Spicy tomato soup…
I love the fall. In Colorado, the days are still warm, but the nights and mornings are crisp and cool. You have to dress in layers. Sweatshirts in the morning, t-shirts and in the afternoon, and down vests in the evening. It’s manic and I love it.
Along with the cold weather comes the harvesting of tomatoes. I had dinner with my friend Laurie last night, she sent me home with a big bag of tomatoes from her garden. More than John and I can eat in salads, so I decided to make tomato soup. With this recipe, the cream cheese softens the acidity of the tomatoes and the spices and red pepper give it a good kick.
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 medium onions
- 4 cloves garlic, minced
- 1/2 teaspoon organic ground coriander
- 1/4 teaspoon organic ground fennel
- 1/4 teaspoon dried organic oregano
- 1/2 teaspoon organic red pepper flakes
- 1/2 teaspoon coarse sea salt
- 1/8 teaspoon organic ground black pepper
- 3 1/2 cups peeled, cooked tomatoes (or 2 cans chopped tomatoes plus their liquid)
- 1/4 cup white wine
- 1/2 teaspoon sugar
- 4 oz cream cheese, cubed (or 1/4 cup sour cream)
- 1 tomato, chopped
- organic freeze-dried chives for garnish
- Saute onions and garlic in oil and butter until soft, 4 minutes.
- Add spices and saute 1 minute more.
- Add tomatoes, white wine and sugar. Cover and simmer for 30 minutes.
- Let cool, and then puree in a blender until smooth.
- Return to pan and reheat.
- Just before serving, add cream cheese and stir until melted.
- Serve topped with chives and fresh tomatoes.