Tomato Soup with Spaghetti Squash and Swiss Chard
December 15, 2024 • One Dish Meals, Soup
You know the drill: you feel that little tickle in your throat, and you think, please don’t let me get sick right before Christmas. Then you wake up the next day full of congestion and think, it’s surely just a cold. And then, the fever sets in. Time to test, and yes it’s COVID. Unfortunately, I was already babysitting my two grandsons when all of this happened, while their parents were taking a much needed vacation at our house in Puerto Rico. With the help of my partner, I sucked it up and did my best. This soup helped. It makes a large batch, so freeze extras for the next time you need some comfort food.
Tomato Soup with Spaghetti Squash and Swiss Chard
Prep time
Cook time
Total time
Author: Cooking with Michele
Recipe type: Soup
Serves: 8
Ingredients
- 1 small spaghetti squash
- ¼ cup extra virgin olive oil
- 1 large yellow onion, roughly chopped
- 3 cloves garlic, roughly chopped
- 1 cup roughly chopped carrots
- 1 cup roughly chopped celery
- 2 tablespoons tomato paste
- 28 ounce San Marzano tomatoes with juices
- 6-8 cups water or broth or stock (use the tomato can to measure)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bunch Swiss card, stripped from stems and chopped
- ½ cup chopped fresh parsley
- ½ cup grated Parmigiano Reggiano cheese (plus more for serving)
Instructions
- Cut the squash in half and remove the seeds. Rub a little oil on the cut side and place cut side down on a baking sheet lined with a silicone mat. Bake at 400 degrees until soft, about 30 minutes. Remove and let cool slightly.
- Heat the oil in a large stockpot and add the onion, garlic, carrots, and celery. Cook over medium high heat, stirring occasionally, for 5 minutes.
- Add the tomato paste, tomatoes, water (or broth/stock), salt, pepper, oregano, and basil. Bring to a boil then simmer for 10 minutes. Turn off the heat and puree with a stick blender. Add the Swiss chard and let simmer for a few minutes while you shred the cooled squash into strands.
- Add the squash, parsley and cheese to the soup and taste for seasonings. Serve with a little extra cheese on top.