For a classic winter warmer with a twist, this spicy tomato soup recipe will leave you feeling full and satisfied without the worry of surplus calories this January. From the mouth-watering food blog Life & Thyme, contributor Nicole Gulotta shares with us her family-favourite tomato soup recipe.
2 28-ounce cans whole peeled tomatoes (preferably San Marzano)
Extra-virgin olive oil
Salt and freshly cracked pepper
¼ to ½ teaspoon crushed red pepper flakes
2 garlic cloves, chopped
1 brown onion, chopped
2 tablespoons tomato paste
1 parmesan rind
Vegetable stock (if needed)
Preheat the oven to 400 degrees. Gently pull the tomatoes from the can and slice in half. Place them on a foil-lined sheet tray; reserve the canned liquid. Drizzle the tomatoes with oil, salt and pepper; toss. Roast for 30 to 35 minutes, or until the tomatoes are tender and fragrant.
While the tomatoes roast, warm 2 tablespoons of oil in a stock pot. Add the crushed red pepper, garlic, onion, and 1/4 teaspoon salt; stir to combine. Cook for 5 minutes, or until the onions have softened. Add the tomato paste and stir, cooking for 1 to 2 minutes more.
Scrape the aromatics into a blender, along with the roasted tomatoes. Add 2 cups of the reserved tomato juice and blend until smooth; return soup to the pot. (If you need more liquid and have run out of tomato juice, add vegetable stock). Add the parmesan rind and an additional pinch of salt and a few cracks of pepper. Simmer for 15 to 20 minutes so the soup can heat through and the cheese on the rind can melt.