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Spicy Tomato Soup

Spicy Tomato Soup

Serve this soup with garlic bread and vegetables for a simple, healthy dinner.

Body+Soul, January/February 2006 http://www.marthastewart.com/132718/spicy-tomato-soup
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  • Yield Serves 4

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

  1. 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.
  2. In a food processor, combine browned tomatoes, garlic, chile pepper, carrot, soy milk, reserved tomato juice, and lemon juice; puree until smooth.
  3. 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.

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