Quick And Spicy Tomato Soup Recipes

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.

Steps:

• Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating Soup Toppers.
• Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color.

Steps:

• Cook the macaroni according to package directions. Meanwhile, in a large saucepan, combine the tomato juice, corn, beans, salsa, oregano, garlic powder, basil, cumin and pepper flakes if desired; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes. , Drain macaroni; stir into the soup. Garnish with cheese if desired.

Steps:

• Warm the olive oil in a large soup pot over medium-high heat.
• Add the carrots, onion, and garlic and saute until soft, about 2 minutes.
• Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper.
• Simmer for 10 minutes. Ladle into bowls and serve.

Steps:

• Heat oil in a large stockpot over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic; cook and stir until fragrant but not brown, about 2 minutes. Add tomatoes, wine, water, basil, tomato paste, sugar, pepper flakes, oregano, salt, and pepper. Cover, bring to a simmer, and cook, stirring occasionally, for 45 minutes.
• Remove from the heat and puree soup with an immersion blender until smooth, or blend in batches in a blender. Return to the heat, stir in Parmesan cheese, and cook until heated through, about 3 minutes more. Serve immediately.