SPICY TOMATO JALAPENO SOUP
This is not your average run-of-the-mill tomato soup, this soup takes time to prepare but well worth the extra time. The soup can be made and refrigerated then pureed and heated the following day, actually it tastes even better as the flavors blend overnight. If you like spice then try this soup, of coarse you can adjust the jalapeno to taste. This is a fantastic starter to serve to your guests at a dinner party, to save time, make the soup well in advance even a day ahead, and just warm before dinner, pass a small cup of whipping cream. The complete recipe may be doubled to serve more than four people.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Puree 2 cans of tomatoes in a blender (leave one with the juice, and the other drained).
- In a heavy large pot or saucepan saute the onion, garlic, chile pepper and fresh ginger until onion is softened (about 6 minutes).
- Add in cumin; cook stirring 1 minute.
- Stir in pureed tomatoes, broth, 1 tablespoon sugar and 2 teaspoons salt; simmer uncovered, stirring occasionally for 30-40 minutes.
- At this point you may refrigerate and puree the following day, or cool the mixture slightly then blend in a blender until smooth (be careful when blending hot liquids!).
- Force the liquid over a sieve to remove any seeds.
- If needed heat the soup.
- Ladle into bowls and drizzle with whipping cream.
- Delicious!
Nutrition Facts : Calories 254.6, Fat 15.3, SaturatedFat 2.3, Sodium 500.8, Carbohydrate 25.6, Fiber 5.9, Sugar 16.6, Protein 7.4
RUSTIC VEGETABLE SOUP
Homemade marinara sauce surrounds a colorful array of vegetables in this sensational soup from Everyday Food associate food editor Lesley Stockton.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- In a 4-quart heavy pot or Dutch oven, heat olive oil over medium-high. Add onion, carrot, and cabbage and cook, stirring occasionally, until onion is translucent, about 3 minutes. Season with salt and pepper. Add marinara sauce and chicken broth and bring to a boil. Add zucchini, reduce heat to a rapid simmer, and cook until vegetables are tender, 10 to 12 minutes. Add cannellini beans and simmer until beans are heated through, 1 to 2 minutes. Season to taste with salt and pepper. Divide soup among four bowls and top with Parmesan cheese, if desired.
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