You are here

Spicy Roasted Tomato Soup

Give comforting tomato soup a peppery kick with garlic, onions, and cayenne.


4 cups canned tomatoes in juice, drained

1 Tbsp. olive oil

4 Markon First Crop Roma Tomatoes, diced

2 cloves Ready-Set-Serve Peeled Garlic, minced

1/2 cup Markon First Crop Yellow Onion, chopped

3 sprigs Markon First Crop Thyme, remove stems

2 cups vegetable stock

2 large Markon First Crop Basil leaves, chiffonade

1/2 cup sour cream

1 baguette (sliced 1/4-inch thick; toasted with olive oil and pepper)

2 tsp. cayenne pepper

Salt and pepper, to taste


Saute garlic and onion in olive oil over medium heat until translucent. Add canned tomatoes, thyme, and stock; simmer 15 minutes. Add cayenne, salt, and pepper. Place in blender; pulse to just combine (not puree).

In small bowl, mix basil and sour cream. Ladle soup into four bowls; top with diced Romas and a small spoon of sour cream. Garnish with crostini. Serve.