18 Jul Sat 2009
Salsa Soup (070609)
Here in New Hampshire we have only a short season for fresh off-the-vine tomatoes.As the plants grow we impatiently wait to harvest them.In the meantime, please enjoy our quick, pantry-style spicy tomato soup.
Ingredients:
Olive oil
A couple cups or so of the usual soup veggies, chopped:onion, celery, bell pepper
1large can 28 oz fire-roasted diced tomatoes
17 oz jar tomato paste
112 oz jar salsa
4cups chicken-style broth
Large bay leaf or a few small ones
Parsley, freshly chopped or dried
Chopped scallions for garnish
Salt and pepper to taste, if needed
Saute onions, celery, and bell pepper until somewhat softened, about 5-7 minutes.Add can of fire roasted tomatoes and tomato paste.Stir well until tomato paste is blended in.Add salsa, broth, bay leaf, and parsley and stir well again.Cook over low-medium heat stirring occasionally, until heated through.Add chopped scallions when serving.
Great with grilled cheese!
***Once the tomatoes and other veggies ripen (!) you can substitute fresh ones for the canned, as well as freshly made salsa.If you don’t have your own garden, remember your neighbors at the local farmers’ markets!