Best Main Challenge Roasted Tomato And Red Chili Soup Recipes
VEGAN TOMATO SOUP
Cashew cream replaces dairy in this velvety vegan soup. Simmering cashews in a small bit of water plumps and softens them in a fraction of the time, so you can prepare this soup without planning too far ahead.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring the cashews, 1 cup water and a pinch each of salt and pepper to a simmer in a small saucepan over medium-low heat. Simmer until softened and about 1/4 to 1/3 cup water remains, 15 to 20 minutes.
- Meanwhile, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook, stirring, until softened, 4 to 5 minutes. Add 3 cloves garlic, the thyme sprigs and a pinch each of salt and pepper; cook 30 seconds. Add the tomatoes, roasted peppers, 3 1/2 cups water, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce to a rapid simmer and cook, stirring occasionally, until slightly thickened and the tomatoes are soft, 15 to 20 minutes.
- Transfer the cashews, cooking liquid and remaining 1 clove garlic to a blender (preferably high-speed) and puree until smooth, fluffy and light in color, scraping down the sides and adding water 1 tablespoon at a time as needed to blend. Transfer to a small bowl (do not rinse out the blender). Discard the thyme sprigs from the soup, then carefully blend the soup in batches until smooth. Return the soup to the pot. Whisk in about three-quarters of the cashew cream, then return the soup to a simmer and cook until slightly thickened, about 5 minutes. Season with salt and pepper.
- Divide the soup among bowls, drizzle with the remaining cashew cream (thin with a splash of water if necessary) and sprinkle with thyme leaves.
MARGIE'S CHILI
This is the perfect recipe for busy weeknights. I simply spice up canned tomato soup to create a flavorful and oh-so-easy chili. -Margaret Ganzel, Mankato, Minnesota
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, brown beef and onions; drain. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened.
Nutrition Facts : Calories 384 calories, Fat 10g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 1552mg sodium, Carbohydrate 44g carbohydrate (19g sugars, Fiber 8g fiber), Protein 29g protein.
ROASTED TOMATO AND CHILLI SOUP
Super tasty and super easy, also great for making ahead and freezing. I serve mine with cheese on toast
Provided by Chef Craig Stevens
Time 50m
Yield Serves 4
Number Of Ingredients 0
Steps:
- 1) Preheat oven at 180c. Place fresh tomatoes and sliced red onion on a baking tray, drizzle with oil and season with salt and pepper. Roast in the oven for 35 minutes.
- 2) Empty the tinned tomatoes into a large pan then add the cooked tomatoes and onion, paprika, balsamic vinegar and chilli flakes then blend with a hand blender until smooth.
- 3) Place on the hob, bring to the boil then gently simmer for 10 minutes. Add the cream and season with salt and pepper to taste.
- 4) Finish with cream and a handful of chopped fresh parsley.
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