This week’s posts are all about soups! Tomato soup may seem like a basic soup but I promise you this take on tomato soup is not basic at all. When I made this soup I was fully expecting to only serve it and not actually have a bowl. But when I tasted it I changed my mind and grabbed a bowl for myself.
The recipe comes from:
The recipe tagged was for Mexican Tomato & Vermicelli Soup. As a side note this cookbook’s premise is to make 100 different soups using one recipe for stock, a vegetable stock. I have made the stock from the book and it’s very good, but this time around I made my own stock from vegetable scraps, you can see my recipe for veggie scrap stock here.
To start with I placed chopped sweet onion, jalapeno, peeled and seeded tomatoes and garlic in my food processor.
I processed until smooth.
I heated oil in my cast iron skillet. I added rice vermicelli noodles and toasted both sides. This step was kind of weird and I really don’t think it added anything to the overall dish so in my recipe below I have omitted it.
I then added the contents of the food processor to the skillet and cooked stirring frequently for 8 minutes.
In a large pot I added vegetable stock, the contents of the skillet, tomato paste, ketchup, cilantro and the rice vermicelli. I seasoned with salt and pepper and brought to a boil.
Then I reduced to low, covered and cooked for 5 minutes.
I served with lime zest sprinkled on top.
How did it taste: So flavorful. The jalapenos gave the soup the perfect spicy kick. This soup had a richness and complexity that was irresistible, even for a non-tomato fan like myself. Try this one, you won’t be disappointed!
- 1 sweet onion, chopped
- 2 cloves of garlic, chopped
- 2 jalapeno peppers, seeded and chopped
- 8 tomatoes, peeled, seeded and chopped
- 1 TB vegetable oil
- 7 cups vegetable stock
- 1 TB ketchup
- 1 TB tomato paste
- 1 TB cilantro, chopped
- 3 oz rice vermicelli noodles
- Salt and pepper
- Lime zest
- In a food processor place onion, garlic, jalapeno and tomatoes. Process until smooth.
- Heat oil in a large skillet over medium low heat. Add contents of the food processor and cook stirring frequently for 8 minutes.
- In a large pot put the contents of the skillet, vegetable stock, ketchup, tomato paste, cilantro and vermicelli. Season with salt and pepper and bring to a boil. Reduce heat to low, cover and cook for 5 minutes.
- serves 6