Facebook Tomato Soups

A friend asked for quick, easy tomato soup recipes for her son to try making for himself. These are what were offered in 30 minutes.

1. Bake tomatoes in oven with garlic and onion, once cooked put in blender with chicken stock and purée til smooth. Stir over low-med heat for 10-15mins until reduced.  Add basil, too.

2. 4 large tomatoes, cut them in 4 sections. Dice an onion, you could add garlic for taste, spices of your own taste, and a chicken broth cube. Add water, boil until all ingredients are tender. Blend in a blender… add some whipped cream. Enjoy

3.  2 Onions, 1 clove garlic, small potato, pound of tomatoes or more, squirt of tomatoes paste. Sweat onions and garlic in butter 1min. Add tomatoes and cook for twenty mins with chicken or veg stock cube. Try and get as many of the skins out while it’s cooking then blend.xx

I’m going to play with this later.



I don’t remember where I got this recipe.

2-1/2 c V-8 or other vegetable juice (use Spicy V-8 if you want)

1 c peeled, seeded, finely chopped fresh tomatoes (I used pear tomatoes and didn’t peel, seed, and my “fine chopping” is between 1/4 and 1/2 inch)

1/2 c finely chopped celery

1/2 c finely chopped cucumber

1/3 c finely chopped green bell pepper

1/2 c finely chopped green onion

3 T white wine vinegar

2 T extra-virgin olive oil

1 large clove garlic (I used 2)

2 t finely chopped fresh flat-leaf parsley

1/2 t salt

1/2 t black pepper

1/2 t ground red pepper (I probably added more, I didn’t measure)

and I added a few drops of Tabasco

Combine all, cover, refrigerate overnight.

Serves 5

Per serving: 117 calories, 2 g protein, 13 g carbohydrates, 6 g fat, 1 g saturated fats, 650 mg sodium, 0 mg cholesterol, 4 g fiber–and by my calculator that’s 2 WW points

Coconut Curry Soup

I got this recipe from the Thug Kitchen website:

Coconut Curry Soup

Serves 4 as a main, 6 as a side

2 teaspoons olive or coconut oil

½ a large white onion, cut into 1-inch strips

2 red bell peppers, cut into 1-inch strips

1 large carrot, cut into 1-inch strips

1 cup chopped broccoli*

4 cloves of garlic, minced

2 tablespoons of loosely-packed minced fresh ginger

2 tablespoons yellow curry powder**

2 teaspoons soy sauce or tamari

1 ½ cups of canned coconut milk

4 cups of vegetable broth

12 ounces of rice noodles, cooked according to the package***

2 cups of chopped spinach or whatever leafy green you like

1/3 cup chopped cilantro

2 tablespoons lime juice

1 tablespoon Sriracha-style hot sauce****

Toppings: cilantro, green onion, sliced peppers, lime wedges.

Warm the oil in a large stockpot over a medium-high heat. Add the onion and sauté for a minute. Add the bell peppers and carrot and cook for a minute more. Add the broccoli and cook for another 3 minutes. You want to get the vegetables to soften up just a little but they’re gonna cook through the whole soup making processes, so don’t go trying to make those crispy bitches all soggy right out the gate. Gross.

Add the garlic, ginger, curry powder, and soy sauce and cook for 30 more seconds or until your place starts smelling fucking amazing. Throw in the coconut milk and vegetable broth and bring that shit to a simmer, stirring it every now and then, about 5 minutes. Add the cooked noodles and spinach and let it all simmer together until the spinach starts to wilt, about a minute more. Turn off the heat and stir in the cilantro, lime juice, and Sriracha and taste. Add more curry powder, lime juice, garlic, soy sauce, whatever you think it needs to start tasting right.

Serve right away topped with some extra cilantro or some green onions, maybe some sliced peppers and lime wedges on the side. Whatever the fuck you’re feeling.


I didn’t cook the noodles first and they soaked up all the broth.  Don’t care; it was still tasty.  Also, the box of rice noodles we already had in the cupboard was 8 ounces, not 12.  Used about 1 teaspoon of dried ginger because our piece of fresh had shriveled up while we weren’t paying attention.



Hungarian Mushroom Soup

Jan gave the recipe to Patti who passed it along to me.

This was absolutely delicious and of course vegetable broth could be
substituted for chicken broth to make it vegetarian. I don't know how
well it keeps because we ate it up right away.

