Best 10 Tangy Tomato Soup Recipes

TANGY TOMATO SOUP

Steps:

• Place onions, garlic, and basil in a non-stick skillet over med-high heat . Stir frequently until onions are translucent.
• While cooking onions and seasonings, place one can of tomatoes in a blender.
• Add cooked onion mixture to blender and puree.
• Pour blender mixture into a large saucepan over medium high heat.
• Add the remaining can of tomatoes to the blender, puree, and add to the sauce pan.
• Bring soup to a boil, stirring occasionally. Reduce heat to low and simmer for 15 minutes.
• Serve sprinkled with ground pepper. Enjoy!

TANGY TOMATO SOUP RECIPE

Steps:

• In a pressure cooker/pan, heat the olive oil. Once it is warm add the chopped onions and fry for a couple of minutes. Also, add a little salt (about 1/8th of a spoon) and a pinch or two of sugar. The salt is added to quicken the cooking of onions and I added the sugar to caramelize the onions. This process gives a very good flavor to the soup. It may take up to 8-10 minutes for the onions to brown completely. The onions will start sticking to the pan, so at this time you can add a couple of tablespoons of the vegetable broth or water to de-glaze the pan.
• Then add the diced carrots and ginger and fry for a couple of minutes. Carrot or beet is added to give a nice color to the soup. It is purely optional.
• Add the chopped tomatoes, some more salt (about a teaspoon) and a pinch of pepper; fry for a couple of minutes.
• Now add about 3 cups of the vegetable broth or water and stir all the ingredients together. Close the cooker lid and cook for 1 whistle.
• Once the pressure is released, open the lid and blend the tomato mixture with an immersion blender. If you do not have an immersion blender then wait for the soup to cool completely and then puree it in a food processor or a blender/mixie. If it is not cool enough when you blend it, be prepared to spend the rest of the day cleaning the kitchen because it is going to splash out like crazy. Don't tell me that I didn't warn you!
• Puree the soup as smooth or as chunky as you want it to be. It's all personal preference. I like my tomato soup smooth, creamy and velvetty. Add some more broth/water to get the consistency you like. Also, season it with salt and pepper to suit your taste. Simmer it for a couple of minutes in the low heat and serve the soup warm with some breadsticks or crackers.

TANGY TOMATO SOUP

Steps:

• Heat the oil in a soup pot over medium-high heat.
• Add the onions and garlic and cook for 1 minute stirring often.
• Add tomatoes and their juice and the tomato sauce.
• Raise the heat to high, cover the pot and bring to a boil.
• Stir in the chicken broth.
• Cover the pot and bring the soup back to a boil.
• Reduce the heat ot low and simmer for 10 minutes to develope the flavor.
• Spoon the soup into individual serving bowls and sprinkle with cheese. Swirl it to leave ribbons or melted cheese in the soup.

TANGY TOMATO BRISKET

Steps:

• Preheat the oven to 275 degrees F.
• Place the brisket in an oven-safe pan. Combine the ketchup and soup mix in a bowl, and then stir it around to mix. Pour in 1 cup water and stir to combine. (You can add more water if needed!)
• Pour the sauce all over the brisket, and then flip the brisket over to coat the other side. Now just cover the pan with foil and roast in the oven for 6 to 7 hours.
• Remove the pan from the oven and test the brisket to make sure it's fork-tender. The brisket should fall apart if you look at it! Slice the brisket into thin strips, then return the beef to the sauce and keep it warm until you're ready to serve.

SPICY TOMATO SOUP

Steps:

• Heat the olive oil in a large saucepan over medium heat until shimmering. Add the onions and red pepper flakes and cook, stirring occasionally, until the onions are translucent and very tender, about 10 minutes.
• Stir in the tomatoes and their juices, plus the water, and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the flavors have melded, about 30 minutes. (If you're in a hurry, you can skip the simmer time -- just add a bit less water.)
• Add the basil, season with salt and pepper, remove from the heat, and let cool briefly, about 5 minutes.
• Set a fine-mesh strainer over a large, heatproof bowl.
• Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam from the hot soup to escape and prevents the blender lid from popping off).
• Pour the blended soup through the strainer, pressing on the solids with a rubber spatula or ladle; discard the solids. Taste the soup and season with additional salt and pepper as needed.
• Return the soup to the saucepan and reheat on medium low until hot.
• If you choose, serve topped with a tablespoon of crème fraîche.

SPICY TOMATO SOUP

Steps:

• Heat oil in a large saucepan over medium heat; stir in onions and bay leaves, and cook about 5 minutes until the onions begin to soften. Add flour, ginger-garlic paste, garam masala, turmeric, and Indian chili powder. Cook and stir until fragrant, about 1 minute.
• Pour the water into the pan, and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Pour in the tomato puree and thin with additional water to desired consistency. Add sugar and salt; cook until sugar is dissolved and soup is hot, about 5 minutes.
• Remove bay leaves and serve with cream if desired.

SPICY TOMATO AND LENTIL SOUP

Steps:

• Heat the olive oil in a large saucepan or Dutch oven. Lightly brown the onions in the oil. Add the tomatoes, chili pepper, lentils, cumin and basil to the pan along with the water. Bring to a boil, then reduce heat to medium-low and simmer for about 20 minutes, or until the lentils are tender.
• When the lentils have softened, use a stick blender to puree the soup. Season to taste with salt and pepper. For a special touch, put sour cream in a squirt bottle, and squeeze a spiral onto the top of each bowl of soup, and garnish with a sprig of fresh basil.

SPICY TOMATO SOUP

Steps:

• Fry the chopped onion and bacon if using in a small knob of butter/oil for about 5 mins
• Add cubed potato and quatered tomatoes, sugar and water simmer gently with the lid on a pan until potato is well cooked. Allow to cool slightly
• Remove the bacon if using and pour the ingredients into a blender.
• Once blended add the seasonings and blend well and adjust to your taste.
• Pass through a sieve into a pan. At this point this soup is perfect for freezing. Add the milk and gently reheat and add fresh parsley is using. Serve with a chunk of fresh warm bread.

SPICY TOMATO SOUP

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.

TOFU AND TOMATO EGG DROP SOUP

Steps:

• Place a large pot or Dutch oven over medium-high heat. When hot, add neutral oil and heat for 15 seconds. Add the scallion whites and ginger, and sizzle for 30 seconds until fragrant.
• Pour in the crushed tomatoes and vegetable stock, and stir to combine. Cover, reduce heat to medium and cook for 5 to 6 minutes to allow the flavors to meld.
• Add the tofu, ketchup, salt, sugar and sesame oil, and stir to combine. Taste and add more sugar and salt if needed. It should be slightly sweet, savory and a little tart. Increase heat to medium-high.
• When it comes to the boil, very slowly trickle the beaten eggs into the soup, moving in a zigzag or circular motion, distributing it evenly all over the surface of the soup. You can leave the egg to set without stirring, and this will give you larger chunks of egg. If you like longer strands, run a chopstick or wooden spoon slowly through the eggs as they set. The eggs should only take 30 to 60 seconds to cook. Turn off the heat immediately.
• Ladle soup into bowls and top with the green parts of the scallion. Eat immediately.