Lunch: Spicy Tomato Soup

Tomato soup with a nice amount of chili spice to warm you up on a cold night.

Ingredients

1 (29 oz) can diced tomatoes
1 medium Vidalia onion, chopped
1 stalk celery, plus 2 tablespoons of chopped celery leaves
1 Fresno chili, chopped
1 tablespoon tomato paste
2 cups reduced-sodium chicken broth
3 tablespoons olive oil
3 slices wheat bread, stale, toasted with olive oil and broken into pieces
2 tablespoons parsely, chopped
1 tablespoon tarragon, chopped
1 tablespoon heavy cream
1/4 cup Greek yogurt

Instructions

In a large pot over medium-high heat, add 2 tablespoons olive oil, Vidalia onions, celery and fresno chilies. Let cook until tender, then add in tomato paste and cook for 2 minutes.
Add tomatoes and chicken broth, let simmer for 8-10 minutes. Add the toasted country bread, then use an immersion blender to blend until smooth.
Add a tablespoon of heavy cream. Stir fresh chopped parsley, celery leaves and tarragon. Garnish with a dollop of greek yogurt, and some crisp crumbled bacon if you're feeling naughty.

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