This makes a ton of spicy tomato soup--probably close to 2 quarts or even a bit more. Feel free to cut the recipe in half. You'll still have 4 nice-sized portions. The way the recipe is written, it is vegetarian. You can easily make it vegan by using oil for the cooking fat and using vegetable stock or water for the liquid.
kosher salt and freshly ground black pepperyou may not need salt if your Cajun seasoning has salt in it
2 28ozcans whole tomatoes, juice and all
1 ½cupslow sodium chicken broth or stockvegetable broth or stock or water
1Tablespoonred wine vinegar
2teaspoonssugar
Instructions
Heat the oil in a large, heavy-bottomed saucepan or Dutch oven.
Add the flour and cook over medium heat, stirring constantly, until it colors a bit, about 5 minutes.
Add the chopped vegetables and spices (cajun seasoning, hot paprika, pepper) and cook over medium heat until the vegetables are softened but not browned, another 5-7 minutes.
Add both cans of tomatoes and the liquid (stock or water). Bring to a boil, chopping up the tomatoes as the soup heats.
Blend with an immersion blender until smooth.
Simmer the soup for about 20 minutes.
Taste and adjust the spicing if necessary. Stir in the red wine vinegar and the sugar if needed.
Serve piping hot in mugs or bowls. Garnish as desired.
Notes
Keep the soup gluten-free by substituting cornstarch for the flour in the roux. Or don't make the roux and just saute the vegetables in oil before proceeding with the recipe.Store in the fridge for up to 5 days or freeze for up to 3 months.