Spicy Creole Tomato Soup

[Guest guest]

I made this last week. Was a small amount and took for lunch the next day. Was

even better after it sat.

 

Sissy

 

Spicy Creole Tomato Soup

 

2 teaspoons margarine

1 green bell pepper, diced

1 medium onion, finely chopped

1 garlic clove, minced

1 serrano or jalapeno pepper seeded and minced

2 cups vegetable broth

2 16 oz. cans tomatoes, canned, use Rotel if you want extra heat

2 teaspoons sugar to cut acid down

1 teaspoon dried marjoram

1/2 teaspoon dried basil

1/4 teaspoon dried thyme

2 bay leaves

1 hefty dash of cayenne pepper

1/4 teaspoon black pepper (I prefer white pepper)

salt to taste

 

In a Dutch Oven over medium heat, melt margarine. Add green pepper, onion, hot

pepper, garlic and 3 tablespoons of the veg. broth. Cook, stirring, until onion

is soft (about 4-5 minutes). If liquid begins to evaporate, add a little more

broth. Add all remaining ingredients except salt. Cover and bring to a boil.

Lower heat and simmer for at least 15 minutes, or until green pepper is tender

and flavors are well blended. Add salt if desired. Remove the bay leaves before

you serve.

Soup will keep in refrigerator for 2 to 3 days. It is a robust soup and

tastes better the next day after all the flavors mingle.

I'd say it serves about 3 to 4.

 

 

 

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