A quick and spicy tomato vegetable soup inspired by the flavors of Puttanesca sauce.
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 spicy tomato vegetable 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 spicy tomato vegetable 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.
What are some of your favorite winter soups?
Serves 4
A quick and spicy tomato vegetable soup inspired by the flavors of Puttanesca sauce.
15 minPrep Time
15 minCook Time
Save RecipeIngredients
- 2 Tablespoons/30ml extra virgin olive oil
- ½ teaspoon sea salt
- 1 teaspoon crushed red pepper flakes
- A pinch of freshly ground pepper
- 3 to 4 large garlic cloves, finely minced
- 1 small or ½ a large fennel bulb, quartered and cut into small wedges
- 1 cup/100g Cauliflower florets (fresh or frozen)
- 1 cup/100g Broccoli florets (fresh or frozen)
- 1 cup/ 120g Haricots Verts (fresh or frozen)
- 24 oz/ jarred strained tomatoes
- 2 cups /240 ml filtered water
- 2 Tablespoons salt packed capers, rinsed and drained
- ¼ cup/30g pitted black and green olives, coarsely chopped
- The zest of ½ a small lemon to finish (optional)
- ¼ cup chopped flat leaf parsley to finish (optional)
Instructions
- Heat the olive oil in a medium sauté pan over medium-high heat. Add the red pepper and garlic and stir until fragrant (less than a minute).
- Add the vegetables, salt, pepper and stir to coat.
- Add the strained tomatoes, water, capers, and olives. Bring to a gentle simmer then cover and cook, stirring occasionally, until the vegetables are tender (about 15 to 20 minutes) .
- Stir in the lemon zest and chopped parsley if using, and serve immediately.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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