Winter Tomato Soup with Chard
Winter Tomato Soup with Chard requires around 35 minutes from start to finish. This recipe makes 4 servings with 213 calories, 9g of protein, and 14g of fat each. For $2.16 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. 187 people have made this recipe and would make it again. If you have chard, water, yellow onion, and a few other ingredients on hand, you can make it. It will be a hit at your Autumn event. It is brought to you by Seasonal and Savory. Plenty of people really liked this soup. Overall, this recipe earns an excellent spoonacular score of 98%. Users who liked this recipe also liked Winter Tomato Soup, Tomato-Chickpea Soup with Rice and Swiss Chard, and Gabrielle’s Winter Tomato and Corn Soup.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
1 bunch chard
2 cloves garlic, peeled and chopped
crumbled goat cheese, for garnish
¼ teaspoon ground chipotle pepper
2 tablespoons olive oil
1 sweet red pepper, stem and ribs removed, chopped
salt, to taste (depends on the salt level of your tomatoes)
1½ teaspoons smoked paprika
3-4 cups chopped tomatoes with juice (home canned, if possible)
4 cups water
1 medium yellow onion, chopped (about 1½ cups)
Equipment:
pot
immersion blender
blender
Cooking instruction summary:
In a 5-quart pot, heat the olive oil and onion over medium-high heat. Cook, stirring frequently, until the onion softens. Add in the garlic, red pepper, and the chopped stems of the chard. Cook for another few minutes, or until the garlic is fragrant.Add in the chopped tomatoes, water, chipotle pepper, and smoked paprika. Bring the pot to a simmer and let it cook for 15 minutes, or until the vegetables are all soft. Use a blender or an immersion blender to puree the soup (if using a regular blender, let the soup cool first, as hot liquids will expand in the blender and can be dangerous).Cut the chard greens into ribbons and add them into the pureed soup. Bring it back to a simmer and cook until the chard is soft. Taste and adjust salt as needed. Serve warm, sprinkled with goat cheese, if desired.
Step by step:
1. In a 5-quart pot, heat the olive oil and onion over medium-high heat. Cook, stirring frequently, until the onion softens.
2. Add in the garlic, red pepper, and the chopped stems of the chard. Cook for another few minutes, or until the garlic is fragrant.
3. Add in the chopped tomatoes, water, chipotle pepper, and smoked paprika. Bring the pot to a simmer and let it cook for 15 minutes, or until the vegetables are all soft. Use a blender or an immersion blender to puree the soup (if using a regular blender, let the soup cool first, as hot liquids will expand in the blender and can be dangerous).
4. Cut the chard greens into ribbons and add them into the pureed soup. Bring it back to a simmer and cook until the chard is soft. Taste and adjust salt as needed.
5. Serve warm, sprinkled with goat cheese, if desired.
Nutrition Information:
covered percent of daily need
