Tomato Soup with Spaghetti Squash and Swiss Chard
 
Prep time
Cook time
Total time
 
Author:
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
  1. 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.
  2. 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.
  3. 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.
  4. Add the squash, parsley and cheese to the soup and taste for seasonings. Serve with a little extra cheese on top.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2024/12/tomato-soup-with-spaghetti-squash-and-swiss-chard/