Southwestern Tomato Soup With Canned Tomatoes
New Mexico Chile powder brings this American classic to a rich and robust experience.
Servings 6
Calories 78kcal
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
- 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
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
Tips for Success:
- 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
Calories: 78kcal | Carbohydrates: 3g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 172mg | Potassium: 85mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1993IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 0.2mg