Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Easy Spicy Tomato Soup 4.0 (4) Add your rating & review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 6, 2021 Rate PRINT Share Close Photo: Kana Okada Servings: 4 Garlic and red pepper add a warming kick to this tomato soup. Serve it with garlic bread and vegetables for a simple, healthy vegetarian dinner. Ingredients 14 ounces (1 can) diced tomatoes in juice 3 tablespoons olive oil 3 cloves garlic, minced 1 small fresh or dried red chile pepper, seeds removed for less heat 1 carrot, peeled and thinly sliced 1 ½ cups plain soy milk 1 tablespoon fresh lemon juice Coarse salt and ground pepper, to taste Parsley leaves, for garnish Directions Heat broiler with rack in middle position of oven. Strain tomatoes, reserving juices. Spread tomatoes on a rimmed baking sheet, drizzle with olive oil, and broil until lightly browned, about 8 minutes. In a food processor, combine browned tomatoes, garlic, chile pepper, carrot, soy milk, reserved tomato juice, and lemon juice; puree until smooth. Transfer to a medium saucepan; bring to a boil over medium heat. Reduce to a simmer; cook 5 minutes. Season with salt and pepper. Garnish with parsley leaves before serving. Originally appeared: Body+Soul, January/February 2006 Rate It PRINT