Tomato Thyme Soup with Arugula Topping Recipe | Clean Eating Recipes - Clean Eating Magazine

Tomato Thyme Soup with Arugula Topping Recipe | Clean Eating Recipes - Clean Eating Magazine

Prep Time Prep: 15m Total Time Total: 20m

Yield: 2

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Soup

  • 1 28-oz BPA-free can whole peeled tomatoes, with juices
  • 1 cup low-sodium vegetable broth
  • 1 large shallot, roughly chopped
  • 3 tbsp unsalted tomato paste
  • 1 tbsp fresh thyme leaves
  • 1 tsp chopped fresh oregano
  • 1 small clove garlic, roughly chopped
  • ¼ tsp each sea salt and ground black pepper + additional to taste
  • 3 tbsp + 1 tsp extra-virgin olive oil, divided
  • 2 cups packed baby arugula
  • 1/3 cup crumbled ricotta salata or grated Parmesan cheese
  • 1/4 cup thinly sliced fresh basil
  1. 1. In a blender, purée tomatoes, broth, shallot, tomato paste, thyme, oregano, garlic and 1/4 tsp each salt and pepper. With blender running, add 3 tbsp oil in a steady stream.
  2. 2. Transfer soup to a medium saucepan, cover and heat on medium, whisking occasionally, until warmed, about 10 minutes.
  3. 3. Meanwhile, in a bowl, toss arugula, ricotta salata, basil and remaining 1 tsp oil; season with additional salt and pepper. Divide soup among bowls; top with arugula mixture.
  4. Looking for more Blender Soups?

Ingredients

  • 1 28-oz BPA-free can whole peeled tomatoes, with juices
  • 1 cup low-sodium vegetable broth
  • 1 large shallot, roughly chopped
  • 3 tbsp unsalted tomato paste
  • 1 tbsp fresh thyme leaves
  • 1 tsp chopped fresh oregano
  • 1 small clove garlic, roughly chopped
  • ¼ tsp each sea salt and ground black pepper + additional to taste
  • 3 tbsp + 1 tsp extra-virgin olive oil, divided
  • 2 cups packed baby arugula
  • 1/3 cup crumbled ricotta salata or grated Parmesan cheese
  • 1/4 cup thinly sliced fresh basil

Instructions

  1. 1. In a blender, purée tomatoes, broth, shallot, tomato paste, thyme, oregano, garlic and 1/4 tsp each salt and pepper. With blender running, add 3 tbsp oil in a steady stream.
  2. 2. Transfer soup to a medium saucepan, cover and heat on medium, whisking occasionally, until warmed, about 10 minutes.
  3. 3. Meanwhile, in a bowl, toss arugula, ricotta salata, basil and remaining 1 tsp oil; season with additional salt and pepper. Divide soup among bowls; top with arugula mixture.
  4. Looking for more Blender Soups?