Fire up your feel-good soup.
Tomato soup is that old brisk day stand-by. It’s that soup that warms you to your core on a chilly winter’s day – a traditional staple. But for culinary adventurers, tomato soup is like a blank canvas in the kitchen. So much can be done with it to liven it up in uniquely tasty ways. For instance, it’s very simple to convert your everyday tomato soup into something spicy and a little more rustic in flavor, simply with the additions of red pepper flakes and cumin. Get ready for some real warmth down to your core now…
Spicy Tomato Soup
- 2 cans diced tomatoes 28 ounce cans
- 1 cup vegetable broth
- 1/2 cup red wine
- 1/4 cup fresh basil chopped
- 4 cloves garlic minced
- 1/2 yellow onion diced
- 1 stalk celery minced
- 1 tablespoon red pepper flakes
- 1 tablespoon dried thyme
- 1 teaspoon cumin
- 1 teaspoon oregano
- In a large soup pot, sauté the garlic, yellow onion, and celery over medium heat until the onions turn translucent, approximately 5 minutes.
- Add the thyme, oregano, red pepper flakes, and red wine and cook the mixture until reduced to half the amount.
- Add in the diced tomatoes (juice and all) and increase the heat to high. Bring the soup to a boil, then reduce to low, add in the basil, and simmer for an hour. Stir occasionally.
- Add in the vegetable broth and continue to simmer and stir for 10 more minutes.
- Use a handheld food processor to get the soup to your desired texture, then serve.
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