Spicy Tomato Soup (Sopa de Tomates)

By Uchi on January 8th, 2014 in Savory Recipes with No Comments

This tomato soup is a delicious way to start a meal. Light, healthy, and spicy, it’s got a Latin kick you can’t resist.

I love homemade soups. Though pragmatists argue for picking up organic, canned soups (and those are a great options), sometimes it’s worth it to prepare your own. First, while there are low sodium, high quality soups on the market, making your own is the only way to know exactly what ingredients went into the pot and what precisely you’re feeding your family. Secondly, making your own soup offers the opportunity to tailor it to your tastes and it’s a great way to have your kids try new foods. (Though I personally have not reached this goal, I won’t give up!) Finally, let’s face it; homemade soups just taste better.

This tomato soup is a classic that cannot be missed in your weekly recipe arsenal. I’ve added a few spicy notes — like crushed red pepper and jalapeno — to give it more power and a Latin touch. Always a hit, I make plenty so that have leftovers for the following day. The concentrated taste is fantastic and soup kept in an airtight container in the fridge will taste fresh for days. Reheat it when you need it and enjoy.

2 cloves garlic, chopped

1 red onion, chopped

1 green onion, white part only

1/3 jalapeño pepper, chopped

2 tablespoons Olive Oil

4 cups vegetable broth

1 large potato, cubed

1 can crushed tomatoes (14 ounces)

1can tomato sauce (14 ounces)

3 tablespoons tomato paste

*crushed red pepper, to taste

*fresh basil leaves, to taste

*fresh thyme, to taste

*salt and freshly ground black pepper, to taste

*Dried tomatoes, for garnish

*Fresh thyme, for garnish

1)Peel and chop the garlic, onions, and jalapeño pepper.

2) Heat 2 tablespoons of olive oil in a pan over medium heat. Add the chopped onions, garlic and jalapeño, cook until tender and transparent.

3) Add the vegetable broth, potatoes, crushed fresh tomato, tomato sauce, tomato paste, crushed red pepper, and fresh herbs.

4) Reduce the heat to simmer and cook until potato is tender.

5) Stir in the salt and pepper. Adjust seasoning to paste

6) Using a hand blender or working in batches, blend soup until homogenous.

7) Garnish with dried tomatoes and fresh thyme.

Food Storage:

Store in an airtight container and keep refrigerated.

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