7 Great Tomato Soup Recipes
Spicy Tomato Soup with Harissa and Farro Recipe
Harissa is a spicy Tunisian chile paste often used in North African cooking. Here, a milder version spices up a tomato soup made with fresh vegetable stock, and a good amount of farro is thrown in for good measure, making this a light, nutritious meal. If you don't have access to farro, pearled barley would make a decent substitute.
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Roasted Tomato Soup with Chile Cream Recipe
A fantastic seasonal recipe that uses tomatoes in this warm and creamy soup that's perfect for any night of the week. This tomato soup tastes even better served with a warm, crusty bread and a bottle of wine.
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Roasted Tomato Soup Recipe
A roasted tomato soup perfect for the cold wintry nights. With a delightful blend of tomatoes, garlic, herbs and spices - this soup will leave every belly happy and warm!
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Chef David Burke's Tomato Soup Recipe
This recipe is great for kids because it's simple ingredients and very little process.
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Spicy Tomato Soup with Chicken Meatballs Recipe
I've come up with a super tasty spicy tomato soup. All of the ingredients are on the "super food" list, except for the breadcrumbs. Turn it into a complete meal with a little bread, a side salad, or half a sandwich.
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The Ritz Tomato Soup Recipe
One of my clients said, "this tastes just like the tomato soup at The Ritz in Paris."
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Quick Tomato Soup with Kale and Chickpeas Recipe
I made this tomato soup during a 'healthy-eating challenge' with boyfriend so I needed something that was low in calories and fat but actually tasted good. My solution? A simple pot of stewed tomatoes flavored with rosemary and chile flakes and beefed-up with protein-filled chickpeas and hearty, nutrient-packed kale. The soup had texture, heat and was filling enough to keep us both satisfied and full.
INGREDIENTS
1 tablespoon olive oil
One 28-ounce can whole tomatoes
1 sprig rosemary, leaves removed and roughly chopped
Salt and freshly ground black pepper, to taste
Pinch of red chile flakes (optional)
½ bunch kale (about 3 large leaves), cut into 1-inch ribbons
½ cup of canned chickpeas, rinsed and drained (or any other type of beans you like)
DIRECTIONS
In a large saucepan, heat the oil over medium-high heat. When hot, add the tomatoes. After 1-2 minutes, break up the tomatoes with a wooden spoon. Add the rosemary, season to taste and cook for about 15 minutes, stirring occasionally.
Add the kale, stir, and cook for about 5-6 minutes, or until soft and tender, adding the chickpeas during the last 2-3 minutes. The soup will thicken, but it is up to you how much longer you want to cook it for. If you'd like it to be a thicker consistency, then cook for longer. (If it gets too thick, just add about ¼ cup water and stir to thin it out.)
Recipe Details
Total Time: 30 minutes
Servings: 2
-The Daily Meal
