30 day semi-healthy challenge Soup

30 Semi-Healthy Days – Day 10: Spicy Tomato Basil Soup

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Is there anything better than grilled cheese and tomato soup? I think the answer you are looking for is, “No, Laura, the only thing that could possibly be better would be if a young, 1989 Bruce Willis were to cook grilled cheese and tomato soup for me.” Well those are my feelings exactly about this meal combo. It is the ultimate comfort food for me, and there really isn’t any other food that can make me feel as happy as this. Especially if it is cold outside, and it has been downright chilly in San Diego these past few days. When I say chilly, I mean about 60 degrees instead of 70 degrees. There is something about living here that turns everyone into an enormous complainer and wimp when it comes to the weather (myself included). If it is hotter than 75, we are all going to shrivel up and die, and if it is colder than 70 we might as well accept our fate of getting frostbite. I am just putting off the inevitable by making soup to warm us up!

This spicy tomato basil soup will warm the cockles of your heart, and it is really easy to make! It only took about 30 minutes, and only about 10 of those minutes required me to actually do any work. The spice comes from a combination of red pepper flakes and Sriracha. We always use the red pepper flake’s from Fillipi’s pizza, which is a local San Diego chain that also has the cutest Italian grocery store attached to it downtown. They are much spicier than your typical red pepper flakes so I increased the amount in the recipe a little bit. 

I have recently discovered a love for sriracha that I didn’t know existed because I have hated spicy food all of my life. It has only been in the last couple of years that I have started to warm to it, and even now I am not very adventurous with it. I don’t really want to cry while I eat unless it’s just because the food is really really good. For the longest time, I was buying some knockoff brand of sriracha, and I really didn’t like it but didn’t really consider that it might just be that the off brand sucks. I recently bought real sriracha and realized that it is not only 10 times spicier, but it is 10 times more delicious so I have been incorporating it into more things lately. It adds the perfect spicy, tangy flavour to this tomato soup.

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Spicy Tomato Basil Soup
1 Tablespoon flaxseed or olive oil
1 small yellow onion, diced
4 medium carrots, peeled and chopped
2 cloves garlic, minced
2 teaspoons red pepper flakes
2 teaspoons Italian seasoning
1 cup dry white wine
1 28 oz. can crushed tomatoes
2 cups vegetable broth (I used 2 teaspoons of vegetable better than bouillon and 2 cups water because I like the taste better than regular broth)
1/2 cup fresh basil leaves, chopped 
1 Tablespoon sriracha (or more depending on how spicy you like it)
Salt & pepper, to taste

Heat oil  in a large pot over medium heat.

Add onions and red pepper flakes and saute for 3 minutes until translucent.

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Add carrots, garlic, and Italian seasoning and saute for another 5 minutes until carrots are softened.

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Add the white wine and reduce the liquid by about a third.

Add tomatoes, vegetable broth, basil leaves and sriracha.

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Bring to a boil, then reduce the heat and simmer for 20 minutes or longer.

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Add salt & pepper to taste and serve with additional fresh basil.

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Spicy Tomato Basil Soup
Total time: 
 
Ingredients
  • 1 Tablespoon flaxseed or olive oil
  • 1 small yellow onion, diced
  • 4 medium carrots, peeled and chopped
  • 2 cloves garlic, minced
  • 2 teaspoons red pepper flakes
  • 2 teaspoons Italian seasoning
  • 1 cup dry white wine
  • 1 28 oz. can crushed tomatoes
  • 2 cups vegetable broth (I used 2 teaspoons of vegetable better than bouillon and 2 cups water because I like the taste better than regular broth)
  • ½ cup fresh basil leaves, chopped
  • 1 Tablespoon sriracha (or more depending on how spicy you like it)
  • Salt & pepper, to taste
Instructions
  1. Heat oil in a large pot over medium heat.
  2. Add onions and red pepper flakes and saute for 3 minutes until translucent.
  3. Add carrots, garlic, and Italian seasoning and saute for another 5 minutes until carrots are softened.
  4. Add the white wine and reduce the liquid by about a third.
  5. Add tomatoes, vegetable broth, basil leaves and sriracha.
  6. Bring to a boil, then reduce the heat and simmer for 20 minutes or longer.
  7. Add salt & pepper to taste and serve with additional fresh basil.

 

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