Tuesday, January 21, 2014

Spicy tomato soup

I recently tried this recipe from Vegetarian Times but made a few tweaks to the recipe.

Spicy tomato soup


  • Olive oil
  • 1 cup chopped yellow onion
  • 1 tbsp tomato paste or sauce
  • 1 clove garlic, diced
  • 1 tsp sugar
  • 1 15-oz can diced fire-roasted tomatoes
  • 2 tsp balsamic vinegar
  • 4 cups water
  • 1 tsp dried thyme
  • 1-2 tbsp fresh basil
  • 2 heaping tbsp cornstarch
  • Vegetable broth

    1. In a medium pot, saute onion for a few minutes in a few tablespoons of olive oil, then add tomato paste, garlic, and sugar.
    2. Add tomatoes, vinegar, water, and seasonings. Bring to a boil, the cover and simmer at a low temp for about 15 minutes.
    3. With am immersion blender, process until smooth. 4. In a small bowl, whisk cornstarch and a few tablespoons of broth. Add to pot. Stir, let sit for 5 minutes to thicken, and serve.

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