Long-simmered soups are wonderful. But they often require lots of time and lots of ingredients to really get depth of flavor. When cooking just for one person, you don’t want to bother. You want something quick and easy, something that doesn’t leave you with a pile of dirty dishes to wash.
But you still want it to be delicious.
So have no fear: if you’re making a single portion, you can get great flavor by selecting ingredients that already come packed with some punch. Tomatoes infused with chilies and a dollop of fresh salsa bring pizzazz to this party.
Serve this soup with some corn chips, and you’ve got yourself a simple, satisfying supper.
Tomato Salsa Soup
⅓ cup corn (fresh or frozen; if frozen, no need to defrost)
1 14.5-ounce can fire-roasted salsa-style diced tomatoes, undrained
⅓ cup fresh salsa (mild, medium, or hot, according to taste)
½ cup beer or water
Few slices of jalapeño
Cook the corn in a small saucepan over medium heat, stirring occasionally, until lightly toasted.
Purée the tomatoes in a blender, then pour them into the saucepan with the corn. Stir in the salsa, beer or water, and a pinch each of salt and sugar. Cook over medium heat, stirring occasionally, until simmering.
Pour the soup into a serving bowl and spritz with the juice of the lime. Sprinkle with cilantro. Serve garnished with jalapeño slices and guacamole. Add a dollop of sour cream, if desired.
Yield: 1 serving
Source: Mary Bilyeu
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.