Best Tomato Soup

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.

weird step

I then added the contents of the food processor to the skillet and cooked stirring frequently for 8 minutes.

my friend Jen gave me this wooden spoon for Christmas!

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!

Mexican Tomato Soup
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Ingredients
  1. 1 sweet onion, chopped
  2. 2 cloves of garlic, chopped
  3. 2 jalapeno peppers, seeded and chopped
  4. 8 tomatoes, peeled, seeded and chopped
  5. 1 TB vegetable oil
  6. 7 cups vegetable stock
  7. 1 TB ketchup
  8. 1 TB tomato paste
  9. 1 TB cilantro, chopped
  10. 3 oz rice vermicelli noodles
  11. Salt and pepper
  12. Lime zest
Instructions
  1. In a food processor place onion, garlic, jalapeno and tomatoes. Process until smooth.
  2. Heat oil in a large skillet over medium low heat. Add contents of the food processor and cook stirring frequently for 8 minutes.
  3. 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.
Notes
  1. serves 6
Adapted from 1 Stock 100 Soups
Adapted from 1 Stock 100 Soups
Cooking with Rosemary http://www.cookingwithrosemary.com/