Spicy Tomato Soup with Toasted Pasta and Feta | Christopher Kimball’s Milk Street

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Milk Street Recipe

Spicy Tomato Soup with Toasted Pasta and Feta

50 minutes plus cooling

Spicy Tomato Soup with Toasted Pasta and Feta

This simple vegetarian soup made hearty with toasted pasta was inspired by a recipe in “The Lebanese Kitchen” by Salma Hage. A cinnamon stick and a whole habanero chili, pierced a few times with a knife so the chili releases its flavor into the mix, give the soup complexity and spiciness. If you have an immersion blender, use it instead of a conventional blender and puree the soup directly in the pot until smooth.

4

Servings

Tip

Don't blend the tomato mixture immediately after simmering. Allowing it to cool for about 15 minutes and filling the jar no more than two-thirds full helps ensure the liquid won't overflow when the blender is turned on. Starting on slow and gradually increasing the speed to high, rather than blending on high from the get-go, also helps prevent splatter.

50 minutes

plus cooling

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