I’ve been buying Simply Organic Products for years. They have a line of spices and seasonings which are grown with promise of quality and sustainability. They are also a company of high integrity and give back to the community. So nice right?
I believe that local growers and farmers are a shining example of what the definition of “organic” means. Fresh ingredients made by people who care about the environment and our health. Big kudos to the great folks at Simply Organic.
I used their peppercorn bottle which doubles as a grinder. You don’t even have to fill the thing…no muss, no fuss and pretty enough to put on the table! I LOVE IT.
Back to the soup. Believe it or not, we still had a whole load of leftover tomatoes in the garden. It may be fall but the weather here has been fabulous. SHHHHHHHHHHHHHH…….I don’t want to say that out loud because the next thing I know it will SNOW.
My recipe for Tuscan Tomato Soup was inspired by ingredients from southern Italy. One of my dreams is to visit Tuscany one day, so why not start by imagining that I’m already there enjoying the countryside and eating THIS SOUP.
A blend of extra virgin olive oil, vegetables, spices and of course garden fresh tomatoes and herbs make up the base for this cozy fall soup. It’s so warm I actually want to swim in it. To top it off, I garnished the bowls with spiced, roasted chickpeas and a dollop of greek yogurt. Served this whole thing up with a big hunk of foccacia with black olives and yep, Tuscany was on my mind.
- ¼ cup extra virgin olive oil
- 4 tablespoons (1/2 stick) butter
- 4 medium carrots, peeled and finely diced
- 4 stalks celery, finely diced
- 3 medium onions, finely minced
- 14 large, ripe fresh tomatoes, peeled, seeded, and coarsely chopped
- ½ cup finely chopped parsley
- 1 teaspoon dried Simply Organic Dried Basil
- 1 teaspoon Simply Organic Dried Oregano
- Salt and freshly ground Simply Organic mixed peppercorns
- 2 tablespoons plain Greek Yogurt + more for garnish
- Spiced Roasted Chickpeas
- 2 (15-ounce) cans chickpeas, drained and rinsed (about 3 cups)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Simply Organic Chili Powder
- ½ teaspoon Simply Organic Cayenne Pepper
- ½ teaspoon Simply Organic All Season Salt
- sprinkle of Simply Organic Mixed Peppercorns
- For the Chickpeas, preheat oven to 400F.
- Place the chickpeas in a large bowl and toss with the all the other ingredients until evenly coated.
- Spread the chickpeas in an even layer on a baking sheet and bake until crisp, about 30 to 40 minutes. I like to toss them at 15 minute intervals to make sure they are baking evenly and not burning.
- For the Soup.
- Heat the oil and butter in a heavy cooking pot on medium heat.
- Cook the carrots, celery, and onions for about 20 minutes, or until very tender.
- Add the tomatoes and continue cooking over moderate heat for 25 to 30 minutes longer. Stir in the parsley, basil, oregano and season with salt and pepper, cook a minute longer.
- Using a hand held blender that goes right inside the pot, puree the soup. I kept most of the texture of the soup because I like the heartiness.
- Add 2 tablespoons of yogurt to the soup to give it a bit of creaminess and then served it hot garnished with additional Greek yogurt and chickpeas.
*disclaimer: this post was sponsored in collaboration with the Feedfeed and Simply Organic but all thoughts and opinions are my own.