CREAMY SPICY SOUP RECIPES

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SPICY AND CREAMY TOMATO SOUP RECIPE - FOOD.COM



Spicy and Creamy Tomato Soup Recipe - Food.com image

Thick and flavorful recipe for the last of the tomatoes. You can probably use it as a sauce, too. I roasted 5 medium-sized, coarsely chopped fresh tomatoes in the toaster oven at 400 degrees for about half an hour. Or you could use canned.

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 2 serving(s)

Number Of Ingredients 9

1 tablespoon light olive oil or 1 tablespoon other neutral oil
2 tablespoons diced onions
1 tablespoon flour
1/2 cup milk
1 dash nutmeg
1 dash cayenne
1/2 teaspoon ground black pepper
1 tablespoon dried basil
4 cups tomatoes, roasted, including juice

Steps:

  • Heat oil over medium heat, add onion and cook until soft.
  • Stir in flour and keep stirring until flour is cooked.
  • Gradually add milk and cook until heated and it starts to thicken.
  • Add spices, basil, and tomatoes and puree with an immersion blender or in a regular blender.
  • Cook until heated through.

Nutrition Facts : Calories 182.5, FatContent 9.8, SaturatedFatContent 2.5, CholesterolContent 8.5, SodiumContent 48.7, CarbohydrateContent 21, FiberContent 5, SugarContent 9.6, ProteinContent 5.8

CREAMY SPICY CARROT SOUP RECIPE - FOOD.COM



Creamy Spicy Carrot Soup Recipe - Food.com image

Rich and creamy, with a great flavor and a bright color: very pretty *and* very tasty. For a still-tasty, more-healthy version, skip the butter and the initial sauté of onion and potato entirely, replace the heavy cream with nonfat milk or soy/rice milk, and omit the soy sauce.

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 10-12 serving(s)

Number Of Ingredients 16

3 tablespoons butter
1 onion, chopped
3 potatoes, cubed
6 carrots, sliced
3 stalks celery, chopped
4 garlic cloves
1/4 cup soy sauce
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
1/2 teaspoon chili powder
1/4 teaspoon turmeric
1/4 teaspoon white pepper
1/4 cup fresh dill
2 1/2 cups heavy cream (or milk, or half-and-half)
1 cup plain yogurt
2 tablespoons lemon juice

Steps:

  • Melt butter in the bottom of a large pot.
  • Add onion and sauté until onion is somewhat translucent.
  • Add potato cubes and cook, stirring frequently, until cubes are slightly browned.
  • Add water.
  • Bring to a boil.
  • Add carrots, garlic, and celery.
  • Reduce heat, cover, and simmer for twenty minutes, or until vegetables are tender.
  • Remove from heat and cool for 5 minutes.
  • Puree soup in food processor until smooth.
  • Add soy sauce, cream, dried spices, half-and-half and the fresh dill.
  • In a small bowl, blend together yogurt, lemon juice, and the rest of the dill.
  • To serve, ladle carrot soup into bowl and garnish with yogurt sauce.

Nutrition Facts : Calories 329.5, FatContent 26.5, SaturatedFatContent 16.5, CholesterolContent 93.9, SodiumContent 508.4, CarbohydrateContent 20.1, FiberContent 3, SugarContent 4.4, ProteinContent 4.8

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