Spicy Fresh Tomato Soup recipe

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Ingredients

2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
2 pounds assorted tomatoes, chopped
½ cup Pinot Grigio wine
½ cup water
¼ cup chopped fresh basil leaves
3 ounces tomato paste
2 teaspoons white sugar
1 ½ teaspoons crushed red pepper flakes
1 teaspoon dried oregano
1 teaspoon salt
¼ teaspoon ground black pepper
½ cup grated Parmesan cheese

Nutrition Info

224.8 calories
carbohydrate: 23 g
cholesterol: 8.8 mg
fat: 10.4 g
fiber: 5 g
protein: 7.8 g
saturatedFat: 2.8 g
servingSize: -
sodium: 917.2 mg
sugar: 13.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large stockpot over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, cook and stir until fragrant but not brown, about 2 minutes. Add tomatoes, wine, water, basil, tomato paste, sugar, pepper flakes, oregano, salt, and pepper. Cover, bring to a simmer, and cook, stirring occasionally, for 45 minutes.

  2. Remove from the heat and puree soup with an immersion blender until smooth, or blend in batches in a blender. Return to the heat, stir in Parmesan cheese, and cook until heated through, about 3 minutes more. Serve immediately.

Recipe Yield

4 servings

Recipe Note

I attempted to make spicy tomato sauce out of fresh tomatoes and this soup is the result. We think it is a winner. If you simmer this for an additional 45 minutes, not covered, you will get a thick spicy sauce. This soup tastes great frozen and reheated.

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