Newbie
Join Date: Jul 2009
Posts: 11
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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(:
right now any ideas for what i should through into it?...
im very open to new foooods(:
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Veggie Regular
Join Date: Jul 2009
Posts: 3,814
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
Other ingredients:
- dried oregano
- fresh basil
- black pepper
- salt
- So Delicious coconut milk
Newbie
Join Date: Jul 2009
Posts: 11
mmmmmmmmm(:
sounds really goood!
well i better start making some!
thankyou
sounds really goood!
well i better start making some!
thankyou
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Newbie
Join Date: Jul 2007
Posts: 14
Mmm.. tomato soup sounds so good right now
Veggie Regular
Join Date: Jul 2006
Posts: 385
Do you guys use canned or fresh tomatoes? What proportion of tomato vs. coconut milk? thanks!
Veggie Regular
Join Date: Jul 2009
Posts: 3,814
Evelin - Give me a little bit and I'll post the recipe link here for ya. 
Veggie Regular
Join Date: Oct 2009
Location: The Gdansk of Oxfordshire
Posts: 1,427
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?
Veggie Regular
Join Date: May 2008
Posts: 1,992
^^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.
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.
Veggie Regular
Join Date: Jul 2009
Posts: 3,814
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...
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...
Veggie Regular
Join Date: Oct 2009
Posts: 205
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.
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.
Newbie
Join Date: Oct 2010
Posts: 0
Quote:
Originally Posted by Firedragon 
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.
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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