Season with salt and pepper.
- Combine the remaining 1 tablespoon butter, 1 teaspoon garlic and 1/4 teaspoon garam masala in a small microwave-safe bowl; microwave until melted, 30 seconds to 1 minute. Place the naan on a baking sheet; brush with the butter and broil until golden, 2 to 3 minutes. Sprinkle with the cheese and continue broiling until melted, 30 more seconds. Fold each piece of naan, then cut each in half.
- Divide the soup among bowls and top with the cilantro leaves. Serve with the naan.
Nutrition Facts : Calories 550, Fat 31 grams, SaturatedFat 17 grams, Cholesterol 82 milligrams, Sodium 1125 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 23 grams, Sugar 14 grams
INDIAN-SPICED BEAN-AND-TOMATO SOUP
You can also simmer beans in a slow cooker after soaking them and adding aromatics.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 13
Steps:
- Heat oil in a 4-quart pot over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is softened and golden, about 8 minutes. Add ginger, chopped chiles, and spices; cook, stirring occasionally, until fragrant, about 2 minutes.
- Stir in tomatoes and their juice, beans and their liquid, and salt. Bring to a boil, reduce heat, and simmer until thickened slightly, about 10 minutes.
- Coarsely mash a third of the beans in pot using a potato masher or an immersion blender; stir to blend into soup.
- Top with yogurt, cilantro sprigs, and sliced chiles, and serve with pita chips.
INDIAN SPICED CHICKPEA AND FIRE ROASTED TOMATO SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 22m
Yield 4 first course servings
Number Of Ingredients 12
Steps:
- Heat a medium pot with extra-virgin olive oil over medium heat. Add garlic and cook 2 to 3 minutes. Grind the chickpeas and onion in food processor. Add to pot and cook 5 minutes to sweeten onion. Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Simmer soup 5 to 10 minutes to combine flavors. Serve with a dollop of yogurt and warm pita for dipping.
TOMATO AND WHITE BEAN SOUP WITH LOTS OF GARLIC
This recipe makes the most out of just a handful of pantry ingredients, like canned white beans, a can of tomatoes and a full head of garlic. The soup owes its surprisingly rich and complex flavor to how the garlic is cooked: By smashing the cloves, you end up with different sizes and pieces of garlic. These cook irregularly, which means you'll taste the full range of garlic's flavors, from sweet and nutty to almost a little spicy. Simmer the lightly browned garlic with white beans and tomatoes, then blend, and you have a creamy, cozy soup that's endlessly adaptable: Add aromatics to the simmering pot, or make it spicy with harissa, smoked paprika or chipotle. Top with pesto, croutons, cheese, cooked grains, greens or a fried egg.
Provided by Ali Slagle
Categories dinner, weekday, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel the garlic, then smash the cloves using a meat pounder or the bottom of a heavy skillet until wispy and flat.
- In a medium saucepan over medium-low heat, heat the olive oil, then add the crushed garlic, and cook, smashing with the back of a wooden spoon and stirring occasionally, until golden brown and beginning to stick to the bottom of the pan, 3 to 5 minutes.
- Add the white beans and their liquid, crushed tomatoes, stock or water, and season with salt and pepper. Bring to a boil, then partly cover, reduce heat, and let simmer until thickened and fragrant, 15 to 20 minutes.
- Using an immersion or regular blender, purée the soup until smooth. Add cream or stock or water to thin as desired. Season to taste with salt and pepper. Drizzle with heavy cream before serving.
INDIAN-SPICED BEAN AND TOMATO SOUP
This is a soup that I am going to make for my family.
Provided by Ashley Allgor
Categories Bean Soups
Time 50m
Number Of Ingredients 13
Steps:
- 1. Heat oil in a 4-quart pot over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is softened and golden, about 8 minutes. Add ginger, chopped chiles, and spices; cook, stirring occasionally, until fragrant, about 2 minutes.
- 2. Stir tomatoes and their juice, beans and their liquid, and salt. Bring to a boil, reduce heat, and simmer until thickened slightly, about 10 minutes.
- 3. Coarsely mash a third of the beans in a pot using a potato masher or an immersion blender; stir to blend into soup.
- 4. Top with yogurt,cilantro sprigs, and sliced chiles, and serve with pita chips.
SPICY CHILLI BEAN SOUP
There's minimal prep time to make this hearty vegetarian stew, which works just as well as an easy dinner or packed in a flask for lunch
Provided by Chelsie Collins
Categories Dinner, Lunch, Soup, Supper
Time 50m
Number Of Ingredients 12
Steps:
- Heat the oil in a deep saucepan and fry the chopped onion over a medium heat until tender. Add the garlic and tomato purée, stirring for 1-2 mins until combined. Sprinkle in the spices and cook for another 1 min.
