Monday, March 22, 2010

Quick and Spicy Tomato Soup

When April forwarded this Quick and Spicy Tomato Soup recipe from Giada De Laurentiis recipe noting that it was "kind of cheating but it's amazingly delicious for how quick and simple it is," I knew I had to try it. After all she doesn't even like using recipes so it had to be good.

I substituted roasted vegetable stock for store bought, pearl barley for the pasta and dipped Wasa Whole Grain Crisps in it while eating. April added about 1/3 C of freshly grated Parmesano-Reggiano and some freshly ground black pepper and served it with crusty bread.

I may have misread the recipe and used too many red pepper flakes because I found the spiciness overwhelming. I like spice but when eating the soup requires a tissue it is over the top. The easy remedy was swirling in a tablespoon or two of plain (greek) yogurt and eating it cold.

In the future I'll probably adjust the red pepper flakes and/or add them later in the simmering stage to reduce the spice. I may also saute the carrots a minute or two longer since they were pretty crunchy. Regardless this will definitely be revisited! I had to stop myself from buying ingredients to make it again this weekend...a sure sign of love.


  1. yum, an accidental "spicy" tomato soup seems like a good remedy for a cold. I like how this recipe includes lots of vegetables and chuncky ingredients, a change from the usual blended ones that can be too heavy to finish sometimes.

  2. Eating it cold reminded me of Gazpacho in that way... I just forgot to say that when writing. Thanks for the accidental reminder. :)