I went for the quick lunch today, but quick and easy doesn't need to translate to bland and boring. The key for me is to keep plenty of chili peppers on hand, along with fresh herbs. I broke into a can of tomato sauce for this recipe, but you might go even fresher by freezing your own homemade tomato sauce. If you do, kudos! But for those of us who already burned through last year's stash, a can will do. I chose Jamaican Red Mushroom peppers today, also known as the Squash pepper. It is mushroom shaped and matures from green to a dark red. It is a habanero type pepper with a similar heat, perhaps a bit lower, and quite fruity and flavorful.
Quick Spicy Tomato Soup with Jamaican Red Mushroom Chili Peppers
- 2 Red Jamaica Mushroom peppers, coarsely chopped
- 1 small onion, chopped
- 3 garlic cloves, chopped
- 1 teaspoon olive oil
- 1 cup chicken broth
- 2 cans tomato sauce (30 ounces total)
- 8 basil leaves, coarsely chopped
- 1 teaspoon minced fresh rosemary
- Salt and pepper to taste
- Heat a large pot to medium heat. Add peppers and onion with olive oil and cook about 5 minutes, or until ingredients are softened.
- Add garlic and cook another minute.
- Add broth and simmer 2 minutes.
- Add tomato sauce, basil leaves and rosemary. Stir.
- Reduce heat and simmer. You can simmer 15 minutes only for a faster lunch, but the longer you simmer, the more the flavors will develop.
- Season with salt and pepper and serve.
NOTE: I tossed in some leftover grilled chicken, which made a fuller meal, but the soup alone is warming and has an excellent spice level.