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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Spicy chipotle tomato soup

Spicy chilie tomatoe soup finished with buttery olive oilOnce the weather turns cold I can’t get enough of good hot soup. This spicy tomato soup is a snap to make. 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 lunch on the weekend, accompanied by a gourmet-grilled cheese sandwich.

 
Grind 1 tbsp. chipotle chilies in adobe sauce (canned) with 1 lg. clove of garlic in a processor or blender. This is a smoky chili in smoky-sweet tomato sauce. Canned is easy to use and find. It is hot – so use less or omit it, if you prefer a milder taste.
 
Or roast 1-2 dried chipotle chile(s), cool and deseed.
Soak for 20 minutes and then grind with 1 large garlic clove in a processor or blender. Save the extra in jar, topped with a little oil)
Or save time and skip a step by using new Glen Muir Organic Fire Roasted Tomatoes with Chipotle Chilies.
 
Sauté 1 small chopped onion in 1tbsp. of good olive oil (not best) until soft, not brown.
 
Add 1 scant tsp. chili paste, and 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 3 cans ( they are small of Glen Muir organic Fire Roasted Tomatoes with Chipotle Chilies , or a large can of good quality San Marzano tomatoes. The quality of the tomatoes must be this high. 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
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.
 
I used Sulleria Extra Virgin Olive Oil to finish the soup and make the croutons. Sulleria is an exquisite artisanal product from Calabria, Italy. A simple recipe such as this one, showcases the incredible flavours of this hand-harvested olive oil. So be sure to use a good quality buttery olive oil to finish your soup.
 
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