Spicy Tomato Soup
This spicy tomato soup is gluten free, dairy-free, and low-fat.
Servings: 10 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 2 large carrots diced
- 1 large fennel bulb diced
- 1 teaspoon salt
- 1 teaspoon ground cumin
- ¾ teaspoon dried red pepper flakes
- 4 large garlic cloves minced
- ¼ teaspoon chili powder
- 1 cup dry white wine
- 3 pounds fresh tomatoes diced or 3 (15-ounce) cans of tomatoes
- 4 cups of chicken stock
- 2 bay leafs
- 1 tablespoons lemon juice
Instructions
- In a large soup pot, heat the olive oil over medium-high heat. Add the onion, carrot, and fennel and cook, occasionally stirring, until softened, about 8 minutes.
- Stir in the salt, cumin, red pepper flakes, garlic, and chili powder. Cook for 1 minute until fragrant, then pour in the wine. Cook for 3 minutes to cook off the alcohol.
- Add the tomatoes, chicken stock, and bay leaves. Bring to a boil, then reduce the temperature to medium and simmer the soup, occasionally stirring, for 30 minutes. Discard the bay leaves.
- Blend the soup. You can use a standard blender or an immersion blender. If you use a standard blender, blend the soup in batches, and do not seal the lid of the blender.
- Stir in the lemon juice and serve.
Notes
If you are using canned tomatoes, some brands of tomatoes are more acidic. If you find the soup too acidic, you can add a pinch of sugar.
For a thicker soup, you can return the blended tomato soup to the stove and simmer for 10 to 15 minutes until reduced.
Nutrition
Serving: 1 | Calories: 106kcal | Carbohydrates: 13g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 368mg | Fiber: 3g | Sugar: 7g
