Garden Fresh Chilled Tomato Soup (with Peppers) – Recipe
A recipe for homemade fresh tomato soup made with heirloom tomatoes, chilies, garlic, basil and plenty of seasonings, cooked then chilled. Perfect for an end-of-summer harvest meal.
Servings: 4
Calories: 318kcal
Ingredients
- 2 tablespoons olive oil + more for garnish
- 1 medium onion chopped
- 8 ounces chili peppers chopped – I used jalapenos and Hungarian wax peppers
- 3 cloves garlic chopped
- 2 pounds heirloom tomatoes chopped + more for garnish, if desired
- 1 tablespoon white rice
- 1 tablespoon Creole seasoning
- 2 tablespoons chopped basil + more for garnish
- 1 teaspoon salt
Instructions
- Heat a pot to medium heat. Add oil and heat through.
- Add onion and peppers. Cook about 5 minutes to soften.
- Add garlic and cook another couple minutes.
- Add tomatoes, rice, Creole seasoning, basil and salt. Stir.
- Cook about 15-20 minutes, until tomatoes break down and rice cooks through.
- Transfer to a food processor and process until smooth. Adjust salt as desired.
- At this point, you can strain the soup if you want a creamier texture.
- Transfer to a bowl and cover. Chill overnight.
- Serve into bowls and garnish with basil, sliced or chopped tomato and olive oil.
Video
Notes
Heat Factor: Variable, depending on your choice of peppers.
Nutrition
Calories: 318kcal | Carbohydrates: 55g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Sodium: 646mg | Potassium: 1672mg | Fiber: 19g | Sugar: 30g | Vitamin A: 17480IU | Vitamin C: 52.6mg | Calcium: 59mg | Iron: 4.2mg