Fresh Tomato Soup with Yogurt and Chili Pepper | The Jewish Week | Food & Wine

Fresh Tomato Soup with Yogurt and Chili Pepper

Fresh Tomato Soup with Yogurt and Chili Pepper

The author’s tomato soup, a light yet rich alternative to kugel and blintzes. Ronnie Fein/JW

4 servings

30 min

45 min

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2 tbsp. extra virgin olive oil

1 medium onion, chopped

2 stalks celery, chopped

1 large clove garlic, chopped

6 large ripe tomatoes, chopped

1 serrano pepper, deseeded and chopped

3 tbsp. chopped fresh parsley

2 tbsp. chopped fresh mint

4 cups vegetable stock

1 tsp. harissa

Salt and freshly ground black pepper to taste

1 cup plain yogurt or sour cream or soy or coconut milk, optional


Heat the olive oil in a soup pot over medium heat. Add the onion and celery and cook for 2 to 3 minutes or until the pieces have softened. Add the garlic and cook briefly. Add the tomatoes, serrano pepper, parsley and mint. Turn the heat to low, cover the pan and cook for 15 minutes. Add about 1/2 cup of the stock to the vegetables and puree the vegetables in a blender or food processor (or use a hand blender). Return the ingredients to the saucepan. Stir in the remaining stock and bring the soup to a simmer. Stir in the harissa and season with some salt and pepper. Cook for 5–6 minutes. Whisk in the optional yogurt or milk, and serve the soup hot or let it cool.

Ronnie Fein is a cookbook author, food writer and cooking teacher in Stamford. She is the author of “The Modern Kosher Kitchen” and “Hip Kosher.” Visit her food blog, Kitchen Vignettes, at, friend on Facebook at RonnieVailFein, Twitter at @RonnieVFein, Instagram at @RonnieVFein.