Easy smoky spicy tomato soup

Spicy and smoky a perfect foil to good chrunchy breadThis spicy tomato soup is snap to make, it is even easier than our original version. It makes a fabulous lunch or an elegant first course. It is the perfect showcase for a good olive oil. This soup makes your life easy when entertaining and pressed for time – yet no one is short-changed. And it makes a perfect weekend lunch with a gourmet grilled cheese sandwich.

 
Sauté 1 small chopped onion in 1tbsp. of good olive oil until soft, not brown with 1-2 tsp of dried chili flakes. Adjust the amount of chilies to your own taste for heat.
 
Sauté 2 minutes with 1 heaping tsp of ground cumin. If you like spicy, add more, but be cautious.
 
Purée and then add 1 large can Glen Muir Organic Fire Roast tomatoes or a large can of good quality San Marzano tomatoes.  The tomatoes must be this quality. In the summer, you can substitute three cups of seeded and pureed very juicy fresh tomatoes.
½ cup water
1 ½ tsp smoked paprika
1 tbsp sugar or 1pkg. sweetener
Bring to a light boil, and then simmer for 10 minutes
1tbsp kosher salt.
Correct salt and serve.
 
To serve, finish the soup with a good olive oil and large toasted croutons of good bread. Just put a light circle of oil on the top of the soup.
 
Toast the bread lightly. Rub it with a peeled clove of garlic, and sprinkle lightly with the fried or fresh herbs of your choosing. Then toast again lightly! Simple and delicious.
 

 

 

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