Review by Jami:
I love this soup so much, I usually make a double batch and freeze the leftovers. I prefer it spicy but feel free to adjust the amount of red pepper to your personal taste level. It doesn’t take much to give this soup zip, so start small if you’re not a fan, or do away with it completely.
The original recipe adds a slice of bread pulverized in the food processor, but I eliminated this step altogether as the soup is thick enough without the extra carbs.
½ onion, diced
Red pepper flakes
28 oz. can of whole tomato
1 tbl brown sugar
1 bay leaf
1 cup veggie broth
Saute onion until tender in olive oil with red pepper flakes and bay leaf in a soup pot. Add the can of whole tomatoes with juice (do not drain) and brown sugar. Cook briefly until warm and sugar is dissolved. Remove bay leaf.
Using a hand blender is the easiest way to blend ingredients, right there in the pot. Add another tbl of olive oil and the broth, blend until smooth.
At this point add spices to taste, I like some garlic and basil while Mom adds a tbl of brandy. I also like to add extra protein, as I often struggle to meet my daily recommendation. Unflavored protein is great because you can cook it into almost any dish, just blend well. In this case, I like some hemp seed protein which adds a little bit of a nutty flavor with a slightly chewy texture. This is all optional so please experiment and let us know the results. I would love to hear your personal recommendations.