Looking for Cream of tomato soup & ginger recipe

[Nana's Mom]

Hola!! I just returned from a trip to Mexico and ate this amazing Cream of Tomato Soup with Ginger...OMG!

My daughter introduced me to this site, so I'm enlisting your help in obtaining such a recipe.

Thanks for your help!!

France

 

[Saphellae]

Haha.. Hi MOM!

This recipe looks good, but there is no cream.
Tomato Ginger Soup - Aroma Cucina

If you are going to make a "cream of" soup, make sure to use real cream with fat. If you use milk it will likely curdle from the acidity in the tomatoes.

This recipe might be better geared towards you're looking for. It seems to have tropical and rustic in one. Although I'd use fresh tomatoes instead of canned.
That's Not What The Recipe Says: Kicked up Cream of Tomato Soup with Spiced Chickpeas

LET ME KNOW!

 

[Gennie32]

Tomato ginger soup turned out awesome..thanks chef saphellae!

 

[Nana's Mom]

I found another recipe online. I will try it out today and post it here if it turns out really well! It does use fresh tomatoes and CREAM. It sounds delish.

Thanks, dahling!

 

[Painless Cooking]

Cream of Tomato Soup with Ginger

CREAM OF TOMATO SOUP

• 2 Cups cooked or canned tomatoes
• 1 Tablespoon minced onion
• 1 Teaspoon of fresh grated ginger
• 1 Teaspoon salt
• ¼ Teaspoon black pepper
• 2 Teaspoons sugar
• 2 Tablespoons butter
• 2 Tablespoons flour
• 4 Cups milk or cream
• Dash cayenne (optional)

Cook tomatoes, onion, ,ginger, salt, pepper, cayenne and sugar on medium heat for 15 minutes. In another pan melt the butter and then blend in the flour. Add the milk gradually stirring constantly. Add the tomato mixture gradually to the milk mixture stirring constantly. Heat until hot but DO NOT boil. Serve immediately.


Note: You could put this recipe through a blender to make it smoother before you heat it to hot.

 

[Monamona]

Hi:

This one has carrot and I dont know if you like carrots but you can try.

Recipe ingredients

• 2 medium onions, sliced very thin
• 2 Tbsp. (30 mL) butter*
• 2.2 lb. (1 kg) carrots, peeled and cut into pieces
• 4 tomatoes, peeled and seeded
• 1/3 cup (80 mL) gingerroot, peeled and sliced very thin
• 6 cups (1.5 L) chicken broth*
• Salt and freshly ground pepper to taste
• 1-2 tsp. (5-10 mL) ground nutmeg
• 1/2 cup (125 mL) whipping cream* (optional)
• 3 Tbsp. (45 mL) chopped chives

Preparation

In a large pot, sweat the onion in butter over medium heat for 2 min.
Add carrots, tomatoes and ginger and cook another 5 min.
Add broth, bring to a boil and simmer 20 min.
Put everything through the blender, return to pot and heat before serving.
Season to taste with salt, freshly ground pepper and nutmeg.
Stir in cream if desired and serve.
Garnish with chopped chives.