Spicy tomato soup

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The soup is delicious, flavorful, although the list of ingredients seems complicated, it is very simple to make and fast.

  • 600 ml of tomato puree, or any favorite tomato juice. I added more water, because it was quite concentrated in the past.
  • 5 cloves of garlic
  • 2 tablespoons grated ginger
  • 2 tablespoons pepper paste or pepper broth
  • a teaspoon of ground coriander
  • a teaspoon of turmeric
  • a teaspoon of paprika
  • 2 dried hot peppers
  • half a ligurita of garam masala
  • parsley or better green coriander if you have
  • noodles
  • a tablespoon of butter or cooking oil
  • half a teaspoon of chilli powder (optional) - for a truly incendiary taste !!
  • 3 tablespoons Worchestershire sauce (optional)
  • salt...
  • ginger slices for decoration at the end
  • yogurt for serving

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Spicy tomato soup:

1. Put the butter or oil in a pot, add the garlic + ginger + dried spices + hot pepper. Chew, then add the pepper paste

2. Add the tomato puree or whatever you have decided to use and let it boil for 2-3 minutes.

3. Add the Worchestershire sauce and salt to taste.

4. Add the noodles and simmer according to the instructions on the package.

5. Serve with yogurt, green parsley and ginger slices.

Summer soups prepared without fire

If you have a craving for a refreshing soup on hot days, the unprepared ones are an extremely fast, delicious and full of nutrients. Get inspired by these recipes and create your favorite combinations in just 5 minutes!

Because it is essential to eat a variety of vegetables every day, we usually think that the only solution we have at hand is a salad of various vegetables.

It is more than welcome and refreshing, but if you have a craving for something creamy that will delight your taste buds with perfectly combined flavors, soup prepared without fire is the right solution.

  • It is easy to prepare
  • You only need 5 minutes of your time to prepare it
  • It is easy to transport and to work
  • It is full of vitamins and minerals
  • Include more vegetables and greens in your menu plan.

Basic rules in preparing soups

Also known as cold soup, raw soup or raw soup, these combinations of vegetables mixed in a blender can be "cooked" extremely easily and quickly. In addition, not being cooked, vegetables and greens keep their nutritional quality intact, so that your body has the necessary vitamins and minerals. You can make any combination of seasonal vegetables, taking into account your preferences, but before you start work find out that there are some basic rules that you must keep in mind if you want a delicious cold soup.

There are 6 ingredients that are the basis for any raw soup:

Spicy tomato soup with basil it is delicious and refreshing on hot summer days. Tomatoes and basil go very well together. We find them in salads, in pasta or pizza sauces, in various stews.

It is a simple and natural recipe for tomato soup, which can be eaten with noodles or other pasta, with croutons or we can put 1-2 tablespoons of boiled rice.

The recipe is not much different from a regular tomato soup, but the slightly spicy aroma and taste make it special.

Fortunately, you will not keep the stove open for a long time to prepare this spicy tomato soup with basil.

Unfortunately, neither my son nor my husband are big fans of tomato soups or broths. I only prepare for myself and my mother. And if there are friends at the table, all the better, they do not refuse.

Georgiana ate a small portion at first, but when I asked her if she still wanted it she said it was too good to refuse.

And I think you will say the same.

I think you will be surprised that I used spaghetti noodles instead. I told myself that it doesn't hurt to go out of style and turn a simple culinary recipe for tomato soup with noodles into a special one.

And I think I did it. Otherwise I can't explain why my moms at school asked me how to make spicy tomato and basil soup too.

Harry had told his colleagues that his mother made him a spaghetti soup, but he only ate pasta, and the children probably wanted to try it too.

I have to mention the fact that & # 8220mothers from school & # 8221 are the best mothers, we have a very close group of parents, we all see each other and outside of school, we have become close friends.

I am glad that I was lucky to have the child in such a team, with special children and parents. In other classes, parents do not all go out for coffee on the first day of school. They do not meet in private.

We have a class of friends with friendly parents and a grade 10 teacher.

Returning to the spicy tomato and basil soup, I promise you will have a delicate, flavorful, easy-to-make soup with ingredients at hand.

Over time I have prepared many recipes for tomato soup, so I gathered them all in one post, here. It will be easier for you to choose.

And, also for moms, I recommend a pesto sauce with tomatoes and ricotta. It goes perfectly with pasta.

I leave here the list of ingredients and how to prepare spicy tomato soup with basil.


1 tablespoon olive oil

1 red hot pepper & # 8211 can only use half if eating small children

1.2 kg ripe tomatoes (or 2 canned tomato pulp)

100 g pasta (can be pasta without eggs or wholemeal)

optional: 2 teaspoons capers & # 8211 for serving

Finely chop the finely chopped onion, finely grated carrot and oil hot pepper cut into slices, without seeds and veins.

Quench with vegetable broth and simmer for about 10 minutes. Season with salt and pepper. During this time we put the tomatoes to boil in salted water for 2-3 minutes, so that we can peel them easily.

