Spicy Fresh Tomato Soup
This American dinner recipe creates a robust and spicy tomato soup using fresh, chopped tomatoes. Flavoured with red pepper flakes, basil, and oregano, it simmers for depth before being blended smooth. Finished with Parmesan cheese, it's a comforting dish that can be reduced further to serve as a versatile tomato sauce. The total preparation and cooking time is 80 minutes.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 pounds assorted tomatoes, chopped
- 0.5 cup Pinot Grigio wine
- 0.5 cup water
- 3 ounces tomato paste
- 0.25 cup chopped fresh basil leaves
- 2 teaspoons white sugar
- 1.5 teaspoons crushed red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.5 cup grated Parmesan cheese
Method
- Warm the olive oil in a large stockpot. Cook the chopped onion, stirring, until softened, about 5 minutes. Introduce the minced garlic and cook for a further 2 minutes until aromatic. Mix in the chopped tomatoes, Pinot Grigio, water, tomato paste, fresh basil, white sugar, red pepper flakes, dried oregano, salt, and black pepper. Cover the pot, bring the mixture to a simmer, and cook for 45 minutes, stirring now and then.
- Remove the pot from the heat. Use an immersion blender to purée the soup until completely smooth, or blend it in batches using a standard blender and return it to the pot. Add the grated Parmesan cheese and cook the soup for about 3 minutes more until it is thoroughly heated. Serve immediately.
Nutrition (per serving)
Calories225 kcal
Fat10 g
Sugars14 g
Protein8 g
Sodium917 mg
Recipe details
CategoryMain course
Cuisineamerican
AuthorFrackFamily5 CACT
