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Spicy Tomato Soup

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Tags: entertaining, fall, family

  • 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

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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.