Recipe: Spanish tomato soup
This quick and delicious soup is similar to a Pancotta Alla Toscana, the traditional Italian Tomato-Bread Soup. I changed the spices, giving the soup a more traditional Spanish flavor. The addition of a thimble of sherry wine vinegar would be excellent.
Yield: 6 cups
Active Time: 15 minutes
Simmer Time: 30 minutes
- 1/4 cup extra virgin olive oil
- 2 medium leeks (white and light green parts only), sliced and washed well
- 1 green pepper, membranes and seeds removed, chopped
- 1 red pepper, membranes and seeds removed, chopped
- 1 can (28 ounces) diced tomatoes, undrained
- 2 cups chicken stock
- 1 teaspoon Spanish smoked paprika*
- 1 teaspoon cumin
- 1/2 cup fresh bread crumbs (from day-old artisan Italian or French bread)
- Red pepper flake and chopped parsley, optional garnish
*This is what gives the soup its unique flavor. You'll find it at most groceries in town.
1. In a heavy-bottomed stockpot or Dutch oven, heat oil to medium. Sauté leeks and peppers, with a pinch of kosher salt, until softened, about 7 minutes.
2. Add tomatoes, with their liquid, and stock and bring to a boil. Reduce heat to medium-low, stir in paprika and cumin, and simmer an additional 30 minutes.
3. Stir bread crumbs into soup. When cool enough to handle, purée soup in a food processor or blender. Spoon into individual bowls and garnish with pepper flakes and parsley, if using.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Feb. 24, 2010.