Southwestern Tomato Soup with Canned tomatoes takes on a spicy flair using New Mexico Red Chile Powder and fire roasted tomatoes. Using canned tomatoes make this an easy fix and Southwestern spices an exciting bowl of soup. Rich, smooth and creamy, it’s a perfect soup for a cozy night in. A couple slices of bread will make this a meal.
Here in Colorado, we love our cozy soups. You too? Don’t miss this recipe for Lemon Ginger Chicken Soup. A Julia Child recipe.
Table of contents
I’ve taken a cue from our neighbors to the South and created this Southwestern Tomato Soup made with canned tomatoes. Adding a generous amount of New Mexico Chile Powder elevates this American classic to a rich and robust bowl of soup.
For all of the attention New Mexico receives as a travel destination, I think their food remains underrated. New Mexico cuisine can undeniably only be called their own, truly unlike any other. A simple description, it’s a blend of Spanish and Native American cultures. And it’s absolutely wonderful.
I always have a healthy collection of New Mexico chile powders in the pantry, and can’t imagine cooking many dishes without it.
Classic tomato soup is a dish that has been enjoyed by many for centuries. Its versatility makes it a popular choice. And treating this classic to some New Mexico Chile Powder, and canned fire-roasted tomatoes, brings a whole new experience to your dinner table.
You need not wait for fresh tomato season to make this recipe, making spicy tomato soup from canned tomatoes is not only easy, but tomato-y flavorful.
Let’s take a look at how to make spicy tomato soup:
Ingredients You’ll Need
- Fire Roasted Tomatoes: Use these rather than regular canned tomatoes to add a smoky Southwestern nuance.
- Chicken Broth
- Butter
- Mirapoix: Chopped celery carrots and onions.
- White Wine
- Half and Half, for that creamy tomato experience.
- Sherry Vinegar
- Spices: Sugar, White Pepper, New Mexico Chile Powder, Mexican Oregano.
What is Mirepoix? (pronounced Meer-pwah) is a classic French aromatic flavor base, commonly used in soups and sauces. It’s made by lightly cooking a mixture of two parts chopped onion, one part chopped celery and one part chopped carrot. For instance, 2 cups onion, 1 cup celery and 1 cup carrot. The vegetables are cooked slowly in butter or oil to bring out thier flavors without browning or caramelizing.
Ingredient Substitutions
- Fire-Roasted Tomatoes: Substitute regular canned chopped tomatoes, crushed tomatoes, or whole canned tomatoes. Add a pinch of chipotle chile powder, or hot smoked paprika to add a smoky flavor.
- Broth: To make this a vegetarian soup, use vegetable broth in place of chicken broth.
- Butter: Substitute a neutral oil such as vegetable oil or canola oil. I do not recommend using extra virgin olive oil to sautee, the smoking point is low and the flavor stronger.
- Half and Half: Feeling decadent? Use heavy cream in place of half and half.
- Sherry Vinegar: Sherry vinegar is a very special vinegar with a complex flavor that you won’t find in other vinegars. If you don’t have any, I’d suggest you pick up a bottle and use it often. You can substitute red wine vinegar, or apple cider vinegar.
- Sugar: Sugar is used to cut the bite of the tomatoes. Substitute honey.
- New Mexico Chile Powder: The bold depth of flavor this chile powder adds, is hard to describe. Not to mention adding a vibrant deep red color. If you don’t have it, substitute ancho chile powder, or cayenne. Be careful though, cayenne is a very hot red pepper spice. A tablespoon of your favorite hot sauce, or red pepper flakes also work well here.
- Mexican Oregano: Substitute Marjoram.
Mexican Oregano is preferred for this recipe. It’s peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don’t have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.
- White Pepper: Substitute freshly ground black pepper.
Ground White Pepper or White Peppercorns have a milder flavor than black pepper. White pepper can be used for appearance reasons as it can blend in when using it in light colored sauces. As far as flavor, white pepper adds a gentler and earthy flavor, while black pepper has a spicier note. Chefs commonly use white pepper in French cuisine, as well as Thai, Vietnamese and Chinese dishes.
In this blog post, we will take you through the steps to make a delicious and easy spicy tomato soup that you can enjoy anytime.
Step by Step Instructions, It’s Easy
- Step 1: Heat a Dutch oven over medium high heat and add butter. When butter has melted and the bubbles are starting to diminish, add mirepoix mix of onions, carrots and celery. Cook until tender, About 5 minutes. Deglaze with white wine. Cook and stir for about 1 minute.
- Step 2: Turn heat down to medium low. Add undrained canned tomatoes.
- Step 3: Cook until tomatoes start to break down. About 10 minutes. I always help them by smashing now and then during the cooking process, with a potato masher.
- Step 4: Add in oregano, chile powder, broth, white pepper and sugar. Stir and then heat for a couple of minutes until flavors are blended. Add in half and half and leave on heat until blended and hot.
- Step 5: Using an emersion blender, blend all ingredients until smooth for that perfect creamy tomato soup experience. Stir in the sherry vinegar. Ladle into bowls and top with some grated cheese. Serve immediately.
Frequently Asked Questions
With the combination of vegetables, this chicken soup comes naturally thickened. If you want even a sturdier soup, add a 1-2 ratio of water and cornstarch. Example, stir together one tablespoon of cornstarch with two tablespoons water until smooth. Stir it into the soup and let it cook a few minutes until it becomes thicker in consistency.
