Friday, February 18, 2011

Spicy Tomato Soup

Making tomato soup from scratch, I discovered, is relatively easy. It starts with chopped vegetables and a can of tomatoes, and ends with a quick whiz in the blender. To make it spicy, I added two jalepenos but of course you can add more or less; it is up to you. But be warned, two can be plenty spicy.

Spicy Tomato Soup
Serves 2

1 can diced tomatoes
1 onion, diced
1 carrot, diced
1 celery stalk, chopped
2 garlic cloves, mined
2 jalepenos, chopped
zest of 1 lemon
2 tbsp chopped cilantro
1 cup vegetable broth
1/4 cup low fat evaporated milk

1. Add two tablespoons of vegetable oil to a large pot over medium heat. Cook the onion, carrot, celery, and jalepenos until softened, about five minutes. Add the tomatoes, lemon zest, cilantro, and vegetable broth. Simmer for another 6 to 8 minutes. Stir in the evaporated milk and bring back to a simmer.
2. Carefully transfer to a blender and puree until smooth. Serve with grilled cheese sandwiches, or topped with tortilla strips and low fat sour cream.

1 comment:

Sandi said...

ooh! This looks like a great recipe! I liked the addition of favourite little herb!