A quick and spicy tomato soup inspired by the flavors of Puttanesca sauce filled with vegetables.
There have been many bowls of soup on the menu recently and I don’t envision that coming to an end anytime soon.
I have to say I’m always in the mood for a warming bowl of soup or stew, especially this time of year, It’s one of the most comforting of meals and so endlessly adaptable. Preparing big batches of soup on the weekend for the week ahead has become a welcome routine I’m not eager to let go of.
This particular soup has been in my repertoire for some time now; it’s a robust, full flavored tomato soup filled with big chunks of vegetables that’s a snap to make and just the sort of thing I’ve been craving lately.
The soup itself is inspired by the flavors of the classic Italian Puttanesca sauce. It’s simple but warming stuff; filled with tomatoes, garlic, capers, olives and hearty pinch of red pepper for heat which makes for an intense and spicy bath for a hearty mix of broccoli, cauliflower, green beans and fennel. Tomato season is still some months ahead so jarred strained tomatoes stands in for fresh here quite nicely.
Enriched with a nice fruity olive oil and intensely seasoned this spicy tomato soup delivers the utmost bang for your buck if you use frozen vegetables in place of fresh. Throw your seasonings into the pot with a little olive oil, add your vegetables and tomatoes, cover and simmer and less than 30 minutes later you have yourself a nice pot of soup that keeps beautifully for days in the fridge and is excellent for lunches or dinners when you’re short on time. Of course you can substitute whatever vegetables you have lying around your crisper drawer to suit your tastes.
This bright lively soup is sure to bring warmth and comfort to even the chilliest of days.