I love nothing better than a great bowl of tomato soup. It just yells comfort! So when we went out to eat at one of our favorite local restaurants, I had to get their special spicy tomato soup. Oh my gosh it was the best thing ever, if you like spice. It got my hubby asking for me to figure out how to repeat it. I think I got it pretty close.
Made it thick since that’s the way I like it. You can blend it more and add more broth depending on the constancy you like your soup.
Thick, spicy tomato soup
you will need
1 tablespoon olive oil
1 small onion, finely diced
1/4 – 1 teaspoon crushed red pepper flakes (depending how much heat you desire)
2 garlic cloves, minced
1 roasted poblano pepper
12 oz jar of fire roasted red pepper (if do your own it’s around 2 medium)
15oz Crushed tomatoes
14.5oz Diced tomatoes with chilies
1/2 – 1 cup veggie broth (depending on your consistency)
Heat oil in a big pan, once heated add the onion and red pepper flakes. Sautee till soft about 5 minutes, add garlic cook till fragrant. Add the peppers, tomatoes, and broth. Let simmer over low heat for 20 minutes. Use an emersion blender or carefully transfer to blender till smooth. After blending this is the time if you want more of a thinner soup I would add more broth till you get the consistency you desire. Let simmer till ready to eat.
*I blended everything separately before adding since I don’t have an emersion blender and transferring hot soup didn’t sound like fun with a toddler under foot.
*To roast a poblano pepper, turn oven to high broil. Spray all sides of the pepper with cooking oil. Put on baking sheet covered with foil. 5-10 minutes per side. You want nice browning but not burnt. Once all sides are nice and bubbly take out of oven and place in a bowl with a lid. Let cool for 10 minutes. With gloves on peel the skin and de seed. And there you have a roasted poblano.