Spicy Tomato Soup
By Bobby Deen
JUMP TO RECIPE
Difficulty: Easy
Prep time: 15 minutes
Cook time: 25 minutes
Servings: 6
Ingredients
- 1 (29 oz) can diced tomatoes
- 1 medium chopped Vidalia onion
- 1 stalk plus 2 tablespoons of chopped celery leaves celery
- 1 chopped Fresno chili
- 1 tablespoon tomato paste
- 2 cups reduced-sodium chicken broth
- 3 tablespoons olive oil
- 3 slices stale, toasted with olive oil and broken into pieces wheat bread
- 2 tablespoons chopped parsley
- 1 tablespoon chopped tarragon
- 1 tablespoon heavy cream
- 1/4 cup Greek yogurt
Directions
In a large pot over medium- high heat, add 2 tablespoons olive oil and Vidalia onions, celery and fresno chilies, let cook until tender, then add in tomato paste, cook for 2 minutes. Add tomatoes, and chicken broth, let simmer for 8-10 minutes. Add the toasted country bread, then use an immersion blender to blend until smooth. Add a tablespoon of heavy cream. Stir fresh chopped parsley, celery leaves and tarragon. Garnish with a dollop of greek yogurt.
In a large pot over medium-high heat, add 2 tablespoons olive oil, Vidalia onions, celery and fresno chilies. Let cook until tender, then add in tomato paste and cook for 2 minutes.
Add tomatoes and chicken broth, let simmer for 8-10 minutes. Add the toasted country bread, then use an immersion blender to blend until smooth.
Add a tablespoon of heavy cream. Stir fresh chopped parsley, celery leaves and tarragon. Garnish with a dollop of greek yogurt, and some crisp crumbled bacon if you’re feeling naughty.
