Best 2 Egyptian Tomato Soup Recipes

Egyptian tomato soup is a simple yet flavorful soup that is perfect for a quick and easy meal. Made with fresh tomatoes, garlic, onions, and a variety of spices, this soup is packed with flavor that is sure to please everyone at the table. Whether you are looking for a light lunch or a hearty dinner, this Egyptian tomato soup is sure to hit the spot.

Here are our top 2 tried and tested recipes!

EGYPTIAN CHICKPEA AND TOMATO SOUP

Egyptian Chickpea and Tomato Soup image

An easy and filling dish. The overall aroma is sweet from the allspice but each bite is a perfect blend of flavors. The original recipe was found on recipes4us.co.uk but I've altered it to suit my tastes. I have also made this soup using leftover, unseasoned rice and sometimes subbing chicken broth for some or all of the water. Thanks to Kumsie, I've deleted an unnecessary step from the directions to help clarify the use of the coriander (cilantro). :)

Provided by Tinkerbell

Categories Beans

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, crushed
3 -4 tablespoons fresh coriander, chopped & divided in half (cilantro)
14 ounces chickpeas, rinsed and drained (garbanzo beans)
12 ounces tomato juice
16 ounces water
2 ounces long grain rice
salt and pepper, to taste
1/4 teaspoon ground cumin
1/8 teaspoon ground allspice

Steps:

Heat the olive oil in a large saucepan. Add garlic and onions, then sauté gently until golden brown.
Add 2 Tablespoons of the coriander (cilantro) and the remaining ingredients. Bring to a boil, while stirring.
Reduce heat to medium/low and simmer for 20-25 minutes or until the rice is tender. Garnish each bowl with the reserved cilantro.

EGYPTIAN TOMATO SOUP RECIPE - (3.9/5)

Egyptian Tomato Soup Recipe - (3.9/5) image

Provided by MJH

Number Of Ingredients 10

Ingredients

1 tablespoon unsalted butter
1 medium brown onion, finely chopped
1 clove garlic, minced
1 (4 ounce) jar diced pimientos
1 (14.5 ounce) can diced tomatoes, with juice; or 1 pound fresh tomatoes
1 (14.5 ounce) can low sodium chicken broth, or 2 cups homemade chicken stock
1/2 teaspoon chili powder
1/4 teaspoon paprika
1 limes cut into wedges
Salt and freshly ground black pepper

Steps:

In a large stockpot over medium heat, melt the butter. Add the onion and garlic, cook until soft, about 5 minutes. Add the pimientos and tomatoes, cover and cook gently for 10 minutes. Add the stock, chili powder and paprika and cook for an additional 5 minutes. Using an immersion blender (or transfer to a food processor or blender), puree until almost smooth. Season with salt and pepper to taste. Serve with fresh lime squeezed on top.

Tips:

For a smoother soup, blend the tomatoes until they are completely pureed before adding them to the pot. You can use an immersion blender or a regular blender for this.
If you don't have any tomato paste, you can use a can of crushed tomatoes instead. Just be sure to cook it down for a few minutes before adding the other ingredients, to concentrate the flavor.
Feel free to add other vegetables to the soup, such as chopped carrots, celery, or onions. You can also add a handful of cooked rice or pasta to make it a more filling meal.
Garnish the soup with fresh herbs, such as cilantro, parsley, or basil, before serving. This will add a pop of color and flavor to the dish.

Conclusion:

Egyptian tomato soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. It is also a great way to use up leftover tomatoes. So next time you have a bunch of tomatoes that are about to go bad, don't let them go to waste! Make a pot of Egyptian tomato soup instead.