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Spicy Tomato Soup with Toasted Pasta and Feta
50 minutes plus cooling
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.
tablespoons extra-virgin olive oil, divided, plus more to serve
cup small-shape pasta, such as ditalini or elbow macaroni
01In a large pot over medium, combine 1 tablespoon of oil and the pasta. Cook, stirring occasionally, until golden brown, 3 to 5 minutes. Transfer to a small bowl and set aside.
This is one of our favorite quick and easy soups. Definitely suggest pairing it with grilled cheese sandwiches (or other type of melt) for the perfect comfort-food dinner. After experimenting with different pastas, we have found orzo to be the best, and getting a good toast on it really brings out the flavor. We have also found that substituting goat cheese crumbles for the feta, and finishing with a tiny drizzle of balsamic vinegar (in addition to olive oil) really elevates it to the next level.
This has become a fav at our house for something easy and delicious on nights where we want to eat well but don't have a lot of time or energy to cook. We have made it per recipe and we have also made it using good whole canned tomatoes - one large can we like Mutti brand in this - when fresh tomatoes aren't in the house. Either way we like to use an immersion blender in the pot rather than transferring to a blender to puree. Delicious every time and good day of or as leftovers reheated.