Our Soup came about one evening when both of us came home from grad school classes. We were hungry and had no clue what to have for dinner. We didn't want to order out but our cupboards were also nearly bare. We noticed a few key ingredients and decided to make a tomato soup to at least fill our bellies. What resulted was a very tasty and satisfying soup that we have made countless times since and for some reason we always just called it "our soup". It is broth based tomato soup with a hint of lime and plenty of kick. It is really simple too and perfect for a quick weeknight meal.
Spicy Tomato Soup
A Jason and Cassie Original
1 T. olive oil
2 cloves of garlic minced
1/4-1/2 t. red pepper flakes
1 28 oz. can crushed tomatoes
5 c. low sodium vegetable broth
1 t. basil
1 t. oregano
1/4 t. cayenne pepper
1-2 bay leaves
1 can quartered artichoke hearts
5-8 oz. whole wheat pasta (preferably small noodles like macaroni)
juice of 1/2 a lime
salt and pepper to taste
1) heat oil in a large sauce pan over medium heat. Add the garlic and the red pepper flakes and let them cook for a minute.
2) Add the rest of the ingredients and let simmer until pasta is fully cooked.
3) Remove the bay leaves and serve warm with a crust bread.