Spicy Tomato Soup

By thatjerseygirl

Ingredients

• 14 ounces (1 can) diced tomatoes in juice
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 small fresh or dried red chili pepper, seeds removed for less heat
• 1 carrot, peeled and thinly sliced
• 1 1/2 cups plain soy milk
• 1 tablespoon fresh lemon juice
• Coarse salt and ground pepper, to taste
• Parsley leaves, for garnish

Preparation

Step 1

Heat broiler with rack in middle position of oven. Strain tomatoes, reserving juices. Spread tomatoes on a rimmed baking sheet, drizzle with olive oil, and broil until lightly browned, about 8 minutes.

In a food processor, combine browned tomatoes, garlic, chili pepper, carrot, soy milk, reserved tomato juice, and lemon juice; puree until smooth. (Or, add all ingredients to the medium saucepan and puree with a stick blender.)

Transfer to a medium saucepan; bring to a boil over medium heat. Reduce to a simmer; cook 5 minutes. Season with salt and pepper. Garnish with parsley leaves before serving.