Soup Week: Homemade Spicy Tomato Soup

I discovered Edie’s Spicy Tomato Soup last winter. I wish I had a dollar for every time I have made it since then. It’s a staple at our house. I have switched out the bleu chees for feta when I was out of bleu. I have used sour cream instead of cream and bleu once. You just about CAN’T mess this one up. It will be tasty, no matter how you do it.

I have never made homemade tomato soup. I have never even thought about making homemade tomato soup. I thought tomato soup came from a can. It never occurred to me that someone had to make it to put it into the can. I know, I can be a space cadet. I am also, clearly a child of the 80’s because “space cadet”? Really?

Back to the tomato soup. I saw this recipe on Edie’s beautiful blog called LifeInGrace. Edie is full of life, quite the stylist, homeschooler extraordinaire, retired physician, follower of Christ and so much more. She is also a fabulous cook. So when I saw her recipe for Spicy Tomato Soup, I was curious. I made it for dinner last night. It is now my favorite food. I mean, I know what you are thinking: How good can tomato soup be? In a word – unbelievable! The blue cheese, cream, and basil perfectly compliment that tomatoes. Jonathan also gave it two thumbs up. The only change I made was the brand of tomatoes. My grocery didn’t have Cento tomatoes, so I used three 14.5 oz cans of Hunt’s Fire Roasted diced tomatoes. Also, I couldn’t find the attachment for my submersion blender, so I used my regular blender. Caution: If you use a regular blender, only fill it about 1/3 full to blend because it will spill all over your counter and burn your hands if it is too full. Not that I would know. I just think it could happen. Theoretically.

Try it. I think you’ll like. Let me know and I’ll come over for dinner.

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