Here in New Hampshire we have only a short season for fresh off-the-vine tomatoes. As the plants grow we impatiently wait to harvest them. In the meantime, please enjoy our quick, pantry-style, spicy tomato soup.
A couple cups or so of the usual soup veggies, chopped: onion, celery, bell pepper
1 large can 28 oz diced fire-roasted tomatoes
1 7 oz jar tomato paste
1 12 oz jar salsa
4 cups chicken-style broth
Large bay leaf or a few small ones
Parsley, freshly chopped or dried
Chopped scallions for garnish
Salt and pepper to taste, if needed
Saute onions, celery, and bell pepper in some olive oil until somewhat softened, about 5-7 minutes. Add the can of fire roasted tomatoes and the tomato paste. Stir well until tomato paste is blended in. Add salsa, broth, bay leaf, and parsley and stir well again. Cook over low-medium heat stirring occasionally, until heated through. Add chopped scallions when serving.
Great with grilled cheese!
***Once the tomatoes and other veggies ripen (!) you can substitute fresh ones for the canned, as well as freshly made salsa. If you don’t have your own garden, remember your neighbors at the local farmers’ markets!