Found! Spicy Tomato Soup

Posted by Correen in Cookbook Recipes, Recipes, Soup, Special Features | 2 comments

Antique shops and small cafe’s line the streets of this quaint little town just a few clicks down the highway from us. After trekking through many of the shops with my mom last winter we decided to pop into an inviting little cafe for lunch. Warm scents of fresh baked bread and cinnamon cookies greeted us as we walked through the door…ahh we knew we’d made the right choice. After placing our orders we settled into a seat by the window – enjoying the few rays of the winter sun.

I don’t recall what mom ordered, however I’ve never forgotten mine! It was a bowl of the best tomato soup I’ve ever had. Piping hot, perfectly spiced, a tadbit chunky, plus the soup was complimented with the tastiest hunk of oven fresh wholewheat bread. I asked, well actually begged, for the recipe to no avail. I’ve been searching for that tomato soup recipe to this day.

This is where I do a happy dance, by the way! My taste buds went nuts when I discovered the Spicy Tomato Soup (page 4) in The New Moosewood Cookbook by Mollie Katzen. No I’ve not tried it yet….however I know this has to be it because all the ingredients brought back that distinct memory. The only thing I might add to mine are a few sprinkles of crushed red chili peppers…the kind you put on pizzas. And the cafe did not add the toppings suggested in Katzen’s recipe.

So without further ado here is the recipe, let me know what you think!

Spicy Tomato Soup

1 tablespoon olive oil
1 tablespoon butter (optional)
1 1/2 cups minced onion
3 to 4 cloves garlic, minced or crushed
1/2 teaspoon salt
1 teaspoon dill (or more, to taste)
lots of freshly ground pepper
1 1-lb, 12 oz can “crushed concentrated tomatoes”
2 cups water
1 tablespoon honey (optional)
1 tablespoon mayonnaise or sour cream (lowfat OK)
2 medium-sized fresh tomatoes, diced

Topping
yogurt
finely minced parsley and or basil leaves
finely minced scallions or chives

Heat olive oil (plus or minus optional butter) in a kettle or a dutch oven. Add onion, garlic, salt, dill, and black pepper. Stir over medium heat for about 5 to 8 minutes, or until the onions are translucent.

Add canned crushed tomatoes, water, and optional honey. Cover and simmer over low heat for 20 to 30 minutes.

About 5 minutes before serving, whisk in mayonnaise or sour cream and stir in diced fresh tomatoes. Serve hot, topped with yogurt and freshly minced herbs.

The New Moosewood Cookbook by Mollie Katzen - Customer comment about the cookbook: “Absolutely fabulous recipies that are extremely simple to prepare. The names of the vegetarian dishes are inventive and somehow make the recipes really come to life.”