After peeling them, chop them finely, taking care to remove the seeds and stalks. Boil again for 5 minutes. We put the pasta in the soup (I put spaghetti, but we can also put noodles or any other pasta we like) and let it cook for another 7 minutes (they will swell from the hot soup until we serve them).

Remove from the heat and serve, adding chopped basil leaves and optionally a few capers.
Simple, good, tasty and healthy!

I invite you to see how I prepared the ripe tomato cream soup:

Ingredients Red lentil soup:

  • 350-400 grams of red lentils
  • 2-2.5 liters of water
  • 1 carrot marisor
  • celery as a nut
  • 2 onions
  • 1 red pepper
  • 1 skinless tomato
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon grated sea salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon ground coriander seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet pepper
  • 2 bay leaves
  • 1 bunch of green parsley

Preparation Red lentil soup:

Wash and clean the vegetables, finely chop the onion, pepper as well as grate the carrot and celery.

Heat the extra virgin olive oil in a pot and cook the onion, pepper, carrot and celery until soft.Meanwhile, the lentils are washed and drained well of water.Add hot water over the hardened vegetables in the pot, then the lentils.As soon as it starts to boil, a thick foam forms which must be removed as far as possible. After frothing, add salt, bay leaf and all spices.The fire is reduced to a minimum and the soup is boiled for 15-20 minutes. In a short time, the lentils will be boiled and the soup will thicken, if necessary, add more water. After the lentils are well cooked and adjusted with soup water (if desired) add the tomato without the skin cut into small cubes.Boil for another 2-3 minutes and the soup is ready.

I ate hot soup, sprinkled with chopped green parsley and garnished with a drizzle of olive oil (optional), along with slices of toast, scented with a little garlic. A delight! Good appetite!

Mexican tomato soup at Crock Pot

A new day in my diet, a new challenge, but also a light and tasty recipe, ideal for fasting days.

I love spicy food, with lots of tomatoes, where you can also add some crazy peppers that went well with this soup.

Light, creamy, but strong & # 8220harnica & # 8221 if you understand what I mean. I think some nachos were walking next to her, but you can add, I was fine.

The secret of the soup lies in the way it is prepared, so quietly, just like a pasta sauce. So, I turned again to my friend, Crock Pot, I knew this mission would be a breeze for him. That's how it was, he spun well for two hours and gave me the tastiest tomato soup that gave me maximum sensations :))))

The advantages of this appliance are many, but most of all I like it to spin well, quietly, at low temperatures, and the food cooked over low heat and for a long time, comes out very tasty!

I hope it will be useful especially if you like the taste of tomatoes and eat spicy!

    • 800 g red cubes (peeled)
    • 1 clove of garlic
    • 400 g pre-cooked mix (corn, peas, red peppers)
    • coarse salt
    • 2 tablespoons oil
    • parsley (basil)
    • 1 pinch hot smoked paprika knife
    • 1 hot red pepper

    [preparation title = & # 8221Preparation & # 8221]

    Foam the tomato cubes together with 2 cloves of garlic and 2 slices of hot pepper, using a blender, add 1 teaspoon coarse salt and 2 tablespoons olive oil. Add 2-3 strands of parsley or basil.

    Connect the Crock-Pot, pour the tomato mixture into the bowl, add the rest of the finely chopped garlic. Cover with the lid, select the low function, duration 2 hours, during which time we can do the job unhindered.

    After two hours, lift the lid, mix with a wooden spoon, taste, if necessary, add more salt, a little hot paprika and add the pre-cooked vegetable mix. If you have raw vegetables, extend the cooking time to one hour later.

    Cover again, select the low function for another 30 minutes.

    After the cooking time has elapsed, the Crock-Pot automatically switches to hot storage mode, a maximum advantage especially if we do not serve immediately.

    The soup is served hot, it has a maximum guaranteed effect, in the sense that it is quite spicy. It has a creamy texture, tasty tomato taste and extra spicy. If you don't eat spicy, remove the pepper and paprika, and leave only the garlic.

    Spicy cereal soup

    Boil the barley with 1 liter of water. After boiling, cover the pot and simmer for 35 minutes, until soft. Drain the water.

    Boil the rice with 500ml of water for another 35 minutes and then drain it.

    Put the bulgur with 250ml of hot water in a bowl, cover and leave it like this for 10 minutes. Drain it.

    Heat the olive oil in a large pot and cook the hot pepper, onion and garlic over medium heat until the onion is browned. Add the concentrated vegetable soup, diced canned tomatoes, a few coriander seeds, 1 teaspoon of salt and a pinch of pepper. Cover with a lid and simmer for 45 minutes.

    Mix the soup with a blender after it has cooled a bit, put it back in the pot and add the sliced ​​mushrooms, drained beans, carrots, zucchini and parsnips. Let everything boil for 20 minutes. Add barley, rice and bulgur, season with salt and pepper.

