Spicy Tomato Soup

When we were on our trip to Vermont a few weeks ago, we stopped to eat lunch at a local food restaurant called Green Goddess Cafe in Stowe. They had a delicious spicy tomato soup, that we decided we would have to try and recreate. Sarah found a recipe online and we decided to try it as well! It came out delicious! I had a bowl with a vegan grilled cheese on sprouted spelt bread and Rich had a beautiful wild-caught hake filet with garlic. And we finally got to use our brand new immersion blender!

 

Spicy Tomato Soup

Ingredients: 

 1 carrot

1 onion

A few cloves of garlic

1 tsp dried thyme

1/2 tsp red pepper flakes

1/4 ts cayenne

2 28-oz. cans of whole peeled tomatoes

1 cup vegetable broth

Directions:

 Chop carrot, onion, and garlic. Add thyme, red pepper flakes, and cayenne. Sauté for 5 minutes. Add the cans of tomatoes and vegetable broth and simmer for 25 minutes. Blend well and serve.

Note: We added an extra two carrots for flavor. This soup is relatively spicy, so cutting down on the spices is a good idea if you don't want too much spice. 

Rich's hake filet with garlic