Full of garden fresh veggies, spicy jalapenos and a touch of basil, this Spicy Tomato Soup will bring the flavor and heat to any table. A perfect year-round soup!
Spicy Tomato Soup
Yield:
4 to 6 servings
Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Roasted tomatoes, jalapeno peppers, garlic and more make this Spicy Tomato Soup the hot ticket on any table. A perfect year-round soup!
Ingredients
- 31/2 to 4 lbs tomatoes, halved, 10-15 roma tomatoes
- 1 large onion, cubed
- 1 bell pepper (red, orange or yellow), halved and seeded
- 2 jalapeno pepper (add more or less depending on how hot you want it), halved and seeded (keep seeds for more spicy)
- 8 large garlic cloves, skin on
- 3 large carrots, peeled, halved and cut 3-4 inch long
- 2 tbsp olive oil
- salt and pepper, to taste
- 1 1/2 to 2 cups chicken broth
- 1/2 cup basil pesto
- 1/2 to 2 tbsp sugar, to taste
- parmesan, garnish
- fresh basil , garnish
Instructions
- Preheat oven to 400 degrees F.
- Place all veggies on sheet pan, cut sides down. Drizzle with olive oil. Sprinkle with salt and pepper. Bake at 400 degrees F. for about 35-45 minutes until skins begin to blacken.
- Remove from oven. Remove loose skins from tomatoes and peppers. Pop garlic out of skins (remove skins). Place all roasted veggies into a blender. Puree.
- Pour puree into stock pot. Add basil pesto. Thin down with chicken broth (1.2 cup at a time) until consistency desired is reached. Add sugar to taste (1/2 tbsp at a time). Salt and pepper to taste.
- Garnish with parmesan and fresh basil.
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