Tomato Soup!!! - VeggieBoards
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#1 Old 12-07-2009, 02:41 PM
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im feeeelin for some tomato soup

right now any ideas for what i should through into it?...



im very open to new foooods(:
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#2 Old 12-07-2009, 02:44 PM
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I would go with cumin, roasted red peppers, and chiles, then puree in a blender. Mmmm Mmmm. We had this soup last night with mushroom-and-Swiss paninis as well as chile almond asparagus and it was excellent.



Other ingredients:

- dried oregano

- fresh basil

- black pepper

- salt

- So Delicious coconut milk
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#3 Old 12-07-2009, 02:53 PM
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mmmmmmmmm(:

sounds really goood!

well i better start making some!

thankyou
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#4 Old 12-07-2009, 03:07 PM
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No problemo!
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#5 Old 12-08-2009, 10:09 AM
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Mmm.. tomato soup sounds so good right now
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#6 Old 12-08-2009, 10:13 AM
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Do you guys use canned or fresh tomatoes? What proportion of tomato vs. coconut milk? thanks!
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#7 Old 12-08-2009, 10:14 AM
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Evelin - Give me a little bit and I'll post the recipe link here for ya.
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#8 Old 12-08-2009, 10:32 AM
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I always put some macaroni in tomato soup to give it some extra bulk. And it's yummy. Mmmmm I love tomato soup

Are you sure this is art, not vandalism?
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#9 Old 12-08-2009, 10:35 AM
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^^YES. I always had tomato soup and noodles growing up.



I like to cook up some onion in oil with salt and pepper. Add a coupl cans of fire-roasted diced tomatos and cook. Puree or mash, and add some dry dill weed. AWESOME. Or skip the dill and add pasta. Or whatever!



SOmetimes I pour in a little coconut milk to make it creamy. I don't measure, but it's not that much. Just pour, sitr, and taste.
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#10 Old 12-08-2009, 10:39 AM
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Here's my soup: http://kitchensinkvegetarian.blogspo...le-soup-w.html I think it's the prettiest soup I've ever made, and the flavors were excellent.



PS: I just remembered that I threw in a couple of dashes of white sugar into this to balance out the salt and spice, so you might want to do that to taste if you attempt it. I will add that note to the recipe...
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#11 Old 12-08-2009, 04:54 PM
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A few recipes from around the world...



Mexican Tomato Lime Soup



3 garlic cloves, crushed

2 tsp ground cumin

1 tbsp vegetable oil

1.4 l tomato juice

360g tomatoes, peeled and chopped

60ml lime juice

1 tbsp cilantro, chopped

1 tsp sugar

hot pepper sauce to taste

126g tortilla chips, coarsely crushed



Heat the oil in a large saucepan. Add the garlic and cumin and fry for 1 minute. Stir in the tomato juice, fresh tomatoes, lime juice, sugar and cilantro. Bring to the simmer and cook for 20 minutes. Add the hot sauce. Place the tortilla chips in large, shallow soup bowls, and ladle the soup over them.





Sopa de Tomate - Mexico



1 l water

500ml vegetable stock

2 tbsp oil

2 tbsp plain flour

750ml tomato paste

1 onion, grated

1 tsp salt

1 tbsp garlic paste

sugar

1 bunch parsley, chopped

tortilla chips, crumbled



In a large stock pot, bring water and stock to the boil.



Meanwhile, heat the oil in a large frying pan. Add the flour. Fry, stirring, until browned. Add the flour to the boiling stock. After the stock boils for 10 minutes and thickens slightly, add the tomato paste, onion, salt, garlic, and sugar. Let rest for 10 minutes to allow flavours to blend. Check the seasoning. Garnish with the parsley and tortilla chips and serve.





Tomato and Basil Soup - Italy



1 garlic clove, crushed

1 shallot, grated

1 tbsp olive oil

600ml vegetable stock

3 beef tomatoes, peeled and roughly chopped

1/4 tsp salt

1/2 tsp ground black pepper

1 large bunch fresh basil, leaves picked and chopped

croutons



Heat the oil in a medium saucepan over medium heat. Add the garlic and shallot and fry until the shallot is translucent. Add the stock, tomatoes, salt and pepper. Bring to the boil and reduce the heat. Simmer for 5-6 minutes. Turn the heat off, stir in the basil and let stand for 15 minutes. Sprinkle with croutons just before serving.
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#12 Old 12-08-2009, 10:40 PM
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Quote:
Originally Posted by Firedragon View Post

A few recipes from around the world...



Mexican Tomato Lime Soup



3 garlic cloves, crushed

2 tsp ground cumin

1 tbsp vegetable oil

1.4 l tomato juice

360g tomatoes, peeled and chopped

60ml lime juice

1 tbsp cilantro, chopped

1 tsp sugar

hot pepper sauce to taste

126g tortilla chips, coarsely crushed



Heat the oil in a large saucepan. Add the garlic and cumin and fry for 1 minute. Stir in the tomato juice, fresh tomatoes, lime juice, sugar and cilantro. Bring to the simmer and cook for 20 minutes. Add the hot sauce. Place the tortilla chips in large, shallow soup bowls, and ladle the soup over them.





Sopa de Tomate - Mexico



1 l water

500ml vegetable stock

2 tbsp oil

2 tbsp plain flour

750ml tomato paste

1 onion, grated

1 tsp salt

1 tbsp garlic paste

sugar

1 bunch parsley, chopped

tortilla chips, crumbled



In a large stock pot, bring water and stock to the boil.



Meanwhile, heat the oil in a large frying pan. Add the flour. Fry, stirring, until browned. Add the flour to the boiling stock. After the stock boils for 10 minutes and thickens slightly, add the tomato paste, onion, salt, garlic, and sugar. Let rest for 10 minutes to allow flavours to blend. Check the seasoning. Garnish with the parsley and tortilla chips and serve.





Tomato and Basil Soup - Italy



1 garlic clove, crushed

1 shallot, grated

1 tbsp olive oil

600ml vegetable stock

3 beef tomatoes, peeled and roughly chopped

1/4 tsp salt

1/2 tsp ground black pepper

1 large bunch fresh basil, leaves picked and chopped

croutons



Heat the oil in a medium saucepan over medium heat. Add the garlic and shallot and fry until the shallot is translucent. Add the stock, tomatoes, salt and pepper. Bring to the boil and reduce the heat. Simmer for 5-6 minutes. Turn the heat off, stir in the basil and let stand for 15 minutes. Sprinkle with croutons just before serving.



OOOH That Sounds Sooooooooooooooo Yummmy!!.....Thankies for sharing it!!
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