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.