I followed no recipe, I just used my kitchen instincts and it came out perfect.
I was able to get two full pints of spicy tomato soup from the veggies on had on hand.
Kristy’s Homemade Spicy Tomato Basil Soup
1-2 tablespoons olive oil
3 large cloves garlic, chopped
1 medium onion, chopped
1 hot pepper, chopped (variety unknown, it was small, yellow, and potent)
2-3 lbs of tomatoes (an assortment of heirloom varieties), roughly chopped
1/4 cup red wine
salt & pepper to taste
1 handful of fresh basil leaves, roughly chopped
1-2 teaspoons of fresh oregano
1-2 teaspoons of fresh parsley
- Heat olive oil in soup pot and add onion, garlic, and pepper. Sautee until softened (4-6 minutes).
- Add tomatoes and red wine to soup pot. Add salt and pepper to taste. Cook on medium heat for 30-45 minutes or until about half of the liquid has evaporated. Remove from heat and allow to cool for 10 minutes.
- Puree until smooth. I used an emersion blender, but a regular kitchen blender or food processor will work too. If using the latter, let cool for 20 minutes before pouring and blending to avoid burns.
- Add herbs. Puree again. Add more salt and pepper if needed.
- Serve immediately or refrigerate.
All of the vegetables and herbs I used in the soup came from my garden — I could really taste the freshness! I ate the soup for lunch today — it was so yummy, I had to go back for seconds. I enjoyed a toasted and buttered asiago cheese roll with my soup. You could also serve it with salad, pizza, or as a starter to a meal.
For more great vegetarian recipes, download the FREE digital edition of Serving Up the Harvest — download available September 1–30, 2012.
Meatless Monday posts are my effort to pitch the idea of eating meatless one day or one meal a week — for health, for the well-being of animals, and for the environment. I encourage you to give it a try. I also suggest trying variations of these recipes with the produce you have on hand. Additionally, if you are not yet ready to go a full day meat-free, try using these veggie-packed recipes as the focus of your meal.
Our Meatless Monday Recipe Archives:
Braised Chard Pizza and Farmhouse Salad
Mini Frittatas and Shaved Zucchini Salad
Beet Soup, Roasted Plum Quesadillas, and Peach Kuchen
Garden Vegetable Pasta and Grilled Eggplant-Tomato-Basil-Mozzarella Stacks
Indian Spiced Eggplant and Pad Thai
Corn Risotto and Corn Sauce