Creamy Tomato Soup takes on a Southwestern flair using New Mexico Red Chile Powder and Fire Roasted Tomatoes. Give this Southwestern Fire Roasted Creamy Tomato Soup a try.
For all of attention New Mexico receives as a travel destination, I still think it’s underrated. World class destinations in Santa Fe are the main attractions, but the areas surrounding that city are full of enchantment, forested mountains, ski resorts, vast desserts, and a flourishing art scene. A Southwestern culture that encompasses more than just turquoise jewelry and Lucchese Boots.
Their 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.
So before we get to this Southwestern creamy tomato soup recipe Let’s talk about New Mexico Red Chile Powder. During our last visit, I purchased about six packets, from various vendors in Taos, Santa Fe and Chimayo.
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 the Chimayo.
That information is courtesy of MJ over at MJ’s kitchen. A New Mexico blog full of New Mexico recipes and expert information.
I’ve been sprinkling that powder on just about everything and most recently in this version of Tomato Soup. You bet it worked and it made a very special version of this American classic. The bold depth of flavor this chile powder adds, is hard to describe. Not to mention adding a vibrant deep red color.
For this creamy tomato soup, I’m using mire poix to begin the flavor process. Mire poix is a classic French Culinary term for a combination of onion, carrots and celery. Sauteed in butter and used for an aromatic base to flavor soups, stews, sauces and more. Even a small amount can contribute a savory flavor to a dish.
A standard for mire poix is two parts onion, to one part carrot and celery. Here’s where your knife skills come in handy. It’s important to dice the vegetables as uniformly as possible to ensure even cooking and texture in the final dish. For this tomato soup, I’m using a small dice, which is a 1/4-inch cube.
I’m also using White Pepper in this recipe. Usually used in light or white dishes for appearance, to avoid the black flakes of ground black pepper, this time I’m using it because white pepper has a spicier note. We used it frequently in Culinary School.
A kitchen tool that will streamline the prep of this soup is a hand blender. I’ve had mine for years and use it enough to feel like I’ve well gotten my moneys worth. You can blend the hot soup right in the pan that it’s been cooked in with no fear of spattering and no need to let the soup cool first. I’ve included an affiliate link for your convenience.
If you don’t have a hand blender, you’ll need to transfer the soup in batches to a blender or food processor. Be careful with hot liquid when using this method, you’ll need to let it cool a bit.
Recipe for Southwestern Fire Roasted Creamy Tomato Soup
I hope you give this Creamy Tomato Soup recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
Your feedback is valuable to me for developing future recipes. And if you have a favorite spicy Southwestern tomato soup recipe, let me know, I’d love to give it a try.
Southwestern Fire Roasted Creamy Tomato Soup
- 2 tablespoon unsalted butter
- 1 yellow onion minced, small dice
- 1 medium carrot minced, small dice
- 1 large rib of celery minced, small dice
- 1/4 cup white wine
- 2 14 1/2 ounce cans Fire Roasted Tomatoes diced or while, undrained
- 1/2 teaspoon Mexican Oregano
- 1 teaspoon New Mexico Red Chile Powder
- 1/2 teaspoon white pepper
- 1 cup Chicken Broth
- 1/2 teaspoon sugar
- 1/2 cup half and half
- 1 teaspoon Sherry vinegar
- Prepare a mire poix of vegetables using diced onion, carrot and celery. Heat a Dutch oven over medium high heat and add butter. When butter has melted and the bubbles are starting to diminish, add mire poix and 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 with the back of a fork or 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. With an emersion blender, blend all ingredients until smooth. Stir in the sherry vinegar. Ladle into bowls and top with some grated cheese. Serve immediately.
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