Best Spicy Tomato And Cheddar Soup Recipes

SPICY TOMATO SOUP

Spicy Tomato Soup image

When you'd rather be playing than cooking, you might want to give Birmingham, Alabama cook Jaime Hampton's tomato soup a try. Using canned corn and black beans, it goes together fast and is a great accompaniment to sandwiches.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8-10 servings.

Number Of Ingredients 11

Ingredients

8 ounces uncooked elbow macaroni
1 can (46 ounces) tomato juice
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1/4 cup salsa
3 teaspoons dried oregano
1-1/2 teaspoons garlic powder
1 teaspoon dried basil
1 teaspoon ground cumin
1/2 to 1 teaspoon crushed red pepper flakes, optional
Shredded cheddar or Monterey Jack cheese, optional

Steps:

Cook the macaroni according to package directions. Meanwhile, in a large saucepan, combine the tomato juice, corn, beans, salsa, oregano, garlic powder, basil, cumin and pepper flakes if desired; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes. , Drain macaroni; stir into the soup. Garnish with cheese if desired.

Nutrition Facts : Calories 174 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 699mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 4g fiber), Protein 7g protein.

SPICY FRESH TOMATO SOUP

Spicy Fresh Tomato Soup image

I attempted to make spicy tomato sauce out of fresh tomatoes and this soup is the result. We think it is a winner. If you simmer this for an additional 45 minutes, not covered, you will get a thick spicy sauce. This soup tastes great frozen and reheated.

Provided by FrackFamily5 CA->CT

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes

Time 1h20m

Yield 4

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
2 pounds assorted tomatoes, chopped
½ cup Pinot Grigio wine
½ cup water
¼ cup chopped fresh basil leaves
3 ounces tomato paste
2 teaspoons white sugar
1 ½ teaspoons crushed red pepper flakes
1 teaspoon dried oregano
1 teaspoon salt
¼ teaspoon ground black pepper
½ cup grated Parmesan cheese

Steps:

Heat oil in a large stockpot over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic; cook and stir until fragrant but not brown, about 2 minutes. Add tomatoes, wine, water, basil, tomato paste, sugar, pepper flakes, oregano, salt, and pepper. Cover, bring to a simmer, and cook, stirring occasionally, for 45 minutes.
Remove from the heat and puree soup with an immersion blender until smooth, or blend in batches in a blender. Return to the heat, stir in Parmesan cheese, and cook until heated through, about 3 minutes more. Serve immediately.

Nutrition Facts : Calories 224.8 calories, Carbohydrate 23 g, Cholesterol 8.8 mg, Fat 10.4 g, Fiber 5 g, Protein 7.8 g, SaturatedFat 2.8 g, Sodium 917.2 mg, Sugar 13.5 g

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