    Serve hot soup with fried pumpkin seeds and chopped coriander.

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    Spicy tomato soup (no boiling)

    For fans of food without fire, a soup recipe, very good. You can make changes depending on taste and what you have around the house.

    I will write the ingredients from the basic recipe, and in parentheses what I used is what I omitted.

    1 large tomato (2 medium tomatoes)
    10 halves of dried tomatoes preserved in oil (2 pieces of dried tomatoes, such as two slices of tomato)
    1 celery stalk (a small piece of celery stalk, I don't really like the taste)
    1 red bell pepper (three quarters of large pepper)
    2 cloves of garlic (a clove of garlic, two apples and two)
    1 small onion (a quarter of a medium onion)
    11/2 teaspoon paprika (I guess hot) or more for those who prefer more spicy (no)
    1 teaspoon ground ginger
    2 tablespoons finely chopped basil (I only had half a tablespoon, but the whole amount would work)
    1/4 teaspoon or more of & quotpoivre de cayenne & quot (no)
    parsley leaves

    juice from: 1 large carrot (two small carrots),
    1 red f large (two medium tomatoes),
    1 large cucumber (I did not put, I had an unfortunate experience, and I do not like mixed cucumbers),
    1 small lemon (lemon juice I added at the end, depending on taste)

    the juice is made from those mentioned.
    the juice with the other ingredients is mixed.
    add tomato juice or carrots or cucumbers if necessary, possibly spices to taste.
    sprinkle with fresh basil leaves.

    consume at room temperature or leave for an hour in the refrigerator.

    I made the juice.
    I mixed the rest of the ingredients. I added juice little by little, depending on the taste. I put it all on.

    I then added walnut oil, a little pepper, sea salt.
    I served it with toast.

    for those with small children, it would be good to peel the tomatoes and seeds and peel the peppers. this to make sure they will eat.

    a, I sprinkled gomasio on top (6 tablespoons of sesame seeds fried a little, ground with 1 tablespoon sea salt - I guess you can change the proportions, I've seen so far about three different variants)

    How to make roasted vegetable soup in the oven

    Preheat the oven, then prepare the large tray from the stove: the surface is lined with aluminum foil or baking paper (which we have on hand).

    The vegetables will be washed, the seeds and stalks will be removed (bell peppers, hot peppers).

    Tomatoes, bell peppers, carrots will be cut in half, onion in four, zucchini in 2-3 cm thick slices, mushrooms are left whole.

    They will be placed in a pre-prepared tray, sprinkled with olive oil to intensify the taste and seasoned from a height with salt, pepper and paprika.

    Place the tray in the hot oven (190 degrees) for 25-30 minutes, until it turns brown.

    The soaked vegetables will be left to rest for about 10 minutes, then they are put in a food processor to be mixed, until they become a puree.

    The vegetable puree obtained will be transferred to a pot (capacity of 1.5 l), in which to add vegetable soup or water and is then put on low heat (about 10-15 minutes).

    For a better taste of the soup, we can add sugar (if it is too sour), tomato juice, sour cream or yogurt (preferably) and season with salt and pepper (if necessary).

    Baked roasted vegetable soup it will be served in individual bowls, garnished with a little sour cream in the middle and grated Parmesan cheese, decorated with freshly chopped parsley for an appetizing appearance.

    This vegetable soup goes very well with bread croutons made in the oven (not in oil).

    Cream of tomato soup with baked peppers

    Cream soups are full of vitamins and nutrients, are easy to make and are an excellent choice for a delicious, healthy and easy to prepare meal. They can be easily introduced into children's diets and are a delicious choice, especially if the little ones are not very fond of soups.

    Today we offer you a simple and delicious recipe for cream tomato and baked pepper soup. You can use tomatoes in a jar if it is not their season and you do not have fresh garden tomatoes. You can also use frozen baked peppers.

    • 1 kg of tomatoes or 700 g of homemade tomato paste
    • 1 kg red red pepper
    • 2-3 cloves of garlic
    • olive oil
    • oregano
    • basil
    • salt
    • pepper
    • 2 teaspoons sugar
    • 1 onion
    • 1 carrot

    For starters, bake the peppers if they are not already cooked. Peel a squash, grate it and slice the peppers. Peel a squash, grate it and squeeze the juice.

    Finely chop the onion, garlic and grate the carrot. Put them to harden in a few tablespoons of olive oil. When they have hardened, add the tomatoes and chopped peppers. Season with salt and pepper, add dried basil and oregano and enough water to cover the vegetables.

    Let it boil for 20-30 minutes or until the vegetables are cooked through. At the end, add a little sugar to correct the acidity of the tomatoes.

    Turn off the heat, let the soup cool for a few minutes, then pass it through a blender. Serve the soup with cream and croutons and a little olive oil on top.

    You have to see it too.

    Video: Τα μυστικά του σπιτικού ντοματοπελτέ (May 2022).