Spicy Tomato Soup
- Comments()
Body+Soul, January/February 2006
- Yield Serves 4
Add to Shopping List
Ingredients
- 14 ounces (1 can) diced tomatoes in juice
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small fresh or dried red chile pepper, seeds removed for less heat
- 1 carrot, peeled and thinly sliced
- 1 1/2 cups plain soy milk
- 1 tablespoon fresh lemon juice
- Coarse salt and ground pepper, to taste
- Parsley leaves, for garnish
Directions
-
Heat broiler with rack in middle position of oven. Strain tomatoes, reserving juices. Spread tomatoes on a rimmed baking sheet, drizzle with olive oil, and broil until lightly browned, about 8 minutes.
-
In a food processor, combine browned tomatoes, garlic, chile pepper, carrot, soy milk, reserved tomato juice, and lemon juice; puree until smooth.
-
Transfer to a medium saucepan; bring to a boil over medium heat. Reduce to a simmer; cook 5 minutes. Season with salt and pepper. Garnish with parsley leaves before serving.
Thought this was really good. I added some basil and used low-fat milk instead of soy (didn't have any). I thought the milk quantity was too much, so I only added 1 cup and I think it could use even less... next time i'd rather thin it out with either less milk or a combination of broth or tomato juice and a hint of milk or heavy cream for creaminess. Very easy to do and great taste! Perfect for a casual soup and sandwich meal. Enjoy!
Delicious. If I make it again I would cook the carrots a little more and put some basil in.Or use seasoned tomatoes.
I topped it with fresh parm and it was good. The family didn't even know it was soy.
The double recipe used almost a half gallon of the milk.
so yummy!! i had to double it for a family of 6..it definitely has a kick! mmm!
This is a good, healthy comfort soup. It packs a kick though. I had to add a little splenda to sweeten it up a bit for my personal taste. I also used skim milk in place of soy.
Can you use regular milk if you do not have soy on hand? Does it dramatically impact the flavor? I do not drink soy milk and don't really want to buy it just for one recipe.
I've never cooked soups with soy milk only made shakes and it's really a good substitute to milk. Taste better than I expected. Instead of the chilli pepper, I added one tsp of paprika and it taste great. Will definitely keep this recipe!
This only took about 45 minutes and tastes like an appetizer you would find at a pricey restaurant! Excellent!