Phenomenal Phoods

Spicy Garlic Tomato Soup

Ingredients:

For the soup:

• 2 Tablespoons olive oil
• 1 medium yellow onion (diced)
• 2 cloves garlic (minced)
• 1/2 teaspoon red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoons dried Italian seasoning
• 1 28 oz can diced tomatoes
• 1 14.5 oz can diced fire roasted tomatoes
• 1 1/2 cup vegetable broth (or 1 1/2 cup water + 1 Tablespoon vegetable better than bouillon)
• 1 Tablespoon chili garlic sauce (found in the Asian foods section at the grocery store)
• 1/4 cup fresh Basil (cut into strips (chiffonade))

For the cheesy bread:

• Sourdough bread (sliced (however many slices you like))
• Butter (softened)
• Garlic salt
• Shredded cheese (I used Mozzarella and Parmesan)

Instructions:

For the soup:

1. Add olive oil to a medium pot or dutch oven and heat over medium heat.
2. Once oil is hot, add the onion and saute for 3 minutes until just starting to soften.
3. Add the garlic, red pepper flakes, salt, pepper and Italian seasoning and saute for another 2 minutes.
4. Add the tomatoes and vegetable broth and bring to a boil.
5. Reduce heat to low to bring to a simmer. Cover and let simmer for 20 minutes (you can leave it longer if you like).
6. Remove the lid and stir in the chili garlic sauce and basil. You can increase or decrease the chili garlic sauce depending on how spicy you like it. A little bit goes a long way so better to start with a little and add more. I served this soup with just a splash of milk to cool it down a bit.

For the cheesy bread:

1. Preheat oven to 375 degrees F. and line a sheet pan with foil while your soup is cooking.
2. Spread each slice of bread with butter and sprinkle with however much garlic salt and shredded cheese you like. Arrange on the sheet pan.
3. Toast the bread at 375 degrees F. until cheese starts to brown and bubble on top, about 6-7 minutes. Keep an eye on it so the bread doesn't burn.