Spicy Tomato Soup with Garlic Cheese Bread
a creamy, spicy tomato soup with a side of herby garlic cheese bread
servings: 6-8
Ingredients
Scale
Spicy Tomato Soup
- ¼ cup olive oil
- 1 medium onion, diced
- ¾ lb carrots, peeled + diced
- 1 medium fennel bulb, cored + diced
- kosher salt
- freshly cracked black pepper
- 4 cloves garlic, chopped
- 1–1 ½ tsp red pepper flakes (depending on your heat preference)
- 1 tsp fennel seeds
- 2 tbsp tomato paste
- ½ cup white wine
- 2 (28-oz) cans crushed tomatoes
- 1 qt stock (chicken or vegetable)
- 2 large sprigs fresh oregano
- ½ cup heavy cream
- toppings: grated parmesan, parsley, oregano, red pepper flakes
Garlic Cheese Bread
- 1 loaf ciabatta bread, cut in half horizontally
- ¼ lb salted butter, cut into tablespoons
- 8 cloves garlic, finely chopped
- 1 tbsp garlic powder
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh oregano
- ¾ lb provolone cheese, shredded
Instructions
Spicy Tomato Soup
- Heat a large stainless steel pot (or Dutch oven) over medium heat. Add the olive oil. Once hot, add the onion, carrots, and fennel. Season with a good pinch of salt and black pepper. Cook for 8-10 minutes until tender and slightly caramelized, stirring often.
- Stir in the garlic, red pepper flakes, and fennel seeds. Let cook for another minute. Stir in the tomato paste, then pour in the wine. Simmer for a minute or so.
- Add the crushed tomatoes, stock, and sprigs of oregano. Season again with salt and black pepper. Bring the soup to a boil. Reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally.
- Remove the oregano. Transfer the soup to a blender (working in batches if needed). Blend for 90 seconds until smooth and creamy. Stir in the heavy cream. Taste the soup and adjust the seasoning to your liking.
- Ladle the soup into bowls and top with parmesan cheese, extra parsley & oregano, and a pinch of red pepper flakes if you want extra heat. Serve the garlic cheese bread (recipe below) alongside.
Garlic Cheese Bread
- Preheat the oven to 425°F. Line a sheet pan with parchment paper. Place the halves of bread onto the pan.
- Melt the butter in a small saucepan over medium heat. Turn the heat to low and stir in the garlic, garlic powder, parsley, and oregano. Brush the butter mixture generously onto each half of bread. Distribute the provolone cheese evenly over top.
- Bake for 8-10 minutes until the bread is crisp and the cheese is melted. If desired, turn the oven to high broil and broil for 1-2 minutes to brown the cheese. Top the bread with an extra sprinkle of herbs.