During the school year, I am an avid lunch carrier. I try to pack my lunch every night before bed, that way if I'm late (which is ever day) I can just grab it and go. Though I am a brown-bagger, I find no reason for that to halt my culinary creativity. Almost every Sunday, I spend the evening making a delicious soup for the week and it really helps me to unwind. This past Sunday was no different, so I wanted to share my Spicy Tomato Soup recipe that is a great addition to my daily lunches.
I originally got the recipe from Martha Stewart, her Classic Tomato Soup. After a few editions, I have made it into my own. Here is the recipe I follow with my own spicy twist.
Spicy Tomato Soup:
2 tbsp Butter2 tbsp Olive Oil
Kosher Salt
Ground Pepper
1 tbsp Italian Seasoning
1 medium Onion, chopped
3-4 cloves of Garlic, chopped
1/4 cup Flour
3 tbsp Tomato Paste
1 can Rotel
2 cans (14.5oz) Diced Tomatoes
1 can (8oz) Tomato Sauce
2 cans (14.5oz) Chicken Broth
*I usually use 2 cans of water with 2 Bouillon cubes for this ingredient
Directions:
In a large Dutch oven, heat the butter, onion, and garlic on medium heat. After the onion and garlic are soft, add the salt, pepper, Italian seasoning, oil, flour and tomato paste.
Allow the soup to cool a bit, and using an immersion blender, puree about half the soup or to desired amount. The immersion blender is my favorite cooking accessory for making soup! It essentially eliminates the mess, so great.
Now just enjoy! I like to put my extra soup in canning jars, so I can easily freeze and thaw portions. I haven't quite yet figured out how to cook for one, so I freeze a lot because of my huge serving amounts.
This is one of my go-to soups for the week, and it really takes away a lot of the pressure of figuring out what to pack in my lunch. Plus I could eat soup everyday of the week and not be disappointed.
I hope you enjoy this easy recipe, and feel free to share any other good ones with me!
