soups stews

Spicy Tomato Soup

Soup’s on! Try this vegetarian-friendly Spicy Tomato Soup tonight. Cook tomatoes, carrots and shallots in oil on the stovetop. Then coat vegetables with a kicked-up blend of McCormick® paprika, red pepper and garlic powder. Roast and puree with Kitchen Basics® Organic Vegetable Stock until smooth. Serve with a sliced avocado garnish for a cool contrast.

15m
PREP TIME
45m
COOK TIME
93
CALORIES
10
INGREDIENTS

SIGN-UP FOR OUR
FREE MEAL PLANNER

It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.

Flavor Maker

Plan your meals, build your digital pantry, save recipes, and more!

Ingredients 8 Servings

  • 12 plum tomatoes, halved and cored
  • 2 medium carrots, quartered
  • 4 shallots, halved
  • 1 tablespoon olive oil
  • 2 teaspoons McCormick Gourmet™ Paprika
  • 1 teaspoon McCormick Gourmet™ California Garlic Powder
  • 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
  • 1/4 teaspoon McCormick Gourmet™ Crushed Red Pepper
  • 1 container (32 ounces) Kitchen Basics® Organic Vegetable Stock
  • 1 medium avocado, peeled, seeded and thinly sliced

INSTRUCTIONS

  • 1 Toss tomatoes, carrots and shallots with oil in large. Sprinkle with seasonings; toss to coat. Place in single layer on foil-lined large baking pan.
  • 2 Roast n preheated 425°F oven 45 minutes.
  • 3 Place 1/3 of the vegetables and 1/3 of the stock in blender container; cover. Blend on high speed until pureed. Repeat with remaining vegetables and stock. Serve with sliced avocado.

NUTRITION INFORMATION

(per Serving)

Soups, Stews, and Chili

Bread, Rolls, and Muffins

Salad and Dressings