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Blackened Tomato Soup

Ease of Preparation: Moderate

Preparation Time: 25-30 min

Cook Time: 80 min

Servings: 6

Recipe By: Dr. Elizabeth Pivonka and Barbara Berry

From:  5 a Day: The Better Health Cookbook
Used with permission of Rodale

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Blackened Tomato Soup

2 tablespoons olive oil
2 pounds tomatoes, cut crosswise in half
1  large red onion
3 cloves garlic, minced
2  small zucchini, diced
1  medium green bell pepper, diced
10 ounces frozen whole kernel corn, thawed
1 teaspoon minced jalapeno pepper
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1 teaspoon paprika
3 cups chicken broth powder
 freshly ground black pepper
8 ounces low-fat plain yogurt
1  large tomato, seeded and diced
1 tablespoon olive oil
1 tablespoon balsamic vinegar
 salt, to taste
 freshly ground black pepper, to taste
Preheat the broiler. Brush 1 tablespoon of the oil over the cut sides of the tomatoes. Place the tomatoes, cut side down, in a foil-lined broiler pan. Broil, 4 to 6 inches from the heat source, for about 15 minutes, or until the skin begins to blacken, turning them with tongs, as needed.

When the tomatoes are cool enough to handle, slip off most of the blackened skins. Pass the tomatoes through a food mill set over a bowl. Set aside.

In a medium saucepan, heat the remaining oil over medium heat. Add the onion and one-third of the garlic; cook for about 5 minutes, or until soft. Add the zucchini and bell pepper and cook for 2 to 3 minutes. Stir in the corn, jalapeno, thyme, paprika, and tomatoes; cook for 2 to 3 minutes longer. Add the chicken broth and season to taste with salt and black pepper. Bring to a boil; reduce the heat and simmer, partially covered, for 45 minutes.

Meanwhile, in a small bowl, combine the yogurt and remaining garlic. Set aside in the refrigerator. In a small bowl, combine the tomato, oil and vinegar. Season to taste with salt and black pepper.

To serve, ladle the soup into bowls, swirl some of the yogurt into each serving, and top with the tomato mixture.

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