Be ware because this recipe is spicy!!!
I hope you like tomato soup…I mean who doesn’t like tomato soup? Especially when it’s homemade and not from a can.
It has been cold and rainy in my parts of town and tomato soup (and grilled cheese of course) was on the menu to heat us up and make us feel better.
I often enjoy having a large bowl of soup for dinner – it’s light and hearty and I typically feel great after I eat it. This soup is a bit of a lighter meal so serve it with bread, grilled cheese or a side of veggies to help fill you up.
I know…this soup looks like a typical tomato soup, but be ware…it is not. It is spiiiiiiicy. I used ONE can of fire roasted tomatoes with chilies and wowza, it added a kick. If you do not like spice, just use a regular can of diced tomatoes – you can always add a little red pepper to add a LITTLE of spice.
Now, I used skim milk in this recipe because I wanted to keep it healthy, but use cream of half-and-half if you would like. The cream may help with the spice a bit, but who knows…that’s your risk you take.
Serve with some sort of cheese, of course.
- ½ white onion, diced
- 1 tablespoon minced garlic
- 2 tablespoons olive oil for pan
- 1 28 ounce can crushed tomatoes
- 1 (or 2 if you don’t prefer spicy tomatoes) 14.5 ounce can diced tomatoes
- 1 14.5 ounce can fire roasted diced tomatoes with green chilies
- 3½ cups vegetable broth
- 2 cups milk (I used skim)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon granulated sugar
- 1 teaspoon dried basil (you can also use fresh if you have it)
- ½ teaspoons dried parsley
- 1 tablespoon parmesan cheese
- In a large pot, drizzle 2 tablespoons olive oil and place over medium heat. Saute diced onions and garlic until translucent, about 5 minutes. Next add the tomatoes, vegetable broth and the rest of the ingredients. Simmer for 20 minutes on low heat. Using an immersion blender, blend the soup until thick and smooth. If you do not have an immersion blender you can put the soup in a blender and blend until smooth (be careful not to burn yourself!) Place soup back in the pot over low heat and continue to simmer for 15 minutes. Finally taste for spices, add more as desired.
- Garnish as desired (more basil, parmesan cheese, cheddar cheese, or a cheese crisp like I did.) To make cheese crisps, place shredded cheese in a small saute pan over medium heat, cook until cheese is bubbly and browned. take of heat and let cool.
Source: Stuck on Sweet