Tomatoes are an excellent dietary source of the antioxidant lycopene, which has been linked to health benefits including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate and vitamin K. Source: healthline.com
Absolutely yes. Depending on size, substitute 8 – 10 whole peeled fresh tomatoes. Simply core, and chop and add to soup. Don’t forget to scrape that tomato juice from your cutting board into the soup. Lots of flavor there.
This recipe calls for adding both sugar and vinegar. Both of these ingredients naturally take the bite out of a “too-tomatoey” soup. If you still feel it has too strong of a flavor, try adding more cream. And make sure you use a non-reactive pan. Aluminum or cast iron pans can cause any tomato based recipe to have a metallic flavor. Use stainless steel or enamel coated cast iron.
“Chile powder that’s marked NM Red Chile Powder is usually either Hatch or from the Socorro area…from my knowledge. Still good, but cheaper and doesn’t need to be hoarded like Chimayo Chile Powder, which comes from Chimayo, NM.” Source: MJ’s Kitchen. Where to buy? Check out Made in New Mexico, or for coveted Chimayo Chile Powder, The Portero Trading Post in Chimayo, NM.
Yes, this spicy tomato soup is naturally gluten free.
Tips For Success
- Use quality ingredients: When it comes to making soup, using fresh, high-quality ingredients is key. Look for good-quality spices to ensure that your soup has the best flavor.
- Be careful with the heat: While it’s tempting to add a lot of heat to your soup, it’s important to be careful. Start with a little bit of spice, and then adjust to taste. You can always add more spice, but you can’t take it away.
- Puree the soup: To get a smooth, creamy soup, you’ll want to puree it. You can use an immersion blender or transfer the soup to a blender to puree it. Be sure to puree it in batches if using a blender.
- Garnish with fresh herbs: To add a little extra flavor and color to your soup, be sure to garnish it with fresh herbs like basil or cilantro.
- Try topping this spicy tomato soup with grated Monterey Jack Cheese.
Storage and Reheating
Some cream based soups are not that freezer friendly, however, this soup only has ½ cup of cream and will freeze well. Simply place the cooled soup in a freezer safe container. I like to use freezer zip-lock style bags, as they can lay flat and save freezer space. To reheat, let the soup thaw in refrigerator overnight and reheat slowly stovetop until nice and steamy.
What To Serve It With
This hearty soup is a mean in itself, but why not go classic and serve it with a grilled cheese sandwich. Yes please. Sliced rustic bread is also a great choice.
Southwestern tomato soup is a fantastic twist on the classic tomato soup recipe. It is packed with bold flavors and warming spices that will tantalize your taste buds and leave you feeling satisfied.
And making tomato soup from canned tomatoes makes your kitchen life a breeze. Give this easy tomato soup recipe a try, you’re going to love how simple this recipe is.
More Southwest Inspired Soup Recipes
And if you like soup as much as we do, don’t miss my Soup Category. You’ll find lots of slurp worthy recipes including the most popular on my site for Anthony Bourdain’s New Mexico Style Chili.
Want to learn more about all of those Chile Powders, Chile Peppers and Chili Soups? Don’t miss my post, is it Chile Or Chili.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
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Southwestern Tomato Soup With Canned Tomatoes
Ingredients
- 2 tablespoon unsalted butter
- 1 yellow onion minced, small dice
- 1 medium carrot minced, small dice
- 1 large rib of celery minced, small dice
- ¼ cup white wine
- 2 14 ½ ounce cans Fire Roasted Tomatoes diced or while, undrained
- ½ teaspoon Mexican Oregano
- 1 teaspoon New Mexico Red Chile Powder
- ½ teaspoon white pepper
- 1 cup Chicken Broth
- ½ teaspoon sugar
- ½ cup half and half
- 1 teaspoon Sherry vinegar
Instructions
- Heat a Dutch oven over medium high heat and add butter. When butter has melted and the bubbles are starting to diminish, add mirepoix mix of onions, carrots and celery. Cook until tender, About 5 minutes. Deglaze with white wine. Cook and stir for about 1 minute.
- Turn heat down to medium low. Add undrained canned tomatoes and cook until tomatoes start to break down. About 10 minutes. I always help them by smashing now and then with a potato masher.
- Add in oregano, chile powder, broth, white pepper and sugar. Stir and then heat for a couple of minutes until flavors are blended.
- Add in half and half and leave on heat until blended and hot.
- Using an immersion blender, blend all ingredients until smooth. Stir in the sherry vinegar. Ladle into bowls and top with some grated cheese. Serve immediately.
Notes
- Be careful with the heat: While it’s tempting to add a lot of heat to your soup, it’s important to be careful. Start with a little bit of spice, and then adjust to taste. You can always add more spice, but you can’t take it away.
- Puree the soup: To get a smooth, creamy soup, you’ll want to puree it. You can use an immersion blender or transfer the soup to a blender to puree it. Be sure to puree it in batches if using a blender.
- Garnish with fresh herbs: To add a little extra flavor and color to your soup, be sure to garnish it with fresh herbs like basil or cilantro.
- Try topping this spicy tomato soup with grated Monterey Jack Cheese.
- If using regular canned tomatoes, add in a pinch of smoked paprika or chipotle chile powder to add that smoky flavor that you’d get from Fire Roasted Tomatoes.
Nutrition
Southwestern Tomato Soup With Canned Tomatoes … It’s What’s For Dinner
