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Spicy Tomato Soup with Toasted Pasta and Feta

Spicy Tomato Soup with Toasted Pasta and Feta

By Courtney HillAugust 5, 2019

  • Makes
    4 servings
  • Cook Time
    50 minutes
  • Active time plus cooling
    plus cooling
  • Rating

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.

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.

Ingredients
  • 2

    tablespoons extra-virgin olive oil, divided, plus more to serve

  • ¾

    cup small-shape pasta, such as ditalini or elbow macaroni

  • 2

    pounds ripe tomatoes, quartered

  • 1

    medium yellow onion, finely chopped

  • 1

    habanero chili, kept whole but pierced about 4 times with the tip of a knife

  • 1

    cinnamon stick

  • 1

    teaspoon white sugar

  • Kosher salt and ground black pepper

  • Crumbled feta cheese, to serve

Step 1

In 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.

Step 2

To the same pot, add the remaining 1 tablespoon oil, the tomatoes, onion, chili, cinnamon, sugar, 1½ teaspoons salt, ½ teaspoon pepper and 1 cup water. Bring to a simmer over medium-high, cover and simmer, stirring once or twice, until the tomatoes and onions are completely softened, 15 to 20 minutes. Remove from the heat and let stand uncovered for about 15 minutes to cool slightly. Using tongs, gently squeeze the chili, allowing the juices to fall into the pot, then discard. Remove and discard the cinnamon.

Step 3

Working in batches if needed, transfer the mixture to a blender, filling the jar no more than two-thirds full. Holding the lid in place, blend on low, then gradually increase to high and blend until smooth, about 1 minute. Return the puree to the pot, stir in another 2 cups water and bring to a simmer over medium-high.

Step 4

Add the pasta and cook over medium, stirring often, until tender. Taste and season with salt and pepper. Serve sprinkled with feta, additional pepper and drizzled with oil.