Fresh ingredients make the best soup. Creamy tomato soup is like a warm cozy blanket on a cold rainy day. It is filling and comforting and ready in minutes. Instead of pairing it with the usual
What is Cassava Bread
Cassava bread is almost like a big cracker and made with yucca. This type of cracker or bread is primarily sold in ethnic supermarkets. At breakfast time, cassava bread is served with peanut and jelly. In Haiti, for example, a homemade hot and spicy peanut butter is usually served with cassava bread. Let’s not forget a homemade jam.
Fresh Tomatoes vs. Canned Tomatoes
Using fresh tomatoes is better in my opinion. You cannot compare the taste of fresh to canned tomatoes. You just can’t! Fresh tomatoes are tastier and healthier.
The tomatoes are simmered down with carrots, garlic, thyme, parsley, shallots, sweet pepper, and Noubess Hot and Spicy Original Sauce. The mixture is a marriage of deliciously rich flavors that come together in under an hour.
Fresh is always better
When making a vegetable soup, fresh ingredients are always better to use. Rich and juicy tomatoes are sizzled with a good brand of olive oil with shallots and bell peppers. The perfect start to a homemade soup.
Fresh garlic, parsley, thyme with Noubess Original Hot and Spicy Sauce add the perfect balance of flavors. All the ingredients are simmered in chicken stock for about 30 minutes. The tomato mixture is pureed to a smooth texture using a blender.
To create a creamy texture for the tomato soup, I added a little bit of regular hot milk. The milk won’t start curdling once you add it to the tomato soup. Use a whisk to blend everything quickly and bring to a gentle simmer. The soup is ready after five minutes.
Cream of Tomato Soup
- 2 tbsp olive oil
- 1/2 cup shallots roughly chopped
- 2 large carrots diced, or 3 medium
- 1/2 red bell peppers diced
- 3 cloves garlic diced
- 1/4 tsp Noubess Original Hot and Spicy Sauce plus more to taste
- 2 cups vine-ripened tomatoes chopped
- 1 sprig parsley
- 1 sprig thyme
- 3 cups low sodium chicken broth (or vegetable broth if vegan/vegetarian)
- Salt to taste
- 3/4 cup hot milk
- Heat the olive oil in a large, stockpot over medium heat.Add the shallots, carrots, sweet bell peppers and saute for 8-10 minutes, until tender.Add the garlic, Noubess Original Hot and Spicy Sauce and cook for about 1 minute.Add the tomatoes, parsley, thyme, chicken stock and stir well.Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 minutes, until the tomatoes are very tender.In a blender or food processor blend the tomato mixture until pureed. (may have to blend in batch)Return to the stock pot add the hot milk and stir to combine.
- You may want to bring it to a boil for about 1 – 2 minutes. Season to taste with any additional salt and Noubess Original Hot and Spicy Sauce. Serve with Cassava crackers, or toasted bread if preferred.