- Tip in the chopped tomatoes, half fill the can with water, and add to the pan. Pour in the stock and simmer on a medium heat for 10-15 mins, uncovered. Season, then whizz using a hand blender until smooth. Add the beans and red pepper, and cook for another 15 mins until the pepper is tender.
- Serve in bowls topped with a small pile of tortilla chips and a lime wedge.
Nutrition Facts : Calories 157 calories, Fat 4 grams fat, Carbohydrate 18 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
More about "indian spiced bean and tomato soup recipes"
SPICED FAVA BEAN SOUP WITH RICE AND TOMATO RECIPE
From bonappetit.com
3.9/5 (78)Author Dawn PerryServings 6Estimated Reading Time 2 mins
- Process onions and garlic in a food processor until finely chopped. Heat oil in a large saucepan over medium-high heat. Add onions and garlic, season with salt and pepper, and cook, stirring often, until softened, about 3 minutes. Add cumin, coriander, and allspice and cook, stirring often, until onions start to brown, about 5 minutes. Add tomatoes and cook, stirring often, until mixture is jammy, about 5 minutes.
- Stir in broth and bring to a boil. Add beans, reduce heat, and simmer, partially covered, 20 minutes. Add rice and simmer, partially covered, until rice and beans are soft, 30–35 minutes; season with salt and pepper.
SPICY INDIAN TOMATO SOUP - THE FIERY VEGETARIAN
From thefieryvegetarian.com
4.5/5 (41)Calories 109 per servingCategory Soups
- Add the chopped tomatoes and onion to your blender with the canned tomatoes and blend everything well.
- Get out your frying pan and heat the oil at a medium-high temperature. When the oil is hot, add the cumin seeds and cardamom. When the cumin start to sizzle and darken (but don’t let them darken too much - black burnt cumin seeds are very bitter), add the crushed garlic and grated ginger.
- It’s super unscientific but sniff the cooking aroma and when the raw or uncooked smell of the garlic goes away, add the pureed tomatoes and onion. Stir quickly to avoid spattering unless you love scrubbing the back-splash after every meal.
- Turn down the heat to medium and simmer for two minutes, stirring just enough to avoid those apocalyptic bursts.
INDIAN-SPICED TOMATO AND BLACK BEAN SOUP
From thedailymeal.com
INDIAN TOMATO SOUP - TWOSLEEVERS
From twosleevers.com
INDIAN SPICED TOMATO SOUP | BOSH!
From bosh.tv
SPICED TOMATO SOUP RECIPE - 20 MINS! - VEGAN RICHA
From veganricha.com
INDIAN SPICED TOMATO SOUP – A COUPLE COOKS
From acouplecooks.com
CREAMY TOMATO BEAN SOUP | RECIPETIN EATS
From recipetineats.com
INDIAN SPICED TOMATO SOUP - MYINDIANSTOVE
18 EASY INDIAN SOUP RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
10 UNIQUE CURRY RECIPES YOU NEED IN YOUR LIFE - FOOD FANATIC
From foodfanatic.com
39 LOW-CALORIE SOUP RECIPES THAT'LL FILL YOU UP – INSTACART
From instacart.com
CREAMY TOMATO WHITE BEAN SOUP WITH PESTO | RECIPELION.COM
From recipelion.com
10 DELICIOUS PLANT-BASED DINNER RECIPES TO BOOST YOUR FAMILY’S …
From linkedin.com
CREAMY ROASTED GARLIC TOMATO SOUP (NO CREAM) - GO HEALTHY EVER …
From gohealthyeverafter.com
10 BEST INDIAN BEAN SOUP RECIPES | YUMMLY
From yummly.com
VEGAN PLANTAINS WITH SPICY RED PEPPER AND TOMATO RICE
From vegnews.com
RAJMA MASALA (KIDNEY BEAN CURRY) | THE PICKY EATER
From pickyeaterblog.com
CLUCK YEAH! 11 MOUTH-WATERING CHICKEN RECIPES TO SATISFY YOUR …
From msn.com
7 PROTEIN-PACKED VEGAN BEAN RECIPES - ROUNDGLASS.COM
From roundglass.com
CHICKPEA AND TOMATO COCONUT CURRY SOUP RECIPE - COOK.ME …
From cook.me
TOMATO AND BAKED BEANS SOUP RECIPE | INDIAN BAKED BEAN TOMATO …
From tarladalal.com
SPICY BEAN SOUP, SPICY BEAN AND TOMATO SOUP | VAHREHVAH
From vahrehvah.com
SUPER SIMPLE TOMATO WHITE BEAN SOUP WITH SPINACH
From gingerwithspice.com
SATISFYING VEGAN AND VEGETARIAN RECIPES PERFECT FOR EVERY OCCASION
From msn.com
PINTO BEAN SOUP RECIPE (VEGAN, VEGETARIAN) - THEHERBEEVORE.COM
From theherbeevore.com
BACON 'N' BEEF CHILI | RACHAEL RAY | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
You'll also love