Spicy Tomato Soup

This tomato soup is a zesty evening pick-me-up! Mushrooms add an unexpected body to the dish and a touch of lemon at the end brings out all those herbal notes. If you're feeling fancy, reduce this soup down into a thicker sauce and use for a zucchini lasagna or over some quinoa!

Spicy Tomato Soup. Photo by Sarah Crowder.

Spicy Tomato Soup. Photo by Sarah Crowder.

Spicy Tomato Soup

Servings: 8

Time: 1 hour 30 minutes

INGREDIENTS

  • 1 Tbsp grapeseed oil
  • ½ 1 yellow onion, sliced
  • 3 cloves garlic, sliced
  • 1 8oz package white mushrooms, sliced
  • 1 serrano pepper, not seeded, sliced
  • 2 bay leaves
  • 4 sprigs thyme, leaves only
  • 2 sprigs sage, leaves only, chopped
  • 2 sprigs rosemary, leaves only
  • ¼ tsp red chili flakes
  • ¼ cup dry white wine
  • 1 14.5oz can fire-roasted tomatoes, crushed
  • 4 roma tomatoes, quartered chopped
  • 1 quart low sodium vegetable stock
  • 2 Tbsp soy sauce
  • 1 tsp maple syrup
  • 5 grinds black pepper
  • ½ lemon, juiced
  • 1 tsp fish sauce (optional)
  • 1 bunch basil, chiffonade (optional)

INSTRUCTIONS

  1. In large stock pot, heat grapeseed oil on high until slick and shiny.
  2. Add onion, garlic with a dash of salt. Sauté 4-5 minutes until onion is translucent.
  3. Add mushrooms with Serrano pepper and sauté another 4-5 minutes until water from mushrooms has evaporated.
  4. Add bay leaves, thyme, sage, rosemary, red chili flake and sauté 2-3 minutes until fragrant.
  5. Deglaze pan with white wine and let reduce au sec.
  6. Add fire-roasted tomatoes and vine tomatoes with vegetable stock, soy sauce and black pepper and bring to a light boil.
  7. Reduce heat to low and let simmer, uncovered, 1 hour.
  8. Add lemon juice and fish sauce.
  9. Blend to desired chunky consistency.
  10. Garnish with basil if desired.