Spanish Tomato Soup

Posted on Feb 24, 2010 by PeggyPrint Recipe Only | Email Recipe | 1 Comment
Filed under: All Recipes, Feed Your Clock, Feed Your Wallet, Hot soups & stews Pin It
Spanish Tomato Soup

So many soups we especially enjoy through the winter are laden with fat, which is used to thicken the broth. These butter-flour roux and heavy creams yield delicious, rich soups which are, unfortunately, calorically dense.

On a cold wintry day, they may be heart-warming but they are not heart-smart! Potatoes can also be used as thickening agents but they can develop a glue-like consistency when puréed. Therefore, I often gravitate towards soups that use leftover bread crumbs as a thickener.

This quick and delicious soup is similar to a Pancotta Alla Toscana, the traditional Italian Tomato-Bread Soup. I changed the spices, giving the soup a more traditional Spanish flavor. The addition of a thimble of sherry wine vinegar would be excellent.

I also wish I’d thought to pick up a Spanish sheep’s milk cheese–it would be wonderful freshly grated over this brew. Add the grated cheese and sherry vinegar to taste if you have some handy.

Recipe: Spanish Tomato Soup

Ingredients

  • 1/4 cup extra virgin olive oil
  • 2 medium leeks (white and light green parts only), sliced and washed well
  • 1 green pepper, membranes and seeds removed, chopped
  • 1 red pepper, membranes and seeds removed, chopped
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 cups chicken stock
  • 1 teaspoon Spanish smoked paprika*
  • 1 teaspoon cumin
  • 1/2 cup fresh bread crumbs (from day-old artisan Italian or French bread)
  • Red Pepper flake and chopped parsley, optional garnish

Instructions

  1. In a heavy-bottomed stockpot or Dutch oven, heat oil to medium. Sauté leeks and peppers, with a pinch of kosher salt, until softened, about 7 minutes.
  2. Add tomatoes, with their liquid, and stock and bring to a boil. Reduce heat to medium-low, stir in paprika and cumin, and simmer an additional 30 minutes.
  3. Stir bread crumbs into soup. When cool enough to handle, purée soup in a food processor or blender. Spoon into individual bowls and garnish with pepper flakes and parsley, if using.

*This is what gives the soup its unique flavor. You’ll find it at most groceries in town

Active Time: 15 minutes

Simmer Time: 30 minutes

Number of servings (yield): 6 cups

Copyright © Peggy Lampman’s dinnerFeed.

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Filed under: All Recipes, Feed Your Clock, Feed Your Wallet, Hot soups & stews
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