Fall soups are where it’s at, especially when your tomatoes are starting to get to the point of no return. It only makes sense to have them added to a melty cheese sandwich or, better yet, SOUP. I grew up eating Campbell’s Tomato Soup out of a can–and while those memories are great, I strive to create something healthier that is:
a. High fructose corn syrup free
b. Lower preservative laden
c. Gluten-free (and dairy-free if you omit the manchego)
d. “Flavoring” free
Now now, what about canned tomatoes? Well, yes we could get into fisticuffs about the acidity of tomatoes and their negative affects on the lining of some cans (buy BPA free please!)…even AFTER all that, I still feel like it’s a step up from Campbell’s.
I feel like once you realize the ease of this recipe, you may feel like I do. From what I can tell, this recipe will FREEZE beautifully too, so long as you do not add the coconut milk until after you re-thaw (so cool, cap, and toss into the freezer after the * below).
Spicy Tomato Soup
(Featuring Smoked Cheddar Spinach Quesadillas)
- 8-10 large, ripe tomatoes (may sub for 1 28oz can diced tomatoes)
- 1 16oz jar/can tomato sauce
- 1 fresh cayenne pepper
- 1 small yellow pepper, deseeded
- 4 cloves garlic
- Salt and pepper, to taste
- 1 32oz container coconut milk (will be added to taste)
- 3/4 c shredded manchego cheese
- 1 ripe avocado
In a blender, combine all tomato products, garlic, cayenne, and yellow pepper, and blend until smooth. Add the mixture to a large saucepan, and bring to a boil. Salt and pepper to taste; simmer for 20 minutes.* Check the spice after the simmer, and, if needed, add coconut milk to the mixture, whisking in 1/4 c at a time. Plate and top with avocado and manchego. This is also great topped with sour cream and your favorite tortilla chips. Soup should be creamy with a healthy kick! This recipe is gluten-free, dairy-free (should you omit the cheese), and serves 4
My new combo is having this soup alongside a tried and true (albeit, messy) Smoked Cheddar and Spinach Quesadilla.