Edible Bozeman

Spicy Tomato Soup with Herbed Croutons

It’s cold out. It’s soup season. If you’re looking for Campbell’s tomato soup and grilled cheese, this isn’t it. But if you’re ready for a grown-up version that comes together in less than 30 minutes and fulfills all the cravings … you’re welcome.


For the soup

1 tablespoon olive oil
1 garlic clove, chopped
1 teaspoon crushed red pepper
4 cups cherry tomatoes
½ teaspoon salt
1 tablespoon fresh basil leaves, chopped
4 cups vegetable broth (see recipe on page 22)
½ cup quinoa, rinsed and drained
3–4 leaves lacinato kale or Swiss chard, deveined and cut into ½-inch ribbons

For the croutons

1 tablespoon herbes de Provence
1 teaspoon sea salt
1–2 tablespoons olive oil
½ loaf crusty bread cut into 1-inch slices

In a 4-quart saucepan over medium heat, warm olive oil until it sizzles with a sprinkle of water. Add the garlic and crushed red pepper and sauté until aromatic. Stir in the cherry tomatoes and add the salt. Stir frequently and let the tomatoes cook down until they pop and the skin begins to peel away from the fruit. Stir in the basil leaves, then add the vegetable broth. Use an immersion blender to blend the soup, leaving some chunks for texture. Bring the soup to a boil, add the quinoa, reduce the heat to a gentle simmer, and cook until quinoa is tender.

While the quinoa is cooking, prepare the croutons: Preheat oven to 350°F. Combine the herbes de Provence with the salt and olive oil. Using a pastry brush, paint the bread slices with the herb mixture then place on a sheet pan in a single layer. Bake for 10 minutes and remove from the oven. Set aside until ready to serve.

When the quinoa is tender and the croutons are done, it’s time to stir the kale or chard into the soup, serve up, and enjoy!

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