Quick Spicy Tomato Soup

Name: Quick Spicy Tomato Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 tbsp extra-virgin olive oil; 1 yellow onion, coarsely chopped; 1 large carrot, coarsely chopped; 1 celery stalk, coarsely chopped; 1.5 tsp kosher salt; 0.5 tsp freshly ground black pepper; 2 garlic cloves, smashed; 0.5 tsp red pepper flakes; 1 tbsp tomato paste; 1 (28-oz) can San Marzano whole tomatoes; 1 (15.5-oz) can cannellini beans, drained and rinsed; 2 cups vegetable stock or water; 0.25 cup toasted pumpkin seeds

A blended tomato soup made creamy with cannellini beans and spiced with red pepper flakes, topped with toasted pumpkin seeds; cooked tomatoes are a rich source of the carotenoid antioxidant lycopene.

From The Young Forever Cookbook

Prep: 10 min
Cook: 40 min
Total: 50 min
Yield: 4 servings
Category: Soup

Nutrition (estimated)

per 1 bowl

Calories: 260 kcal
Protein: 9 g
Fat: 12 g
Carbs: 32 g
Fiber: 9 g
Sugar: 12 g
Sodium: 920 mg

Ingredients

2 tbsp extra-virgin olive oil
1 yellow onion, coarsely chopped
1 large carrot, coarsely chopped
1 celery stalk, coarsely chopped
1.5 tsp kosher salt
0.5 tsp freshly ground black pepper
2 garlic cloves, smashed
0.5 tsp red pepper flakes
1 tbsp tomato paste
1 (28-oz) can San Marzano whole tomatoes
1 (15.5-oz) can cannellini beans, drained and rinsed
2 cups vegetable stock or water
0.25 cup toasted pumpkin seeds

Tomatoes Cannellini Beans Pumpkin Seeds

Instructions

Heat olive oil in a large pot over medium. Cook onion, carrot, and celery 6–8 min, stirring often, until onion is translucent. Season with salt and pepper.
Stir in garlic and red pepper flakes until fragrant, about 1 min. Mix in tomato paste. Add tomatoes with juices and cook 5 min, breaking them up with a wooden spoon. Pour in beans and stock, bring to a boil, then simmer 20 min.
Puree with an immersion blender or in batches in a blender until smooth. Top with pumpkin seeds and serve.