How To Spice Up Tomato Soup?

How To Spice Up Tomato Soup

Tomato soup is an all-time favourite classic of many, especially if garnished with a couple of grilled cheese sandwiches on the side. There are many ways to prepare it and to spice it up. Today we will show you 3 different ways on how to spice up your ordinary tomato soup and elevate it to a restaurant-worthy dish!

Keep on reading to find out our 3 top favourite ways to spice up tomato soup!

1. Tomato Soup With Noodles And Beef

You will need:

For the beef marinara:

  • 250 g of beef slices
  • 1 tbsp of soy sauce
  • 1/4 tsp of salt
  • 1/4 tsp of onion powder
  • 1 egg white
  • 1 and 1/2 tbsp of cornstarch

For The Noodle Soup

  • 2 tbsp of olive oil
  • 1/2 of medium-size red onion
  • 3 cloves of garlic
  • 2 tsp of ginger powder
  • 1 piece of scallion
  • 2 hot chilli peppers
  • 1 and 1/2 tbsp of tomato paste
  • 5 red tomatoes
  • 2 tsp of salt
  • 3 cups of water or chicken broth
  • 2-3 tbsp of sugar
  • 2-3 tbsp of lime juice
  • 3-4 package of noodles
  • 100 g of mushrooms

How to do it:

Step 1 – The marinara:

Marinate the beef with 1 tbsp of soy sauce, salt, onion powder, cornstarch and egg white. Massage the beef slices for a couple of minutes and then set them aside for 20 more minutes. You can cover the bowl with plastic wrap and leave it in the fridge.

Step 2 – Prepare the veggies:

For the tomatoes, wash them well and make a slight cross on the surface of each tomato with a knife. In a pot, pour in some boiling hot water and let the tomatoes sit in it for about 4 minutes or until you can see some cracks appearing on the skin. This will help you easily peel the skin off.

Dice the tomatoes and set them aside. Do the same with the red onion and the scallion – you will need only the white part for cooking, the green one is for garnish.

Smash and mince the garlic cloves, if you have fresh ginger, grate it into a fine paste, or use ginger powder instead. Cut the chilli peppers and lastly for the mushrooms, instead of washing them under the tap, get some damp paper towels and remove all the dirt from them.

Tip: Washing the mushrooms will make them soak up the water like a sponge and they will release it after that in the process of cooking, which for dishes that require frying, for example, is not preferable.

Step 3 – The soup:

Add olive oil to a heated pan. Follow up with the garlic, ginger, the hot chillies, diced onion, scallion. Stir them for a few minutes until the onion is a bit translucent. Add the tomato paste. Keep stirring until it is well combined. Then add in the diced tomato along with some salt. Cover it and let it cook on low heat for about 10 minutes.

After the 10 minutes pour in 3 cups of water or vegetable broth.

Bring this to a boil. Now you can add the noodles which generally take from 5-10 minutes to cook through. You can try one to make sure they are fully cooked. Add in the mushrooms. Mix it in and follow up with the beef, stir until the meat is cooked.

For final seasoning sprinkle some sugar and add the lime juice. This will give the dish a very fresh flavour. Garnish with cilantro and the green parts of the spring onion.

2. Tomato Egg Soup

You will need:

  • 3 red tomatoes
  • 1 pinch of salt
  • 2 eggs
  • 2 spring onions
  • 1 tbsp of olive oil
  • ½ of garlic clove
  • 500-600 ml of chicken stock
  • 2 tbsp of soy sauce
  • 1 tbsp of cornflour
  • 1 tsp of black pepper

How to do it:

Step 1 – Prepare the ingredients:

Chop the tomatoes into large pieces and sprinkle a pinch of salt on top. Let them sit like that so the salt can penetrate the tomatoes and deepen their flavour and make them juicier.

Crack the two eggs into a bowl and whisk them until fully combine, set aside and chop the spring onion – you will need the pale part for cooking and the green part for garnishing.

Step 2 – The soup:

Heat up a pot with some olive oil and add the seasoned tomatoes and chopped spring onion. Grate ½ clove of garlic – we do not need too much, just enough to have its flavour in the background.

Pour the stock and the soy sauce, season with black pepper and let it boil. If you like your soup to be a little bit more velvety and creamy, add the cornstarch pre-mixed with some water.

Before you add the whisked eggs stir the pot to create a vortex. Slowly pour the eggs in and let them cook into strings. Garnish parts from the green spring onions.

3. Roasted Tomato Soup

You will need:

  • 5 red tomatoes
  • 100 g of cherry tomatoes
  • 2 yellow tomatoes
  • 1 white onion
  • 3 garlic cloves
  • 5 basil leaves
  • 1 tsp of oregano
  • 600 ml of chicken broth
  • 2 pinches of white sugar
  • 1 pinch of black pepper
  • 1 pinch of smoked sea salts
  • parsley

How to do it:

Step 1 – Roasting the vegetables:

Slice the red, cherry and yellow tomatoes in halves, chop the onion and smash the garlic cloves. Put everything on a baking tray and top with some salt, pepper and olive oil. Roast for 40-45 minutes at 375F or 190C.

When it comes from the oven, remove all skins.

Step 2 – Blending:

Get all roasted veggies into a blender or food processor, add some basil leaves and season with oregano. Once it reaches the desired creaminess, transfer into a pot and pour some chicken stock. Add sugar, salt and pepper. Cook for 15-20 minutes.

When ready season with fresh parsley.

We hope you loved our easy recipes on how to spice up tomato soup! Stay tuned for more!

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