Subject: Hungarian mushroom soup

This is the recipe I was looking at:

2 onions coarsely chopped
2 carrots grated
2 green peppers minced
1 tablespoon Hungarian paprika
1 1/2 pounds sliced fresh mushrooms
2 garlic cloves minced
1/2 teaspoons basil
salt and pepper
4 cups chicken stock
2 cups boiling water
1 cup sour cream
2 tablespoons snipped dill
2 tablespoons snipped chives

in a heavy saucepan cook onions in 1/2 stick of butter over moderate
heat, stirring for 3 minutes, or until just softened. Add carrots and
green pepper, cook the mixture, stirring for 3 minutes and stir in
paprika, sliced mushrooms, garlic, basil salt and pepper to taste.
Cook the mixture stirring 3 minutes. Add chicken stock and boiling
water and simmer for 25 minutes. In bowl whisk 1 cup broth into 1 cup
sour cream until the mixture is smooth and stir in dill and chives.
Stir sour cream mixture into remaining broth. Add salt and pepper to
taste, ladle the soup into heated bowls, and top each serving with a
dollop of sour cream.

Read More http://www.epicurious.com/recipes/member/views/HUNGARIAN-

Marlise’s Pumpkin Soup

I´m not strictly following a recipe, so my soups will turn out a little differently each time, but yesterday this is what I did:

– cut up and peel some small onions

– wash and cut up a medium sized hokkaido pumpkin (good thing, no need to peel the damn monster), remove yucky inner stuff and seeds.

– cut up and peel a piece of ginger root

– fry the onions in a good dose of coconut oil

– add pumpkin cubes and ginger, sautée for a moment

– add veggie broth, enough to cover the cubes and then some

– add spices to taste: salt, pepper, a little chili or chili oil, lots of garam masala, cumin, turmeric.

– cook until pumpkin cubes are soft, add half a pack of coconut paste (not the sweetened and liquid as water coconut “milk”!), mash the whole bit, either leaving some chunky bits left, or entirely for a very creamy soup experience.

– Serve with a swirl of pumpkin seed oil – very pretty, the rich dark green oil on the orange soup! 🙂

Addes bonus: entirely vegetarian, so can be served when vegetarian friends come to dinner. I never dare to say anything I cooked is vegan, though, as I´m never sure what passes for vegan anyway.

Sometimes I also use onion seeds (fry with the onions for best aromatic results), garlic, fresh chili (only a little, it easily kills the pumpkin flavor), or serve with smoked salmon or trout or crabs. Coconut paste may or may not be used (depending on what I have at hand…).

Rasam Tomato Soup

(“Rasam” means delicious)

Modified from this recipe for Indian tomato soup from Food.com and this one from Indian.Food.com.   Changes are because of what is actually available at local stores this time of year, what is in my kitchen already and ingredients we know and love.

5 small tomatoes, quartered
3 garlic cloves
8 cups water
1 tablespoon minced fresh ginger
1 cup chopped fresh cilantro
1/4 cup chopped curry leaves
1/4 cup oil
5 or 6 fresh jalapeno peppers, cut into small pieces
1 Tablespoon garam masala
1/2  Tablespoon ground cumin
1/2 Tablespoon ground black pepper
1 Tablespoon salt (Do not be stingy with the salt)
1 Tablespoon mustard seeds

Puree the quartered tomatoes with the garlic, cilatro, curry leaves and half the chilis in a  food processor. Set aside.

Bring the water to a boil in a medium saucepan.

Add the tomato-garlic puree, the garam masala powder, cumin, black pepper, and salt and simmer 5 minutes.

For the tempering oil:
Combine the oil and mustard seeds in a small frying pan or saucepan over medium-high heat. Cover (the mustard seeds splatter and pop) and cook until you hear the mustard seeds crackle, 1 to 2 minutes. Add the chiles and cook uncovered, stirring, until they start to brown, about 30 seconds. Pour immediately into the soup and stir. 

Serve hot.

French Market Soup Mix

1 lb each:
dried navy beans
dried pinto beans
dried Great Northern beans
dried green split peas
dried yellow split peas
dried black eyed peas
dried lentils
dried baby Lima beans
dried large Lima beans
dried black beans
dried red beans
dried soy beans
barley pearls

Makes 14 2-cup packages.

My father made this by dumping everything in a clean plastic garbage bag and flopping it around until it was all mixed.  There was nothing else in the house large enough to hold it all at once.  My parents gave packages  of beans and the recipe for the soup to friends for Xmas that year.

To make the soup:

Soak beans overnight.  Drain.

2 qts water
¼ tsp salt
1 ham hock
¼ tsp black pepper.

Cover, bring to a boil, simmer for 1½ hours.

16 oz whole tomatoes, undrained, coarsely chopped
1 large chopped onion
1 minced garlic clove
1 chili pepper, coarsely chopped
¼ c. lemon juice

Simmer 30 minutes.  Remove meat from the bone and return to the soup.

It is ready to serve.